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Author Topic: "Back to my roots" (yet again)  (Read 413 times)

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Online Peripatetic Phil

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"Back to my roots" (yet again)
« on: February 08, 2019, 07:49 PM »
The last curry that I made recently was not particularly good; nothing in particular leapt out as wrong, but it was simply not up to my normal standard.  So today I went back to my roots once again.  I made a Kris Dhillon chicken Madras, with almost zero deviation from either her recipe or her methodology (I omitted the tomato and used raw chicken leg chopped across the bone rather than pre-cooked breast).  When the allotted time was up, the chicken was not fully cooked for obvious reasons (raw, on  bone), but as my paratha was ready I decided to eat it with the sauce alone.  It was absolutely delicious, with a good rounded depth of flavour, and certainly as good as any sauce you will find in a typical BIR today.  So what does this prove (to me, at least) ?
  • Simplicity is everything
  • A curry does not need g/g paste
  • The spices do not need to be fried before base is added
  • A special aluminium pan is not needed (I used copper-bottomed stainless steel)
  • A chef's spoon is not necessary (I used a wooden spatula)
  • Kris's methodology is as good as any.
I made a fresh batch of KD garam masala especially for this dish, exactly to spec. apart from gently roasting the spices then allowing them to cool before grinding.

** Phil.
« Last Edit: February 09, 2019, 08:50 AM by Peripatetic Phil »
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Offline pete

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Re: "Back to my roots" (yet again)
« Reply #1 on: February 09, 2019, 08:55 PM »
making her Garam Masala is on my to do list
is it very different from shop bought stuff?
I  don't think you need the garlic ginger paste either
But you've got to keep recipes and methods that belong together
I think  Kris's cooking times are very important, especially as you don't fry the spices



Online Peripatetic Phil

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Re: "Back to my roots" (yet again)
« Reply #2 on: February 09, 2019, 09:21 PM »
making her Garam Masala is on my to do list
is it very different from shop bought stuff?

To be honest, I don't know — the only commercial garam masalas that I use are whole spice.  What I can say is that hers has a very pleasant warmth, aroma and piquancy.

Quote
But you've got to keep recipes and methods that belong together
I think Kris's cooking times are very important, especially as you don't fry the spices

Well, I certainly wouldn't cook for less time than she recommends, but you will notice that she herself extends the cooking time for lamb, so I do not think it unreasonable to do the same for raw chicken on the bone.

Quote from: Kris Dhillon
Turn down the heat to a simmer and stir in the garam masala, ground cummin, and dried fenugreek. Simmer for a further 6–7 minutes.  (reads "Simmer for a further 2–3 minutes." in her recipe for pre-cooked chicken)

This after she has pre-cooked the lamb for 30–40 minutes

** Phil.
« Last Edit: February 10, 2019, 07:25 PM by Peripatetic Phil »
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Offline london

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Re: "Back to my roots" (yet again)
« Reply #3 on: February 10, 2019, 10:29 AM »

  • A curry does not need g/g paste


** Phil.

I posted about this a long time ago and got no replies.

http://www.curry-recipes.co.uk/curry/index.php?topic=14105.0

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« Last Edit: February 10, 2019, 10:52 AM by london »
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Online Peripatetic Phil

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Re: "Back to my roots" (yet again)
« Reply #4 on: February 10, 2019, 10:54 AM »
Reply now made !
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Offline Secret Santa

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Re: "Back to my roots" (yet again)
« Reply #5 on: February 10, 2019, 04:57 PM »
I like garlic-heavy curries so any curry without that just wouldn't be right in my opinion. I can see leaving out ginger being no problem though as it doesn't seem to bring much to the party.
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