Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => BIR Main Dishes Chat => Topic started by: Peripatetic Phil on November 29, 2013, 06:33 PM
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In another thread (http://www.curry-recipes.co.uk/curry/index.php/topic,12270.msg101670.html#msg101670), I mooted the idea of trying to come up with a "foolproof curry", a curry so simple, so lacking in finesse, that anyone could make it with no prior experience of attempting to prepare BIR cuisine at all. And this evening, I made my first attempt at this dish, and to my mind at least, the results were more than acceptable. So ...
"Kashmiri Chicken Madras, sufficient for two"
Stage-1 : partial pre-cook of chicken
- 12 oz free-range chicken breasts, cut into curry-sized pieces
- 4 tablespoons oil
- 2 tablespoons jellified chicken stock
- 1 teaspoon Patak's Kashmiri masala
- 1 teaspoon turmeric
- Mix everything other than the chicken together in a large frying pan and heat at 50% until bubbles are seen to be coming off over at least 2/3 of the mixture and there is a distinct sound of cooking
- Add the chicken, and keep turning in the mixture until every piece is completely coated
- Reduce the heat to 25%, place a lid on the pan, and cook for five minutes
- Remove the lid, turn each piece, replace the lid and cook for three minutes
- Remove the lid, stir well, replace the lid cook for two minutes
- Decant everything into suitable container and reserve.
Stage-2 : the final curry
- 3/4 pint pre-heated KD1 base (http://www.curry-recipes.co.uk/curry/index.php/topic,5161.msg50355.html#msg50355) (or equivalent)
- 5 tablespoons oil
- The reserved chicken and juices
- 2 teaspoons ground cumin
- 1 teaspoon MDH Kashmiri mirch
- 1 teaspoon MDH Deggi mirch
- 1 teaspoon Al Noor Bassar curry masala
- 1 teaspoon Bolsts hot curry powder
- 1 teaspoon ground fenugreek
- 1 teaspoon black salt
- 1 teaspoon ginger pur
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Looks tasty all the same. Colourful rice too. Cheers!