Lemongrass?

gzt: It's not lemon. It's coriander:

https://www.google.com/search?q=corinader+lemon+flavor

Hate it. Must be a love/hate taste, like Brussel Sprouts, which I love

tdgeek:

 

gzt: It's not lemon. It's coriander:

https://www.google.com/search?q=corinader+lemon+flavor

 

Hate it. Must be a love/hate taste, like Brussel Sprouts, which I love

 

One of my favourite chefs calls its devils lettuce in his videos. Always makes me laugh. I can't imagine so much food without it and I love it, but I do understand it's polarizing.

https://ihatecoriander.org

Man I love coriander! I understand that it’s genetic whether you like it (or more specifically if it tastes soapy to you), but coriander haters are still wrong.

Good thing my favourite cuisines are Indian and Mexican where coriander is certainly embraced. 

Must zap it into the mixture when normally it's a throw on the top garnish.

I've started doing DIY Butter CHicken. Not quite restaurant quality. But getting there.

Mixing and matching recipes on the youtubes. They all seem to have very similar ingredients. Just have to work the quantities to liking. But makes for cheaper than takeouts. (unless you are buying tomatos at $12/kg and not canned to cheat like I am at present)

But danger if you use ground chilli instead of kashmiri (weak but red). Woah nelly.

Pro tip if you decide to give DIY a stab, indian markets cheaper than the spice packs at the supermarket.

the simplest butter chicken recipe. i made it up myself

chicken (any cut you like), 500g-1kg

oil

salt

watties tomato puree - seasoned is better (only watties works) 1 can no matter what

coconut cream/milk - i use cream 1/2 can for each 500g

onion/shallot if you can be bothered

combine them how you want

= profit

Oblivian:

 

Must zap it into the mixture when normally it's a throw on the top garnish.

 

I've started doing DIY Butter CHicken. Not quite restaurant quality. But getting there.

 

Mixing and matching recipes on the youtubes. They all seem to have very similar ingredients. Just have to work the quantities to liking. But makes for cheaper than takeouts. (unless you are buying tomatos at $12/kg and not canned to cheat like I am at present)

 

But danger if you use ground chilli instead of kashmiri (weak but red). Woah nelly.

 

Pro tip if you decide to give DIY a stab, indian markets cheaper than the spice packs at the supermarket.

 

Any DIY curry is better than something out of a jar, not to mention the cost savings. Plus you can omit things you don't like - coriander, chili. 

+1 to the Indian grocer, if you have any in your area make sure you go. Can't beat the range and prices. 

I understand the sentiment about anything homemade being better, but I can't agree. Often if is, but not always.

The best result I ever had for a curry was buying a pre-made spice pack and then following the instructions.  The spice pack made it totally amazing, and I've yet to produce anything as good doing it for myself, despite being a reasonable cook.

@michaelmurfy hates coriander so much, he's the only one on Geekzone with the Coriander badge.

I hate it.

On a more serious note with me I have the gene and have it bad - just the smallest amount of Coriander in anything makes anything smell like stinkbugs and taste like soap.

Coriander is delicious.

There, I said it.

freitasm:

 

Coriander is delicious.

 

There, I said it.

I would tell you to wash your mouth out with soap but to me you technically are. Enjoy.