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Pictures of Your Curries / Re: Chicken Tikka Dhansak Puri
« on: September 12, 2018, 08:36 AM »
Thanks Naga, I've now put the recipe on the system.

I make this base sauce for at least 200 covers. I roughly grind both the cumin and coriander seeds, then I wrap them in blue J Cloth and ad them to the cooking base. At the end, I simply discard them as they have served their purpose. I then blitz the base sauce with a commercial blender and then pass it through a chinois. A perfectly smooth base sauce is achieved every time...

Pictures of Your Curries / Chicken Tikka Dhansak Puri
« on: September 11, 2018, 11:44 AM »
Here is my Chicken Tikka Dhansak Puri with Indian Salad and my Coriander Chutney. The Uni have just bought me a 1943 Citreon Van, which we are having kitted out for a street food van and this is one of the recipes which will appear all around campus.

If anyone wants the recipe, pm me with you're e-mail address and I will e-mail it to you as it is too long winded to post it on here

Chicken Tikka Dhansak Puri with Indian Salad and Coriander Chutney

I’ve decided to put the recipe on here rather than e-mail everyone. Firstly, I’ve used CA’s Chicken Tikka recipe, I’ve developed a few others of my own for other recipes, but this works really well for this one. The base sauce for the Dhansak is Taz’s, but the Dhansak recipe is my own. The tarka dhal recipe I cannot remember where that came from, but is astounding. My coriander chutney works really well with this dish too. The paratha is just a bought in product which you can buy from any local supermarket.

Chicken Tikka
600g Chicken - 4 or 5 breasts
1 heaped tablespoon Pataks TIKKA curry paste. (Not tikka masala paste).  (2 tbs for lamb)
1 heaped tsp garlic paste
1 tsp ginger paste
2 tablespoons lemon juice (Jiff is ok)
1/2 tsp chilli powder (1 tsp for lamb)
1 desert spoon spice mixture (10ml) see below.
1/4 tsp Orange food colouring (If powder just a sprinkle)
1 level tsp methi (Fenugreek leaves)
1 level tsp salt
1 tablespoon veg oil
3 tablespoon water

Spice mixture – this makes enough for the Chicken Tikka and enough to store in a small herb jar for future use. Just mix it all together. You can use teaspoons for measurement.
8 parts ground coriander
7 parts turmeric
5 parts ground cumin
4 parts curry powder
4 parts paprika (optional)

1. Chop the chicken breasts into 3 inch pieces
2. Mix in 2 tablespoons lemon juice to the chopped chicken, leave for 15 mins
3. Meanwhile mix the rest of the ingredients in a bowl
4. Add the runny spice mixture to the chicken, cover and leave in fridge for a minimum of 4 hours. I leave it for 48 hours.
5. Put 3 of 4 pieces of Chicken onto skewers
6. Heat oven grill to highest temp and leave on full blast for 5mins to ensure it is HOT
7. Place skewers on a dish where both ends of the skewer are supported at both sides of the dish making sure the dish is deep avoid the chicken touching the bottom (i.e. ensure the chicken is suspended)
8. Place dish under grill (I try to get the chicken pieces about 2 inches from the grill element
9. Cook for 2-3 minutes turn once and give them another 2-3 mins
10. Or just fry in a dry pan until done. Turn frequently.
11. Or, heat an oven to 180 c, place chicken in an oven dish and cook for 12-15 minutes or until done.
11. Or, stick on BBQ for smokey taste. (This is my preferred method).

Chicken Tikka Dhansak
This is a hot lemony, smoky Dhansak, not the mild creamy kind with pineapple. 

1 portion of pre cooked chicken tikka
300ml base gravy
2 cloves garlic, finely chopped
1 medium onion (quartered, brushed with oil, stuck on a skewer and barbecued) or finely chop and stick in a tin on the bbq to smoke for 30 minutes
2 oz Tarka  Dhal
2 tsp extra hot chili powder
1 tsp curry powder
1 tsp spice mix
1 tsp methi (fenugreek leaves)
½ tsp hot smoked paprika
½ tsp sweet smoked paprika
2 tsp sugar (light muscovado)
Juice and zest of half a lemon
1tsp tom puree
Fresh coriander
2 tbsp veg oil
Salt to taste

Finely chop the onion (I then put this in some foil and smoked on the bbq for around 30 minutes
In a frying pan heat the oil over a medium flame.
 Fry the onion until soft, add the garlic and cook for around 1-2 minutes until the garlic has softened.
Add the curry powder, chili powder, spice mix, methi, paprika, sugar and salt and cook for around 30 seconds.
Add the tomato puree and stir in. Be careful at this stage because all the chili and paprika powder suddenly rose up and hit me in the back of the throat causing me to cough and my eyes water.
Add a ladle of base and mix in and reduce. Add another ladle of base and mix in, again let reduce.
Add the rest of the base lemon juice and zest.
Add the Tarka Dhal and stir in.
Add the chicken Tikka and cook through
Add a sprinkle of fresh coriander.

Tarka Dhal
3/4 sieve full of red lentils
water (around double water to lentils)
2 tbsp liquid chicken stock (Knorr)
2 tsp turmeric
1 tsp chili powder
1 tbsp cumin seeds
1 tsp salt
2 tsp methi leaves
2 tbsp tomato ketchup
2 tbsp rapeseed oil
1 tsp garam masala
1 fresh tomato (skinned, deseeded and chopped)
1 bulb garlic - crushed
2 small onions finely chopped
4 small green chilies finely chopped (less if you want it not so hot)

Wash and soak lentils for 1/2 hour
Put lentils and water in pan (1/2 thumb of water above lentils)
Bring to a boil and add turmeric, chili powder, salt and 1 tbsp oil
Remove any scum for first 20 minutes
Add methi + chicken stock
Cook for another 40 minutes
Heat 1tbsp oil in a pan, add the onions and cook until soft and translucent
Add the chopped green chilies + cook for 1 min
Add the crushed garlic + cook for 2 minutes
Add the cumin seeds, garam masala, tomato and tomato ketchup, cook for 2 minutes then add to the lentil mixture.

Coriander Chutney
80g bag of fresh coriander including stalks & Leaves
4 green finger chilies (more or less to suit your own heat level)
1 tbsp coconut milk powder (Maggi)
1 tsp garlic & ginger puree
1 tsp salt
2 tsp light muscovado sugar
1½ tsp white wine vinegar
1 tbsp rapeseed oil

Put everything in the blender and blend until smooth. Refrigerate for at least 30 minutes prior to use.

Indian Salad
Finely dice fresh tomato, cucumber, red onion and fresh coriander. Combine together and season with salt to taste.

Fry the paratha in a pan, then pile on top the Chicken Tikka Dhansak, then the Indian salad and finally finish with a nice portion of the coriander chutney.

Lets talk Curry / Re: "Thinking back ..."
« on: February 15, 2017, 05:33 PM »
Cooking any curry where you use the "whole" meat rather than parts of the animal, i.e. Breast will always produce a fuller flavoured and more rich dish, due to the gelatinous marrow which will dissolve from the bones.

If you're going to make a chicken breast or lamb cube curry, cook the whole meat first with all the bones in and cook it slow. Then remove the meat from the bones, pass the liquid through a Chinous, and use that liquid as part of the sauce. You won't regret it :)

House Specialities / Re: BULK Kashmiri Chicken Masala
« on: January 28, 2017, 01:58 PM »
Hi 976Bar,

This sounds amazing, but where do I even begin to scale down this recipe?


Sorry for the late reply, but the smaller version is already on this site.


Ceylon / Re: BULK Chicken Ceylon
« on: January 26, 2017, 07:37 PM »
Hi Guys,

To put you out of your misery, we steam the chicken in a professional Rational oven. That amount of chicken produces quite a bit of water, some of which we add to the final dish.

I've also updated this recipe and now mix the coconut milk powder with 2 litres of semi skimmed milk. It gives a more creamy consistency to the coconut milk.

There will be more than enough sauce to go round. Equally if you are selling this on a street food stand you would not get 300ml of sauce on your take away carton. Nearer 150ml. Hope this helps.

Rgds, Bob

Simply add some Smoked Paprika to the spice mix you are frying at the beginning will give a lovely smokey flavour. See my Dhansak recipe :)

talk about anything other than curry / Re: CA diet suggestions
« on: August 04, 2016, 08:49 PM »
Try Quinao (A Super Food) with a Roasted Medley of Butternut Squash/Peppers/Aubergine/Corguette/Whole Garlic/ a little tomato paste and a little rapeseed oil. Season lightly and serve on the bed of Quinao.

Add a mixed leaf salad of Rocket/Red Onion/Cherry Tomatoes.

Make an emulsion of Olive oil/White Balsamic Vinegar/Sea Salt and Cracked Black Pepper. Drizzle over the salad.

Delicious :)

talk about anything other than curry / Life's Journey......
« on: August 04, 2016, 08:39 PM »
Hi All,

Sorry I haven't been on here for quite some time now, but have been working hard in the background and can now say I am a fully qualified Chef having passed my final exams back in June. So now have levels 2 & 3 in Professional Cookery from The West London University. Also have been moved up to the main kitchen at The Uni (they have 3 kitchens) and have been promoted to Senior Chef Departie.

Working on so many different cuisines right now, from Indian, Turkish, Lebanese, Thai, Vietnamese, Malaysian, Mexican..... and am writing a whole new bunch of recipes for the Uni's kitchen's. Exciting times but alas something has to give and time on here is one of them.

Hopefully I will get some more time soon and will post more recipes at a later date, which may not all be indian but we'll see.

Glad to see the site is still going strong :)



Korma / Re: BULK Chicken Korma
« on: February 02, 2016, 07:55 PM »
What spice mix did you use please 976bar?
Also, is there a reason for using powdered cocunut rather than cans of coconut milk or cream? I wondered if it was a cost thing or if using the powder allowed you to maintan a thickness in the dish.
I made my second ever base this week (Taz)  and have been improvising  somewhat and this (scaled if I can) sounds quite straightforward and distinguishable as a specific curry, unlike my first couple of generic chicken and lamb efforts. So please excuse my probably very novice questions, I have a lot to read and a lot more to learn.


Hi Silver,

Spice mix is made up as follows
8 parts coriander powder
7 parts Turmeric
5 Parts Cumin powder
4 parts Madras Curry Powder

Maggi Coconut milk powder gives a totally different taste to tinned coconut milk and yes it is cheaper.

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