Curry Recipes Online
Curry Recipe Group Tests => Curry Recipe Group Tests => Topic started by: DalPuri on February 17, 2013, 04:52 PM
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Same rules apply.
1 You can choose any recipe from this site. e.g. Main dish, Sides, Rice, Breads, Pastes, Dips, Traditional or BIR, fried snacks, Anything. Even gravy!
2 Each pairing should PM each other their chosen recipe for the other to cook.
3 You will have one month to complete.
4 The recipe should remain a secret to the forum until it is cooked and reviewed in this thread.
5 Be prepared for your partner not to have all the ingredients in your recipe, so have a 2nd choice ready.
I'll drop out again to make the numbers even. I'm happy to just organise things as its quite hard to source certain ingredients living in the hills. It was equally as hard for two of my sisters in Blackburn and Tooting!
Anyway, Have fun! ;D
Cheers, Frank. :)
p.s. PM's all sent this time. ;)
So the pairings for the second Secret Recipe Group Test are:
(http://www.curry-recipes.co.uk/imagehost/pics/abf4ad386538327d8d54e4dbe73e179c.jpg)
Chewy's Gora Bengali Chicken Roast
http://www.curry-recipes.co.uk/curry/index.php/topic,11596.msg90186.html#msg90186 (http://www.curry-recipes.co.uk/curry/index.php/topic,11596.msg90186.html#msg90186)
Uncle Franks Chicken Sagwalla
http://www.curry-recipes.co.uk/curry/index.php/topic,11596.msg90395.html#msg90395 (http://www.curry-recipes.co.uk/curry/index.php/topic,11596.msg90395.html#msg90395)
ifindforu's bombay potatoes pre-cooking and cooking method
http://www.curry-recipes.co.uk/curry/index.php/topic,11596.msg90452.html#msg90452 (http://www.curry-recipes.co.uk/curry/index.php/topic,11596.msg90452.html#msg90452)
976 bar's bhuna
http://www.curry-recipes.co.uk/curry/index.php/topic,11596.msg91307.html#msg91307 (http://www.curry-recipes.co.uk/curry/index.php/topic,11596.msg91307.html#msg91307)
Curryhell
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OK Guys lets kick round 2 off with .......
Chewy's Gora Bengali Chicken Roast
http://www.curry-recipes.co.uk/curry/index.php/topic,7846.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,7846.0.html)
Kindly offered up to me this morning by Fried as something he enjoys and wanted a second opinion ;)
Well having got my head around the fact that this was not going to be a spicey roast chicken in the true sense and having all the ingredients to hand I thought what the heck and just got on with it. The only issue of concern was the fact that my lot are picky about chicken on the bone. You know the sort, picks at it then leaves most of the meat untouched instead of picking the bu&&er up and ripping it apart with their teeth. ;) So this was going to be a meal for me alone although I may just take some off the bone and say nothing.
A few pics then and comments to follow -
Ingredients ( yes the naughty eggs are still incarcerated and doing 'bird' ;) )
(http://www.curry-recipes.co.uk/imagehost/pics/53f4899cf30db03cc155c3e32f3ccf22.JPG) (http://www.curry-recipes.co.uk/imagehost/#53f4899cf30db03cc155c3e32f3ccf22.JPG)
First stage fry off the onions and whole spices.
(http://www.curry-recipes.co.uk/imagehost/pics/d37b9c332aee97f064a865dccd3fd03b.JPG) (http://www.curry-recipes.co.uk/imagehost/#d37b9c332aee97f064a865dccd3fd03b.JPG)
Deep fried spiced chicken
(http://www.curry-recipes.co.uk/imagehost/pics/ada448291bc9c6a39c95dee7fedb7453.JPG) (http://www.curry-recipes.co.uk/imagehost/#ada448291bc9c6a39c95dee7fedb7453.JPG)
Add tomatoes, peppers etc
(http://www.curry-recipes.co.uk/imagehost/pics/27e0a843ec72978c94bd6c5f80959b6a.JPG) (http://www.curry-recipes.co.uk/imagehost/#27e0a843ec72978c94bd6c5f80959b6a.JPG)
Almost there
(http://www.curry-recipes.co.uk/imagehost/pics/2f5f2b10660e4a22ddeb09e8400f22ff.JPG) (http://www.curry-recipes.co.uk/imagehost/#2f5f2b10660e4a22ddeb09e8400f22ff.JPG)
Finished dish
(http://www.curry-recipes.co.uk/imagehost/pics/0a4b610b3c6a49a48777b823b6f71195.JPG) (http://www.curry-recipes.co.uk/imagehost/#0a4b610b3c6a49a48777b823b6f71195.JPG)
Left overs ( chicken hidden within! )
(http://www.curry-recipes.co.uk/imagehost/pics/9359d25f1c2c4b5da4e094f0abe3ea0e.JPG) (http://www.curry-recipes.co.uk/imagehost/#9359d25f1c2c4b5da4e094f0abe3ea0e.JPG)
Now, hoping all those pics come out ok, my thoughts..........
Easy to make? Yes, put simply, but a bit of a faff having to deep fry chicken. We normally only ever use the fryer for bhajis. The oil is then drained into storage and kept as spiced oil. For those that keep the fryer 'oiled' up all the time then this will of course pose no problem.
Taste? VERY nice and VERY spicy. Not hot but an explosion of strong spices fighting with each other to tickle the taste buds. Others have described this as sweet and smoky. Did not taste sweet but definitely smoky. I think this comes from the black cardamon in the main and, to some degree, the Indian Bay. I do like to snip the ends of the black ones to expose the seeds whereas the green ones just get crushed a bit. I personally like the whole spices and do not mind biting into a green cardamon or clove now and again. Others may not like this.
This ended up very dry and I actually added twice as much water as the recipe suggests. Still not much sauce but what was there was thick and clung nicely to the veg.
Didn't like the tomato skins. My fault, should have blanched then peeled before using.
Salt? There was no way I was going to use 1tsp on the chicken and another whole TBS in the cooking. I added another 1tsp instead and found the dish well seasoned at this level.
They say the proof is in the eating. Well I certainly did that. Half of it in fact for lunch today which will not only mean that I am on cereal for dinner but shall no doubt get a bo**ocking off the missus too for my abject gluttony. ;)
Thank you to Chewy for posting this dish and thank you also to Fried for pushing it my way and giving me this opportunity to try something completely different.
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Nice write up and pics RD and thanks for reminding me, as I have still not got around to this dish, something that is going to be rectified soon.
Just a couple of questions, did you use water or thinned out base? And did you use white onions or regular brown onions?
PS I see one got away ;)
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Nice write up and pics RD and thanks for reminding me, as I have still not got around to this dish, something that is going to be rectified soon.
Just a couple of questions, did you use water or thinned out base? And did you use white onions or regular brown onions?
PS I see one got away ;)
Thanks Axe. I used white onions that had brown skins ;) i think they would therefore be regular brown to you. I only used water as the recipe gave that option and I had no base defrosted. I think the strength of the spices in this would overpower any normal base anyway.
PS. One was scrambled for eating duties.
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Eggscellent report, RD - on the ball and first in like the last time too! :)
This one of the (probably) very many recipes that have slipped under my radar and certainly sounds worth doing. Makes you think how many other recipes, tips, hints, topics and techniques have gone missing and lie buried under the mass of posts on the site.
Anyway, your take on it looks very appetising indeed and it obviously hit the spot! :)
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Nice one RD, I like the look of that and it's on my to-do list.
I know what you mean about tomato skins. I wonder if the recipe would stand using tinned italian peeled toms?
Paul
PS: Those onions look like what I call red onions ??
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Nice one RD, I like the look of that and it's on my to-do list.
I know what you mean about tomato skins. I wonder if the recipe would stand using tinned italian peeled toms?
Paul
PS: Those onions look like what I call red onions ??
Recipe has both white and red onions Paul.
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30 days cant come quick enough for you eh Ruby. ;D
I think everyone should sit back and let Ruby be the chief tester. :P
Well done RD, another top notch report!
Frank. :)
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Jesus, you must've started making that before I even sent you the recipe!
Glad you enjoyed it. I don't use anywhere near the amount of salt in the recipe either.
I've also made it with normal roast chicken pieces before and that tastes delicious too. Although the fried version is something else.
Nice to compare a traditional bhuna with a BIR style one.
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I guess I'm not gonna add anything that hasn't been said about how great that report and pictures are, RubyDoo!
I am making another batch of taz base to give life to curryhell's proposed challenge. I am not sure I'll be able to have it up before the weekend, though :-)
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I guess I'm not gonna add anything that hasn't been said about how great that report and pictures are, RubyDoo!
I am making another batch of taz base to give life to curryhell's proposed challenge. I am not sure I'll be able to have it up before the weekend, though :-)
Well getting 'it up' before the weekend is always a bonus if manageable. ;)
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Well getting 'it up' before the weekend is always a bonus if manageable. ;)
I see what you did there! ;-)
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Lovely food there Ruby! Great report.
Rob :)
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Good review RD, a traditional favourite.
My task
Uncle Franks Chicken Sagwalla
http://www.curry-recipes.co.uk/curry/index.php/topic,7887.msg69321.html#msg69321 (http://www.curry-recipes.co.uk/curry/index.php/topic,7887.msg69321.html#msg69321)
I made your Sagwalla, tasted good, but without any chilli powder, it needed the crunch of the green chilli to lift it.(I would dice Chilli)
More than twice as much Saag as I would use, which meant it mopped up the curry base, so the finished dish was
curry added to Saag rather than Saag added to a curry. But a good Bhuna regardless.
I also liked the sliced Garlic and Green pepper and I would add more.
Really good curry, with a few tweaks next time to suit my own tastes, and thanks for setting my task.
(http://www.curry-recipes.co.uk/imagehost/pics/a38763c61bd8eca321899d500c76b8f7.jpg) (http://www.curry-recipes.co.uk/imagehost/#a38763c61bd8eca321899d500c76b8f7.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/41594c68bf549400456c66d026fd09c7.jpg) (http://www.curry-recipes.co.uk/imagehost/#41594c68bf549400456c66d026fd09c7.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/a48c54245ac3487607814ab84b085eb9.jpg) (http://www.curry-recipes.co.uk/imagehost/#a48c54245ac3487607814ab84b085eb9.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/dd125434e5022ebff7b4a2919b9dfe57.jpg) (http://www.curry-recipes.co.uk/imagehost/#dd125434e5022ebff7b4a2919b9dfe57.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/8ab76995e727a159749697ed838f8c3d.jpg) (http://www.curry-recipes.co.uk/imagehost/#8ab76995e727a159749697ed838f8c3d.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/6730d10bb855b22a0e98f8d5ef9087d7.jpg) (http://www.curry-recipes.co.uk/imagehost/#6730d10bb855b22a0e98f8d5ef9087d7.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/bc29bc2a55ac242b7fbbd557171ddaff.jpg) (http://www.curry-recipes.co.uk/imagehost/#bc29bc2a55ac242b7fbbd557171ddaff.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/ddc8122cd15bf79d5c568b9f5bde50f8.jpg) (http://www.curry-recipes.co.uk/imagehost/#ddc8122cd15bf79d5c568b9f5bde50f8.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/99cc9c85d50ad36252d481fc1d5e0aac.jpg) (http://www.curry-recipes.co.uk/imagehost/#99cc9c85d50ad36252d481fc1d5e0aac.jpg)
Less base and fried longer, this would be an excellent Saag Bhaji.
My Tweaks :-
Chilli Powder and Tumeric
Half as much Saag
Chunky Green Pepper and Onion and deep fried Garlic.
Garnish with Coriander and Lemon Juice
cheers Chewy
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Nice one CT. Certainly agree that the recipe cries out for more chilli. Looks like you used more than three cloves of garlic there too. ;)
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Looking good CT! I must try to do a spinach based curry soon - never tried one.
Oh and CT, that's a big one you've got there - is it a 28 incher??
:-*
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Thanks
The garlic was one of those small "one clove/bulb" jobbies from Lidl, very nice garlic, Italian I think.
Keep it clean dear ;D ;D Yes, 28incher, ideal for 2 or 3 portions, I have to watch the amount of oil
as I tend to over do it in the tarka, as sometimes stuff looks a little lost in such a wide base.
If you like spinach or greens, its a must try in a curry, you'll love it. ;)
cheers Chewy
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Nice one Chewy.
Another well documented report. :)
I need to make more green curries and keep spinach as a frozen staple.
Is that one of those self heal cutting boards?
I could do with one of them.
Cheers, Frank. :)
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curryhell challenged me to do ifindforu's bombay potatoes pre-cooking and cooking method (http://www.curry-recipes.co.uk/curry/index.php/topic,7825.msg68452.html#msg68452). With his help, given some of the less clear steps, I started taking notes and today I finally cooked the recipe. The potatoes had the BIR smell and looks, but I didn't find them to be quite what I had in mind flavor-wise. The flavour was well penetrated into the potato and the texture spot-on perfect. IOW, It wasn't bad, but there was something missing that I can't quite put my finger on. To accompany this I made chicken shatkora.
Prep work - done!
(https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-ash4/382221_4561097421612_1241659858_n.jpg)
Onions sizzling away
(https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-prn1/64100_4561097341610_814466781_n.jpg)
(https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-prn1/64734_4561097381611_1636860710_n.jpg)
close up
(https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-ash3/535424_4561097781621_3815546_n.jpg)
Anyone familiar with this color?
(https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-prn1/164456_4561098021627_1475299241_n.jpg)
Dipping the spuds
(https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-ash3/17590_4561097901624_1406387180_n.jpg)
(https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-ash3/554075_4561098301634_623038138_n.jpg)
Pre-cooking complete.
(https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-ash3/5617_4561098421637_526483869_n.jpg)
The making of Bombay Aloo
(https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-snc6/207383_4561098541640_200669482_n.jpg)
(https://www.facebook.com/photo.php?fbid=4561098741645&set=a.4561097101604.2157220.1116867576&type=1&theater)
(https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-ash4/421900_4561098861648_1488154386_n.jpg)
(https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-prn1/482410_4561099101654_1593786109_n.jpg)
Bombay potatoes complete, shatkora on the go
(https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-prn1/58427_4561099341660_1330516213_n.jpg)
(https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-ash4/480418_4561099781671_160385509_n.jpg)
(https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-snc7/307351_4561099941675_678531581_n.jpg)
Done.
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Lovely colour on those potatoes in the bottom of that alu pan. :P
Couldnt stop smiling as i scrolled through watching the mess and splatters building up ;D
Well done Gagomes, good photo report.
Cheers, Frank. :)
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Thanks DP! The mess was inevitable... though I can understand this may not please everyone.
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(https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-ash4/382221_4561097421612_1241659858_n.jpg)
That appears to be a handy little gadget you've got for catching the onion peelings etc, is it part of your kitchen drawer or did you buy it seperately?
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(https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-ash4/382221_4561097421612_1241659858_n.jpg)
That appears to be a handy little gadget you've got for catching the onion peelings etc, is it part of your kitchen drawer or did you buy it seperately?
My girlfriend picked it up. At first, I was sceptic about the usefulness and how wrong was I. It has a fitting that hangs/holds around the top of the the doors. It's quite quite handy, indeed. :)
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(https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-ash4/382221_4561097421612_1241659858_n.jpg)
That appears to be a handy little gadget you've got for catching the onion peelings etc, is it part of your kitchen drawer or did you buy it seperately?
My girlfriend picked it up. At first, I was sceptic about the usefulness and how wrong was I. It has a fitting that hangs/holds around the top of the the doors. It's quite quite handy, indeed. :)
Any info on where we can get hold of one? Or what it is called?
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Hi
Only one i can see in uk is over drawer collection caddy from lakeland. Just ordered! ?11 inc p+p
Barry
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sorry for the delay, I had to wait for my girlfriend to come home as not only I didn't know the brand nor did I know what the name of this kitchen object. It's this one, we saw it in an informercial in a Woodies DIY.
http://www.jmldirect.com/uk/food-preparation/worktop-wonder/invt/w12ww20100000001/ (http://www.jmldirect.com/uk/food-preparation/worktop-wonder/invt/w12ww20100000001/)
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sorry for the delay, I had to wait for my girlfriend to come home as not only I didn't know the brand nor did I know what the name of this kitchen object. It's this one, we saw it in an informercial in a Woodies DIY.
http://www.jmldirect.com/uk/food-preparation/worktop-wonder/invt/w12ww20100000001/ (http://www.jmldirect.com/uk/food-preparation/worktop-wonder/invt/w12ww20100000001/)
Thank you..
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Order Summary
Items:
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Order Summary
Items:
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Nothing to see here. Posted in error 8)
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Time is getting on guys. Only three out of eight posted? I think the best is waiting til last! ;) ;D ;D >:( 8) :o
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My monthly task was :- http://www.curry-recipes.co.uk/curry/index.php/topic,6248.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,6248.0.html)
976 bar's bhuna, I've made this recipe before but not for a long time, in keeping with the spirit of the test I stuck to the recipe as much as possible.
It's been a long and stressful few weeks moving flat, but it's been worth it as I now have a proper kitchen. This was the first curry made in it and made with the first base. I chose to do a Zaal base for a change and disaster nearly struck when I tried to make the base and do my real work at the same time in order to finish the test by the end of the month, It caught a bit but I think I got to it in time.
The cooking went O.K but I felt a bit out of practice after a month without curry. Now, I have to say I didn't like the recipe to much, I've made it before without the fresh tomato which was excellent but the fresh tomato gave the recipe an um tomatoey taste, and I don't like fresh tomato. My missus loved it however and thought it was better than the Madras I made at the same time. I have more photos but I'm too frazzled to spent any more time trying to work on my computer.
Don't ever expect enyone to connect your internet in less than 3 months if you ever move to France >:(
(http://www.curry-recipes.co.uk/imagehost/pics/4780116b3b9e30225540203b4acb0b21.jpg) (http://www.curry-recipes.co.uk/imagehost/#4780116b3b9e30225540203b4acb0b21.jpg)
And I haven't finished the lighting in my kitchen, so the photos are a little strange in colour.
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Fine effort especially considering the circumstances. ;)
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Cheers, my future seems to consist of shopping and D.I.Y until they put me in a box. I'm going to have to put my foot down to get some curry time.
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Don't ever expect enyone to connect your internet in less than 3 months if you ever move to France >:(
. . . Unless your name is David Harmon and you commentate for Eurosport on major cycle races, in which case you can get a bran(d)-new Internet connection from a different location each and every day !
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Great reports lads. Nearly there with my test, but will be on the last minute writing. Made it last night in the TA, to the amusement of the head chef. Can you guess what it is going to be? Clue: heavy on the sliced garlic.
(http://www.curry-recipes.co.uk/imagehost/pics/4f74234c77ee35fd61083f20f3d82dd6.jpg)
Botched it somewhat (the burners are bloomin
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Well the colour looks fantastic. ;)
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Well the colour looks fantastic. ;)
No, I like my crumpets darker than that ... Oh the red, you mean ? There I wholeheartedly concur !
** Phil.
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Those crumpets made me laugh! ;D (I'm just going out for an English).
Now, what do you imagine they're using the golden syrup for? Peshwari naan coating perhaps?
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Fantastic Bob, now all I got to do is convince the wife a Tandoor Oven is not just for Christmas, it's for crumpets too! ;D
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Fantastic Bob, now all I got to do is convince the wife a Tandoor Oven is not just for Christmas, it's for crumpets too! ;D
Just tell her SHE is crumpet and she will be a tandoori oven fan in the palm of your hand. ( until she knows how much that is. ;) )
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Curryhell
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Excellent report BB!
Any recent findings on technique and/or method of doing things from the chef? did you notice the chef doing anything different from you other than what you documented?
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Looks delicious Bob, well done. :)
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That's looking delicious,well done.Just sitting here thinking about what dish I should order and now you've made my mind up,Elachi NIS it is!!
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Excellent report, and probably the best curry photos I've ever seen!
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I agree some very tasty curry pictures indeed!! Here's a comparison of my Elachi NIS from last night.It's from the take-away from where the dish originated.As you can see they are very similar indeed,if anything yours looks better!!
(http://www.curry-recipes.co.uk/imagehost/pics/03ada70f0cf3aeab2b8af9a21bda4905.JPG)
It's strange I've ordered this dish a couple of times recently and it's not as good as it used to be.I think they may have changed their chef;it's a shame when that sort of thing happens.
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I agree some very tasty curry pictures indeed!! Here's a comparison of my Elachi NIS from last night.It's from the take-away from where the dish originated.As you can see they are very similar indeed,if anything yours looks better!!
(http://www.curry-recipes.co.uk/imagehost/pics/03ada70f0cf3aeab2b8af9a21bda4905.JPG)
It's strange I've ordered this dish a couple of times recently and it's not as good as it used to be.I think they may have changed their chef;it's a shame when that sort of thing happens.
Strange you should mention that jb, but i was going to ask your opinion of it last night because i am thinking exactly the same as you. And i think the latest menu had on it "under new management", which normally says it all.
Just as well we can produce our own really, isn't it ;D
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Well done fried and Bob. Two great looking curries! ;D
Thats only 5 in and 3 reports to go. Last day tomorrow Gents. :o
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At the twelth hour i've managed to post. Made the dish on Wednesday but time to post nowadays seems to be at a premium.
Well done to all those that have got their in. Nice looking non BIR dish chosen by CT for Rubydoo. Professionally executed and well captured on camera as always. Very tempted to try this authentic number at some point.
CT has weighed in with UF's chicken saagwalla. A typically clear step by step approach from Chewy. Lovely pics at each crucial step as the dish comes together. I'd definitely give it ago and then do it over again with the tweaks as suggested. Think i'd be happy with either as they contain spinach, but the extra chillis may just have it ;)
Well done Gagomes. I know it wasn't easy as oddly enough, i cooked it the very same evening as yourself. A good pictorial account. The end result looked the business, and as we both agreed, texture was great, plenty of flavour in the potato, but short of what we are both looking for. With a bit of tweaking and getting the ingredients in the right proportions, i definitely think we'll be in the area. Definitely more onions needed in yours and i think more panch phoran and less blended tomatoes for both of us ;)
Fried, you have obviously up against it. But still managed to get your dish in and b****y good it looks too, in spite of the colour not quite reflecting the dish itself due to your lighting issues. I'm sure you'll get them sorted eventually for the next round.
And the star of the show so far has got to be BB. With the initial post I was expecting to see a South Indian Garlic Chicken, which i have become very partial too with it's wonderful garlic undertones and peppery background. Then you go and pull the rug from under me and produce what must be one of the finest looling Elaichi North Indian Specials on record. A superb epic account of the dish with mouthwatering porn throughhout. I think you can cook this anytime for jb and myself, as our local seem to have lost their mojo, or maybe their curry chef :-\ :'(
I love the chefs favourite snacks by the way ;D ;D
As I keep saying, he is almost certainly another professional curry chef, secretly posting on the forum!
If only Rob, if only that were the case. But we'll keep on trying ;D
A satisfied smile did appear on my face, however, when i read the chef's comment. I just about managed to get through the doorway where the head has swelled a little ::) ::)
Anway, i don't think i'll be on the money with my offering. But a thank you to Gagomes for setting the task. For my own tastes he chose well. Plenty of chilli (and heat) and garlic:
http://www.curry-recipes.co.uk/curry/index.php/topic,8362.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,8362.0.html)
976bar's take on Uncle Bucks Garlic Chilli Chicken
In with the chilli and a quick fry to soften.
(http://www.curry-recipes.co.uk/imagehost/pics/13d39aef93557ef6299b8957a1ea6012.jpg) (http://www.curry-recipes.co.uk/imagehost/#13d39aef93557ef6299b8957a1ea6012.jpg)
Quickly followed up with the sliced garlic, fried until a little bit of colour appeared and then adding the purees. Then, in went the spice masala, salt and meethi leaves
(http://www.curry-recipes.co.uk/imagehost/pics/ebd46c51adf5fe7b12e0bb799bc1dbcb.jpg) (http://www.curry-recipes.co.uk/imagehost/#ebd46c51adf5fe7b12e0bb799bc1dbcb.jpg)
Gave this a a very good singe before adding the tomato paste and a chef's spoon or two of base then reduced down
(http://www.curry-recipes.co.uk/imagehost/pics/b824a463495251b458d58ab99e3df55e.jpg) (http://www.curry-recipes.co.uk/imagehost/#b824a463495251b458d58ab99e3df55e.jpg)
Added the first half of the gravy and reduced heavily, scraping the sides of the pan like a madman, determined to get some depth of flavour into the dish
(http://www.curry-recipes.co.uk/imagehost/pics/a1a9e4243992e0ef87975e98d91d9781.jpg) (http://www.curry-recipes.co.uk/imagehost/#a1a9e4243992e0ef87975e98d91d9781.jpg)
In with the remainded, simmered with coriander and chicken tikka added and reduced. Nearly there now
(http://www.curry-recipes.co.uk/imagehost/pics/82bf958a5e367c89c1736deab13bc6a3.jpg) (http://www.curry-recipes.co.uk/imagehost/#82bf958a5e367c89c1736deab13bc6a3.jpg)
The finished article with a close up
(http://www.curry-recipes.co.uk/imagehost/pics/9e4c9a8071a632bacc658aeed0287998.jpg) (http://www.curry-recipes.co.uk/imagehost/#9e4c9a8071a632bacc658aeed0287998.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/ff36c9ac7728b2dee810e78dc781d604.jpg) (http://www.curry-recipes.co.uk/imagehost/#ff36c9ac7728b2dee810e78dc781d604.jpg)
On the plate and down the hatch (bad call on my part, but i was hank marvin at that stage)
(http://www.curry-recipes.co.uk/imagehost/pics/05f676dc1a430d7fc12d98b09071a350.jpg) (http://www.curry-recipes.co.uk/imagehost/#05f676dc1a430d7fc12d98b09071a350.jpg)
Verdict. An eye catching dish, great smells and a beautiful golden orange colour (no food colouring needed) Typical BIR texture with prominent strong garlic and chilli flavours above all else but with a mild curry flavour sitting in the background throughout. Would make it again but for me the South Indian Garlic Chicken get it by a nose, for some reason.
The remains tasted even better for friday lunch :P :P
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Excellent curryhell! I'm happy you enjoyed the recipe I chose for you. Your reports are always impressive. The looks are simply phenomenal and BIR grade for sure! I wish I could have a portion of that :-)
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Great reports lads. Nearly there with my test, but will be on the last minute writing. Made it last night in the TA, to the amusement of the head chef. Can you guess what it is going to be? Clue: heavy on the sliced garlic.
(http://www.curry-recipes.co.uk/imagehost/pics/4f74234c77ee35fd61083f20f3d82dd6.jpg)
Botched it somewhat (the burners are bloomin
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PM's sent to Michael T and Unclefrank.
2 days extension due to a short month. ;)
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Hi all, Have spoken to both UncleFrank and Michael T who have apologised for not completing in time, but have both said they're on the case and will post asap.
It's upto you guys really if you want to wait for them before starting a 3rd test? (that is if anyone is interested in a 3rd?)
Cheers, Frank. :)
p.s. today will be 31 days so still within the monthly rule. ;)
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Let's let them finish. If we start another now then the pressure will be more on them and they may not join in so soon. Not too many of us doing this so we need all we can get perhaps? Just a thought.
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Let's let them finish. If we start another now then the pressure will be more on them and they may not join in so soon. Not too many of us doing this so we need all we can get perhaps? Just a thought.
I agree. I'm ready for the next one, hopefully in more presentable way, but hopefully better tasting too! :)
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Let's let them finish. If we start another now then the pressure will be more on them and they may not join in so soon. Not too many of us doing this so we need all we can get perhaps? Just a thought.
I agree. I'm ready for the next one, hopefully in more presentable way, but hopefully better tasting too! :)
Maybe after your hopefully forthcoming visit to the 'land of the holy and "Happy" grail ' none of us shall ever have to worry about how our curries taste in the future? ;) There will be no need then for forums or books or even restaurants and TA's. ;) Perhaps we could still meet up here to do the secret tests? ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D
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Maybe after your hopefully forthcoming visit to the 'land of the holy and "Happy" grail ' none of us shall ever have to worry about how our curries taste in the future? ;) There will be no need then for forums or books or even restaurants and TA's. ;) Perhaps we could still meet up here to do the secret tests? ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D
:D :D :D :D pretty sure I read that somewhere in the prophecy by nostradamus! you never know ;);)
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Have had PM's today from both guys apologising again for the delay.
They've both been very busy cooking mountains of curries in big kitchens and BIR kitchens for friends and colleagues.
OI! what about the ones for us! ::):P ;D ;D (kiddin)
UncleFrank says this weekend, and Michael next week.
They're both happy for everyone to go ahead with the next one so its upto you guys if you'd rather wait or not.
Cheers, Frank. :)
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I'd rather start, to keep the "monthly" thing going! also after watching the "curry champz" video that you sent, I feel a bit inspired to try and improve my curry decor skills ;D
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Actually,,, now i think about it, there is a week in between anyway to gather participants. ;)
So,, Lets start the 3rd from today. That will give the final 2 recipes a good chance to be cooked off and reviewed.
Not sure about the numbers for this though, but you never know. :-\
Just say im in, in the new thread.
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CT chose his Rezala recipe, i have another recipe for this dish and thought i would try Chewy Tikkas, the other recipe has 1.5 green chillies sliced, 6 slithers green pepper, 1 garlic clove finely chopped and No black pepper.
I must say that i did enjoy this dish with its creamy texture and that heat, which comes from the black pepper, the addition of tomatoes is also a nice giving a slightly tangy heat. I would make again but using the additions above, just a regional thing that's all.
So i would urge people to try this dish, i think you will all enjoy it.
Sorry about the short review, but to be honest every dish that i have cooked from Chewy Tikka has always been great and in some cases exceptional so really i wasn't expecting anything else but a great tasting dish Thanks.
Chicken Tikka Rezala (CT)
3 TBSP Vegetable Oil
1 TSP Garlic/Ginger Paste
4-5 Pieces Precooked Onion, Green, Red Pepper
1 TBSP Tomato Puree
1 TSP Mixed Powder (CT)
1 TSP Kashmiri Chilli Powder
1 TSP Ground Black Pepper
2 or 3 TSP Whipped Plain Yoghurt (warmed)
Portion Chicken Tikka
300-500ml Curry Base Gravy (CT)
3 Tomato Wedges
Freshly Coriander
Method
Add oil to pan and add ginger/garlic paste.
Now add onion and peppers.
Then add the tomato puree, mixed powder, chilli powder, black pepper and mix well.
Add yoghurt and stir until all mixed together.
Then add the chicken tikka pieces.
Now add curry base mixing all the time.
Then add the fresh tomato and the coriander.
Reduce to desired consistency.
Sorry about just the one picture
(http://www.curry-recipes.co.uk/imagehost/pics/9225e1428797e99ec37fdd8cdc47ae52.jpg) (http://www.curry-recipes.co.uk/imagehost/#9225e1428797e99ec37fdd8cdc47ae52.jpg)
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No apologies necessary for a brief report UF.
You cooked it and submitted a review. Thats good enough for everyone here.
Well done!
Cheers, Frank. :)
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Good review UF well done and thanks for the kind words. ;)
Glad you cooked and liked this old school curry, an old fav
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Made this for my tea today - beautiful curry! I should have taken a picture but I was starving. Thanks for the video.
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Made it again tonight - didn't use chicken tikka though!
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Looking good joadt ;)
Glad you enjoy this Rezala.
I bought a bag of frozen Methi leaf, in with the shopping at ASDA
and was planning a Methi Murgh later, but after seeing yours it may be a Rezala instead.
curry on...
cheers Chewy
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Great looking curry Joadt!
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Thank you! It's got great flavour and the pepper is a nice touch. Wish I could remember how to turn the flash off on my camera as it tends to wash a lot of the colour out of the finished curry. Need to clean that bloody cooker too!
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976 Bar's Garlic Chillli Chicken.
(http://www.curry-recipes.co.uk/imagehost/pics/58697a78b1b9d134c3817cd00ecf5591.JPG) (http://www.curry-recipes.co.uk/imagehost/#58697a78b1b9d134c3817cd00ecf5591.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/ae70feff835f980b55bbbdf525a73b91.JPG) (http://www.curry-recipes.co.uk/imagehost/#ae70feff835f980b55bbbdf525a73b91.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/1d22e3fc421c2d1759b2c7ebd9280f13.JPG) (http://www.curry-recipes.co.uk/imagehost/#1d22e3fc421c2d1759b2c7ebd9280f13.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/c1c183cad64c857f990c82303687a96d.JPG) (http://www.curry-recipes.co.uk/imagehost/#c1c183cad64c857f990c82303687a96d.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/e07bac63bd3a3cb055f92d7e760db903.JPG) (http://www.curry-recipes.co.uk/imagehost/#e07bac63bd3a3cb055f92d7e760db903.JPG)
Thank you Bengali Bob for choosing this recipe for me. I think the secret of this dish was ths slow cooking of the sliced garlic before the main ingredients went in, this took me three weeks :). Seriously, the garlic was slow cooked and not browned which I have not done before and considering the ingredients there is nothing special going in it was a great flavour, I tend to mess around with my curries adding a bit of pickle or this and that but I kept to the recipe and even my wife said it was a good curry.
Also thanks to Frank for the tests sorry for the delay but I blame the garlic.
Cheers All.
Michael T
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I think the secret of this dish was ths slow cooking of the sliced garlic before the main ingredients went in, this took me three weeks :).
You've taken slow cooking to another level michael! :D ;D Those pictures.... that tandoor. Very very tasty looking :D
It could be part of a book. Excellent presentation! Made me very hungry.
It appears me and bengali bob chose the same dish for our pairs. That's a shame, as there's less exposure to other dish' recipes, but I'm sure you don't regret it :)
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Looks fantastic. V. Jealous of tandoor but 3 weeks? Please explain ;)
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I can't believe you haven't finished the 3rd group recipe yet RD. ;)
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I was just blaming the garlic for my poor show of not getting the test done in time :)
I have been so busy cooking for groups and have been busy socially this last month
Ive missed the banter on the forum and I hope everyones been behaving themselves :)
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I can't believe you haven't finished the 3rd group recipe yet RD. ;)
Haha. Won't be done over Easter. Also waiting for recipe from CT as it is not on forum. Now that has got you thinking. ;)
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Very nice write up Michael! Love the tandoor ;D
Thanks for completing the 2nd test. I can add all the links to the first post now.
Cheers, Frank. :)