Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Topic started by: Hybrid on May 28, 2013, 05:14 PM
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This is a without doubt my all time favorite dish, but having tried a lot of recipe's I'd got not very close tbh, until I happened upon a recipe on some curry forum or other. There are the usual 2 elements, the base gravy and whatever mix powder you prefer. I've used both Indian and Bangladeshi base gravy with good results, and mix powders recipes from various curry chefs. I use a bassar mix for this one because I like it, but I've used many other with good results. In this curry theres a third pre prepared element (not including the meat of course) which is detailed below and imho is the difference between a close second and the real deal, it is the garlic\chilli paste. The recipe for both the curry and the garlic\chilli paste are from a Bangladeshi curry chef who works in a Glasgow restaurant I'm told, but who and where was not disclosed.
Garlic\Chilli sauce
Ingredients makes approx a jam jar full.
180 g of peeled garlic
25 g of peeled ginger
20 thin green chillies
1 tablespoon of mango chutney
1 teaspoon of lemon juice
1/4 teaspoon of vinegar
1 Tbsp oil
Method
Blend it to a smooth paste, job done.
South Indian Garlic Chilli Chicken
Ingredients
1/4 of a green pepper diced
2 tablespoon of melted ghee
1 tablespoon of garlic/ginger paste
1 heaped teaspoon of garlic chilli sauce
1 tablespoons of tomato paste cut 50/50 with water
1/2 tablespoon of mix powder
1/2 teaspoon of chilli powder
5 thin green chillies (seeds removed, chopped finely)
Pinch of salt
Good pinch of Methi leaves
1 teaspoon of coconut powder
250 ml of base gravy
1/2 tablespoons of sugar
1/4 a teaspoon of garam masala powder
1 good squirt of lemon dressing
2 tablespoons of chopped coriander.
10\12 pre cooked chicken bits ( smallish)
Method
Heat Pan (Moderate)
Add Ghee
Add half of the chopped green chilli's and pepper, cook for 2 minutes
add garlic\ginger paste cook for another two minutes
add tomato paste, mix in and cook through
add lemon, salt and combine
Turn heat up and add mix powder,sugar,coconut flour,chilli powder
fuse the spices.
add about 2 thirds of the base gravy, mix and reduce
Add the pre cooked chicken and Methi and mix in well
add the rest of the gravy, Lower the heat and simmer until the sauce thickens
now add the garlic\chilli paste you made earlier, remainder of the chillies and garam masala
Simmer for 5 minutes, add coriander and serve.
The garlic\chilli sauce can be frozen, but I'm told the oil added to it preserves it?
The chillies I used in the garlic\chilli sauce are whole. A heaped teaspoon is a good starting point that isn't what non curry lovers would avoid, but you can add to your own taste, obviously. My curry nights consist of everyone wanting South Indian Garlic Chilli chicken and me trying to convince at least some people to try something else!
Maybe some of you can recommend adjustment? add ingredients?
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Thanks for your report. I've been given this recipe and your report gives me the confidence to go ahead and make the chilli/garlic paste.
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This is the recipe I reported on last December - it's from "the other site".
I can certainly confirm that the resulting dish is absolutely delicious and well worth making.
My notes on the dish are here (http://www.curry-recipes.co.uk/curry/index.php/topic,11207.msg84745.html#msg84745).
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Like the look of this recipe a lot. Not sure about the chicken bits though.
Rob :)
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Two definite recommendations make it well worth trying, but the image would be clearer if it were smaller. Below is the same image resized to 720px, which you may be able to copy and use to replace the original. I also increased the colour saturation slightly, as it seemed a little bit washed out.
** Phil.
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I forgot to ask, what type of vinegar on the paste did you guys used?
I have malt vinegar at home, I presume that should suffice?
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Thanks Phil, yes, the pic was sh!t, sorry! I tried for decent definition, but the result was
2.5 meg, 1 meg over the limit, so... i used a program to reduce the size , but that didn't
work either, as you can see! my advice is, don't go by the pictures, the finished dish
looks so much better.
@ Goncalo, I used distilled malt vinegar, the clear stuff, but, i can see your problem, malt?
distilled malt? white wine, red wine? rice? balsamic? all vinegars, each with its own distinctive
flavour, which, until you use them, you won't know if they will bring a taste you enjoy to the dish, or
taint it. try the safe option, then adapt it to your own taste, every recipe is a starting
point, there to be adapted, modified and changed to suit individual taste.
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Like the look of this recipe a lot. Not sure about the chicken bits though.
Rob :)
Elaborate please, I don't understand.
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Thanks Phil, yes, the pic was sh!t, sorry! I tried for decent definition, but the result was
2.5 meg, 1 meg over the limit, so... i used a program to reduce the size , but that didn't
work either, as you can see! my advice is, don't go by the pictures, the finished dish
looks so much better.
MS Paint gets the job done rather easy.
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Like the look of this recipe a lot. Not sure about the chicken bits though.
Rob :)
Elaborate please, I don't understand.
Sure. You indicate chicken bits in the recipe. Now I can see the pic properly they look to be small chunks. Small chunks are fine. "Bits" just reminded me of some of the trendy contemporary Indian restaurants I've been in. So, bright lights, no table clothes, small portions, and little pieces of chicken, not much bigger than a cube of sugar. Recipe looks good. Thanks for posting. Will probably make it tonight.
Rob :)
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No worries Bob, I'm Scottish, hence a bit of something, piece sounded a bit gay ;-)
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Very nice. Although I felt the dish lacked depth in the garlic department; too much ginger. The tsp of coconut flour seems to add nothing.
Finished it off on top with some roasted garlic flakes and fresh chopped green chilli.
Rob :)
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My guess is the coconut powder was to thicken the gravy, which i assumed to be the watery version. I forgot to add the onion paste a' la Julian, but surely any lack of depth to the flavour would be down to the gravy? which of the myriad of gravy's did you use? I'm sure, like me, you can adapt and modify this recipe to suit your own taste, maybe roast the garlic you make the garlic\chilli paste with? or half of it? let me know if you improve it so I can attempt it too.
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My guess is the coconut powder was to thicken the gravy, which i assumed to be the watery version. I forgot to add the onion paste a' la Julian, but surely any lack of depth to the flavour would be down to the gravy? which of the myriad of gravy's did you use? I'm sure, like me, you can adapt and modify this recipe to suit your own taste, maybe roast the garlic you make the garlic\chilli paste with? or half of it? let me know if you improve it so I can attempt it too.
Yes, will do. As I said, it was very good, and certainly vastly superior to anything most TAs within a 4 mile radius of my home could make. Will post a few pics in the piccy section. The gravy I used is identical to a local TA's, and is basically a stripped-back version of the Zaal/Mouchak recipes; the whole spice flavours are introduced via, in this case, the stock/oil of the pre-cooked chicken.
Rob :)
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Made this tonight, adapting it with the Taz base method , with pre slow cooked lamb. Doubled all the portions. Roasted the Garlic that went in the garlic/chilli paste and added a touch of Tamarind sauce near the end. I have to say, I think its the best curry I have ever made. Better than many of the ones I have had ordered in from Takeaways over years, if I was presented it in a restaurant or in home delivery I would be more than happy with it.
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Made this last night - wifey loved it, so did I - she was very impressed. Deffo a new favourite :D Thanks for the recipe :D