Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: Kashmiri Bob on April 03, 2013, 08:28 AM
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http://www.youtube.com/watch?v=ePsxOc-awsI (http://www.youtube.com/watch?v=ePsxOc-awsI)
Excellent vid from Ali. Very similar method to what is used at my local TA. One difference is that our chef blends onion and green pepper with the added water. When cooled, a good amount of red spiced oil rises to the top. This is the only spiced oil my local uses. Generally, 1-2 chef
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Good spot there Rob. Seems like a reasonably generic recipe, very similar (almost identical) to the IFFU precooked chicken which I've been using for a while and get great results from. This use of oil and stock from the precooked chicken to add depth of flavour to dishes seems to be cropping up a lot too.
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Good vid Ali
Like everything, made slightly differently from kitchen to kitchen, but for those interested
it's a preparation called Handi cooked in my kitchens.
On Easter Sunday my friends restaurant was fully booked 150 for the night.
On the afternoon I had a great laugh in his kitchen, It took 2 hours for 6 staff to prep everything from scratch, ready for the evening mayhem. (Hard Work)
Here's a pic of the Handi Chicken, with plenty stock/oil keeping it moist.
(http://www.curry-recipes.co.uk/imagehost/pics/d3de854d98e8be56eebce1d3f682fe64.jpg) (http://www.curry-recipes.co.uk/imagehost/#d3de854d98e8be56eebce1d3f682fe64.jpg)
cheers Chewy
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Nice pic chewy. How long is the chicken precooked for to get it tender enough but not falling apart? Beyond the unavoidable amount which clings to the chicken, is the oil / stock from the pre cooked chicken prized as a flavour enhancer and added to dishes? Or is it carefully drained from the chicken and entirely discarded?
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NJ
The chicken is sealed in the Bagar (oil) first, before the water is added.
It would never fall apart or go stringy because of this. I never took any notice of timings as there was so much going on.
But it will depend on how much chicken is being cooked, but 30/45mins should do it.
Unlike Ali's good vid, these guys use much more oil and water, less tomato puree, only Teg Patta and Cassia, plus Service Onions.
I'ts usually good tasting tender chicken, but I've had some which I think has been boiled too hard or long, which was quite dense and hard to the bite.
Yes, they use a little oil/stock in the final dishes as they add the meat.
cheers Chewy
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Hi Mike,
What is the black coloured device in the back right of the pic?
Cheers
Malc.
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What is the black coloured device in the back right of the pic?
That was going to be my question. ;D
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This use of oil and stock from the precooked chicken to add depth of flavour to dishes seems to be cropping up a lot too.
And rightly so. It is, without doubt, one of the 'secrets' to getting the old style BIR flavour. If you're not doing it this way you're missing out.
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OK, so I just bought a few breasts from a halal butcher and I'm ready to go for this one!
I'm starting with just 4 to see how it goes. If I top-up the pot with extra oil, how can I then filter it to keep as spiced oil / stock to make the best of it when cooking curries in the future?
Thanks
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OK, so I just bought a few breasts from a halal butcher and I'm ready to go for this one!
I'm starting with just 4 to see how it goes. If I top-up the pot with extra oil, how can I then filter it to keep as spiced oil / stock to make the best of it when cooking curries in the future?
Thanks
I just tip the pan so that it collects at one side and spoon it off.
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Thank you Secret Santa!
It's on the stove at the moment. I even made their mix powder and the smell of the chicken boiling away in the whole spices + mix powder is wonderful. the only thing I didn't add in early enough because I forgot was star anis. I'll post some pictures later. I'm also working on my entry to the secret recipe group test
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All ingredients (except salt and star anis)
(http://i.imgur.com/Da6nMvul.jpg)
oil + whole spices + g/g
(http://i.imgur.com/SV43yMCl.jpg)
and onions + 3 chef spoon of tomato blended peel italian plum toms, as opposed to Ali's mention of tablespoon (he uses chef spoon)
(http://i.imgur.com/fnSGywFl.jpg)
mix powder, salt, staranis mixed
(http://i.imgur.com/mPWU35Il.jpg)
Add chicken
(http://i.imgur.com/TxznQRsl.jpg)
20 mins later, drain the chicken pieces with a sieve or colander.
(http://i.imgur.com/xyHnkqcl.jpg)
I can't wait til I try it tomorrow. I have just made my curry to participate in the 3rd secret recipe contest, so I am definitely no capable of eating more.... though, I must admit, the smell while cooking the chicken was awesome... I'm keeping the oil and using it on tomorrow's biryani. I hope it's worth it.
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Hi GC
No one can accuse of you of not being enthusiastic. Good darts! ;)
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Hi GC
No one can accuse of you of not being enthusiastic. Good darts! ;)
Thanks Axe, indeed. If anything, I am not short of enthusiasm to learn and hopefully reach that common goal of ours :)
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At the rate your going, it won't be long. :)
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The resulting chicken is a winner, highly recommended.
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Hi !
Your meal looks like very appetizing !
I'm new on this forum and with curry cooking. I will try your recipe, but is it possible do it with less oil ?
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Hi !
Your meal looks like very appetizing !
I'm new on this forum and with curry cooking. I will try your recipe, but is it possible do it with less oil ?
Hi Charlotte and welcome. It's always possible, but the results will likely vary. I recommend using the quantity of oil as indicated in the video as it works very well. You can use it later to start your curries and to keep your chicken's flavors enhanced.
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My vindaloo journey continues. Once i arrive at somewhere near the destination I will write up a report of some kind. So far it has resulted in my having to make another base as i exhausted what was in the freezer. So it was time to try jb's, it having received some very good feedback. All very positive so far using this base. One thing struck me though once i'd finished cooking the dish, having sampled the sauce during the cooking, was how much my pre-cooked chicken had influenced the final taste of the dish, and NOT for the better >:(
I have been using Ifindforu's method now for quite some time with good results. However, the last time i cooked some chicken I think I was a little over zealous with the asian bay or possibly another spice and this gave the chicken a distinct flavour and smell. It could possibly have been that the asian bay were fresher than normal and therefore had a much more marked affect as they were stronger in potency. At the time i didn't give this too much thought, but the vindaloo journey has made me realise the impact this has been having on curries i have cooked, which have minimal ingredients for their creation, just like madras and vindaloo.
In many threads the comment has been made "little is more" and thinking about it, this makes a lot of sense. Adding too much of something can severely impact on the final taste of the dish and upset the balance of flavours. In my case it was adding chicken that was too strongly flavoured (entirely my fault, not the recipe I used). Enough of my waffling. I was now out of chicken, so it was time to cook up some more for the journey. Ali's Viceroy video has attracted some very positive comments on the results achieved by using chef Imran's ingredients and method, although it is not unlike many recipes already posted on the site. So yesterday afternoon I set to and made up a batch. First impressions are good. I managed to produce a potful of succulent, moist and very mildly flavoured chicken which should go well in any plain dish and not impart any overpowering flavour. Here's the finished result. I will be freezing the resulting stock in an ice cube tray which can then be added during the final cook, just to add that extra subtle layer of flavour.
I'm looking forward to creating my first dish using it and sampling the results. It (or probably my recent learnings) may just get me a little further down the road :)
(http://www.curry-recipes.co.uk/imagehost/pics/54e7e658536da0dd8f659b696ccf4841.jpg) (http://www.curry-recipes.co.uk/imagehost/#54e7e658536da0dd8f659b696ccf4841.jpg)
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I love the Viceroy precooked chicken, but I also found that it was far too 'tasty' to be used in more basic curries. In my case this was a 'Madras', but I wouldn't use it in a Vindaloo either. I reserve it for the occassional 'chef's special'.
I'm fairly sure I followed the recipe as directed, but maybe it's less potent on a larger scale.
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I Have also had good results from the Viceroy method. I've found that the cassia can sometimes impart a lot of flavour and would probably use less next time around.
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I forgot to add, the photo of the pre-cooked chicken looks just like the real deal!
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I must confess that I'm very happy with the finished product. The flavour is very subtle and the texture very moist, which is what i wanted given the effect my previous batch of chicken was having on my finished curries. The base is neutral so in theory the end result will be dictated by what i add plus my technique of cooking it :o I'm guessing i probably cooked about 1.5kg of chicken but i still used the "quantities" quoted in the video, although these can be a bit open to interpretation :) . The last thing i wanted was to end up with over spiced chicken which could influence the final dish. The proof of the pudding will be in the eating. I'll post the results as soon as I have chance to cook the final dish. Here's hoping ;D
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Hello CH :) Sounds like your on the right track, for me producing a good quality vindaloo was a fun challenge. There are some key things to achieving your goal and I'm interested to follow how you get along, best of luck on your journey.
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http://www.youtube.com/watch?v=ePsxOc-awsI (http://www.youtube.com/watch?v=ePsxOc-awsI)
Excellent vid from Ali. Very similar method to what is used at my local TA. One difference is that our chef blends onion and green pepper with the added water. When cooled, a good amount of red spiced oil rises to the top. This is the only spiced oil my local uses. Generally, 1-2 chef
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The easiest way to make some spiced oil is to add excess oil to a curry as you make it and spoon it off at the end. Et voil
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The easiest way to make some spiced oil is to add excess oil to a curry as you make it and spoon it off at the end. Et voil
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I can't tell you how long a scientist or a health-and-safety/food hygiene inspector would say that edible oils can be safely kept and used, but I can tell you that I keep my spiced oil in an unsealed container (a Kikkoman soya sauce dispenser) at ambient temperature and I never throw it away ... It gets topped up every time I have some reclaimed oil to add, and that's it.
** Phil.