Curry Recipes Online
Curry Photos & Videos => Curry Videos => Topic started by: h4ppy-chris on May 14, 2013, 10:34 PM
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This has to be 0ne of the best currys i have ever had.
http://www.youtube.com/watch?v=TMDsaXLqFZI
A picture of just the gravy/curry.
(http://www.curry-recipes.co.uk/imagehost/pics/6b89a941e871a78913cacc803b6596bd.jpg)
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Not unlike the staff currys at my own takeaway and your right they are better than the ones on the menu..The only difference with mine is the addition of cumin seeds at the beginning with the aromatic spices..we don't use water, if needed we use more oil..They cook everything on the bone..I think every staff curry's must be similar all over..Our pre cooked chicken is made roughly in the same way.. we would then add that to the base sauce..excellent video thoroughly enjoyed it
Boaby
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So basically Chris, you've made a traditional Indian chicken curry. And you say its one of the best curries you've ever had. Funny ;D and good for you! :)
It just goes to show, a good curry is a good curry regardless. ;)
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Not unlike the staff currys at my own takeaway and your right they are better than the ones on the menu..The only difference with mine is the addition of cumin seeds at the beginning with the aromatic spices..we don't use water, if needed we use more oil..They cook everything on the bone..I think every staff curry's must be similar all over..Our pre cooked chicken is made roughly in the same way.. we would then add that to the base sauce..excellent video thoroughly enjoyed it
Boaby
Thanks Boaby glad you enjoyed the video, i was shown and told to use water to stop the onions from burning. Also the time it takes for the onions to cook, the whole spices have time to release their full flavor.
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So basically Chris, you've made a traditional Indian chicken curry. And you say its one of the best curries you've ever had. Funny ;D and good for you! :)
It just goes to show, a good curry is a good curry regardless. ;)
I suppose it is a traditional Indian chicken curry, what i love is how its made and the time it takes.
The flavor is so more'ish and if it was on a TA menu it would be the one i order every time.
First time i had it at the TA i used a fork to eat it, the second time i used my fingers like the other guys.
If you have never eaten a curry with your fingers you're missing out, i have not got a clue why the curry seems to taste better but it does :-\
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Hi Chris!
If you have never eaten a curry with your fingers you're missing out, i have not got a clue why the curry seems to taste better but it does :-\
It's because you avoid the metal in your mouth ,)
Looks good (: Never heard of "staff curry" before, but it makes absolute sense!
Greetings!
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Hi Chris!
If you have never eaten a curry with your fingers you're missing out, i have not got a clue why the curry seems to taste better but it does :-\
It's because you avoid the metal in your mouth ,)
Looks good (: Never heard of "staff curry" before, but it makes absolute sense!
Greetings!
your right Chris using water does stop the onions from burning i'll keep that in mind, it's just that my chef justadd more oil if is starts to stick.he cooks the the spices for at leasts a hour before adding the chicken giving the spices more time to mature..they don't seem to bother if it sticks to the bottom infact i think they deliberately let it stick and scrape it back into the mix.. just the way you would scrape the sides off when making BIR curry because thats where all the flavour is..The same principle is used in a staff curry..i've said to them when making their staff curry it's starting to burn and have told me to leave it they want that to happen.. strangley there is no burnt taste to the final dish..when they add the onions spices etc they stick a lid on it and just leave it and come back to it every so often and if it needs anything they just add more oil...another on of my favourite staff currys is Spinache chcken i'm sure your chef does one aswell........happy cooking Chris......Boaby1
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Good Vid H4ppy.
You can knock this up a lot quicker using your pressure cooker.
Once you've done the Bagar, add the Chicken wings, a mug of water or thin Garabi
lid on, high heat to bring the pressure up, cook under pressure for 10 mins on medium heat.
Loads of versions of this basic recipe, you could try my Bengali Chicken Roast
http://www.curry-recipes.co.uk/curry/index.php/topic,7846.msg68680.html#msg68680 (http://www.curry-recipes.co.uk/curry/index.php/topic,7846.msg68680.html#msg68680)
Bengali Bob posted a Shatkora version here
http://www.curry-recipes.co.uk/curry/index.php/topic,11911.msg94792.html#msg94792 (http://www.curry-recipes.co.uk/curry/index.php/topic,11911.msg94792.html#msg94792)
Takes a lot of practice to eat curry and rice with your fingers, but
the main point is your feeling what you eat and your not swallowing bits of bone with every
bite.
Left handers, need not apply for this ;D
cheers Chewy
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Good Vid H4ppy.
You can knock this up a lot quicker using your pressure cooker.
Once you've done the Bagar, add the Chicken wings, a mug of water or thin Garabi
lid on, high heat to bring the pressure up, cook under pressure for 10 mins on medium heat.
Loads of versions of this basic recipe, you could try my Bengali Chicken Roast
http://www.curry-recipes.co.uk/curry/index.php/topic,7846.msg68680.html#msg68680 (http://www.curry-recipes.co.uk/curry/index.php/topic,7846.msg68680.html#msg68680)
Bengali Bob posted a Shatkora version here
http://www.curry-recipes.co.uk/curry/index.php/topic,11911.msg94792.html#msg94792 (http://www.curry-recipes.co.uk/curry/index.php/topic,11911.msg94792.html#msg94792)
Takes a lot of practice to eat curry and rice with your fingers, but
the main point is your feeling what you eat and your not swallowing bits of bone with every
bite.
Left handers, need not apply for this ;D
cheers Chewy
[/quoteI work along side two other indian chefs and have never once seen them eating rice..It's either a nan or a chappti to soak up the curry..never in millon years would they use utencils..People say they could never eat a curry without rice, many Indians rarely do...Well from my experience anyway..I have staff currys frequently, and never with rice, just a chappati..i'ts a tottaly a new experience, i love it...cheers Boaby
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Good Vid H4ppy.
You can knock this up a lot quicker using your pressure cooker.
Once you've done the Bagar, add the Chicken wings, a mug of water or thin Garabi
lid on, high heat to bring the pressure up, cook under pressure for 10 mins on medium heat.
Loads of versions of this basic recipe, you could try my Bengali Chicken Roast
http://www.curry-recipes.co.uk/curry/index.php/topic,7846.msg68680.html#msg68680 (http://www.curry-recipes.co.uk/curry/index.php/topic,7846.msg68680.html#msg68680)
Bengali Bob posted a Shatkora version here
http://www.curry-recipes.co.uk/curry/index.php/topic,11911.msg94792.html#msg94792 (http://www.curry-recipes.co.uk/curry/index.php/topic,11911.msg94792.html#msg94792)
Takes a lot of practice to eat curry and rice with your fingers, but
the main point is your feeling what you eat and your not swallowing bits of bone with every
bite.
Left handers, need not apply for this ;D
cheers Chewy
cheers chewy for the links. The guys at the TA make eating with there hands look so easy. They make like a ball and just flick it into there mouth. I am still trying to make the ball lol they are trying to show me how, when they stop laughing.
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Good Vid H4ppy.
You can knock this up a lot quicker using your pressure cooker.
Once you've done the Bagar, add the Chicken wings, a mug of water or thin Garabi
lid on, high heat to bring the pressure up, cook under pressure for 10 mins on medium heat.
Loads of versions of this basic recipe, you could try my Bengali Chicken Roast
http://www.curry-recipes.co.uk/curry/index.php/topic,7846.msg68680.html#msg68680 (http://www.curry-recipes.co.uk/curry/index.php/topic,7846.msg68680.html#msg68680)
Bengali Bob posted a Shatkora version here
http://www.curry-recipes.co.uk/curry/index.php/topic,11911.msg94792.html#msg94792 (http://www.curry-recipes.co.uk/curry/index.php/topic,11911.msg94792.html#msg94792)
Takes a lot of practice to eat curry and rice with your fingers, but
the main point is your feeling what you eat and your not swallowing bits of bone with every
bite.
Left handers, need not apply for this ;D
cheers Chewy
work along side two other indian chefs and have never once seen them eating rice..It's either a nan or a chappti to soak up the curry..never in millon years would they use utencils..People say they could never eat a curry without rice, many Indians rarely do...Well from my experience anyway..I have staff currys frequently, and never with rice, just a chappati..i'ts a tottaly a new experience, i love it...cheers Boaby
The first staff curry i had, we all had chapati with it. The second we all had rice. I asked are we having chapati as well? sam said "you can have one if you want, but we only have one or the other"
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I tried the staff curry at the Shanaz a month or so ago and it was one of the best curry's i've had. I said they should put it on the menu, but that'll never happen.
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your right Chris using water does stop the onions from burning i'll keep that in mind, it's just that my chef just adds more oil if is starts to stick.
Thats bad practise from your chef Boaby. Always a splash of water to stop things sticking and let it evaporate each time.
Same goes for one of your vids where you keep adding spoons of oil! :o
Whats that all about? :P
Either load it up at the start or a spoon at the end for flavour, but Not constantly throughout the cooking.
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Same goes for one of your vids where you keep adding spoons of oil! :o Whats that all about? :P Either load it up at the start or a spoon at the end for flavour, but Not constantly throughout the cooking.
Why, Frank ? I too add oil as necessary to stop things sticking. Sometimes things stick, sometimes they don't, so adding oil on demand makes perfect sense to me.
** Phil.
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Same goes for one of your vids where you keep adding spoons of oil! :o Whats that all about? :P Either load it up at the start or a spoon at the end for flavour, but Not constantly throughout the cooking.
Why, Frank ? I too add oil as necessary to stop things sticking. Sometimes things stick, sometimes they don't, so adding oil on demand makes perfect sense to me.
** Phil.
I know you do Phil, and like i told you before, its bad practise.
Splashes of water is a better idea to stop things sticking than oil. Ken Hom told me that 8)
But is that bhuna ?
Yeah of course. Its only a splash of water to stop things sticking and once evaporated things continue to fry.
Adding more oil to compensate is usually down to inexperience and i know you are more than competent as a cook Phil. :)
Any competent chef will tell you the same. Same goes for holding your pan off the heat for long periods of time or constantly stirring and lifting the food off the surface of the pan.
Things like this will get you a bollocking from a head chef. ;)
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I too add oil as necessary to stop things sticking. Sometimes things stick, sometimes they don't, so adding oil on demand makes perfect sense to me.
I know you do Phil, and like i told you before, its bad practise.
I know you did, Frank, but with the best will in the world I cannot accept that just because one person (even your good self) says "X is bad practice" that X necessarily /is/ bad practice : I need an explanation and a justification for the statement, not just an assertion with no supporting evidence. So what is the science behind the assertion ? Why is it better to add (say) 300ml of oil at the outset, rather than 100ml at the outset and then more as needed ?
** Phil.
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Find me a recipe from a top chef/author Phil that tells you to add oil throughout cooking, or when things keep sticking ;)
p.s. and if you do, i'll still tell you its bad practise ;D
I'm a cook, not a scientist.
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A similar method to your onions here Chris, only she gives them some colour.(typical)
https://vimeo.com/52973864
password: madhur
@4mins 40secs
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I work along side two other indian chefs and have never once seen them eating rice..It's either a nan or a chappti to soak up the curry..never in millon years would they use utencils..People say they could never eat a curry without rice, many Indians rarely do...Well from my experience anyway..I have staff currys frequently, and never with rice, just a chappati..i'ts a tottaly a new experience, i love it...cheers Boaby
India is a big country, and it's true, there are many people that prefer bread with their curries or dals, but there are also regions, where they eat almost exclusively rice. Northern and north-western regions will prefer the bread, which has also something to do with the fact, that no one else produces that amount of wheat. There are some dishes, that are so soupy and runny, even indian people use spoons these days (:
Regarding the oil, I never heard or read to add some to prevent ingredients from sticking in general, but I feel that you have quite often to add some extra, while frying eggplant slices. They soak up quite much, and if they are spiced with powders, these can burn easily otherwise. Normally, I would add water, too. Some recipes for Kali Dal use mustard oil as flavouring added after the boiling (or at the beginning, which also helps the beans to soften up and prevents them from splattering). Anirudh Arora, Head chef of the Moti Mahal (London), adds a few teaspoons of vegetable oil to the (Dal)Makhani tomato sauce, but I'm not sure for what reasons exactly.
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A similar method to your onions here Chris, only she gives them some colour.(typical)
https://vimeo.com/52973864 (https://vimeo.com/52973864)
password: madhur
@4mins 40secs
Cheers Frank, just watched it. :) just made it again today for my 2 boys (they want to eat a curry with there fingers lol) but have to make it with pre-cooked chicken for them, so it has to be added to this.
(http://www.curry-recipes.co.uk/imagehost/pics/6b89a941e871a78913cacc803b6596bd.jpg)
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Nice pic Chris, looks delicious! :P
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Nice pic Chris, looks delicious! :P
Doesn't taste as good has one that has had the chicken cooked in it.
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but I feel that you have quite often to add some extra, while frying eggplant slices. They soak up quite much,
Head chef of the Moti Mahal (London), adds a few teaspoons of vegetable oil to the (Dal)Makhani tomato sauce, but I'm not sure for what reasons exactly.
Brinjals can be difficult to fry , i wonder if you could wash with them? ;D
The little amount of oil he adds to the tomato sauce could be just to add a sheen to the dish? (unless its flavoured oil)
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Find me a recipe from a top chef/author Phil that tells you to add oil throughout cooking, or when things keep sticking ;)
Try making mayonnaise by adding all the oil at the outset :)
** Phil.
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Find me a recipe from a top chef/author Phil that tells you to add oil throughout cooking, or when things keep sticking ;)
Try making mayonnaise by adding all the oil at the outset :)
** Phil.
::) ;D
I think there is a lazy method. Sure i've seen someone doing it. hmmmm...
Its not exactly cooking though. ;)
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mayonnaise in 20 seconds :P
http://www.youtube.com/watch?v=X53OCdAsvL8 (http://www.youtube.com/watch?v=X53OCdAsvL8)
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Well I never, great tip Chris.
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mayonnaise in 20 seconds :P
There's a faster way than that :
http://www.youtube.com/watch?v=0-jcF_fIW3k&feature=youtu.be (http://www.youtube.com/watch?v=0-jcF_fIW3k&feature=youtu.be)
** Phil.
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Thanks Chris, learning something new every day ;)
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If anyone makes this curry i would love your feedback. If you make it to spec!
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mayonnaise in 20 seconds :P
There's a faster way than that :
http://www.youtube.com/watch?v=0-jcF_fIW3k&feature=youtu.be (http://www.youtube.com/watch?v=0-jcF_fIW3k&feature=youtu.be)
** Phil.
Oh Phil, and to think you dressed me down for having pre-made mustard! Hellmann's has been banned in our house, it's awful stuff! Mind you, we still have pre-made mayo but by Heinz. The wife was appalled by my choice and said she preferred Hellmann's and would happily do a blind fold taste test to prove this. Well you can imagine her surprise when she learned she had actually picked the Heinz mayo instead as a her preference! :P
Chris i'll happily give it a go and to spec but you'll need to let me know what the mix powder recipe is. Otherwise i'll have to use the IG Mix Powder which is my preferred mix powder, but that obviously won't be to spec. :)
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Oh Phil, and to think you dressed me down for having pre-made mustard! Hellmann's has been banned in our house, it's awful stuff! Mind you, we still have pre-made mayo but by Heinz. The wife was appalled by my choice and said she preferred Hellmann's and would happily do a blind fold taste test to prove this. Well you can imagine her surprise when she learned she had actually picked the Heinz mayo instead as a her preference! :P
Well, the only r
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Well, the only r
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Got ya again ol' boy ;) But the best egg mayo is actually made with salad cream and is best enjoyed with a slightly warm egg with a nearly set yoke. :)
Argh, salad cream : Britain's contribution to the world of haute cuisine ! Addly enough, I was in northern France recently, and we called in at a British-run B&B in Auchun Villers; as our guide is a regular visitor to that part of France, the lady-owner asked if he could bring back some supplies on his next trip : catering-sized tins of baked beans, and salad cream. Is this /really/ what the British like to eat when they are in France, I was forced to ask ...
** Phil.
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Got ya again ol' boy ;) But the best egg mayo is actually made with salad cream and is best enjoyed with a slightly warm egg with a nearly set yoke. :)
OI!!!!!!!!!!! I was just about to say that you bugger! ;D ;D
And the same went for KFC sweetcorn 30 years ago. That was special because it was made with Salad Cream too. ;)
(before they introduced corn on the cob)
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If anyone makes this curry i would love your feedback. If you make it to spec!
You didn't supply any SPEC AFAICT, so it's going to be quite hard for anyone to do it "to spec"
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You didn't supply any SPEC AFAICT, so it's going to be quite hard for anyone to do it "to spec"
I thought there was enough info in the video to make it apart from the spice mix but Chris does cover the alternatives.
If all goes to plan, I'll try this at work tomorrow night and report back. If not it'll be Sunday.
When me and the missus were first married and skint (a long time ago in a galaxy far, far away), our staple curry was onions fried, Pataks madras paste, tin of chopped tomatoes, some coconut block and most importantly the tray of 15 chicken wings for 99p from Morrisons. I still say chicken curries are better with skin on and bone in with the fat and flavour from the chicken. MMMmmmmmm
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Thanks for posting this Chris. I must admit these days I've given up cooking curries with a base sauce and use this method exclusively.
By that I mean frying whole spices, then onions g/g paste etc. The only BIR items I still use are mix powder and ready prepared g/g paste.
I never really managed to nail the taste using base sauces but I'm happy to make and eat curries in this more traditional style.
Paul
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Thanks for posting this Chris. I must admit these days I've given up cooking curries with a base sauce and use this method exclusively.
By that I mean frying whole spices, then onions g/g paste etc. The only BIR items I still use are mix powder and ready prepared g/g paste.
I never really managed to nail the taste using base sauces but I'm happy to make and eat curries in this more traditional style.
Paul
I hear you Paul, I do the same as you now, Can't be bothered with all this faffin around with making base sauce anymore, But still use Abduls spice mix. and G/G paste. I buy 2 jars from Morrisons one ginger and one Garlic (own brand) and just mix them together when I need it, works for me
Les
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I hear you Paul, I do the same as you now, Can't be bothered with all this faffin around with making base sauce anymore, But still use Abduls spice mix. and G/G paste. I buy 2 jars from Morrisons one ginger and one Garlic (own brand) and just mix them together when I need it, works for me
This is interesting : are we starting to see the beginning of the end for BIR cuisine among the cognoscenti ? My most recent home-made curry (http://www.curry-recipes.co.uk/curry/index.php/topic,11886.msg94532.html#msg94532) was very traditional, you and Paul are now reporting that you have virtually given up cooking BIR; I wonder how many more of us are starting to become disillusioned about BIR when it comes to home cooking, and are starting to re-discover Indian cuisine's traditional roots ?
** Phil.
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Well Phil I treated myself to a lamb bhuna masala last night from my excellent local TA and it was light years away from anything I've cooked using a base sauce.
I don't post or intend to post much anymore here as I suppose I'm a BIR failure.
But at least I'm enjoying my cooking and eating more than I used to.
Cheers
Paul
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Well Phil I treated myself to a lamb bhuna masala last night from my excellent local TA and it was light years away from anything I've cooked using a base sauce.
Interesting. I assume that it was better than anything you have cooked using a base sauce (rather than worse), and this I would expect if it was authentic, since for me a bhuna does not involve a base sauce at all. But I am intrigued by the description : what is the significance of the "masala" at the end of the name ? We all know what masala means by now, but what does it mean in this context and how would a lamb bhuna masala differ from a lamb bhuna ?
I don't post or intend to post much anymore here as I suppose I'm a BIR failure. But at least I'm enjoying my cooking and eating more than I used to.
That would be a great shame : we should not have tunnel vision when it comes to Indian cuisine (or anything else, for that matter) and if you are producing great traditional Indian dishes than I am sure that many of us would like to be able to share in your recipes and experience.
** Phil.
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I wonder how many more of us are starting to become disillusioned about BIR when it comes to home cooking, and are starting to re-discover Indian cuisine's traditional roots ?
** Phil.
Good question Phil, but would they admit it after so many years trying to make the ultimate BIR base sauce. Doubt it very much, that's like saying that you failed. I admit that I failed only because of the very high standard of my local BIR which I could never match in a 100 years lol. mine where good but a long way off what I wanted
Les
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I would take little notice of the dish title "lamb bhuna masala" Phil and I imagine it was cooked with a base sauce. My TA is Nepalese and their food all carries a "signature" taste. Very nice indeed.
Good luck anyway in your cooking, BIR or otherwise.
Cheers
Paul
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another great vid Ty Chris mate i shall be having ago at that dish looks yummy ( Ivan ) :)
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Hi Chris
What is your preference to either skin on or skin off, also I suppose thighs or quarters would also work?
Ed
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another great vid Ty Chris mate i shall be having ago at that dish looks yummy ( Ivan ) :)
have a go mate it is Yummy very.
Hi Chris
What is your preference to either skin on or skin off, also I suppose thighs or quarters would also work?
Ed
Skin on lots more flavor, you can always remove the skin once cooked. Any part of the chicken can be used. For me there is more flavor in the wings or leg meat.
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I'm knocking this up tonight Chris, using the mix powder you gave me when I visited your home :)
I really enjoy this type of slow cooking, along with a supply of cold beers and Planet Rock on the Dab I'll be in curry heaven 8)
Cheers Pal, hope you are well.
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Hi Chris is this your mixed powder for this recipe?
Ed
2 Tbsp curry powder (mild madras)
2 Tbsp corriander powder.
2 Tbsp turmeric powder.
1 Tbsp paprika powder.
1 Tbsp cumin powder.
1 Tsp chilli powder.
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I'm knocking this up tonight Chris, using the mix powder you gave me when I visited your home :)
I really enjoy this type of slow cooking, along with a supply of cold beers and Planet Rock on the Dab I'll be in curry heaven 8)
Cheers Pal, hope you are well.
You're in for a good night Ken. ;-)
Hi Chris is this your mixed powder for this recipe?
Ed
2 Tbsp curry powder (mild madras)
2 Tbsp corriander powder.
2 Tbsp turmeric powder.
1 Tbsp paprika powder.
1 Tbsp cumin powder.
1 Tsp chilli powder.
That will work well for this curry Ed ;)
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Hi Chris is this your mixed powder for this recipe?
Ed
2 Tbsp curry powder (mild madras)
2 Tbsp corriander powder.
2 Tbsp turmeric powder.
1 Tbsp paprika powder.
1 Tbsp cumin powder.
1 Tsp chilli powder.
That will work well for this curry Ed ;)
Is that a "yes", a "no", or an "I'm not saying -- you'll have to buy the e-book if you want my mixed powder recipe" ?
** Phil.
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Actually got mine on the go now, well sort of as I had to make a few variations due to what I've got available.
I only had a long pointed sweet pepper, the first time I've actually used one, don't exactly know what they taste like yet.
No, toms so a Tbs tom puree and seeing I have defrosted some base and don't want to waste it I threw that in as well.
Far from spec but still smells promising. another 15 Min's should do it.... Roll On!
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Looking forward to the results tommy
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I did this last night and to keep it in my curry thread the posting is here. Hope it doesn't confuse matters
http://www.curry-recipes.co.uk/curry/index.php/topic=11440.msg95427#msg95427 (http://www.curry-recipes.co.uk/curry/index.php/topic=11440.msg95427#msg95427)
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I did this last night and to keep it in my curry thread the posting is here. Hope it doesn't confuse matters
http://www.curry-recipes.co.uk/curry/index.php/topic=11440.msg95427#msg95427 (http://www.curry-recipes.co.uk/curry/index.php/topic=11440.msg95427#msg95427)
Just read your post Gav it looks spot on, you did the curry proud.
What a compliment "It was really really nice and all 7 of us agreed it was the best curry yet we had had at work"
cheers Chris.
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Just read your post Gav it looks spot on, you did the curry proud.
What a compliment "It was really really nice and all 7 of us agreed it was the best curry yet we had had at work"
cheers Chris.
One of the lads commented on the fact that is was like the stuff his Indian mates wife used to make. I'd like to try Chewy's idea of doing it in a pressure cooker to see if there's any difference although past memories of peoples Sunday Dinners knocked up totally in a pressure cooker still haunt me today. As for the curry, I've just finished what was left for breakfast. Keep them coming :)
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In the early eighties, I was good friends with the manager of the East Indian in Surbiton, Surrey. Many times I ate the staff curry with the boys in the early hours, & believe me, most of you wouldn't like it one bit. A watery stew , with bits of lamb on the bone, eaten with boiled rice & no knives & forks.
It always made me laugh to hear the drunks ask Kamal could they have the staff curry, was it really that hot !
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I am definitely going to try this one out, watched the recipe on you tube and loved the way the onions are cooked three times with water this must add loads of taste. i will use chicken off the bone.
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I am definitely going to try this one out, watched the recipe on you tube and loved the way the onions are cooked three times with water this must add loads of taste. i will use chicken off the bone.
Mat, if you want taste, leave the chicken on the bone. You can always remove it at the point of service if you don't want bones on your plate, but you will definitely get loads more flavour if you cook it on the bone.
** Phil.
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Mat, if you want taste, leave the chicken on the bone. You can always remove it at the point of service if you don't want bones on your plate, but you will definitely get loads more flavour if you cook it on the bone.
** Phil.
Definitely skin on and on the bone for fuller flavour. As Phil says you can ditch them for serving but for me its finger food at its best.
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I am definitely going to try this one out, watched the recipe on you tube and loved the way the onions are cooked three times with water this must add loads of taste. i will use chicken off the bone.
Mat, if you want taste, leave the chicken on the bone. You can always remove it at the point of service if you don't want bones on your plate, but you will definitely get loads more flavour if you cook it on the bone.
** Phil.
So you tried it then Phil?
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Mat, if you want taste, leave the chicken on the bone. You can always remove it at the point of service if you don't want bones on your plate, but you will definitely get loads more flavour if you cook it on the bone.
** Phil.
So you tried it then Phil?
Leaving the skin on and bone in ? Regular practice when cooking for my wife : she is Chinese/Vietnamese, and wouldn't have it any other way.
** Phil.
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Mat, if you want taste, leave the chicken on the bone. You can always remove it at the point of service if you don't want bones on your plate, but you will definitely get loads more flavour if you cook it on the bone.
** Phil.
So you tried it then Phil?
Leaving the skin on and bone in ? Regular practice when cooking for my wife : she is Chinese/Vietnamese, and wouldn't have it any other way.
** Phil.
What's new Phil?
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What's new Phil?
Nothing, as far as I can tell : still the same boring "I know something you don't know" posts that we've had to put up with for months, and still absolutely zero evidence of any progress whatsoever with the much vaunted pie-in-the-sky e-book, it seems to me.
** Phil.
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What's new Phil?
Nothing, as far as I can tell : still the same boring "I know something you don't know" posts that we've had to put up with for months, and still absolutely zero evidence of any progress whatsoever with the much vaunted pie-in-the-sky e-book, it seems to me.
** Phil.
You know Phil you make me LAUGH. Look at the post you just typed this on ffs?
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PHIL SHOW ME SOMETHING NEW !!!! A video? a picture? anything?
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C'mon Phil, just one thing new? YOU can do it?
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Shame you can't release your E-book so stop being a prick to other members
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Anyway...
I made this up the other day to spec (almost! I halved the salt) I used the Zaal mix powder with no GM, 10 green chillis (roughly chopped) and doubled the chilli powder.
Although there are no surprises in the recipe the result is fantastic. I've been meaning to try making a base using chicken stock and this has given me even more incentive.
I'll be keeping this recipe as along with CT's as my go-to, traditional style recipe. It's easy to cook, although I think I added a little more water. I'll even be making this in the summer while camping for a group of eight.
This really is moreish.
Couple of photos
(http://i1050.photobucket.com/albums/s404/fried71/staffcurry2_zps7041967f.jpg) (http://s1050.photobucket.com/user/fried71/media/staffcurry2_zps7041967f.jpg.html)
I never though I'd eat all this but I couln't stop myself!
(http://i1050.photobucket.com/albums/s404/fried71/staffcurry_zps3ea8e0e3.jpg) (http://s1050.photobucket.com/user/fried71/media/staffcurry_zps3ea8e0e3.jpg.html)
Thanks for the recipe Chris.
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Glad you enjoyed it mate. if you make a lamb one don't add as much oil ;) and cook on low (very low with a lid) for 3 hours delish.
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Hi fried, I too have made this and loved it. Mr Joli's posted by Abdul Mohammed is also great but very different technique. Can you provide link to CT,s please mate
Ed
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Good Vid H4ppy.
You can knock this up a lot quicker using your pressure cooker.
Once you've done the Bagar, add the Chicken wings, a mug of water or thin Garabi
lid on, high heat to bring the pressure up, cook under pressure for 10 mins on medium heat.
Loads of versions of this basic recipe, you could try my Bengali Chicken Roast
http://www.curry-recipes.co.uk/curry/index.php/topic,7846.msg68680.html#msg68680 (http://www.curry-recipes.co.uk/curry/index.php/topic,7846.msg68680.html#msg68680)
Bengali Bob posted a Shatkora version here
http://www.curry-recipes.co.uk/curry/index.php/topic,11911.msg94792.html#msg94792 (http://www.curry-recipes.co.uk/curry/index.php/topic,11911.msg94792.html#msg94792)
Takes a lot of practice to eat curry and rice with your fingers, but
the main point is your feeling what you eat and your not swallowing bits of bone with every
bite.
Left handers, need not apply for this ;D
cheers Chewy
That's the problem with forum software for recipes!
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One word of advice about Chewy's. Make extra chicken as you keep picking at it when it comes out the frier just to make sure its OK. ::)
And as for Fried's curry, it looks the same as when I did it and seeing how nice it looks again I'll have to have another go at it. Good effort Fried. :P
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Hi Fried
Looks very tasty indeed, rustic with a good amount of sauce.
Lots of Staff Curries in the restaurant, don't have a sauce as good/rich as that!
Most end up with meat in a thin oily/water mix, which is soaked up quickly when added to the boiled rice.
All about eating curries with your fingers.
Keep up the good work ;)
cheers Chewy
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Chris,
I made the staff curry tonight and have got to say, i will be making this again and again. The only difference i made was using chicken breast( Mrs Moony to blame for that one, i much prefer chicken on the bone),used 10 green finger chillies roughly chopped rather than the bullet chillies and used the Abdul spice mix.
It was quite a long process with the onions in the beginning and a new method of cooking for me but got to say it was well worth it
The dish had a natural sweetness and the hard spices in the beginning plays a huge part in the final dish.
It has got me thinking why, many base recipes don't use the hard spices in the initial cook before the blending stage (we could be missing something there). something i am going to add to mine in the future.
Thanks for the recipe and the video, i am starting to think method is just as important as the spices.
Regards,
Moony
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Made it yesterday with a kilo of lamb chops, absolutley stunning.
Regards
Alan
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I have no Indian bay leaves any alternatives I could use?
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I have no Indian bay leaves any alternatives I could use?
A piece of cassia bark / faux cinnamon is often recommended; certainly preferably to European bay, which has a totally different flavour.
** Phil.
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Did I miss where he added salt? If so how much?
Ignore. Was pointed out that I missed it at 11.46. I admit I was skipping as 26 minutes is a long video.
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Where is the recipe for this ?
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Where is the recipe for this ?
Top of page 1 ?
** Phil.
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Here is the recipe written out, as taken from the video. Very nice too.
Staff Chicken Curry
Ingredients
1kg Chicken pieces on the bone (wings)
4 Chefs sp Veg oil or veg ghee (8 Tbsp or approx. 1/2 cup)
2 Indian Bay leaves
1/2 stick of cinnamon bark
7 whole green cardamom pods
5 cloves
3 medium onions chopped
1 green chilli chopped
2 Tbsp Garlic Ginger paste
Fresh Coriander chopped
3 Tbsp Mixed Powder
Chilli Powder to taste 1/2 - 1 1/2 tsp
1 tomato cut into 8 pieces
Hot Water as required.
Salt to taste
Method
Heat oil slightly and fry whole spices
Add onion fry for 1 minute
Add green chilli fry but do not brown
Add G G paste and continue to fry till translucent
Use water if necessary to avoid browning
Continue till onions melt.
Add 1/2 handfull chopped coriander
add 3 tbsp mixed powder and chilli powder to taste
Fry lightly then add some water if necessary
Cook for 2 minutes
Add chicken pieces and stir to coat
On low heat and with lid on cook and stir at 5 minute intervals 4 times.
Add tomato and cook for 5 minutes lid off
Stir and add more coriander (not too much)
cook 5 more minutes
Done.
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Fijian Indian variation. (or at least how my mate from Fiji does it)
Add some extra turmeric, a good quantity of curry leaf and a cup or so of frozen peas and corn.
Check where to add the salt!!!
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Thanks Guys looking forward to trying it. I did try listening to video but i have hearing problems so i couldn't work out all he said but Livo you went the extra mile and now i can read it instead.
Just thought how do i make that special curry powder 3 Tbsp Mixed Powder ?
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I did try listening to video but i have hearing problems so i couldn't work out all he said
Ah, sorry CS, didn't realise that -- my reference to "the video at the top of page 1" was in that case not at all helpful, for which I sincerely apologise.
** Phil.
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I did try listening to video but i have hearing problems so i couldn't work out all he said
Ah, sorry CS, didn't realise that -- my reference to "the video at the top of page 1" was in that case not at all helpful, for which I sincerely apologise.
** Phil.
That is OK you are not to know i just need to find the mixed powder ingredients now
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Try this one - Use any brands
3 tsp Mild Madras Curry Powder
2 tsp Turmeric Powder
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Paprika Powder
1 tsp Garam Masala
cheers Chewy
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Thanks Guys looking forward to trying it. I did try listening to video but i have hearing problems so i couldn't work out all he said but Livo you went the extra mile and now i can read it instead.
Just thought how do i make that special curry powder 3 Tbsp Mixed Powder ?
I'd already done it for my own recipe collection so it was no effort to copy and paste. Videos are a great resource but I prefer to use a piece of paper in the kitchen.
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Just wanted to add my own recommendation to this recipe. I made it with skin-on chicken thighs and drumsticks, both on the bone, and skinned it and picked it off the bone as I ate. I cooked the onions for about 40 minutes then let the meat simmer for about an hour since I wasn't in a hurry and served it with a plate of rice. I found the sauce very rich and almost creamy and the meat delicious. For the record, I used (the last of!) chewytikka's mix powder.
Further up the thread, I saw someone threw in some potatoes - I can certainly see that working very well and might try adding some myself if I ever to make it extra filling.
Thanks Chris for posting the recipe!
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Just as a point of interest, when you say :
I made it with skin-on chicken thighs and drumsticks, both on the bone, and skinned it ...
do you mean you did not eat the skin ?
** Phil.
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do you mean you did not eat the skin ?
That's exactly what I mean. Though I used the phrase "skinned it" because I took the skin off before I actually served it up.
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Yep, Trying this tmrw- halal butcher closed now. Gutting :)
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(https://imghost.io/images/2017/08/14/staffcurry.md.jpg)
Could've used a smaller pot I suppose. But he was dead right about the smell.
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(https://imghost.io/images/2017/08/14/staffcurry.md.jpg)
Could've used a smaller pot I suppose ...
I guess it depends how many staff you plan to cook employ :)
** Phil.
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Thank you, Phil 8).do you know the piano's on my foot...?
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Thank you, Phil 8).do you know the piano's on my foot...?
Yes, but it's scored in B-flat and I can only play in A-sharp ...
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I was inspired by Onions tantalising picture of his curry and tried this tonight. Made with whole chicken legs but my fussy family insisted the chicken was cut off and returned to the pot, so it looks a bit messy with all that chicken leg meat in there.
Having eaten it now I don't really see what the fuss is about. Sorry folks, it's a perfectly nice traditional curry, but no great difference to any other traditional curry I've cooked before and frankly not worth all the stirring when I can knock out BIR curries so easily.
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.do you know the piano's on my foot...?
Showing your age there onions, That's a line from the one of the chimps in the PG teabag advert... ;D
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Likewise Sverige I made this one yesterday- nice enough but I've better tasting traditional recipes than this,
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Make it with chicken wings and it's close to perfect.
You can play with the recipe as you like. I sometimes use a Nihari spice mix with long pepper. Has to be wings though, and almost no liquid.
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ake it with chicken wings and it's close to perfect.
The chicken wings would definitely give extra body, through the jelly that they will exude -- what are your thoughts on using chicken wings in mainstream BIR dishes ?
** Phil.
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I have no idea about mainstream BIR, probably not the taste people are looking for with the wings. A lot of people don't like them or don't like having to get their hands dirty. It's still my most requested dish...although I tweak it a bit in terms of chillis.
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I have no idea about mainstream BIR, probably not the taste people are looking for with the wings. A lot of people don't like them or don't like having to get their hands dirty.
Yes, I wasn't so much concerned about that don't like chicken wings (more fool them) but rather, for those of us that do like chicken wings, would a dish such as Chicken Madras work well with chicken wings rather than breast ?
** Phil.
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I think this needs to be experimented on IMMEDIATELY. The jelly in the wings would add a whole different flavour, and there might be a danger that they contribute extra liquid (would it dissolve into the gravy, or just lump?). But even if it did, could that be avoided by using less / different liquid / gravy in the first place? And, I suppose further, what about drumsticks?
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Yes I used thighs not wings - when it was cold the sauce was thick with gelatin, most likely with wings it would be more so.
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I always recall haldi saying that the takeaways he liked had a set jelly in them when cold. I think we put it down to using ghee at the time but I wonder if the takeaway was actually using chicken pieces in the base?
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made this a few times but with an extra onion and boneless, skinless chicken thighs....Superb.
The only drawback is the hour long process of almost constant stirring and adding a drop or so of water to convert the onions to complete mush.
I know a pressure cooker would speed the process up considerably. Might even consider the investment :o :o
All in all, with that said, I would still highly recommend this curry. No bir experience necessary ;)
Regards
Mick
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Hi Ive made this many times but this is an equally if not better version. It uses chicken thigh (ideally with bone in), I made it for 30 last week and it went down a storm. I made a hotter version for the heat heads. It doesnt really have any water added.
https://www.youtube.com/watch?v=Y9po0Gd7Rio
Ed
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Thanks Edwin. I
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Recipie by Alex Wilkie :D