Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Ceylon => Topic started by: Cory Ander on October 27, 2009, 09:02 AM
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CA's Chicken Ceylon (medium hot, spicy sauce with coconut and lemon)
serves 1-2
Ingredients:
- 300g skinless chicken breast (chopped into approximately 1 inch cubes)
- 75 ml spiced oil (here: http://www.curry-recipes.co.uk/curry/index.php?topic=3295.msg34667#msg34667 (http://www.curry-recipes.co.uk/curry/index.php?topic=3295.msg34667#msg34667))
- 1 tsp fresh garlic (pureed)
- 0.5 tsp fresh ginger (pureed)
- 1 tbsp tomato paste (diluted to a puree with 3 tbsp water)
- 300ml curry base (here: http://www.curry-recipes.co.uk/curry/index.php?topic=3772.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3772.0))
- 1 tsp curry masala (here: http://www.curry-recipes.co.uk/curry/index.php?topic=3765.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3765.0))
- 1 tsp curry powder (any decent mild or medium one, or paste, will do)
- 1 tsp chilli powder (or more to taste)
- 0.25 tsp tandoori masala (here: http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0)) - optional
- 0.5 tsp salt (or to taste)
- 3 tsp sugar (or to taste)
- 2 tsp lemon juice (or to taste)
- 3 tbsp coconut powder (dissolved in a little water to make a paste)
- fresh chopped coriander (to taste)
- fresh chillies (optional)
Method:
- Heat curry base to a gentle simmer
- Heat oil in suitable pan (I use a cast iron wok) until almost smoking
- Add chicken and fry for a couple of minutes, on high heat, with continuous stirring, until sealed (i.e. just white on the outside)
- Add garlic and ginger (and fresh chillies, if using) and fry, for a minute or so, with continuous stirring (do not burn!)
- Remove from heat and add chilli powder, curry masala, curry powder (or paste) and tandoori masala (if using)
- Stir, to coat the chicken, and return to heat
- Immediately add tomato puree, stirring continuously
- Fry for 30 seconds or so, on high heat, with continuous stirring (do not burn!)
- Add a ladle of curry base and stir
- Continue to add the curry base, a ladle at a time, stirring occasionally as the water evaporates and the sauce thickens
- Add coconut paste and stir
- Add salt, sugar and lemon juice to taste and stir
- Continue to simmer, on medium heat, stirring occasionally, until the oil begins to separate (5 to 10 minutes)
- Add fresh coriander to taste
- Serve
Notes:
- You can use any other oil (e.g. vegetable oil, sunflower oil or canola oil) rather than spiced oil, if you prefer, but the result may be different
- You can use any other decent, mildly spiced, curry base, if you prefer, but the result may be different
- You can use any other decent spice mix or curry powder, or paste, in place of the masala, if you prefer, but the result may be different
- You can use any other precooked meat (or prawns) - just add it, after adding the first ladle of curry base, and make sure it is heated thoroughly
Below is a photo of the resultant chicken ceylon:
(http://www.curry-recipes.co.uk/imagehost/pics/1c157bb4b7dacf7c24d567448aea6199.jpg)
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Looks good CA. Kwik Kwestion, what coconut powder are you using, is it the Maggi coconut milk powder in the yellow packet or summat else?
Cheers
CoR
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CA,
looks real good to me (just the type of curry i love). have written a yellow sticky out to try on next base.
would u normally add the optional green chilli or not (what's best to suit the recipe in your view).
CoR - i will use coconut flour (mine's Heera brand but any of flour will do - be careful not to get desiccated coconut - it don't work the same magic).
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what coconut powder are you using, is it the Maggi coconut milk powder in the yellow packet
Yes, Maggi coconut milk powder is exactly what I use, CoR 8)
The reason I say to make it into a paste with water (you could use milk, if you prefer) is that you can end up with lumps if you add the powder directly to the curry (though, to be honest, this is what I normally do! :-X)
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would u normally add the optional green chilli or not (what's best to suit the recipe in your view)
I think whatever takes your fancy Jerry. It seems to me that a ceylon lends itself to a variety of heat levels created with or without the use of fresh chillies.
I often add a teaspoon of chopped green chillies, together with the garlic and ginger, if I want to pep up the heat a bit (and change the flavour)....being wary of any bitterness they may impart, of course :P
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HI CA
Top quality looking dish, I think this one could be on my bonfire party menu- look forward to trying this out.
Matt
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CA - this looks very similar to your Madras recipe (plus I think some coconut powder and extra tsp of lemon juice. I've never had a Ceylon before, so had no idea it was that similar to Madras.
I will have to try this out on the weekend!
Thanks CA!
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CA - this looks very similar to your Madras recipe (plus I think some coconut powder and extra tsp of lemon juice
Yes, totally correct Josh.
It seems to me that a Ceylon (a BIR interpretation, anyway) is effectively a more lemony and coconutty madras.
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Hi.
I tried this out saturday night, I must say it was 1 of the best curries I've had. Awesome. Thanks CA.
Regards.
Johnny.
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johnny fow,
u've convinced me to try this one. i've had a yellow sticky of the recipe on my kitchen wall for yonks. i'll give it a go this weekend. the spec does look v.good and CA certainly knows curry.
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Made this last night was very good indeed.
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johnny fow, timeless,
i have internal struggle on this one. i'm intent on trying it as i like the spec very much - my kind of dish for sure.
the only trouble is the sugar - 3 tsp per portion is a hell of a lot for me (no sugar in tea or coffee). i know CA says down to choice.
would appreciate your thoughts - how does the sugar sit in the dish - can it be reduced without spoiling the dish.
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Although I haven't tried this recipe, I always find CA's recipes too sweet. I tend to add a 1/4 of what he states (e.g. with the Madras I only use 1/4 tsp).
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Ramirez,
many thanks. i'll settle on u're advice and start off with less and then add more sugar if i need. i need more base but hope to make this dish in the week.
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From what I've seen sugar is never added at the curry making stage, the sweetness comes only from the base.
It implies that the base hasn't been perfected.
Of course, that doesn't include curries where the addition of sugar is mandatory like CTM, korma etc.
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I only added one tsp of sugar
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Cory,
your Chicken ceylon is the first recipe i have tried from this site and i also made it with the spice oil.
i have been making currys for other ten years now and it is the first time i have come across a recipe for spice oil. Thank you that is the best curry i have ever made ;D.
i am looking forward to trying other similiar recipes from this site, any recommendations would be appreciated :)
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i am looking forward to trying other similiar recipes from this site, any recommendations would be appreciated :)
I'd recommend avoiding CA's curries because they are formula curries derived from Pat Chapmans' sorry efforts.
You should try Bruce Edward's. They are quite authentic.
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formula? :-\, don't really understand that, are not all recpies a formula?
Anyways I like em lol, although I like Dips too which suprised me :-\, my standards must be low ;D
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formula? :-\, don't really understand that, are not all recpies a formula?
Anyways I like em lol, although I like Dips too which suprised me :-\, my standards must be low ;D
They are low compared to mine, but this is becoming standard fare, so don't feel too bad. ;D
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I'd recommend avoiding CA's curries because they are formula curries derived from Pat Chapmans' sorry efforts
you just cant leave him alone can you...
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I'd recommend avoiding CA's curries because they are formula curries derived from Pat Chapmans' sorry efforts
you just cant leave him alone can you...
Yes, I apologise Fi5h. It is a bit of a cause celebre with me. I shouldn't pick on poor old Pat the way I do.
Consider my botty well and truly spanked.
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Hi.
I tried this out saturday night, I must say it was 1 of the best curries I've had. Awesome. Thanks CA.
Regards.
Johnny.
Hi JF,
Thanks for trying it and reporting back...glad to hear that you liked it 8)
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Made this last night was very good indeed.
Hi timeless,
Thanks for trying it and glad to hear you liked it 8)
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i have been making currys for other ten years now....thank you that is the best curry i have ever made ;D.
Thank you Moonster....a humbling endorsement indeed :)
Glad you liked it and thanks for reporting back 8)
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the only trouble is the sugar - 3 tsp per portion is a hell of a lot for me (no sugar in tea or coffee). i know CA says down to choice.
Try adding none, or a little at a time, until you achieve the desired sweetness Jerry (as you rightly say I say, add it "to taste") :)
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I tend to add a 1/4 of what he states (e.g. with the Madras I only use 1/4 tsp).
Quite right Ramirez, add as much as gives you your desired sweetness (similar with salt).
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formula? :-\, don't really understand that, are not all recpies a formula?
Quite right Willy.
To my mind, "formula" curries is a specific term, apparently coined by Pat Chapman, to indicate the unique way in which "British Indian Restaurants" typically mass produce their curries (i.e. quickly and cheaply) by using basic "building blocks" (i.e. curry base, curry powders/spice mixes and pastes, precooked meats and vegetables) to prepare a wide range of curries, using nominally the same ingredients, but with slight variations, for each dish.
This contrasts with typical "authentic" or "traditional" Indian cuisine where the curries are more "bespoke"; taking much longer to prepare because fewer pre-prepared ingredients are used.
To that extent, ALL "traditional BIR" curries (excluding, perhaps, the really upmarket and expensive ones) produce "formula" curries.
And any author writing about "traditional BIR" curries (whether they are Pat Chapman, Bruce Edwards, Kris Dhillon, etc) are presenting "formula" curry recipes and methods. Otherwise the recipes are not "traditional BIR".
Anyone who thinks otherwise is probably better off sticking with "authentic" or "traditional" Indian recipes.
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CA,
this dish is 1st up for Saturday night tea. just a bit of advance awareness though that my efforts won't be exactly to spec so needs to be received with this understood.
i don't have CA base or mix powder at the mo.
what's particularly interesting me is what i've recently been doing on the amount of mix powder and tom puree - have reduced both to 0.5 tsp (from 1 tsp norm).
the as spec mix & curry powder at 2 tsp and puree 1 tbsp will not be declared to my testers - will be interesting.
for info the chicken will be ashoka/ifindforu with adapted cooking of 3 min simmer and left to cool in the liquid. this was very popular on the last curry night with tikka dropped off the requests
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Whehey! CA's back. :)
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finally got making this dish - we we're not disappointed - it's very nice.
the balance was very good. beforehand i was nervous at the amount of spice and tom puree. no one noticed the change from my current norm of 0.5 tsp ea per portion (suggesting there is quite a big margin of tolerance).
the 2 tsp of lemon dressing sat well too in the dish. i used 1 tsp of sugar. on making again i would add the fresh chilli with the base having added it this time with the g/g paste.
i myself missed the texture of chopped onion but if that's not critical to u then this dish is certainly for u (the nearest comparison i can draw is sort of CTM, Korma type dishes). the lack of onion suited my wife.
ps there was chicken in there.
(http://www.curry-recipes.co.uk/imagehost/pics/4eab4c935f9e0eea8fb7cdc283a777db.jpg) (http://www.curry-recipes.co.uk/imagehost/#4eab4c935f9e0eea8fb7cdc283a777db.jpg)
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made this a few days ago, albeit with my own base, and without the spiced oil, and it came out fantastic!!
Many Thanks CA.
Matt
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made this a few days ago, albeit with my own base, and without the spiced oil, and it came out fantastic!!
Many Thanks CA.
Matt
Glad you liked it Matt (albeit with some changes) 8)
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Made this yesterday and had it for tea tonight. Another winner from CA. Never had the dish before :-\. Used chicken tikka rather than plain chicken and plain oil not spiced. Very impressed :D. A nice tasty dish, of madras heat with coconut overtones but not overpowering and a hint of sweetness. Will definitely make this a regular dish. Have posted pics in curry pictures section.
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Made a batch of Taz's base yesterday using 100ml of the hot Curry oil from Chalice, which I bought in Aldi at the weekend. I have to say that I don't find this a hot oil like the kind I have made before, but it is very pleasant and has given the base a wonderful colour and aroma.
Today, I decided to make a Garlic Chili Chicken (my favourite Chicken dish), and also CA's Chicken Ceylon and having made some some Chicken Tikka yesterday, decided to use that to make the dish. I've never made this dish before, and I have to say it is bloody marvelous!! :)
I did add the lemon juice sparingly as I thought it might be a bit too tart and settled for 1 teaspoon instead of 2. But also using the new base sauce, I am really impressed with the dish and will be making this again.
Thanks for the recipe CA, you have never dissapointed me yet!! :)
(http://www.curry-recipes.co.uk/imagehost/pics/ba2e7289796c9aac385d87c8c9718906.jpg) (http://www.curry-recipes.co.uk/imagehost/#ba2e7289796c9aac385d87c8c9718906.jpg)
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That looks really nice 976bar,
I'll have to get to Aldi to see if they've got any of that oil.
Cheers,
Paul
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Hi guys,
Is it ok to use a simple shop bought madras curry powder and shop bought tandoori seasoning? And secondly I guess as its not stated its raw but just to check the chicken in this recipe is not pre cooked?
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Is it ok to use a simple shop bought madras curry powder and shop bought tandoori seasoning? And secondly I guess as its not stated its raw but just to check the chicken in this recipe is not pre cooked?
Hi BMB,
Welcome to cr0 8)
Yes, you can use a simple shop bought madras curry powder (as the "curry powder"...or even in place of the "curry masala", if you really want) and tandoori MASALA (not "seasoning" though?).
Of course, these changes will make for a bit of a different dish though (for better or for worse).
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And secondly I guess as its not stated its raw but just to check the chicken in this recipe is not pre cooked?
Hi again BMB,
Correct, the chicken, in this recipe, is not precooked.
You can use precooked chicken, if you wish, though (please see footnotes)
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That looks really nice 976bar,
I'll have to get to Aldi to see if they've got any of that oil.
Cheers,
Paul
Got mine from ASDA they sell the mild one as well.
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So my latest venture was CA's Ceylon. I filmed it using my gf's kodak sport but the lighting was so low it came out very grainy so will have to film the next one.
Very nice curry, think may add a little more coconut milk powder next time.
Pics
(http://i176.photobucket.com/albums/w182/bossman187uk/Curries/ceylon5.jpg)
(http://i176.photobucket.com/albums/w182/bossman187uk/Curries/ceylon2.jpg)
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I've been meaning to do this one for a while, and it didn't disappoint.
Beautifully balanced, and an improvement on the Ceylon from my local TA. Many thanks, CA.
(Made to spec, apart from using the Zaal base and, not being in possession of a sweet tooth, just one tsp of sugar. And I spooned off most of the oil that rose to the surface as I was poncing around looking for my camera...)
(http://www.curry-recipes.co.uk/imagehost/pics/74e8431e81124c387961ab8cce226de7.jpg) (http://www.curry-recipes.co.uk/imagehost/#74e8431e81124c387961ab8cce226de7.jpg)
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Good pics SD
I did CA's Ceylon last year & have made a note to go back & do it again properly. Never ordered one of these in my life. Anything with 3tsp sugar is too sweet for me also(reduced to 1tsp). I made 2 x full portions of this at the time. Next day it tasted even better
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Make this recipe regularly, its really nice, i use bruce edwards base sauce.
Thanks for sharing CA!
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Made this today. Have not eaten yet but had a quick taste and was delicious. Cannot wait to tuck in tomorrow :)
(http://www.curry-recipes.co.uk/imagehost/pics/86d4a4655bcc02b194a328f0330d4f81.jpg) (http://www.curry-recipes.co.uk/imagehost/#86d4a4655bcc02b194a328f0330d4f81.jpg)
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Looking good, tongey, glad you enjoyed it 8)
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Another great dish CA .. well done !
Mrs. Grigson and I finished this about 10 mins ago and I had to come straight on and acknowledge what a lovely curry. Made exactly to spec ( excl. tandoori masala .. Rajah not CA's ) , CA's base , mix powder and so on. I included all the salt and sugar since it's the first time I've done this recipe and always feel it's fairest to try and replicate the authors intended outcome as closely as possible and judge from there. Not too sweet or too lemony or anything in fact just a really tasty nicely balanced dinner and something ( yet again ) I would never have ordered in a BIR but now wish I had.
This is one we'll do again and again I'm sure. :)
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Another lovely recipe. I made this as the only curry on Sunday night (usually I do 2 or 3) it was a good choice, not to hot and not over sweet ( I reduced the sugar to a tsp).
(http://i1050.photobucket.com/albums/s404/fried71/20120617_211022.jpg)
CT's base, CA's mix, Zaal GM as usual.
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I don't know how I missed this thread (probably because I've been making Abdul Mohed's Chicken Ceylon), but given the number of endorsements and these recent photos, the recipe is now on the list of things to do.
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Try it soon Naga ... it's too good to miss ;)
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Just wanted to say a quick thanks to Cory for this recipe. I tried it on Sunday night and it was awesome...extremely tasty - I'd have been happy to pay for it in a restaurant! In fact, it was so good my dear other half said "you can stop experimenting now...just make this from now on".
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Just wanted to say a quick thanks to Cory for this recipe. I tried it on Sunday night and it was awesome...extremely tasty - I'd have been happy to pay for it in a restaurant! In fact, it was so good my dear other half said "you can stop experimenting now...just make this from now on".
Glad you and your wife liked it TWR 8)
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My girlfriend's brother-in-law came over for lunch, so I made this dish. We had a taste half-way in and the heat level was quite strong (eventhough I used slightly less chili than the recipe calls for and I deseeded the fresh chillies), so we were both a tiny bit preparing for a major kick in our throats, but with an extra tbsp of lemon juice and another tsp of sugar, the level of heat was controlled and right up our street.
Fantastic first curry using CA's base sauce for the first time. Thanks for the recipe CA! :)
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I made this on Saturday with CA's base and mixes (but not the spiced oil).
I'm quite new to this but this is definitely the best curry I've ever made. Thank you for the recipe! I have printed out a few more of CA's recipes to try - looking forward to them!
Just one comment. I found that, although this was delicious, the flavour hit all at one time (rather than experiencing different flavours in stages eg sweet, then spicy, then sour). Did anyone else find this?
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My first attempt at a BIR Ceylon...props & thanks to CA, great Ceylon as good as I have had at any BIR! Followed to the letter and glad I did!
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I've worked my way through a number of recipes on this forum and tried this one for the first time last night.
Never had a Ceylon before and loved the taste - for me I toned down the sugar as I don't have CA's sweet tooth! I only had the Taz base going used this.
My dish ended up with far less sauce, I think maybe because I reduced down the base a lot more as per the technique you see on many of the recipes on this site. I was slightly suprised as the Taz base has quite high oil content so thought reducing down too much would be less of an issue. Either way I loved this dish and next time I'll add more base and tweak as needed.
Suprised there are not more Ceylon recipes posted - maybe because it's close to other more popular dishes...
Thanks CA.
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I tried making this tonight using shop bought curry masala, curry powder and tandoori masala (from my local Asian grocer) and it turned out great. Definitely the nicest curry I've ever made and wouldn't have seemed out of place in a restaurant.
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I tried making this tonight using shop bought curry masala, curry powder and tandoori masala (from my local Asian grocer) and it turned out great. Definitely the nicest curry I've ever made and wouldn't have seemed out of place in a restaurant.
Were any of these branded blends, Dave, or were they blended by your local Asian grocer ?
** Phil.
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Made this for the second time last weekend. A real hit, this is now the recipe of choice from the wife. It really was as good as any curry I've tasted from a BIR. Thanks CA !
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I'd recommend avoiding CA's curries because they are formula curries derived from Pat Chapmans' sorry efforts
you just cant leave him alone can you...
Yes, I apologise Fi5h. It is a bit of a cause celebre with me. I shouldn't pick on poor old Pat the way I do.
Consider my botty well and truly spanked.
:D though you were talking about CA :P
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I hope to try this recipe soon but I can't help wondering if at least three of the glowing reviews posted in 2013 are genuine, or self-praise arranged by CA to promote his forum.
Users: lawness, DavidTR and davetrubleu have only one post each - all praising this recipe. If it was that good , why didn't they come back and try/comment on other recipes? I think it looks suspicious but apologies to them if they are genuine individuals with no link to CA.
I agree with SecretSanta. I've never found CA's recipes to be anything special.
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I second that George, Ive tried a few of CA's recipes over the years and most are not that special, they are ok for beginners though
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I 3rd that Geo
I gave some to my dog and the missus started to moan .I told her it was a CA recipe" that's ok then not hot or spicy" she said ;D
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I second that George, Ive tried a few of CA's recipes over the years and most are not that special, they are ok for beginners though
You remind me of another interesting angle. CA's forum seems to be going through all the same (early) ground, like this forum did in 2004-2005. You could almost think of it like primary school. We're now at something like the level of postgraduate research whilst CA plays a role a bit like a primary school headmaster, where they are bound to cover all the basic aspects, again. If Ofsted did a review, I think his "school" would be rated very low, not least due to the unusually high level of expulsions, and because "pupils" are not allowed free expression.
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I am no particular fan of CA, but his Korma recipe is second to none.
Yes.....Korma is a BIR dish, look it up 8)
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I am no particular fan of CA, but his Korma recipe is second to none.
Yes.....Korma is a BIR dish, look it up 8)
Yes, but Korma is a /woman's/ BIR dish. Oh, wait a minute, we are talking about one of CA's recipes -- that makes perfect sense, then. (With apologies to George, who I know also likes Korma -- no offence intended, George, just a joke).
** Phil.
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I am no particular fan of CA, but his Korma recipe is second to none.
Yes.....Korma is a BIR dish, look it up 8)
I"m no fan of CA either, but the Ceylon recipe is good. It's a pretty standard BIR recipe, base, G+G puree, mix powder. It's basically a Madras with some coconut milk powder. It'll be as good as your base/ mix/ and technique allow.
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I would rather cook every recipe on this forum, before ever considering anything CA related :o
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I would rather cook every recipe on this forum, before ever considering anything CA related :o
Well you are missing out Littlechild - with that sort of attitude, maybe CA's forum is the place for you :P
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Korma? ;)
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Are you inferring, Little Child, that a Korma is somehow an inferior curry: somehow lessened in status by it's mildness?
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Are you inferring, Little Child, that a Korma is somehow an inferior curry: somehow lessened in status by it's mildness?
No, it is an inferior curry somehow lessened in status by its mildness, oh ye who would seek to correct errors of grammar by others :)
** Phil.
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Are you inferring, Little Child, that a Korma is somehow an inferior curry: somehow lessened in status by it's mildness?
If you would be eating the said Korma in a large group of larger swigging rugby players, the Garp may look a little inferior, especially chowing down on a mild Korma ;D
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If you would be eating the said Korma in a large group of larger swigging rugby players ...
Ah, but he wouldn't, C-minor : he would be eating the said Korma in a large group of smaller swigging rugby players :)
** Phil.
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Whats larger swigging?
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What's larger swigging?
The opposite of smaller swigging, obviously :)
** Phil.
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;D dam auto correct!! Just seen that ;D lager-Swigging :'(
But I do prefer this version. ;)
Ah, but he wouldn't, C-minor : he would be eating the said Korma in a large group of smaller swigging rugby players :)
** Phil.
[/quote]
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A little chicken Karma tonight :P
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If you would be eating the said Korma in a large group of larger swigging rugby players, the Garp may look a little inferior, especially chowing down on a mild Korma ;D
If I ever found myself among a group of said rugby players, I would have been kidnapped and would feel vastly superior because,
a) I don't play rugby, or have any interest in it, and
b) If they think that Korma is a woman's curry, then it is no surprise that they choose lager and rugby.
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I've tried a few of CA's recipes over the years and most are not that special, they are ok for beginners though
And another one bites the dust... I tried CA's recipe for Chicken Ceylon this evening, partly because several members said they followed the recipe as written and they liked it. Well, I followed the recipe as written and thought it was almost tasteless. I would guess it's because this recipe starts with raw chicken. How many BIRs do you know who start a dish with raw chicken? None that I'm aware of, which probably means this recipe should not be in the BIR section. Should the thread be moved?
Raw chicken leaches out too much "chicken stock" in my experience, and kills any chance of creating BIR type flavours.
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Thanks for update George, that's another one I shan't be trying!
Hey Garp, whoever said korma was a woman's curry hey? http://www.womensfitness.co.uk/healthy-eating/561/healthy-chicken-korma (http://www.womensfitness.co.uk/healthy-eating/561/healthy-chicken-korma) ;D
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I suppose it's Ok to have a dish called Chicken Ceylon, but the country hasn't been British Ceylon for nearly half a century.
Chicken Sri Lanka just doesn't do it but Chicken Colombo is a good name for a dish.
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http://www.foodandwine.com/recipes/chicken-colombo (http://www.foodandwine.com/recipes/chicken-colombo)
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.
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I've tried a few of CA's recipes over the years and most are not that special, they are ok for beginners though
And another one bites the dust... I tried CA's recipe for Chicken Ceylon this evening, partly because several members said they followed the recipe as written and they liked it. Well, I followed the recipe as written and thought it was almost tasteless. I would guess it's because this recipe starts with raw chicken. How many BIRs do you know who start a dish with raw chicken? None that I'm aware of, which probably means this recipe should not be in the BIR section. Should the thread be moved?
It should be in the 'Talk About Anything Except Curry' section.
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I suppose it's Ok to have a dish called Chicken Ceylon, but the country hasn't been British Ceylon for nearly half a century.
OK, so in your idiolect you eat Beijing duck and Mumbai duck and liken places to the dark hole of Kolkotta ?! Slightly more seriously, "Sinhalese chicken" would work for me ...
** Phil.
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Mmmm... Tamil Tikka!! :)
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Forgive me if I beg to differ with the negative opinions, but I would recommend most of CA's recipes, including the Chicken Ceylon - a dish that my family really enjoys. Its flexible and, for me, benefits from a little less sugar and a little more chilli.
I don't use raw chicken, but rather chicken tikka which lifts the dish.
I had little time for the man towards the end of his membership here, but his curries were good IMHO.
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This has become a regular dish for me and my good lady wife - in fact, I made it last Friday and it was delicious as usual. I think one of the good things about this curry is that it's easy to adjust the chilli level without fundamentally changing the nature of the dish.
I know there was talk recently about "hot korma", but, while I like the odd korma, it wouldn't seem 'right' to me to add heat to the dish. IMO anyway!
I have amended the original recipe slightly since I first made it. I use chicken tikka rather than raw chicken, I don't use spiced oil, just plain vegetable oil and only 3 tbsp instead of 5 tbsp. And I only add 1 tsp of brown sugar as I found 3 tsp to be far too sweet, even at higher chilli heat levels.
If you haven't made this yet, you're missing out on a really light and tasty curry. Give it a go! :)
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I have just made this with chicken tikka but the texture is off for me. I used coconut flour which I think must be a no-no as it's a bit grainy. Lesson learned :/
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I have just made this with chicken tikka but the texture is off for me. I used coconut flour which I think must be a no-no as it's a bit grainy. Lesson learned :/
Horses for courses between the tikka and plain chicken, I suppose, Lou! :)
Strangely, I've made this dish maybe 5-6 times since I last posted (twice last week!), but using poached, pre-cooked chicken breast instead of the tikka - and I agree with you. I prefer the non-tikka version!
As for the coconut flour, I use Maggi Coconut Milk Powder and use a mini-whisk with around 6tbsp of cold water to make the paste. It's very fine, and it can clump, but a little extra whisking does the trick for me.
(http://www.curry-recipes.co.uk/imagehost/pics/f5f6e0b44f12e0382d12e4c8887be08b.jpg)
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I have just made this with chicken tikka but the texture is off for me. I used coconut flour which I think must be a no-no as it's a bit grainy. Lesson learned :/
Hi LouP, another tip, if your blender has a grinder attachment then just mill the coconut flour in to a fine powder :) simples.
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Cheers guys:)
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I have made CA's Ceylon curry tonight , it was easy to make and it turned out really good . I used Abdul's spice mix and Zak's base , I used these two in all my curries when need be . I didn't bother with the 3tsp of sugar I used a squirt of honey . It turned out hot and spicy, with a great coconut taste . Highly recommended
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Lovely looking plate of food there Bob.......nice one :)
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Lovely looking plate of food there Bob.......nice one :)
Thank you Garp
Bob.
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Lovely looking plate of food there Bob.......nice one
Is there anything you can't do up there in Sheffield Bob?Lovely looking bread,naans,now cracking food again.How do you find the time?Nice one ,
Cheers Geoff
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Ha ha! Thanks for the compliment Geoff
Regards Bob.
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Re-reading this thread, good to chuckle over CA getting caned :D will still have to try this though, hypocrisy or not ;)
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I'll be making this dish again myself tonight. Looking forward to it with a few chapattis and a few beers! :)
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Just knocked this one up.
I was very happy for my first attempt.
Used a JB base and Abduls spice mix.
Didn't have any coconut powder so substituted with fine desiccated coconut.
In hindsight i think i should of added alot more desiccated to counter.
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The coconut milk powder is a lot sweeter than dedicated coconut, so a touch more sugar would also be needed to compensate.
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Going to give it another go now and head your words of advice!
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CA's recipes tend to be on the sweet side. Be warned.
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Made this to the letter (except I added chopped coriander)last night and it was the best BIR I've made in a couple of years. Absolutely beautiful. Looks the part also! Well worth a go.
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This is the next one on my list to try. Is it coconut powder or coconut milk powder I should be using?
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I'd never heard of a ceylon. Perhaps it's described on menus as mild and/or sweet, in which case I'd likely skim straight past it.
Sure enough, 3tsp of sugar would've made it far too sweet for my liking, but with 1tsp and a couple of small green chillies and it was absolutely superb. This one's a keeper.
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Ceylon used to be my BIR curry of choice until I discovered that it contained coconut; after that, if ever I tried to eat it, I could feel the tiny flakes of coconut squishing between my teeth, and it lost all of its appeal ...
** Phil.