Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => House Specialities => Topic started by: h4ppy-chris on November 25, 2012, 06:39 PM
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this is recipe wrote in order they go in the pan.
1.5 chefs spoons oil
1 level ish chefs spoon sliced raw garlic (about 5 cloves)
1 heaped chefs spoon chopped onions
1 tbsp fine chopped green peper
1 chefs base gravy
pinch of salt
1 tbsp fresh chopped coriander
1 tsp dried methi leaf
2 slices red peper and 2 green chillis cut in half
150 ml tomato (tinned plum tomatoes blitzed this is used in all the currys)
1 tbsp mix powder plus chilli powder as to your heat level
add meat now
200 ml base gravy
finished with fresh chopped coriander, enjoy i did ;)
it is going to be cooked in the nearest pan, but keep your eye on it as it moves up the range.
my TA curry being cooked. (http://www.youtube.com/watch?v=j31qIj4Bpjs#)
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Well done Chris. Good bit of detective work there. The video and the recipe work well together to provide a good idea of how to put the dish together. Obviously the kicthen was very busy but were quite happy to have you watch proceedings. I think i'd try to get in there when it's a bit quieter and see how much info the chefs are prepared to part with. Definitely a relationship worth developping :D.
Did you happen to notice how much the garlic was cooked in your dish? Browned or the rawness just fried out? Will definitely be having a crack at this ;)
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This is a dish on the Ashoka menu but I have developed a draft "Taz" recipe for this dish. I'm gonna cook it tomorrow night and will report when I have something I'm happy with.
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Keep the info coming on this one guys. I'd be more than happy if i can nail this one as it's been on the to do list now for quite some time. And i so loved the taste of it from the Raj in Leeds (RIP) :'(. If i can get 80% close to the taste I'd be more than happy :D.
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Well done Chris. Good bit of detective work there. The video and the recipe work well together to provide a good idea of how to put the dish together. Obviously the kicthen was very busy but were quite happy to have you watch proceedings. I think i'd try to get in there when it's a bit quieter and see how much info the chefs are prepared to part with. Definitely a relationship worth developping :D.
Did you happen to notice how much the garlic was cooked in your dish? Browned or the rawness just fried out? Will definitely be having a crack at this ;)
thanks CH, the garlic was raw that i could tell, timings from the vid. Empty pan on a very high heat for 45 seconds then add the oil and leave for another 45 seconds, then add the garlic.
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Superb footage Chris. Great work. Looking forward to see how the other experienced chefs here get on with the recipe.
One chefs spoon sliced raw garlic. Schwing!!!
Rob :)
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Superb footage Chris. Great work. Looking forward to see how the other experienced chefs here get on with the recipe.
One chefs spoon sliced raw garlic. Schwing!!!
Rob :)
cheers rob, just modded the recipe to "1 level ish chefs spoon sliced raw garlic" about 5 cloves
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gona have a go at making this to night and will video it for you good people.
Just setting things up and noticed no G&G paste :-\ i never saw them put any in or did i?
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gona have a go at making this to night and will video it for you good people.
Just setting things up and noticed no G&G paste :-\ i never saw them put any in or did i?
I didn't see them put any in either ::) ::). Looking forward to the video and the report on this Chris. May have to christen my new pan with this one :D :D
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much appreciate this.
will wait for h4ppy-chris feedback on his make before giving it a go too.
no g/g sits fine for me - the garlic is enough.
would have expected the mix powder to go in earlier around the time of the methi.
the blitzed tin toms sounds interesting and incredibly easy to make - i'd tried passata a long time ago but have moved on a lot since then.
i thought the chopped onion was in the pan at the start - which would suggest use of fresh onion. having said that i still put my pre par boilled in at the start to ensure that moorish effect.
looking forward to making.
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South indian garlic curry cooked by me (http://www.youtube.com/watch?v=k0smHuIfK98#)
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Top vid Chris! I will have a go tonight with some king prawns. After watching your vid I think my curry pan is too large for a single portion cooked on maximum warp. With the larger surface area reckon I will need to double up, and later invest in a smaller pan. Cheers, Rob :)
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Thanks for the great vid Chris!
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thanks you two, let us know how it turns out for you. i had mine last night really good, think i will add 1 green chilli next time.
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Good first effort Chris, (observation) your a bit slow at creating the Masala and you cooked it way too long.
You could practice the dish a few times and then upload a mastered dish for people to check out. "just a thought" not a Crit.
For better results keep it under 10mins, especially if your just blasting it on your highest fixed flame
and if you want to cook quicker on high heat and keep plenty of sauce in the finished dish = put a lid on or put another pan (inverted) on top.
South Indian Garlic Chicken? your TakeAways name for it.
The dish is an 80's Garlic Chicken or Rashun Murgh and there's NO South Indian flavours in there at all.
The Shagor Vid
Were you actually in the kitchen or is that the view that all customers can see while their waiting.
Looks a good Take Away and very good teamwork.
One point, their Garabi looks very greedy indeed (Watery and more profit)
Have you tried their Piri-Piri Special from the menu.
"This dish adopts its name from the famous Portuguese sauce (peri peri ).
This fiery, fragrant sauce is common in portugal. Strongly aromatic well
flavoured. Its unique flavour is enhanced by use of a fine blend of
spices, garlic, onions and coriander: A mystical experience of taste you won't forget. "
Theres a bottle of Nandos Piri Piri sauce next to a jar of Mr Naga on the side. You have to giggle at curry descriptions.
I rather like the Nandos medium Piri Piri sauce.
cheers Chewy
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Chewy
You are the curry detective 8)
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Theres a bottle of Nandos Piri Piri sauce next to a jar of Mr Naga on the side. You have to giggle at curry descriptions.
Ha ha! Good spot. Demystifies that one. Interesting combination; might try it myself.
Rob :)
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Good first effort Chris, (observation) your a bit slow at creating the Masala and you cooked it way too long.
You could practice the dish a few times and then upload a mastered dish for people to check out. "just a thought" not a Crit.
For better results keep it under 10mins, especially if your just blasting it on your highest fixed flame
and if you want to cook quicker on high heat and keep plenty of sauce in the finished dish = put a lid on or put another pan (inverted) on top.
South Indian Garlic Chicken? your TakeAways name for it.
The dish is an 80's Garlic Chicken or Rashun Murgh and there's NO South Indian flavours in there at all.
The Shagor Vid
Were you actually in the kitchen or is that the view that all customers can see while their waiting.
Looks a good Take Away and very good teamwork.
One point, their Garabi looks very greedy indeed (Watery and more profit)
Have you tried their Piri-Piri Special from the menu.
"This dish adopts its name from the famous Portuguese sauce (peri peri ).
This fiery, fragrant sauce is common in portugal. Strongly aromatic well
flavoured. Its unique flavour is enhanced by use of a fine blend of
spices, garlic, onions and coriander: A mystical experience of taste you won't forget. "
Theres a bottle of Nandos Piri Piri sauce next to a jar of Mr Naga on the side. You have to giggle at curry descriptions.
I rather like the Nandos medium Piri Piri sauce.
cheers Chewy
thisThanks for watching the video chewytikka, the takeaway is open i.e. when you stood at the counter you can watch them make your meal..
I know what you are saying about the timing, I am sure the more I make this and the recipe is fixed in my head I will get the timing down.
You say the base gravy looks watery, it's funny you should say that as I asked if I could buy some, I was told no but you can have some.
I could not wait to get home and taste it, it did taste different than what I usually make and definitely not watery.
Piri Piri special not tried that yet chewy
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Not made the South Indian Garlic dish yet Chris. Major king prawn issues last night. I thought to pre-cook them after a short marinade and then have a go at the SIG. Had some pasco marinade (comes in a small sachet, quite pricey). Result tasted absolutely terrible and the prawns went straight in the bin. Prepping some blades tikka and pre-cooked chicken tonight, so will be back on track.
Rob :)
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h4ppy-chris is star man for me on this. had fun this week working around the posted recipe. really apprecite the effort made by Chris.
this recipe is all about the garlic and getting it right. i see 3 variations and have had repeated attempts over the years at all 3:
1) added at start ie as per recipe
2) Zaal method of separate frying
3) pre fried slithers and added cold
i still don't feel i've got the garlic as good as my fav TA does so more practice and trial and error is needed for myself.
the owner of the local asian store who i know well suggested not to blitz the tin toms ie just use chopped straight out the tin. i felt this worked well although i've not tried the blitz version. i feel the tin toms is the "tom" of choice for this type of "curry" dish c/w tom puree and intend to adopt going forward.
Dish 1 i over did the zaal effect although the dish was very close to what i'm after. on dish 2 i put the onion in 1st and did not use pre cooked (my norm) and ended up not cooking the garlic enough. Dish 3 was disappointing as i felt it was a step back yet i know the dish with the secret santa sauce and know it works a treat. All 3 dishes were very different in fact too different for me.
in short i'm back to the drawing board and feel i need to get more practice to better understand the effects of the various game changers.
i feel i will start by sticking exactly to the as spec recipe for a while and adjusting the cooking until i get the best outturn before then adding in a few subtleties - which in essence is what my needs are.
Dish 1 - recipe but using zaal garlic
(http://www.curry-recipes.co.uk/imagehost/pics/dda8e22af1247a08a07b6f075cbb02e5.jpg) (http://www.curry-recipes.co.uk/imagehost/#dda8e22af1247a08a07b6f075cbb02e5.jpg)
Dish 2 - as spec but added in tom puree
(http://www.curry-recipes.co.uk/imagehost/pics/4d8dcf40ca5280ab6bf1dfdcac994dbe.jpg) (http://www.curry-recipes.co.uk/imagehost/#4d8dcf40ca5280ab6bf1dfdcac994dbe.jpg)
Dish 3 - repeat of dish 1 but using modified secret santa sauce having the tom puree replaced with tin tom
(http://www.curry-recipes.co.uk/imagehost/pics/4a19816a401311d1c0ad240a12d1ba5e.jpg) (http://www.curry-recipes.co.uk/imagehost/#4a19816a401311d1c0ad240a12d1ba5e.jpg)
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Jerry I'm confused as to what you were trying to prove there. Were you trying to find out the effect of three different methods of cooking garlic, or were you trying three different versions of the curry?
Which came out best?
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Secret Santa,
i've confused myself to be honest. i was trying to find out which method of cooking garlic produced the best using the recipe as a control.
with hindsight i've been adopting to much of a scattergun approach thinking the result i'm after would be relatively easy to achieve given Chris's top notch info - i now realise it's not.
i know my local TA uses method 3 ie cold pre cooked slithers that look quite burnt and are added just before going into the carton. they (the TA) produce an exceptional garlic curry. i've never been able to cook them right though.
i also know they use a chilli sauce to make it (re our exploits to produce something similar). the chilli sauce is a method of adding in tamarind along with a balance of various chilli which together really set the dish off.
to confuse things further i've had 1 off really good result using the zaal method but for the most of the time can't reproduce it despite watching the video repeatedly and not really being able to spot where i'm going wrong. gut feeling is that i'm burning the oil off that the garlic is cooked in before it has time to get soaked up into the cooked sauce (why dish 1 has too strong a taste and dish 3 not enough).
i've tried adding the garlic at the start in the past (CBM recipe) and never achieved top notch result - the garlic taste is more braised/dissipated than fried/individual.
i initially thought the tin toms were the missing factor as in dish 1 they seemed to produce a less smooth sauce in comparison to what tom puree seems to produce. the finished curry being sort of lumpy (and separated from the oil) in appearance compared to smooth (dish 2 & 3).
having made dish 3 this suggests the lumpy appearance (which i associate with proper curry) is more to do with the cooking - i think at the evap stage after the base has gone in.
in short i've really got myself confused and intend to try again only changing 1 off variable at a time.
don't get me wrong all 3 off curries tasted good - just not spectacular like the TA version.
i don't really feel there are missing ingredients just the balance and cooking needs a bit of work on.
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h4ppy-chris is star man for me on this. had fun this week working around the posted recipe. really apprecite the effort made by Chris.
this recipe is all about the garlic and getting it right. i see 3 variations and have had repeated attempts over the years at all 3:
1) added at start ie as per recipe
2) Zaal method of separate frying
3) pre fried slithers and added cold
i still don't feel i've got the garlic as good as my fav TA does so more practice and trial and error is needed for myself.
the owner of the local asian store who i know well suggested not to blitz the tin toms ie just use chopped straight out the tin. i felt this worked well although i've not tried the blitz version. i feel the tin toms is the "tom" of choice for this type of "curry" dish c/w tom puree and intend to adopt going forward.
Dish 1 i over did the zaal effect although the dish was very close to what i'm after. on dish 2 i put the onion in 1st and did not use pre cooked (my norm) and ended up not cooking the garlic enough. Dish 3 was disappointing as i felt it was a step back yet i know the dish with the secret santa sauce and know it works a treat. All 3 dishes were very different in fact too different for me.
in short i'm back to the drawing board and feel i need to get more practice to better understand the effects of the various game changers.
i feel i will start by sticking exactly to the as spec recipe for a while and adjusting the cooking until i get the best outturn before then adding in a few subtleties - which in essence is what my needs are.
Dish 1 - recipe but using zaal garlic
(http://www.curry-recipes.co.uk/imagehost/pics/dda8e22af1247a08a07b6f075cbb02e5.jpg) (http://www.curry-recipes.co.uk/imagehost/#dda8e22af1247a08a07b6f075cbb02e5.jpg)
Dish 2 - as spec but added in tom puree
(http://www.curry-recipes.co.uk/imagehost/pics/4d8dcf40ca5280ab6bf1dfdcac994dbe.jpg) (http://www.curry-recipes.co.uk/imagehost/#4d8dcf40ca5280ab6bf1dfdcac994dbe.jpg)
Dish 3 - repeat of dish 1 but using modified secret santa sauce having the tom puree replaced with tin tom
(http://www.curry-recipes.co.uk/imagehost/pics/4a19816a401311d1c0ad240a12d1ba5e.jpg) (http://www.curry-recipes.co.uk/imagehost/#4a19816a401311d1c0ad240a12d1ba5e.jpg)
First of all thanks Gerry for your kind words.
Can I just say this, if I was to order a curry, south Indian garlic is the one I want.
This was my only quest in doing this post, anybody that reads it please feel free to add and remove any ingredient you wish.
I have to say Gerry, dish number two looks very close to what I order from the takeaway.
Up-to-date I have made this dish about six times and learnt from each experience.
This is where I am up to.
1. Cook the tomato's longer so that the oil separates.
2. Once you have cooked the tomato's out add 1 TSP G and G paste (this seems to add to the garlic flavour of the finished dish)
I did notice on the video from the takeaway there was a bit more mixed powder added later on in the dish, I have yet to try this.
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Chris,
am well pleased with the info you've delivered - it gives me a real good firm stick in the ground to work off.
a new burner will cut the cooking time well below half. the only issue for me would be to have somewhere else than the kitchen to use it.
dish 2 was exactly to spec but with 1 tsp tom puree (undiluted) added - i did not feel the puree worked well and would not add again. i did not get the dish as good as i could down to using raw chopped onion which i've not used for a long time. in knowing the chopped onion needs some cooking i added it 1st but failed to add the garlic early enough so that both could "burn" together. that bit in Az's video when he talks of getting the timing right - am sure you already know there's too much burn or not enough - i tend to stop on the1st smell of burning. i was surprised having seen the slithers at my local TA how dark they are yet still taste so good in the dish.
your item 1 i think relates to my dish 1. i can't be sure which stage of the cooking i made longer - i think it was stage 3 ie after the base not stage the spice frying. the oil for the dish plus the oil from separately frying the garlic ie zaal ended up producing too much oil and i think i cooked the dish longer as a result. i suspect that i passed a sort of point of now return as the more i cooked the more oil seemed to appear when normally it would burn off. i may also have not had the stove high enough having turned it down to cook the garlic. i too intend to work on this ie cook the tin toms longer (inc the base).
on your item 2 i felt all was good enough without any ginger. in fact i would not change the recipe in any way other than to get a better fried garlic taste in and to add in the chilli sauce that i use. i also added in some fresh tom quarters which work well in this dish. a squirt of lemon dressing is something i can't do without either.
i may also have to give in and buy some butter ghee as this is what i suspect my local TA uses to pre cook the garlic slithers. i've tried oil and v.ghee and never been able to get the taste good enough. i suspect they use the zaal method to cook and then drain. well worth a try.
i only used 0.5 tsp of mix powder (which is my norm) and felt this was enough. the one thing that i always remember about the TA version is how little spicing there is in the sauce which lets the rest of the ingredients shine through.
very much looking to any other exploits on this one - the more input the better chance we have of building on what is already a very good dish. going to have to make base sooner than later.
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Just out the kitchen having made this. As Chris is cooking in his video, he says what a beautiful smell. And he is absolutely right. Throughout the cooking of this dish the smells in the kitchen are some of the best. I've no time to post results now as i've mushroom bhaji to make and "naga" sauce. Made exactly as per recipe in the precise order using Zaal base and mix powder. The only thing i did was to reduce the pureed plumb tomatoes down to two good chef spoons. Looking at the restaurant video, their ladel wasn't full so i thought 150ml was a bit over the top.
All i can say is that if anybody is thinking of making this dish, go and do it before cooking any other curry dish. The flavours are wonderful, well balanced, loads of depth and the smell is divine. Excellent work Chris. Definitely one that will be repeated. Full report and curry porn later ;D
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Made Chris' SIG chicken last night. Very pleased with the result. But I am in danger of curry/garlic overload. Since my last post I have made and consumed 8 dry fry saag bhajis. Also ordered from a new local TA tonight. Methi Gosht (first time I have tried one; it is awesome!) and a chicken vinders, plus egg fried rice and garlic naan. One of my kushi kebabs to start. And I'm off out for more tomorrow!
Rob :)
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Just out the kitchen having made this. As Chris is cooking in his video, he says what a beautiful smell. And he is absolutely right. Throughout the cooking of this dish the smells in the kitchen are some of the best. I've no time to post results now as i've mushroom bhaji to make and "naga" sauce. Made exactly as per recipe in the precise order using Zaal base and mix powder. The only thing i did was to reduce the pureed plumb tomatoes down to two good chef spoons. Looking at the restaurant video, their ladel wasn't full so i thought 150ml was a bit over the top.
All i can say is that if anybody is thinking of making this dish, go and do it before cooking any other curry dish. The flavours are wonderful, well balanced, loads of depth and the smell is divine. Excellent work Chris. Definitely one that will be repeated. Full report and curry porn later ;D
thanks CH, looking forward to Full report and curry porn later ;)
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Made Chris' SIG chicken last night. Very pleased with the result.
Rob :)
glad you got to make it Rob.
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Well i nailed this last night. also got my base gravy bang on (some credit as to go to chewy on that) and got the curry cooking technique down to a T.
I got the lovely garlic taste by using bought frozen garlic, it,s the nuts. let me know if you want a pic of the garlic.
oh and only used 2 chefs spoons of tomato.
(http://farm9.staticflickr.com/8360/8277502834_e853678ff2_b.jpg)
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h4ppy-chris,
when u say nailed i guess pretty much same as from TA. if so what would you say made the difference or was it all 4.
please post pic of the frozen garlic if it's something we should look out for.
ps i still intend to test out a few ideas on the garlic and will post if i get anywhere (had chat with manager at my local store who said to use lurpak not butter ghee). i did try the tin chopped and tin plumb and could did not really detect a difference - i guess depends on the brand with the plum having better options and the chopped being a generic quality. i can't see TA being that choosy.
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h4ppy-chris,
when u say nailed i guess pretty much same as from TA. if so what would you say made the difference or was it all 4.
please post pic of the frozen garlic if it's something we should look out for.
ps i still intend to test out a few ideas on the garlic and will post if i get anywhere (had chat with manager at my local store who said to use lurpak not butter ghee). i did try the tin chopped and tin plumb and could did not really detect a difference - i guess depends on the brand with the plum having better options and the chopped being a generic quality. i can't see TA being that choosy.
My base gravy is now where i want it, it has played a big part in this and all the other curries i make.
This garlic is my goto now, even if just making garlic bread. It just as more aroma, kind of sweet smelling not like raw garlic. 3 hours later i could still taste it, but a nice taste.
The curry cooking technique i now believe is one of the most important things to get right if you want that BIR, it has changed my curries.
this garlic once de-frosted it looks opaque, but turns white once cooked. 99p for 400g :)
(http://farm9.staticflickr.com/8338/8278096044_602fb8a57b_b.jpg)
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h4ppy-chris,
many thanks. wanted to make sure the as spec recipe remains good.
will look out for the garlic - real good value.
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Just out the kitchen having made this. As Chris is cooking in his video, he says what a beautiful smell. And he is absolutely right. Throughout the cooking of this dish the smells in the kitchen are some of the best. I've no time to post results now as i've mushroom bhaji to make and "naga" sauce. Made exactly as per recipe in the precise order using Zaal base and mix powder. The only thing i did was to reduce the pureed plumb tomatoes down to two good chef spoons. Looking at the restaurant video, their ladel wasn't full so i thought 150ml was a bit over the top.
All i can say is that if anybody is thinking of making this dish, go and do it before cooking any other curry dish. The flavours are wonderful, well balanced, loads of depth and the smell is divine. Excellent work Chris. Definitely one that will be repeated. Full report and curry porn later ;D
At last time to provide a little more information when i cooked this dish for the first time. I have to say that this will be a regular dish of mine now as I love the complex flavours which mingle well with fried garlic.
When you look at the ingredient list, there is nothing out of the norm other than the large amount of garlic and the use of blended tomatoes as opposed to diluted tomato paste. Put all this together in the suggested order and you end up with a dish that just explodes flavour. Obviously, there a good garlic background but it far from overpowers the dish. The garlic is well balanced by the tarka of onions and green pepper and the addition of the red pepper a little later. The blended tomatoes add to the texture of the dish as well as adding a much milder tomato flavour than would be present if diluted paste is used. Plus the extra liquid requires more reduction, only adding to the depth of the flavour. Here's a few pics of me putting the dish together:
the ingredients
(http://www.curry-recipes.co.uk/imagehost/pics/454bea07798f398e52fec8a841a66f22.jpg) (http://www.curry-recipes.co.uk/imagehost/#454bea07798f398e52fec8a841a66f22.jpg)
the garlic and the tarka:
(http://www.curry-recipes.co.uk/imagehost/pics/5539f8140328897872cb4afa47d9137e.jpg) (http://www.curry-recipes.co.uk/imagehost/#5539f8140328897872cb4afa47d9137e.jpg)
in goes the gravy and the smell starts to hit the nose
(http://www.curry-recipes.co.uk/imagehost/pics/26296084f58ee5ed60620646f06132e3.jpg) (http://www.curry-recipes.co.uk/imagehost/#26296084f58ee5ed60620646f06132e3.jpg)
Followed up with the red pepper and fresh chillis, meethi and coriander. The smell now becomes so divine :P :P
(http://www.curry-recipes.co.uk/imagehost/pics/ad0c812f6f44b44b6613a6cc075f6b16.jpg) (http://www.curry-recipes.co.uk/imagehost/#ad0c812f6f44b44b6613a6cc075f6b16.jpg)
In with the blended tomato, mix powder and chilli powder and fry off. Then add half the base
(http://www.curry-recipes.co.uk/imagehost/pics/467335841903a3f8ffd29831ce44563c.jpg) (http://www.curry-recipes.co.uk/imagehost/#467335841903a3f8ffd29831ce44563c.jpg)
Followed by the meat and reduce down
(http://www.curry-recipes.co.uk/imagehost/pics/721a5ab61e547ae6029cd718ffdf45a2.jpg) (http://www.curry-recipes.co.uk/imagehost/#721a5ab61e547ae6029cd718ffdf45a2.jpg)
Add the remaining base and cook until the oil starts to separate and serve
(http://www.curry-recipes.co.uk/imagehost/pics/dfa849a6107bb34bf8c9d47e80543f59.jpg) (http://www.curry-recipes.co.uk/imagehost/#dfa849a6107bb34bf8c9d47e80543f59.jpg)
A closer look
(http://www.curry-recipes.co.uk/imagehost/pics/a42c043703655cc5821a095a7a73ef14.jpg) (http://www.curry-recipes.co.uk/imagehost/#a42c043703655cc5821a095a7a73ef14.jpg)
And serve with Little India mushroom bhaji and my keema rice
(http://www.curry-recipes.co.uk/imagehost/pics/668f1bd8ccaf5e16216835705e4258a7.jpg) (http://www.curry-recipes.co.uk/imagehost/#668f1bd8ccaf5e16216835705e4258a7.jpg)
And three days later I repeat the whole excersice again but ramp the SIG up to vindaloo
(http://www.curry-recipes.co.uk/imagehost/pics/562812f518d3abfc7889ee1b26e86230.jpg) (http://www.curry-recipes.co.uk/imagehost/#562812f518d3abfc7889ee1b26e86230.jpg)
and serve it with my mushroom pulao and my dry saag bhaji, perfected at long last :P :P
(http://www.curry-recipes.co.uk/imagehost/pics/658ee6b223fd3f2b74ab41db0a463e3d.jpg) (http://www.curry-recipes.co.uk/imagehost/#658ee6b223fd3f2b74ab41db0a463e3d.jpg)
Decisions, Elaichi North Indian Special or South Indian Garlic chicken tonight ??? ::)
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Excellent report CH!
I agree with your comment that you wouldn't think anything special about this from the ingredients list because that's exactly what I thought too and have been holding off trying it for that very reason. With such a glowing report though I'm looking forward to making one now.
Your note about the extra liquid requiring more reduction is interesting for me because this is how I do all my curries, adding extra water if necessary, because I find most bases too thick and the extra boiling down definitely increases the flavour.
And to echo what H4ppy Chris said in an earlier post, the magic (or secret) is definitely in the way you cook curry, once you have a half reasonable base.
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Excellent report CH!
I agree with your comment that you wouldn't think anything special about this from the ingredients list because that's exactly what I thought too and have been holding off trying it for that very reason. With such a glowing report though I'm looking forward to making one now.
Cheers SS. I was knocked off my feet when i tasted it :o :o It was that good. Providing the chef doesn't have an off night, you won't be disappointed with this little beauty :D
Your note about the extra liquid requiring more reduction is interesting for me because this is how I do all my curries, adding extra water if necessary, because I find most bases too thick and the extra boiling down definitely increases the flavour.
I always split my base and reduce the first half heavily. The remainder is then reduced to the consistancy I want for the finished dish. I too add a little water if i think the dish has reduced too quickly and there is a risk of not getting the depth of flavour i look for. It has the added advantage of getting the heat out of the chilli powder too :P ;D
And to echo what H4ppy Chris said in an earlier post, the magic (or secret) is definitely in the way you cook curry, once you have a half reasonable base.
I think this has been a regular theme of 2012. No matter how good your ingredients, if you don't cook it right, it may be edible but it certainly won't reach its full potential and may lead to disappointment :'(
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Nice work mate, nice work! looks superb, excellent presentation,
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lovely post CH (as always).
the other thing that struck me on this recipe was that i did not change any of the qty* and is not the norm for me as it's very rare i find a recipe that works spot on 1st time. in short ingredients and balance were right.
*other than mix powder which i still need to experiment more with myself - i've settled on 0.5 tsp for a long time yet know larger amounts are being used by members successfully ie ~ 1 tbsp.
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Fantastic CH just great.
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I've just polished off my first effort at this. I used my own base and mix powder so bear that in mind. I didn't really get any smells coming off the curry while cooking or, that is to say, no smells that I don't get off any curry I make. I cut the garlic quite thickly but it had disappeared in the finished curry but there was a nice background garlic flavour to the dish.
I liked the curry and would make it again but it doesn't seem in any way special or spectacular and given the ingredients that didn't really surprise me. It seemed to me to be a more garlicky version of a madras but, as I mentioned, I used my own base and mix powder so it isn't really a fair test.
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Secret Santa,
its the difference between very good (most TA) and best (few). the fav TA & Restaurant that i know well both have different versions to this recipe. i'm hopeful over the next year if i've got the basic information to get this dish up to best category. the zaal garlic is another factor to build on too.
at the moment i'm going to add in my recent purchase of chilly chutney. i also suspect a little red massala goes in too. then its down to getting the garlic right - a hint of smokey/burn to the garlic is needed. as you say the garlic in at the start disappears into the dish (although i still think it's needed)
i'm also going to try our chilli sauce in there too.
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Totally amazing and looks the part.
I can almost smell the Garlic.
Good effort.
Stew
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as you say the garlic in at the start disappears into the dish (although i still think it's needed)
Hi Jerry
Well I got the garlic slices nice and browned/caramelised and the addition of the onions stopped the cooking so that they didn't burn, and although there was a very nice garlic background flavour it wasn't really intense and I was disappointed that they melt into the sauce.
Having just eaten a reheated portion it was clearly a little bit under-spiced even though I used the full 1TBSP of mix powder however, as stated, I used my own base which is lightly spiced so next time I'll have to up the mix powder quantity.
Your suggestions for added items would definitely improve the curry but, not having eaten this in a BIR, I'm not sure if they will take it closer to that goal or not.
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I have the chef coming to my house today to cook this :D :D :D so i will make sure i write the recipe down.
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Well I got the garlic slices nice and browned/caramelised and the addition of the onions stopped the cooking so that they didn't burn, and although there was a very nice garlic background flavour it wasn't really intense and I was disappointed that they melt into the sauce.
If your after an extra kick of garlic, perhaps you could add more at the end of cooking, like a tarka?
I have the chef coming to my house today to cook this :D :D :D so i will make sure i write the recipe down.
Get in there! :)
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If your after an extra kick of garlic, perhaps you could add more at the end of cooking, like a tarka?
Yes I know how to get more garlic flavour into a curry Axe, that's east to do. I was just commenting on the flavour when cooked as shown.
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...I know how to get more garlic flavour into a curry...
My apologies SS I wasn't suggesting that you didn't, I thought it might be helpful for others reading the topic, that might not.
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I have the chef coming to my house today to cook this :D :D :D so i will make sure i write the recipe down.
Result ;)
W
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well looking forward to outcome of visit.
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Hi h4ppy-chris.
I cooked this curry tonight, but I used the C2G base, and Julian's mixed powder and fresh chicken pieces which made the cooking time longer, and it was delicious.
Next time, I'll use precooked chicken, also I'm going to try this dish using precooked lamb.
Thanks for the great vid and clear recipe guideline with it ;D
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Hi h4ppy-chris.
I cooked this curry tonight, but I used the C2G base, and Julian's mixed powder and fresh chicken pieces which made the cooking time longer, and it was delicious.
Next time, I'll use precooked chicken, also I'm going to try this dish using precooked lamb.
Thanks for the great vid and clear recipe guideline with it ;D
your welcome t-c glad you enjoyed it.
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Well sorry to have to say there is only 1 change to add, and that is to add 1 Htsp of G&G paste in with the onions.
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This is on my agenda for the weekend. Anyone tried it recently or made any amendments?