• April 24, 2019, 11:35 AM
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Hi Guys

I use a spice ball.

Job Done!

Regards

Mick
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Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: New base
« Last post by Garp on April 23, 2019, 11:18 PM »
Here we go, just another base  :P
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Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / New base
« Last post by madpower on April 23, 2019, 11:06 PM »
This base hits the mark for me,i dont think i could better it,it is based on a authentic madras curry recipe i came across on youtube but i changed a few things and toned it down a little,i made another 3 dishes with it today and they were full of flavor and delicious,this is one base you will not regret making

firstly make the tomato sauce  and set aside,in a blender add 2 large tomatoes,2 Tblsp of yogurt,the bottom of a red bell pepper,1 green chilli and a desert spoon of coconut block or cream,1 desert spoon of squeezed lime juice,now liquidize until smooth

In a saucepan add half of a cup of veg oil and 3 onions and fry them slowly until golden brown,it takes around half hour,once the onions are cooked  add   about 10 crushed coriander seeds,the seeds from 2 green  cardamon pods a 2 inch piece of cinnamon stick,1 teja peta bay leaf,a desert spoon of garlic and ginger paste,and fry for a further 10 minutes on a low heat

stir into the onions 1 tsp of madras curry powder,1 tsp of  turmeric ,half tsp chilli powder and one tsp of mixed powder,1 desert spoon of salt ,stir spices in just for about 10 seconds and now add the reserved  tomato sauce you made earlier

cook out slowly for about 20 minutes remove the tej peta and cinamon stick and then liquidize the base until smooth,return the base to the pan and add a pint of water,simmer for one more hour and the base is ready,adjust the water and  seasoning as you feel fit

When ever i go to a new takeaway i always ask to buy some base,i have actually had a couple that have tasted like this,please dont just think here we go just another base this one is honestly closer to the mark and you will not be disappointed  i promise.                                                                                       
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Lets talk Curry / Re: A possible reason for pre-cooking chicken
« Last post by mickyp on April 23, 2019, 02:30 PM »
Thanks for that info Phil, tis good to hear that  :)
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Lets talk Curry / Re: A possible reason for pre-cooking chicken
« Last post by Peripatetic Phil on April 23, 2019, 02:27 PM »
Well, I can't say that there aren't any battery hens in Poland (there almost certainly are) but everywhere that I have been (and I have visited most parts) free-range hens (which, as you say, probably get "a good work-out") are very much in evidence ...

** Phil.
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Lets talk Curry / Re: A possible reason for pre-cooking chicken
« Last post by mickyp on April 23, 2019, 02:20 PM »
yep, forgot to mention that bit which is also very true.
On a side note i get my chicken breasts in 5kg packs from Bookers which i think eminate from eastern europe, i have noticed sometimes when cutting them sometimes parts are a bit tough, maybe a few get the chance to "work out" lol.
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Lets talk Curry / Re: A possible reason for pre-cooking chicken
« Last post by Peripatetic Phil on April 23, 2019, 01:23 PM »
I also grill my chicken before it goes in a dish, for me its just another layer of taste.

Ah, now that is one thing I specifically don't do, as I never feel that a curry made with chicken tikka is anywhere near as nice as the same curry made with fresh (albeit perhaps pre-cooked) fresh chicken.  Almost certainly something to do with the texture ...

Quote
Going back to your original question i think resting allowing the meat to "relax" answers your question about tenderness.

Yes, the "relaxing" (the fibres contract as a result of heat, and relax when the heat source is removed) is indeed a part of the equation, but the resting period also allows the juices which were concentrated in the centre of the meat during cooking to re-infuse the outer layers as the fibres relax.

** Phil.
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Lets talk Curry / Re: A possible reason for pre-cooking chicken
« Last post by mickyp on April 23, 2019, 12:34 PM »
Hi Phil

All our meats rest after cooking Beef, Lamb, Pork, Chicken,  all cool before cutting, so resting time is given, i firmly believe the only reason for T/A's pre cooking chicken and lamb is speed in serving the dishes. The only thing that seems out of the equation with your post is marination, personally its something i always like to do with chicken, i also grill my chicken before it goes in a dish, for me its just another layer of taste.

Going back to your original question i think resting allowing the meat to "relax" answers your question about tenderness.
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Lets talk Curry / A possible reason for pre-cooking chicken
« Last post by Peripatetic Phil on April 23, 2019, 11:20 AM »
Although, probably like most readers of CR0, I started out by following the received wisdom and pre-cooking my chicken, over time I came to believe that it was unnecessary and started using fresh chicken instead.  Yesterday something happened to cause me to question the wisdom and validity of this decision. 

The background is my purchase of one of Mr Morrison's fearsome "flaming fiery phaal"s, which turned out to be so hot that I tried to avoid having too much sauce adhering to each piece of chicken as I ate it, as a result of which I had a considerable quantity of phal sauce left.  So, finding two forgotten remaindered large free-range chicken breasts lurking in my 'fridge, I decided to use one of these with the left-over phal sauce.  I started by cutting the breast into two lengthwise and then into six transverse, shook all the pieces in a large t/a container with freshly made g/g paste, heated some garlic-infused and chilli=infused rapeseed oils in my trusty copper-bottomed curry pan, added the g/g-coated chicken pieces and stirred & turned until all were shewing white on all sides.  I then added the left-over phal sauce, stirred & turned again until all the pieces were evenly coated with the sauce, reduced the heat, covered with a lid, and left to cook.

When I judged that the chicken was cooked, I removed one piece using chopsticks and tried it.  It lacked salt, so I added some, but it was also tough.  I put the remainder in a plastic t/a container and left it to cool, planning to eat it the next day (I had already eaten that day, and just wanted to cook the chicken before it started to fester).  However, before going to bed, I  fancied a little snack, and helped myself to a second piece of the chicken.  This time it was perfect — as soft as one could wish for.

I then realised that I had, without thinking, followed the standard chef's precept of "leave the meat to rest", and that had made all the difference.  So, it seems to me that if one wants truly tender chicken in one's curries, one has two options :
  • Allow sufficient time for the chicken to rest before serving
        or
  • Pre-cook the chicken, which will, almost by definition, include a resting phase
What do others think ?

** Phil.
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