Basic curry flow chart

The Basic Curry Flowchart Guide (Digital Download)

Aimed at the novice cook who’s definitely ready to move on from beans on toast!

Store on your device for quick reference or simply print out and tape inside your food cupboard door

Cook authentic, flavour-packed curries with at least some confidence—no rigid recipe books required.**

Ever looked at a pantry full of spices and wondered what to do next? **The Basic Curry Flowchart Guide** turns home-cooked Indian dining into an intuitive, build-your-own-adventure journey. Whether you are craving a velvety coconut veg korma, a robust tomato chicken curry, or a fragrant whole-spice fish curry, this visual three-part guide walks you through every decision from scratch.

> Key Features

 * **Visual Step-by-Step Logic:** Clear decision trees guide you through each essential culinary phase—starting with onion, whole aromatics, and proteins, moving to freshly bloomed ground spices, and finishing with your sauce base and simmering stage.

 * **Infinitely Customisable:** Designed around your pantry. Mix and match proteins (chicken, fish, paneer, or halloumi), choose from five distinct sauce bases (plum tomatoes, passata, red lentils, coconut milk, or spinach purée), and add your favourite seasonal veg.

 * **Cook by Technique, Not Memorisation:** Learn the core foundations of curry-making—such as slow-frying onions until sweet and gooey, blooming spices safely without burning, and finishing with aromatic garam masala.

 * **Suitable for reading on digital devices or printing for your kitchen wall.

>What’s Included in the 3-Part PDF

 * **Part 1: Getting Started (Onion, Protein & Whole Spices):** The critical foundation—searing delicate proteins, blooming whole spices (cardamom, cinnamon, cumin, mustard seeds, and star anise), and achieving the perfect softened onion base. *(Plus an emergency takeaway exit route if you're fresh out of onions!)*

 * **Part 2: Garlic, Spices & Browning Meat:** Building deep savoury flavours with ginger, garlic, and an adaptable powdered spice blend (cumin, turmeric, paprika, coriander, and chilli), followed by browning and coating your main protein.

 * **Part 3: Choosing Your Sauce Base, Simmering & Serving:** Selecting single or combined sauce bases, timing vegetable additions, final seasoning checks, and presentation tips (serving with rice, naan, or chips, finished with chopped fresh coriander).

>Specifications

 * **Format:** High-resolution multi-page PDF (300 DPI)

 * **Pages:** 3 full-colour landscape flowchart sheets

 * **Delivery:** Instant digital download

 * **Best For:** Home cooks, beginners, student kitchens, and culinary hopefuls