Hi All,

Im trying to find a recipe for a curry known as staff curry,does anybody have recipe for this in either chicken or lamb and its on the bone.

thanks in advance

Hi Mo

I think you will find Staff curry is what they feed the "Staff" at the end of the shift and tends to be what they need to use up, depends on what is available all thrown together so could be good or just OK.

Bonne chance

curry-man86

Hi curryman,

thanks for the reply,but from what i can gather this is a curry that staff have but is different from what you would get in a restaurant/take away it has a waterery gravy sauce rather than the thicker madras/vindaloo/bhuna.it has a milder taste and more flavour and pleasing to the pallet rather than a hot curry which i would normally prefer.

thanks mo.

I'd guess the same as Curry-Man... it sounds like its just a curry they knock up at the end of the shift to feed the hungry staff... could be anything.. one day it might be a simple veg curry, another day it might be all that vindaloo that got made and the order cancelled.. etc...

Steve

Mo, most Indians that I know have a little more watery curry than what restaurants serve, even more watery than most of my recipes say here. Curries with thicker gravy have come about because people have stopped using small bowls, katories, that we traditionally used to serve dishes with gravy and dals in, placed in a large 'thali'. Now a days, everything is served on one plate. So to keep them from running into each other, gravies are made thicker. You use any curry recipe of choice and thin the gravy, adjusting salt/chillies accordingly. I doubt that any restaurant staff will eat only one particular dish day in and day out. They must be making dishes to use up left overs and in whatever style takes their fancy on that day.

Hi Guys, thanks for the replys and input guess i have to do some playing around with the sauce to achieve what im after.will keep you upto date.

mo

but most restaurants cook to order, using a common 'stock' to add to the chosen meat, and a few spices to make the dish less generic. Therefore, there are no left overs of curry/sauce, [any left over sauce go for tomorrow's dishes, so be warned!].

If it were a true dish, I would look to Bengal and the Raj, for dishes such as chicken 65 and Country Captain.

I all the Indian restaurants I worked in all the meats were pre-cooked and refrigerated so there was always bits left over that needed to be used up, everybody was served a big plate of rice and you added a small amount of "Staff" curry to it.

curry-man86

Thank you Mamta

Mo

The staff curry is a slow cooked curry with thinner sauce and either meat on the bone or mince meat (keema) with potatoes/peas/lentils etc. Its is much more flavoursome and different to anything else the restaurants sell. Its certainly not something 'knocked up' at the end of the night; it takes time to cook the meat so it falls off the bone.

I would propose that precisely what "staff curry" is differs in each establishment. In some, it will be a specific dish, cooked the same way with the same ingredients, every time. In some it'll vary every time, because it makes use of ingredients that need to be used up or because the staff prefer variety. And in some places, it may be a quick dish pulled together without fuss, and in others, it may be a slow-cooked affair that is made in advance.

I very much doubt that "staff curry" is one thing to all.

Hi Guys

The staff curry i was refering to turns out to be a an original home made curry,i asked a friend who has a take away curry house and he made me one and it was excactly what i wanted.Chicken on the bone with peppers,spices (mild with a slight kick)and an amazing gravy consistency sauce wich was fantastic.All the flavours of an asian curry.

Thanks for all your replys.

Mo

I usually have the staff curry at my local Indian, generally it is a lamb chop keema cooked on the bone and the best thing ever. Not very hot, but bags of flavour. And it isn't swimming in sauce either. I have seen it written down on the pad as 'lamb chop keema asian style' if that helps.

Yes you can have the Lamb on the bone version.Like you say Dave very tasty in either Chicken or Lamb.

A recipe would be good to have.

Mo

i have a staff curry from my local and it nothing u will find on a menu

So how do you make it Worzie? Is is something made to use up all the stuff that is left over from the day?

I went a googling "staff curry" and another site with people with names like "curry master","the curry guru" etc.. one who sounded like he was a chef working in a restaurant gave a recipe for it. The recipe he gave just seemed to be a very standard curry, cumin, coriander etc...

(but there is no saying its correct or the same as other peoples experiences)

Steve

From a few more searches, the recipes given on varying sites and the info people share, it sounds a lot like a staff curry is a curry like Mamtas own curries, made properly with spices and ingredients added at the right time to get the most out of them, rather than using a premade "gravy/sauce" that just gets added to some frying veg/meat like the stuff the takeaway serves !

So anyone wanting something that tasted as good as a 'staff curry' might want to try one of the recipes posted by Mamta on here.

Steve

Yeah well, how many ways can you skin a cat!!! I bet it is different at every restaurant, using up what they have left over-surplus-out of date :-).