Author Topic: KD1/PT  (Read 3091 times)

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Online Peripatetic Phil

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KD1/PT
« on: December 10, 2010, 06:39 PM »
Because I make occasional reference to my variant of Kris Dhillon's "Chicken Madras", I thought I may as well document it once and for all, and then simply refer to it henceforth as "KD1/PT" with a hyperlink rather than keep repeating the information in various posts.

The starting point is KD's pre-cooked chicken, which can be summarised as follows :

  • 5 large chicken breasts (approx 2lb, with skin and bone removed)
  • 6 tablespoon of vegetable oil
  • 1 teaspoon turmeric
  • 4 tablespoon of stage-2 curry sauce

  • Cut the chicken into curry-size pieces
  • Place oil,  curry sauce and turmeric into a large saucepan and mix well.
  • Cook on medium heat, stirring continuously until the sauce starts to darken in colour (approx 4-5 minutes).
  • Add chicken and stir until all the pieces are well coated with the sauce.
  • Turn down the heat and continue cooking with the lid on for 10-15 minutes, or until the chicken is tender, stirring frequently.

The main variations occurs in the next stage :

  • 5 tablespoon of vegetable oil
  • 3/4 pint stage-3 curry sauce
  • 1/2 lb pre-cooked chicken
  • 2 teaspoons Bassar curry masala
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon fenugreek
  • 1 tablespoon finely chopped green coriander stalks
  • 1 tablespoon coarsely chopped green coriander leaves and stems

  • Heat the oil in a large, deep frying pan, and add the curry sauce, and bring to a gentle rolling boil.
  • Without reducing the heat, add the salt, Bassar curry masala  and chicken, and continue cooking for about five minutes.
  • Reduce the heat and stir in the ground cumin and fenugreek. Simmer for a further 2-3 minutes.
  • Put in the chopped coriander stalks and cook for another two minutes.
  • Skim off any excess oil and serve sprinkled with chopped coriander leaves.

Notes :

  • The chicken does not need to be breast; it can even be bone-in, so long as the pieces are kept reasonably small or the cooking time adjusted accordingly
  • I double the quantity of liquid per unit weight of meat, and double the quantity of spices per unit volume of liquid
  • All spoons are rounded, not flat
  • I substitute Bassar curry masala for ground chllies
  • I omit the garam masala and fresh tomato
  • I use coriander stalks rather than leaves during the cooking process, but garnish with leaves as does Kris

Hope this may be helpful :
** Phil.
« Last Edit: December 11, 2010, 02:40 PM by Phil (Chaa006) »



 

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