Curry Recipes Online
Traditional Indian Restaurant Recipes => Traditional Indian Recipes => Topic started by: mike travis on May 07, 2006, 01:56 PM
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Cooking/Prep time....1hour 20Min's. serves.3-4.
900g(2lb) Chicken pieces.
25g(1oz) fresh garlic,peeled.
25g(1oz) fresh ginger,peeled.
3 green chillies or 1 green pepper.
60ml(2fl oz's) cooking oil.
3 large onions,finely chopped.
1tsp turmeric powder.
1tsp chili powder.
2tsp garam masala.
1tsp tandoori powder.
3tsp tomato puree.
170g(6oz) plum tomato's,peeled.
2tsp salt.
fresh coriander to garnish...(optional)
(1) Place the garlic,ginger,green chillies(or green pepper),turmeric,chilli,garam masala,
tandoori masala,tomato puree,tomatoes and salt into a liquidizer and blend until
smooth.
(2) Heat the oil in a large pan and cook onions until golden brown.
(3) Add the chicken pieces and the contents of the blender and stir for a few Min's.
(4) Reduce the heat,cover and simmer for about an hour,stirring every 5-8Min's.
(5) Garnish with fresh coriander.
I cooked this last night and I used green chillies. They were about 4" long and I did`t
deseed them. It did make the curry quite hot and had a very strong chili after taste,
maybe due to the size of chili. It serves 3-4 (depending on servings). My son ate his
(with a few glasses of water) but I left mine and reheated in microwave later and it
seemed to take the sting out of it.......... ;D.............regards..........mike..
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Try eating a fresh tomato with it that will take the sing out of it; as it will with all types of spicy foods.
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Thanks for the tip ;) . I have just spent most of the afternoon in the kitchen cooking this curry again. I made a couple of changes and the results were very good;-
2lbs onions chopped,fried and then blended to a paste.
3 small fat green chillies seeds removed.
It must have been the seeds that gave it a bit of a sting.. :o ...........Regards......mike. ;D
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Made your chicken curry for the second time this week and it just gets better!! I added some fresh tomato towards the end of cooking as i love it, and some fresh coriander. The family love it too i can't wait to make it again.
Thanks again
Chala
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Nice one, ;) How many tomatoes did you add?? How long before the end of cooking?? I had a Chicken Madras from my local BIR at the weekend and I must say the similarity was very close. My wife had a Chicken Rogan Josh which does contain tomatoes. At the moment she is not all that keen on this curry so if I can make it Rogan Josh style then we will have a result.............cheers.. ;D ;D..mike
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Hi Mike, Just one tomato quatered 15 mins before end.
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Thanks for that ;) I will be in the kitchen on saturday so I will let you know how it goes............cheers.. ;D..mike
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I sliced 2 tomatoes and added them last 15 mins. Mixed reaction. Still not like a Rogan Josh for the Mrs. Me and the boy enjoyed it thou. Looks like I am gonna have to find a recipe for Rogan Josh.......any ideas???........mike ;D
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Mike, it was superb, I added creamed cocconut and fenugreek leaves to sauce as chicken was cooking, also left chicken on the bone....superb ;)
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Thanks for giving it a try and I am so glad you liked it ;) I have used powdered fenugreek in another recipe and it does have a distinctive taste, dont know about the leaves thou. I bet the meat just fell off the bone :P Were these the only changes you made to the recipe? Did the coconut make it Tikka Masala "ish" ??
Thanks again for your comments. Love the name by the way. Hope you didn`t have any after cooking this ..........cheers...mike ;D
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Well have to tell you Mike this recipe of yours is now a firm favourite for me and mine, it just gets better, I don't yet feel confident enough to make my own base and sauce yet and this has been a great starting block for me, I thank you again for a great dish!
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Thanks ;D I am glad you like it so much. Its been a while since I cooked it as I have been using Darths base sauce (with great success) it maybe one for you to try at a later date perhaps....cheers..and happy cooking........ ;)
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Rossy, just go for it. Forget confidence, that will come later. try and remember the trials and tribulations you faced in your life as a youngster, and those you overcame and mastered. Curry is a lot like this; it takes practice & experimentation. At the end of the day you will find what makes you happy, not the mass's opinion. Think about it;, BIRs take this chance every day, some fail and some win. The difference is money! (and the Chef ;D)
Trust in you trip and go for it.
Bi Bi everyone, guys and gals all
CP
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Nicely put CP ;)
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Mike,
Just to say thanks for this great recipe - have cooked it 4 times now and it does just keep getting better & better (my girlfriend is a BIG fan!)
Was my first foray into Indian cooking & will def not be my last! ;)
Best,
Method
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Hi Method, ;) Glad you enjoyed it and impressed your girlfriend with your curry cooking skills ;) .I haven`t cooked it for a while but it was our regular Saturday night feast. I have been busy trying a few recipes from this site lately......Thanks for the feedback chap.. ;D.
All the best..... ;D
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I know its been a while for a reply BUT I found your recipe yesterday and tried it out on my unsuspecting wife and friends and they LOVED it, I mean licking plate clean loved it!! ;D ;D
Top notch my friend, doubt I can surpass that
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Hi Millemanuk, ;) thanks for your kind comments my friend. It is a nice curry to do and always gives a perfect result. I haven`t cooked it for a while but am very tempted to try it again soon. Thanks again. Glad you enjoyed it. ;D
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I notice MT has added the seemingly now 'traditional' coriander garnish with this dish.
I lived in the Middle east for 8 years ('76 - '84) & travelled all over ME, FE & Africa incl India, Sri Lanka - in all those years eating curries & all sorts of dishes everywhere, I never ever came across coriander used as the liberally sprinkled garnish that it appears to be today. i have a friend who often was physically ill after eating certain Indian meals - but couldn't put his finger on the cause - until he took an Indian cookery course & tasted alll the spices and herbs . When he bit into coriander, he knew instantly what the cause of his problem was. I must say myself, it is not a taste I care for at all & feel it spoils a meal the way it is lavished so liberally over evry In dian dish you come across. Even when you say no coriander - it still gets put on !
When did coriander suddenly become de rigeur to be put onto Indian meals ? Basically it spoils the taste for me. I never used to see it in ME or Uk for that matter until say 15 years ago
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Hi Ghoulie, ;) It does seem to be that most Indian recipes finish with the words "Add coriander to garnish". I have started to leave this out now when cooking as it begins to taste like sucking the end of a pencil if you add too much. Thanks for your comments.....regards..mike. ;D
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Just cooked this Chicken and king prawn. Blended the onions from the start and was really tasty added half a teaspoon of cumin and a pinch of dried fenugreek leaves also a nob of butter. Also thought this was very thick so was constantly adding water to keep it from drying up. Nobody else notice this?
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If they have, they have probably forgotten by now, as the previous comment to yours is dated 2007! Nonetheless, it is good to see that recipes posted well over ten years ago can stand the test of time, so thanks for reporting on your experience.
** Phil.