Curry Recipes Online

Curry Chat => Lets Talk Curry => Topic started by: Adeypayne on March 07, 2014, 07:03 PM

Title: Curried Aways Lamb/Chicken staff curry
Post by: Adeypayne on March 07, 2014, 07:03 PM
Hi curry fans. We cook this at least twice a week at CA and it is truly amazing, so i thought i would share it with you all to try.

In a stock pot or casserole pot add 1 std pack of anchor butter. 1/2 chefs spoon of butter ghee and 1/2 a chefs spoon of olive oil.
once heated add in 4 bay leaves, 6 cloves, 1 star anise, 3 x 1 inch piece of cinnamond stick or cassia bark, 4 green cardamoms, 2 black cardamoms, 2 tsp cumin seeds and 2 teaspoons of ponch phoran.
Fry off the whole spices for 2-3 minutes.
To this add 4 sliced large onions, 8 sliced garlic cloves, 1 x 2 inch  finely chopped piece of fresh ginger and 4-6 chopped green chillies with seeds and 2 tsp of salt.Handful of fresh chopped coriander with stalks.
Cook the onions for 15-20 mins until they have sweated down and become almost transparent.
Now add 1 tblsp turmeric 2tsp cumin powder 2 tsp coriander powder ( The cumin and coriander, we grind fresh ourselves weekly ) 1 tsp paprika powder and 1 tsp of fresh ground garam massala, if you have any.
Cook out the spices and then add 2 x std cans of peeled plum tomatoes and 6 fresh chopped tomatoes.
Cook for a further 20 mins satirring occasionaly until the oils seperate.

If you are using Mutton or Lamb, try and get your butcher to supply back chop on the bone (any asian halal butchery will know what you want :) )

If using chicken, skin the bird, wash inside and out in cold water. pat dry, chop into small pieces, bone in , and brown in same way as the lamb below before adding to the pot.

In a seperate pan brown and seal the meat add this to your curry pot.
Add 1 pint of water or chicken stock and simmer for 1 1/2 hours or until the meat is tender.
serve with pilau or plain rice, warm pitta bread and some natural yoghurt, DELICIOUS.

We always cook this the night before for the following shift, it is even better the next day :)
Let me know what you think :)
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Gav Iscon on March 07, 2014, 07:27 PM


In a stock pot or casserole pot add 1 std pack of anchor butter.

Are you talking a 1/2 pound of butter


If you are using Mutton or Lamb, try and get your butcher to supply back chop on the bone (any asian halal butchery will know what you want :) )

My favourite bit. Great for Hot-Pot's and used in one of my best curries yet. http://www.curry-recipes.co.uk/curry/index.php/topic,11440.msg98838.html#msg98838 (http://www.curry-recipes.co.uk/curry/index.php/topic,11440.msg98838.html#msg98838)
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Adeypayne on March 07, 2014, 07:30 PM
YEP!! Nobody said it was a healthy dish  ;)
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Gav Iscon on March 07, 2014, 07:32 PM
YEP!! Nobody said it was a healthy dish  ;)

So Lurpacks out ???  ;D
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Adeypayne on March 07, 2014, 07:32 PM
That looks nice Gav, well done  8)
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Adeypayne on March 07, 2014, 07:34 PM
yer! lol. Must be Anchor, doesnt taste right with anything else, not sure why!
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: PaulP on March 07, 2014, 07:36 PM
Thanks for this recipe Adey, how much meat are we talking about for this dish and how many people would this serve?

Paul
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Adeypayne on March 07, 2014, 07:39 PM
We use around 2-3kg of meat which serves 8-10. Thanks.
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Gav Iscon on March 07, 2014, 07:44 PM
We use around 2-3kg of meat which serves 8-10. Thanks.


2-3kg on the bone?


Update:-Just done the maths. At home, more than enough but for the greedy bar-stewards at work it would have to be more.  :-\ .
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: PaulP on March 07, 2014, 07:45 PM
Thanks Adey, will give this a go. A whole pack of butter doesn't sound so bad for 8-10 people.   :)

Paul


Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Micky Tikka on March 08, 2014, 08:18 AM
That looks a tasty dish Adey I will be giving it ago
I spoke to a chef awhile back and I mentioned I ate at the Brilliant restaurant in Southall
And he said their famous buttered chicken is made with Anchor butter and it has to be this brand
Just thought I'd share that information if anyone is remotely interested
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Adeypayne on March 08, 2014, 01:28 PM
@ Michael t, 100% CORRECT  ;)

We use Anchor butter in a lot of our recipes and BIR curries. Butter chicken being one of those. Thanks for the post :)

regards, A
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Micky Tikka on March 09, 2014, 08:21 AM
I made two 5 kilo pots of this curry yesterday for a quiz evening at my club
80 people was ment to be the number but by Friday 150 was going so I made 2 pots of this yesterday to make sure everyone was fed
Several people came up to me asking for the recipe I told them I couldn't take the credit and that I belong to a curry forum where curry nutters share recipes
So thanks Adey it was a great depth of flavour curry that I will be making again and I know it will be even better today
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Gav Iscon on March 09, 2014, 09:17 AM
Looks good Michael, I'll have to give this one a go for work.
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Micky Tikka on March 09, 2014, 09:31 AM
Well worth the effort Gav
And it shows you don't need a good base to make a splendid curry
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Adeypayne on March 09, 2014, 10:22 AM
well done Michael, looks just like mine! ha ha  ;D

exactly true, its not all about BIR is it :)

regards, A
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: PaulP on March 09, 2014, 10:46 AM
Nice one Michael, that looks really tasty!

Paul
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Garp on March 09, 2014, 11:13 AM
That does look good, mate. Hope you got the Mr Muscle out afterwards  :P
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: gazman1976 on March 09, 2014, 11:50 PM
Made this to spec, unimpressed, will stick to the Glasgow base and recipes
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Secret Santa on March 10, 2014, 01:59 PM
Made this to spec, unimpressed, will stick to the Glasgow base and recipes

I haven't made it but it resembles many traditional dishes that I have made in the past and have been equally unimpressed with. In my experience traditional curries just aren't a match for (good) BIR curries.
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Micky Tikka on March 10, 2014, 02:23 PM
Sorry fellows l'm going to have to disagree
It's more or less the same ingredients but cooked slowly
you should get a perfectly good curry
I suggest someone's technique is letting them down
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: gazman1976 on March 10, 2014, 02:58 PM
there was no hint of fenugreek which is a glaring omission from my point of view, also the seeds from tomatoes can be very bitter also - don't think its anything to do with cooking technique
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: George on March 10, 2014, 03:18 PM
It's more or less the same ingredients but cooked slowly
you should get a perfectly good curry

I agree it probably produces a good curry but, like SS suggested, it leans more towards traditional cooking than BIR recipes. I see the main difference here being the addition of quite a lot of raw poultry or meat. It means that a lot of juices and fat will go into the sauce, which should be a good thing, but it's not BIR.

I look forward to trying this recipe, for sure, and I'm grateful to Adey for sharing it with us.
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Micky Tikka on March 10, 2014, 03:52 PM
If you don't get the whole spices to release their flavours
And you don't cook those onions right down so the oil separates and get the sweetness
The same applies to the tomatoes ginger and garlic then cook the powdered spices
If you don't get your timings right and at the end there is no oil release then I would say an average curry
MT
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: StoneCut on March 10, 2014, 04:01 PM
It's a staff curry - who said it's purely BIR?
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Garabi Army on March 10, 2014, 10:29 PM
I reckon if you can't get a decent curry from this recipe then you ain't much of a cook. All the ingredients are here, why shouldn't you make it work?  ???

Cheers,
Ken
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Ader1 on March 15, 2014, 11:31 AM
I will try this but I won't be adding so much butter.  In my opinion, Staff curries knock the spots off BIR curries.
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: George on March 15, 2014, 01:05 PM
I will try this but I won't be adding so much butter. 

It won't be this recipe you're trying then, will it? Before you order ANY dish in a BIR, do you ask for a run down of ingredients and quantities so you can ask them to cut back on any ingredient you don't think you'd like? I'm not trying to be funny or rude, but it must be the logical extension of your comment.

Also, how many staff curries have you tried and were they cooked by you or eaten in a BIR? If served by a BIR, did you ask them to cut back on any ingredients?
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Kashmiri Bob on March 15, 2014, 07:20 PM
Think I'll have a go at this one too.  Not sure about the panch phoran.

Rob  :)

Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Ader1 on March 22, 2014, 02:53 PM
I will try this but I won't be adding so much butter. 

It won't be this recipe you're trying then, will it? Before you order ANY dish in a BIR, do you ask for a run down of ingredients and quantities so you can ask them to cut back on any ingredient you don't think you'd like? I'm not trying to be funny or rude, but it must be the logical extension of your comment.

Also, how many staff curries have you tried and were they cooked by you or eaten in a BIR? If served by a BIR, did you ask them to cut back on any ingredients?

You are correct.  It won't be exactly the same.  I only want to cut back on the butter for health reasons.  I dodn't want to make a big issue out of it.

I've tried a number of staff curries; chicken, lamb and fish.  I did have a go at cooking a couple myself and not I didn't hask them to cut back on any ingredients.  However, when I cook them at home, I dont' add quite as much salt of chilli powder.  Again, for health reasons and some family members can't take a very hot curry.
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Adeypayne on March 23, 2014, 09:21 AM
Ader1, There is no harm in reducing the butter, however i would suggest cooking the curry as listed and then skimming off the excess butter and oil at the end. Bob, the PP adds a great extra flavour, by all means leave it out, up to you, but it does make this curry very nice :). And i will reiterate, This is a STAFF CURRY, NOT a BIR take away curry! regards, A
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Kashmiri Bob on March 23, 2014, 04:20 PM
Cool. Will give it a whirl Adey. I do know a couple of Bengali chefs who would not even consider adding panch phoran to a staff/trad meat curry. Veg dishes only.  Also, when cooked correctly very little is needed.  2 tsp is a lot. I guess you are using so much as it's for meat.


Rob  :)
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Adeypayne on March 24, 2014, 03:19 PM
Correct Rob. And we dont use it in every staff curry :)
The thing i have learned about BIR chefs, is that they are all robots!!! I.e, methods and skills are passed down from teacher to student etc. THAT IS HOW ITS DONE AND THATS IT! They dont accept change or experimentation, one thing Abdul has certainly learned to take on board working along an English chef :)
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Ader1 on March 25, 2014, 03:58 PM
Adey,

Do you have a staff curry you could share which doesn't use Panch Phoran?
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Micky Tikka on March 25, 2014, 05:33 PM
Now Ader1
I think the reply is going to be Yes don't put any in  :o
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Adeypayne on March 25, 2014, 07:14 PM
Now Ader1
I think the reply is going to be Yes don't put any in  :o

 ;) well ye there is that! lol, Yes Ader1 I have hundreds! Just need to find time to post them! Regards, A
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Ader1 on March 25, 2014, 10:10 PM
Thanks Adey.  It's not that I don't like Panch Phoran, just that I wondered what else you might be able to share.  I've had quite a few staff curries and as I said before, I much prefer them to the BIR curry.
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: fried on March 27, 2014, 04:23 PM
I'll be giving this a go for a curry night next weekend ( but making it this weekend), so one silly question.

Since I live outside the U.K I can't get Anchor butter so I'll have to make do with some other brand, but do you use salted or unsalted?
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Peripatetic Phil on March 27, 2014, 04:42 PM
I would assume (but of course I may be wrong) that "butter" generally refers to "salted butter", whilst "unsalted butter" is generally made explicit.  But then I also assume that "milk" generally refers to full-fat milk, and that skimmed or semi-skimmed milk are generally made explicit.

** Phil.
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: fried on March 27, 2014, 05:03 PM
Me too, but I've just bought 3 kilos of lamb and wanted to make sure!
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Adeypayne on March 27, 2014, 05:07 PM
Hi Fried, Yes salted butter :) , make sure it is butter though and NOT a blend of butter and mineral oils.
Where are you based? Give me some idea of what brands are available, and i will tell you imo which should be a satisfactory replacemant for the Anchor :)
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: fried on March 27, 2014, 05:10 PM
I'm in Paris, so I can get plenty of decent stuff. Thanks for the help.
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Garp on March 27, 2014, 07:28 PM
Ancre?
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Peripatetic Phil on March 27, 2014, 10:13 PM
Ancre?

Mais non :  l'encre (because of the wonderful blue colour it gives to the whole dish ...) !
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: fried on March 28, 2014, 08:49 AM
The missus has pointed out that we have a half kilo block in the fridge and that's what we'll be using apparently!

It's yellow and has pictures of cows on the packet.
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: fried on March 30, 2014, 07:11 PM
Made this to spec (almost...used homemade tomato sauce instead of tinned).

The missus had a taste and me and and a friend had a portion each (the rest is for next weekend's do). The missus loved it, friend loved it. I was less sure.

It tasted good, but it was too salty for me. (Phil'd love it ;)) A little bit on the sickly side, good but like trying to eat too many Easter eggs.

I'm going to be serving this up with 3 other dishes next weekend to some people who've never eaten Indian or anything spicy (French people in other words!) and I reckon it'll be perfect. If it was for me and my lot I'd up the chilli content.

Thanks for the recipe, keep' em coming.
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: Secret Santa on March 31, 2014, 08:29 PM
I'm going to be serving this up with 3 other dishes next weekend to some people who've never eaten Indian or anything spicy (French people in other words!)

Egads! I don't envy you that task.  ;D
Title: Re: Curried Aways Lamb/Chicken staff curry
Post by: fried on April 01, 2014, 05:31 PM
SWMBO has even informed me that my Garlic chilli chicken has to be chilli free >:( I reckon I can double up on the garlic though.

I defrosted a double portion of the staff curry last night and added to it a couple of tsps of deggi mirch and 4 green chillis (fried together). It was excellent, got rid of the over saltiness for me.