Topic: Traditional BIR Chicken on the bone curry

[chewytikka]

A regular restaurant staff curry, scaled down for two.
Very fresh tasting curry for about a 1.00 GBP per head.

Cooked in around 30minutes from scratch.
Served on a bed of Pilau Biryani





cheers Chewy

[littlechilie]

Good effort Chewy, your photos look nice and appetising, but I

[livo]

I love staff curry. So easy but so delicious.

[Naga]

Looks the business, Chewy, and excellent value for money too!

[Gav Iscon]

I have to say that I tried the above and delicious it was. I too love Staff Curry although I'm not to keen on the watery oily ones some like. On an after hours eat in a while ago at a friends restaurant , a friend made one of the best curries I've ever had. Half shell on prawn curry which was fantastic. Prawns had half the shell removed length ways and the flavour was immense.
I love the Bengali Chicken Roast Chewy posted a few years ago where you pre-fry the chicken in a spiced flour.
http://www.curry-recipes.co.uk/curry/index.php?topic=7846.0
The only problem being is that you can't stop picking at it once fried and you have to be careful that you have enough left for the curry  : :.

[chewytikka]

LC, Thats a bit tangential, If I wanted to cook a Biryani, I would have. ;D ;D
This is a Bengali restaurant curry, served with flavoured Biryani Rice.
N.B. Staff usually eat this with boiled white rice.

Heres another cooked with bone in Chicken Thighs
touch of shatkora, chillis and tomatoes.

NAGA, another value for money meal, cost around 1.30p per head.



cheers ChewyTikka

[Gav Iscon]

That looks lush Chewy... 

[fried]

Love these on the bone chicken staff curries, so easy to play around with...green chillis...red chillis...naga chillis.

[littlechilie]

LC, Thats a bit tangential, If I wanted to cook a Biryani, I would have. ;D ;D
This is a Bengali restaurant curry, served with flavoured Biryani Rice.
N.B. Staff usually eat this with boiled white rice.

Heres another cooked with bone in Chicken Thighs
touch of shatkora, chillis and tomatoes.

NAGA, another value for money meal, cost around 1.30p per head.



cheers ChewyTikka

Yes I can see your point, and guess it depends on a individual preference certainly not erratic, just my preference of cooking biryanis over staff curry. Also to go to the trouble of making a biryani rice when it could of been incorporated into one pot is less cost effective, and more time consuming.
Both methods achieving similarities, however for staff working in a Bir with precooked rice to hand it would be a reversal in cost efficiency,
It all looks very good though, the only downside being the biryani rice not picking up any of the wonderful meat juices, flavours and aroma that its name so truly and rightfully deserves.