Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: SoberRat on February 27, 2017, 09:40 PM
-
Here are the past weeks curry related efforts. Starting with Tandoori Chicken, followed by Chicken Madras, Chicken Korma and a fairly hot chicken curry made with kitchen king as my mix powder,onions, peppers and tomato with nice fluffy pilau rice.
Tandoori chicken
(http://www.curry-recipes.co.uk/imagehost/pics/2349193c500e5e9d7970a8dc177d0dff.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/bea3ed255377dcccc79676b9c71f62a9.jpg)
Chicken Madras
(http://www.curry-recipes.co.uk/imagehost/pics/7a636e2668f1a142fee798e1b6c5f8ae.jpg)
Chicken Korma
(http://www.curry-recipes.co.uk/imagehost/pics/754d4ad0d3c687d9db1a274bb61e5e60.jpg)
Chicken Curry with onions and peppers
(http://www.curry-recipes.co.uk/imagehost/pics/68aaf794cfba5fe8f5926b7e8cc050c8.jpg)
All the best
Rob
-
The tandoori chicken really looks the part, Rob; how did it taste ?
** Phil.
-
I was really pleased with the taste and texture Phil, I used my normal Tikka marinade mix but without measuring anything out very precisely. The first marinade is just lemon juice, tandoori masala (TRS) and red food colouring. The second marinade is yogurt, a mix of pastes (pataks), methi leaves, mix powder, tandoori masala, G/G paste, lemon or lime juice and mustard oil.
-
Lovely, as always Rob.
You should make an e-book :)
-
Nice looking food here, SR are you the only one posting on the front page these days?
-
Lovely, as always Rob.
You should make an e-book :)
Thanks Garp. I'm really enjoying cooking right now. As for an ebook hmmmmmmm I'm really not sure, it's not one of my strong suits writing things like that.
Nice looking food here, SR are you the only one posting on the front page these days?
Thanks LC. There doesn't seem to be much posting of pictures at the moment and recently it's just myself and a couple from JB. I will be posting a few more later from yesterdays cooking session.
-
Really like the look of the chicken curry - any chance of a quick run down of the recipe - I know it will taste great !!
-
Well your colking ability is looking superb SR, it's awesome what you can achieve when you study the art of BIR.
I just seen JB's post and will drop a comment in a mo, but it just shows all the keyboard warriors never stepped up to the mark, especially with the lack of good BIR photos.
Cheers.
-
Really like the look of the chicken curry - any chance of a quick run down of the recipe - I know it will taste great !!
Hi Vinotino of course. 2 TBS veg oil, 1 Htsp G/G paste(50-50), 1 TBS tomato puree (1pt to 2pts water), pinch of dried methi leaves, 0.75 tsp of kitchen king (any mix powder will do though), 1.5 tsp chilli powder, 0.25 tsp salt, squirt of lemon dressing, small handful of chopped onions and the same of green and red peppers, 1 portion pre cooked chicken, 350 ml base gravy (approx.) and a small handful of chopped coriander.
Heat the oil on a medium flame and add the onions and peppers and fry until the onions just start to colour then add G/G paste, fry for 20 seconds or so then add tomato and methi leaves. Wait until the sizzle reduces then add the kitchen king, chilli powder and salt, mix well and add a touch of base. Fry for about 30-40 seconds and add about 150ml (1 ladle) of base mix well. Turn the heat up full and reduce until the oils separates then add the chicken and lemon dressing. Stir well and add another half ladle of base. When it reduces again add the coriander and another half ladle of base. I normally give a little taste at this point and adjust the seasoning if needed. When the oils separates again add the remaining base and reduce to the consistency you want.
Its a fairly standard recipe and it was not measured with a great deal of accuracy but it did produce a nice curry. I've had the kitchen king for a while and not used it so i decided to give it a go to see what difference it made.
Hope this helps
Best regards
Rob
-
Well your colking ability is looking superb SR, it's awesome what you can achieve when you study the art of BIR.
Thanks for saying LC. I have to say that cooking BIR style food has made me try similar techniques in other forms of cooking too. The idea of roasting spices can, I feel be used in other dishes too.
All the best
Rob
-
Thanks for taking the time Rob. Will give this one a go :)
-
Thanks for taking the time Rob. Will give this one a go :)
You're welcome Vinotinto. Please let me know how it goes.
Thanks
Rob
-
Hi there Rob
Your dishes look great , iam new to this forum
Are your recipes for these dishes on here
Many thanks
Paul
-
Hello Paul. The madras and korma recipes are here Yes.
http://www.curry-recipes.co.uk/curry/index.php/topic,14323.0.html
http://www.curry-recipes.co.uk/curry/index.php/topic,14371.0.html
I use my version of Jb's Base found here
http://www.curry-recipes.co.uk/curry/index.php/topic,13939.0.html
Hope this helps
Best regards
Rob
-
Your dishes look tremendous, its amazing what people can do in a normal kitchen.
Looking at your madras I never get anything like that much oil separation. I'm currently trying a modified Taz base (half oil in base but 2tbsp of oil at the start of the cook as suggested by MM) and even reducing the first half of the base to virtual dryness not that much oil separates let alone when the 2nd half of the base goes in. Suggestions? RM
-
not that much oil separates let alone when the 2nd half of the base goes in. Suggestions? RM
Use more oil!
You'd be surprised just how much oil is held in a curry - frankly it's frightening - and if you don't use lashings to start with there's none to separate at the end. For starters you could try using the full quantity as directed by Taz's method. If you go too far and use far too little oil an emulsion fails to form and you get a puddle of water seeping onto the plate once the curry's over the rice.
-
I'd be careful with the oil.
Not sure if Rob's (always lovely) pictures were taken after the curry had cooled a bit, at which point the oil will rise.
-
Thanks - personally I guess its about finding a balance, sufficient oil to cook the dish correctly, but at 47 years old keeping one eye on the calorie content. I will try upping the oil level but my current creations certainly taste good, so I'm not worried about the cooking side of things