what's missing in my curry?

[crisgal]

i fried my onions until they were really brown, seared the stewing steak, dry fried the curry powder, cumin, coriander and chilli, and bunged it in the slow cooker for 6 hours with some beef stock and a tin of chopped tomatoes and salt and pepper.
Don't get me wrong, it's quite nice, and lovely and tender, but there's something missing. What could i add to it now?
It seems to be missing a richness. Maybe coocnut cream? (Although I have put that with a beef curry.)

[shivvy]

I have used this randang recipe and think it's lovely.

http://www.deanedwards.co.uk/?p=206

[tamborine]

fry more of your dry spices but dont burn. add them to your curry & stir. to thicken add smash. add little vinegar & serve

[crisgal]

do you know tanbourine, that's so funny. I was watching a 5min cooking thing on some sat channel late last night. It was an asian guy who said that every dish, whether sweet or savoury can be improved by some acidity. lemon, lime, vinegar etc. I was thinking maybe a bit of lemon, but maybe vinegar is the way to go. As for your smash idea - wow I would never had thought of that!

[Zeuhl]

Try this:

Chicken Chilli Masalla


Part One

3 tbsp oil
½ tsp salt
1 tsp garam masalla
4 cloves garlic
2” fresh ginger
1 tsp turmeric
1 onion sliced
4 tomatoes
2 black cardamom pods
½ cup water


Part Two

¼ bulb garlic finely sliced
1 onion finely diced
1 green pepper
150 gm tomato puree
½ tin chopped tomatoes
2 tsp curry powder
1 tsp chilli powder
Birds Eye chillies (to taste)
2 chicken breasts diced
Fresh coriander


Part One

Cook for 20 minutes
Allow to cool
Puree and set aside

Part Two

Fry for 10 mins - then add chicken
Cook for 5 mins - then add tomato puree and chopped tomatoes
- then add pureed Part One
Cook for 20 mins - then add garam masalla
Cook for 5 minutes - then add coriander

Serve with rice/naan bread