Curry and Rice...

[tp4tissue]

3/4 cup of cooked rice is 160 calories..

a small bowl of 1.5 cups of rice + currygravy amounts to around 500calories with meat 450 without..


Dang.. that's alotta calories for something so perceptually-innocent and delicious.

[Air tree]

Going from jerky to curry and rice. Your threads make me way to hungry.

[PointyFox]

Curry and naan is superior.

[tp4tissue]

Curry and naan is superior.

naan? are you Uyghurs ?

[hashbaz]

3/4 cup of cooked rice is 160 calories..

a small bowl of 1.5 cups of rice + currygravy amounts to around 500calories with meat 450 without..


Dang.. that's alotta calories for something so perceptually-innocent and delicious.

That's why it's a daily staple for billions of people.  Rice is nice!

[C5Allroad]

So you're Japanese? Awesome... Can I haz recipe?

[Novus]

It's called House products hue hue hue.

[C5Allroad]

I can't cook lol... Well except for omelets and sandwiches....

[eth0s]

Curry and naan is superior.

naan? are you Uyghurs ?

Curry and naan is actually from Singapore and Malaysia.  They call it Roti Canai, among other things.  It's also popular in the Caribbean.  Once again the Great Bumpkin gets it wrong.   

[tp4tissue]

It's called House products hue hue hue.

yup.. they're the go-to product for the curry quick fix..






But, I've heard from Indian buddies that the House curry mix is extremely light in flavor compared to their native gravies.

[Novus]

It's called House products hue hue hue.

yup.. they're the go-to product for the curry quick fix..

Show Image

But, I've heard from Indian buddies that the House curry mix is extremely light in flavor compared to their native gravies.

Yea that's definitely true. Real Indian curry is extremely spicy, among other things.

[tp4tissue]

It's called House products hue hue hue.

yup.. they're the go-to product for the curry quick fix..

Show Image

But, I've heard from Indian buddies that the House curry mix is extremely light in flavor compared to their native gravies.

Yea that's definitely true. Real Indian curry is extremely spicy, among other things.

I got the kitchen-of-india packets too last time at amazon...  I actually haven't been able to eat them because of how strong it is.. it's like an explosion in the kitchen when you cook it...   


I had to take it outside to finish cooking...

[welsinki]

Curry doesn't have to contain so much oil. The tastiest curries I've had have been low calorie and home cooked by people who even make their own spice pastes.

[C5Allroad]

I like my Ramen noodle with curry powder.…

[baldgye]

Curry and naan is superior.

much truth

[tp4tissue]

Curry doesn't have to contain so much oil. The tastiest curries I've had have been low calorie and home cooked by people who even make their own spice pastes.

as soon as you throw in the Rice.. it's no longer "low calorie"..

Oil is high calorie, but it has a very low glycemic index, which means it's not directly responsible for the sugar addiciton/ insulin response that's "making you fat"  as is other refined carbohydrates..

Of course that measurement isn't the whole story... since oil typically complements high sugar foods, the totality of caloric intake is in fact increased...

But in this Specific case of 'curry-n-rice'   the rice is "more" fattening than the curry.

[jdcarpe]

I love curry and rice. Japanese style is my favorite, but Thai is also great.

I buy the S&B Golden Curry blocks, medium-hot. Dissolve the blocks in some water and simmer. Cook some medium grain rice. Pour curry sauce over rice. Add grated cheddar cheese on top. Sometimes I will fry up some chicken breast tenderloin cutlets, which I pound flat and coat with egg wash, flour, and panko. Those are great on the curry rice. My wife loves to add sauteed onion and bell pepper. Mmmmm...

[hashbaz]

You're making me hungry jd.  This stuff is the real deal:

[tp4tissue]

I love curry and rice. Japanese style is my favorite, but Thai is also great.

I buy the S&B Golden Curry blocks, medium-hot. Dissolve the blocks in some water and simmer. Cook some medium grain rice. Pour curry sauce over rice. Add grated cheddar cheese on top. Sometimes I will fry up some chicken breast tenderloin cutlets, which I pound flat and coat with egg wash, flour, and panko. Those are great on the curry rice. My wife loves to add sauteed onion and bell pepper. Mmmmm...

Here's the thing though..

Now that Japan is irradiated...

I'm hearing all this news about being careful with the imports...


OMG Irradiated Gunpla... N00000000000000000000000000....

[Lanx]

yea the golden curry is my goto for curry, i mean otherwise you really have to be a chef or have a super secret home recipe to make good curry.
i split curry into different regions
thai - hot
indian
malay
asian(jap/viet)

among them, thai and indian are the hardest to reproduce in a home kitchen (if you didn't grow up cooking it). (and you just have to find a good restaurant for it)

home curries i usually use a golden curry block mix it in with already cooked rice/potatoes/baked chicken.

[tp4tissue]

yea the golden curry is my goto for curry, i mean otherwise you really have to be a chef or have a super secret home recipe to make good curry.
i split curry into different regions
thai - hot
indian
malay
asian(jap/viet)

among them, thai and indian are the hardest to reproduce in a home kitchen (if you didn't grow up cooking it). (and you just have to find a good restaurant for it)

home curries i usually use a golden curry block mix it in with already cooked rice/potatoes/baked chicken.

so the chicken is supposed to be cooked separately?