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Had this a number of times, usually chicken, "cooked in the pickling style". Most tasted like medium with a dollop of mixed pickle in it. Is there a BIR version that tastes a bit more - er - complicated? Thanks. Love this site
The site that Mikka suggested is also exclusively devoted to traditional Indian cooking and not BIR cooking.
And you are wrong about it being traditional cooking 100% Cory. Read the site and you will know that.
I heartily recommend this.http://www.indiacurry.com/chicken/acharimurgh.htm
I suggest you try using a chicken jalfrezi recipe (see here: http://www.curry-recipes.co.uk/curry/index.php?board=61.0) and add a tablespoon or two of achar/pickle
Didn't mean to start a little war!
Now if anyone can find my question about Bradford style bases which I posted and lost, I would love to know where it is