Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Jalfrezi => Topic started by: Cory Ander on October 29, 2009, 09:38 AM
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CA's Chicken Jalfrezi (medium hot, with onions, capsicum, chillies and tomatoes)
Serves 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 medium onion (coarsely chopped into approximately 0.5 inch squares)
- 0.25 green capsicum (coarsely chopped into approximately 0.5 inch squares)
- 0.25 red capsicum (coarsely chopped into approximately 0.5 inch squares)
- 4 green chillies (whole, spiked through sides with a fork)
- 0.5 tomato (quartered)
- 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 to taste)
- 0.5 tsp salt (or to taste)
- 1 tsp sugar (or to taste)
- fresh chopped coriander (to taste)
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 minute, on high heat, with continuous stirring, until sealed (i.e. just white on the outside)
- Add onions, green and red capsicums, chillies and tomatoes and stir fry for a couple of minutes or so (fry, don?t broil)
- Add garlic and ginger and fry, for a minute or so, with continuous stirring (do not burn!)
- Remove from heat and add chilli powder, curry masala and curry powder (or paste)
- 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 salt and sugar 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 my chicken jalfrezi made using this recipe:
(http://www.curry-recipes.co.uk/imagehost/pics/697da98dcd9f537de70d1a8be2b65abd.jpg)
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Hi CA,
You're banging these recipes out thick and fast now! Photos look awesome.
I hope to create your spice mix, spiced oil and base recipe soon. Can't do it this week as I'm on call with work and don't enjoy cooking when I might have to go to work at any minute.
I'm still mulling on the spiced oil and whether it needs water adding or just a gentle approach with the heat.
Do you think with the spiced oil approach you are achieving 100% BIR yet?
We need some feedback on these recipes which hopefully I can do within the next 2 weeks.
Thanks for your efforts and experimentation - much appreciated.
PaulP.
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CA,
looks better than from a restaurant. the wedge of tomato particularly does it for me.
i've not tried the coarser chopped onion in this dish and can imagine it working well.
the largish green chilli caught my eye. i've used the thin ones before (not bird's eye) - what i would call the middle size in the asian store. on my last visit i noticed a really large green chilli called "jalfrezi chilli" which i intend to try soon. have u come across them.
have u tried black pepper in this dish. it's the only dish i use it in but i now think it could be down to not using the right chilli (hence my interest above).
i've got your Ceylon & CTM on my todo 1st.
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Thanks for posting the recipe for this lovely dish will try it this weekend.
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You're banging these recipes out thick and fast now! Photos look awesome
Thanks Paul 8)
..and I'm getting pretty fat eating them all too! :o Oh well, all towards the common good, I suppose! :P
I'm still mulling on the spiced oil and whether it needs water adding or just a gentle approach with the heat
I think it would be advantageous (from a storage and degradation perspective) to get to get rid of the water (and any perishables) from the spiced oil.
I only made the spiced oil this way because I figured the method resembled making a highly spiced curry base. I definitely don't present the method as the final say in making spiced oil....I'd welcome member's suggestions for improvement.
....Do you think with the spiced oil approach you are achieving 100% BIR yet?
That's really difficult to say Paul. To be honest, I think the effect of using spiced oil (this oil, anyway) is marginal rather than dramatic. But I do think it's an incremental improvement.
I look forward to hearing how you get on Paul
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That looks great CA.
Another on my "must try" list, and will report back!
-- Josh
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I could eat this off the page right now. stunning image CA. I notice the oil broke into the sauce which is nice too.
How do you cook your chicken please?
Nice one. ;D
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looks better than from a restaurant
Hmmm, a crap restaurant, maybe! :P But I thank you anyway Jerry! :)
the wedge of tomato particularly does it for me
To my mind, the fresh tomato (but not the onions, capsicum and whole chillies) is the one ingredient that is sometimes (and can be) safely omitted from a typical BIR Jalfrezi
i've not tried the coarser chopped onion in this dish and can imagine it working well
Standard for a Jalfrezi (and a Bhoona and Dopiaza), I think, Jerry?
The challenge is to keep the onions (and the capsicum) a little "crispy" in the final dish. Hence a "stir-fry" technique that avoids the curry "stewing" for too long.
the largish green chili caught my eye. i've used the thin ones before (not bird's eye) - what i would call the middle size in the asian store. on my last visit i noticed a really large green chilli called "jalfrezi chilli" which i intend to try soon. have u come across them
I just use what's available at the time. I think these are Caysan (they were bl**dy hot too! :o)
I've not come across "jalfrezi" chillies. Odd name for a chilli since "jalfrezi" means "stir fry" I believe.
have u tried black pepper in this dish. it's the only dish i use it in but i now think it could be down to not using the right chilli (hence my interest above)
No, not in a jalfrezi (but yes in a madras, vindaloo, phal), but I don't see why not.
Interesting point because there is obviously a number of ingredients which create piquancy. As I understand it, chillies will hit the lips and tongue, black (or white) pepper with hit the inside of the mouth and ginger will hit the throat....well, that's what I was told once anyway! :P But I can see that a blend of these things is necessary to get hotness beyond the lips alone! :P
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I could eat this off the page right now. stunning image CA. I notice the oil broke into the sauce which is nice too.
How do you cook your chicken please?
Nice one. ;D
Thanks Mikka 8)
The chicken is stir fried at the beginning of this recipe.
I generally don't faff around with precooking chicken. I think the effect is pretty minimal and the risk is that it becomes overcooked and dry. It doesn't really save any significant time (for the home chef) either. Though you can add precooked chicken (or any other precooked meat) later in the procedure (please see "notes" in the recipe)
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i've not tried the coarser chopped onion in this dish and can imagine it working well
Standard for a Jalfrezi (and a Bhoona and Dopiaza), I think, Jerry?
100% for a Jalfrezi but certainly not for a Bhuna! ;D
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looks great CA,
I will have to have a go at this in the next week or so when work permits ;D
but I will leave out the green mushroom on the l/h side of the pic :o ;D
cheers
Will
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I look forward to hearing how you find it Will 8)
It does look like a green mushroom doesn't it! :P I think it's a green capsicum getting intimate with a green chili.....
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Had some friends round and did a bit of a curry night last night after England got stuffed by Brazil. I made some CTM and this Jalfrezi. It is my best effort so far, very very nice and is definitely my best curry to date. Remembered to take a pic after I had started eating it, lol. too much beer. I used CA's base to make this.
thanks CA ;D
(http://www.curry-recipes.co.uk/imagehost/pics/ffbbe98483be9b456ce6c15805987a6f.jpg)
Will
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Glad that it worked for you Will...
...thanks for trying it and reporting your findings, with photo 8)
I think the colour, consistency and oil around the edges looks really good! 8)
...not so sure about the turquoise and mauve rice grains though! :P
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It is my best effort so far, very very nice and is definitely my best curry to date.
It looks delicious! Brilliant effort! I always appreciate a good curry photo! Keep up the good work! 8)
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This is last weekend's prawn jalfrezi, using Cory Andre's recipe. I also used Cory Ander's spicy oil and curry base recipes.
(http://www.curry-recipes.co.uk/imagehost/pics/46feb3d8393af22a37b5b6f87655183c.jpg)
The tomatoes had just gone in, when I took this picture, so they had not had a chance to cook.
I'm a vindaloo man, but I'll be cooking this again.
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Nice photos PF, how did it taste?
Thanks for trying and posting 8)
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made this curry tonight
i used east end jalfrezi masala mix instead of the spice mix, pretty much the same though except for methi which i added. it was totaly superb, not a curry i do much, very very rarely, but the wife does and loved it.was the most authentic tasting curry ive done yet.
used admins base sauce, didint change anything else, didint need it. will be making this again many times.
(http://www.curry-recipes.co.uk/imagehost/pics/7680678cc1f819722f65dbea8da4d69f.jpg)
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nice looking curry Jimmy, I enjoyed this one and I am doing it again tomorrow night along with hopefully naan bread (if I can get it to work this time).
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i've not tried the coarser chopped onion in this dish and can imagine it working well
Standard for a Jalfrezi (and a Bhoona and Dopiaza), I think, Jerry?
100% for a Jalfrezi but certainly not for a Bhuna! ;D
It's standard for a bhuna round our way, BB :P
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Great thread and photographs guys where would we be without you CA thanks again PP
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http://www.curry-recipes.co.uk/imagehost/pics/.JPG (http://www.curry-recipes.co.uk/imagehost/pics/.JPG)
This was excellent had some left so gave some to my friends they also loved it very very nice indeed cheers CA
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Glad you and your friends liked it UF 8)
Any chance of posting the photo again? This link doesn't work?
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Here we go hope this works
(http://www.curry-recipes.co.uk/imagehost/pics/86495951775dde6a4b625200c002a2a1.JPG) (http://www.curry-recipes.co.uk/imagehost/#86495951775dde6a4b625200c002a2a1.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/4e3c7c1d59d8db834eb57ef2b02bd6ac.JPG) (http://www.curry-recipes.co.uk/imagehost/#4e3c7c1d59d8db834eb57ef2b02bd6ac.JPG)
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looks good Unclefrank, I made this again tonight and was again great, I toyed with putting an egg in but saw the light & never lol (I hate eggs).
Used the last of my CA base and my next base will again be CA's. Really enjoyed all the curries I have done with it. Wonder if turkey jalfrezi will work on xmas day. I am at work all day, get home 6:30pm so I will try it out (all family will be around & stuffed, lol).
cheers CA
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Looking good Unclefrank!
Great Jalfrezi... and cool plates to boot!
-- Josh
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Looks great UF 8)
I see that you are REALLY fond of those mushrooms then! :P
I admit I'm partial to mushrooms in my curries too....
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Wonder if turkey jalfrezi will work on xmas day
I'm sure turkey jalfrezi would work out just fine Will :P
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Looks great UF 8)
I see that you are REALLY fond of those mushrooms then! :P
I admit I'm partial to mushrooms in my curries too....
I think its adds a little extra munch in my curries plus I LOVE MUSHROOMS ;D
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Just made this tonight (Saturday night is curry night in our house) using CA's base and spice mix. Nailed on! it was so authentic I'd have paid for it, hence have donated to the site.
I must say that CA's base and spice mix is better than my previous attempts (SNS). No bitterness (although i did it in me pressure cooker) and the spice mix makes the curry the 'right colour'.
Nothing better than a authentic Jalfrezi to chase a 7-1 defeat out of ones mind 8)
Any chance of a CA's Dopiaza recipe?
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it was so authentic I'd have paid for it, hence have donated to the site
A very humbling endorsement and gesture makum, thanks very much, glad you liked it! 8)
Any chance of a CA's Dopiaza recipe?
How could I possibly refuse! :P
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Hi CA,
I've made this 3 night's running now, just to make sure that I didn't fluke the 1st one. It's just about the best I've ever made and right up the with the best I've ever had. I can, hand on heart, say that I will never buy a TA curry again, as long as I have the means to make this dish.
I followed your recipe to the letter, including using your base, and curry masala. It really frustrates me when people try a members dish but alter it beyond all recognition, and then report back as it being "OK".
Anyway, absolutely brilliant, thanks ever so much.
Ray
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Anyway, absolutely brilliant, thanks ever so much.
Thanks Ray; glad to hear you liked it and tried the recipe in it's entirety 8)
Just for completeness, can I ask if you used spiced oil in either the curry base or jalfrezi Ray?
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Hi
Thank you CA, for this excellent recipe. Please find below picture of this recipe (minus spiced oil) combined with your Chicken Tikka recipe to produce a Chicken Tikka Jalfrezi, which I must say is excellent ;D.
Likewise, have also made a donation to the site.
Thanks again.
(http://www.curry-recipes.co.uk/imagehost/pics/cd5b99e85908fd2a2b72c0e18cc39a9d.jpg) (http://www.curry-recipes.co.uk/imagehost/#cd5b99e85908fd2a2b72c0e18cc39a9d.jpg)
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Looks really good solarsplace 8)
Thanks for the donation, I'm sure Stew (Admin) will be rapt! :)
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Hi CA
made your jalfrezi tonight was very tasty i don't eat them usually so don't know what to compare it to but was very nice i have posted a pic of my results in the pic section i did add some extra chopped chili but apart from that followed your recipe
cheers
Jamie
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Looks great jamieb728, glad you liked it.
Thanks for trying it and reporting back with photos (http://www.curry-recipes.co.uk/curry/index.php?topic=4728.msg44757;topicseen#msg44757 (http://www.curry-recipes.co.uk/curry/index.php?topic=4728.msg44757;topicseen#msg44757)) 8)
As others have said, now buy one from your favourite BIR and compare.....it will probably highlight some gaps.... :P
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sorry to drag up an old thread but i have literally just sat down after eating this and i must say it was terrific.
the only thing i didnt use was the spice oil but everything else was to the letter.
very impressed, thanks for sharing CA 8)
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sorry to drag up an old thread but i have literally just sat down after eating this and i must say it was terrific.
the only thing i didnt use was the spice oil but everything else was to the letter.
very impressed, thanks for sharing CA 8)
You're welcome IMD. Thanks for trying it and reporting back. Glad you liked it 8)
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I'm gonna be making this one with Lamb in a few weeks time for a curry night with friends.
My only observation and question really is because of the electric hob I have once the chicken has been cooked I find that as the hob then doesn't get the wok hot enough the capsicum and onions end up boiling a bit as all the liquid is released and don't have that real crispyness.
Not sure if using Lamb though and cooking for the same amount of time as the Chicken will improve this as I guess the Lamb will release less juice......
I'll have to try a dry run with the Lamb and see how it pans out.
If I get the same problem I guess frying off the capsicum and onions in a diff pan and adding it to the cooked lamb once fried off would be the best workaround.....
Thoughts?
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As a supplementary question to the above.
Is pan frying the lamb the best way to go?
Should I look to pre cook this differently?
And what cut would you recommend as best for curries?
Sorry for all the questions - I've not departed from Chicken in the recipes I have used from this site so far and just want to make sure I get it right.
Cheers,
Ade
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I'm gonna be making this one with Lamb in a few weeks time for a curry night with friends.
My only observation and question really is because of the electric hob I have once the chicken has been cooked I find that as the hob then doesn't get the wok hot enough the capsicum and onions end up boiling a bit as all the liquid is released and don't have that real crispyness.
Not sure if using Lamb though and cooking for the same amount of time as the Chicken will improve this as I guess the Lamb will release less juice......
I'll have to try a dry run with the Lamb and see how it pans out.
If I get the same problem I guess frying off the capsicum and onions in a diff pan and adding it to the cooked lamb once fried off would be the best workaround.....
Thoughts?
Hi Nerdgas,
Firstly, Lamb is a totally different beast to Chicken. It will all depend on the type of cut you get, but most usually use leg.
I always, marinate lamb for at least 24 hours in a mixture of lemon juice, a teaspoon of spice mix, a little chili and some garlic and ginger puree. This helps to soften and tenderise the lamb without giving it too much flavour.
Then pre-cook the lamb firstly in a little oil to seal it then cook it slowly for about 1 and 1/2 hours on a very low heat in water. Make sure you keep the water topped up so it doesn't go dry, alternatively if you have a slow cooker then pop the lot in there after browning it.
You should end up with mouth watering tendering lamb which you can add to the final dish that you create.
Hope this helps :)
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I'm gonna be making this one with Lamb in a few weeks time for a curry night with friends.
My only observation and question really is because of the electric hob I have once the chicken has been cooked I find that as the hob then doesn't get the wok hot enough the capsicum and onions end up boiling a bit as all the liquid is released and don't have that real crispyness.
Not sure if using Lamb though and cooking for the same amount of time as the Chicken will improve this as I guess the Lamb will release less juice......
I'll have to try a dry run with the Lamb and see how it pans out.
If I get the same problem I guess frying off the capsicum and onions in a diff pan and adding it to the cooked lamb once fried off would be the best workaround.....
Thoughts?
Hi Nerdgas,
Firstly, Lamb is a totally different beast to Chicken. It will all depend on the type of cut you get, but most usually use leg.
I always, marinate lamb for at least 24 hours in a mixture of lemon juice, a teaspoon of spice mix, a little chili and some garlic and ginger puree. This helps to soften and tenderise the lamb without giving it too much flavour.
Then pre-cook the lamb firstly in a little oil to seal it then cook it slowly for about 1 and 1/2 hours on a very low heat in water. Make sure you keep the water topped up so it doesn't go dry, alternatively if you have a slow cooker then pop the lot in there after browning it.
You should end up with mouth watering tendering lamb which you can add to the final dish that you create.
Hope this helps :)
It does!
Couple of questions.....
How much Lemon Juice? A couple of tablespoons or more?
I'm guessing a relatively mild whole chilli like cayenne would suffice - or do you mean chilli powder?
And about 1 tsp garlic to 1/2 tsp ginger?
Sorry I tend to be a bit anal about these things at least until I get the feel of what I'm doing....
Ade
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Well I tried this a few weeks ago and as normal with CA's curries it was amazing.This is now my all time fave!
Well worth a try. I stuck to the ingredients and method like glue, and I can't fault it.
Many Thanks CA.
Matt
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Nice photos Matt! 8)
Thanks for trying the recipe and for reporting your findings (with photos)...great stuff! 8)
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CA
Ive been using your recipe to spec for some time now, and its a great one, top of the class mate. 8)
Recently I have made just one adjustment to it, which to my taste anyway, is a bonus.
That change is the addition of a rounded teaspoon of Rajah Tandoori Masala powder to the tomato paste/water mixture.
Cheers
Paul
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the addition of a rounded teaspoon of Rajah Tandoori Masala powder to the tomato paste/water mixture.
Hi AP,
Good call to add some tandoori masala; particularly if you're making a chicken (or other type of) tikka jalfrezi. I often do so myself (but I generally use the blend specified 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) rather than a commercial one).
I simply add it with the other powdered spices. I don't really see the point of adding it (and it alone) to the tomato puree. Sounds like something from the "Undercover Curry" cookbook to me?
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CA
I made this last night and, along with your Bhoona and Madras recipes, it's going to be repeated often here!! The recipe produces a breadth and depth of flavours with just the right amount of heat. Many thanks, CA, for another real winner.
al.
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QUOTE
I simply add it with the other powdered spices. I don't really see the point of adding it (and it alone) to the tomato puree. Sounds like something from the "Undercover Curry" cookbook to me?
Quite right CA, an UndercoVer suggestIon, which actually is ok to me as too many dry spices hitting the pan have a tendency to absorb/overload all juices/ oil present in the pan at that critical stage, quickly leading to an undercook of the dry spices in an effort to avoid sticking/burning.
What do you think?
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Hi AP,
It's probably six of one and half a dozen of the other. But I prefer to add the dry spices to the oil (often after adding chicken/meat, garlic and ginger), off heat, stir, then back onto the heat and immediately add some tomato puree (or a little curry base or other liquid media).
I take your point about the powders absorbing the oil. I simply use lots of oil to counteract this (and spoon it off, at the end of cooking, if necessary).
However, it seems to me that there is a spectrum of views on how to cook the powdered spices:
1. Add them, to the oil, at the very start of the cooking process (and risk burning them)
2. Add them after other solids (e.g. onions, garlic, ginger, meat, etc) have been added (to minimise the risk of burning them)
3. Make a paste of them (e.g. in water, oil, tomato puree, etc) before adding them (to prevent them from burning)
4. Add them after other liquids (e.g. tomato puree, curry base, etc) have been added (a sure fire way of avoiding burning them, but would this really maximise their flavour?)
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Hi CA
yeah, I prefer and do fry my spice mix in oil too, but as I said earlier, if there is going to be a fair amount of dry spices involved, I add ONLY the tandoori mix to the tomatoe paste to avoid drying out the pan.
But I think now your method of using extra oil and removing excess after cooking would be a better method.
I shall give it a go next time round.
Cheers
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Hi C.A
- was directed to your recepis and have found them outstanding!!! They serve two how would I double up to make for 4 people?
Regards
Dave
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They serve two how would I double up to make for 4 people?
Hi Dave,
It depends on how big your pan and stove are. If your pan is big enough, and you can get enough heat into it, I don't see any problem with simply doubling up on everything and making enough for 4 in one hit.
However, most domestic stoves are too weedy for this. So you safest bet is probably to cook two of them and then combine them. It takes less than 10 minutes a curry, so no big time loss there.
Hope this helps. Please let us know how you get on.
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That's brilliant thanks! I have a range with a large wok burner so heat is no problem nor is pan size. I like the idea of making one and mixing once the second is about ready. I must say this site is great for advice and tips and I'm full bought into your recepis CA!
Cheers
Dave
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Made this today using CA's base, spicemix and recipe (though substituting chicken with soya as we're veggie).
Very tasty. Some mouthfuls really hit the old "BIR memory banks", though I'll keep trying to improve on this first try.
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Hi CA,
made your version of Chicken Jalfrezi last night and it was great!! Straight onto my favourites list.
I'd forgotten how important the peppers are in producing that BIR magic.
The only difference (I say only, but of course, it could be a big difference) I used ChewyTikka's 3 hour base and another curry mix.
I will make both your versions of base & mix today and try this and your other dishes next weekend.
I also used small green chillies, I will get some larger ones.
Regards, James
(http://img.photobucket.com/albums/v223/jamesfisher/P1020086.jpg)
(http://img.photobucket.com/albums/v223/jamesfisher/P1020088.jpg)
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Been away for a while, but back now, with my korma recipe (for 'err indoors) and this, my favourite jalfrezi for moi!!
(About to look up what to do with a couple of aubergines-maybe a brinjal bhaji??)
Matt
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(About to look up what to do with a couple of aubergines-maybe a brinjal bhaji??)
Matt
I posted a recipe for this a couple of months ago Matt. Maybe you'll try it out and give me your opinion :D
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A great recipe!!!!
I'm new to this forum and have been searching for a good curry recipe for a while and this is great.
I cooked the base on Sunday night and had a great curry then.
But the Jalfrezi tonight is my best ever.
Many thanks.
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A great recipe!!!!
I'm new to this forum and have been searching for a good curry recipe for a while and this is great.
I cooked the base on Sunday night and had a great curry then.
But the Jalfrezi tonight is my best ever.
Many thanks.
No looking back now mate. You're hooked ;). Welcome by the way
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Thanks TA,
Had a busy day today making 2 x base sauce, 1 x spiced oil and 1 x Jalfrezi as a test.
The Jalfrezi was lovely, a definite keeper there and I must say that as soon as I started cooking off the chicken with the veg with the spiced oil, I knew it was goanna be good!
Hoping to do some batch cooking soon with the other recipes that you have made.
Cheers!
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Joined the forum at the weekend and made this on Monday following the recipe except for spiced oil. I loved it and although the husband didn't say much he did have seconds :D Thanks CA.
Sorry I have been trying to upload photo's but it doesnt seem to be working for me. :(
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Have you tried Photobucket? I found it worked fine.
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Have you tried Photobucket? I found it worked fine.
Is it not probable that Trace is trying to use the "Attach file" feature (which is known to no longer work), and is not aware of the real image-hosting site for CR0 :
http://www.curry-recipes.co.uk/imagehost/ (http://www.curry-recipes.co.uk/imagehost/)
** Phil.
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I wasn't even aware of the image-hosting site ;D
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deleted
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What are you going to eat for breakfast?
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Have you tried Photobucket? I found it worked fine.
Is it not probable that Trace is trying to use the "Attach file" feature (which is known to no longer work), and is not aware of the real image-hosting site for CR0 :
http://www.curry-recipes.co.uk/imagehost/ (http://www.curry-recipes.co.uk/imagehost/)
** Phil.
Update : "Attach file" does now work again, as the main site and the image host are now co-located.
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Hi Cory.
Tried this recipe the other night. WOW, it was awesome.
Keep up the good work Cory
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I will be attempting my very first from scratch curry over the weekend and this one has won the prize!
Cant wait to try and make it - fingers crossed!!
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Hi CoryAnder :D (got to love some of the names on here)
I made this yesterday along with your base. I thought it best to use the same base and curry and you seem to be very popular.
The plus side:- :D
I thought it tasted great, the other half really enjoyed it too.
The minus side:- :'(
A lot of hassle, a lot of mess! a lorra lorra panicking! "where's this, where's that" I cried out on more than one occasion!
Overall thoughts:-
I have a lot of base curry in my fridge to use for other curries :D. Was it worth the hassle to do all this in one day ??? I am not so sure.
I enjoyed the experience so thankyou Coryander. Your curry tasted really nice and I will try some others that you have posted.
What would you recommend as your favourites? I like spicy and often have Vindaloo and even sometimes sometimes a phall, but I don't mind at all the milder dishes, as long as the flavour is there which I am sure it will be.
Thanks, Paul
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Sorry to disappoint you, Sir Paul, but Cory Ander no longer frequents this forum. He has migrated elsewhere (in both senses of the word) and as it is considered "bad form" to post links to other competing fora, my suggestion would be for you to conduct a web search for "British Indian Restaurant Recipes (members only - please register to access)". That should take you to the right place if you want to ask CA any specific questions, but many members here will have experimented with his dishes and will almost certainly be able to offer you help and advice.
Incidentally, although making a base is time-consuming, making the curry should not be. I recently posted a message (http://www.curry-recipes.co.uk/curry/index.php/topic,12512.msg101451.html#msg101451) about using the Kris Dhillon methodology (which is very straightforward) and you may like to give that a try as well.
** Phil.
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Well people come and go, C'est la vie.
I might try your curry tomorrow Phil, thanks for the suggestion. Although I haven't got the time to get the specific brand of curry powder.
If not tomorrow definitely Sunday (how long will the curry base last in the fridge?)
Tomorrow I am going to go and watch the mighty Ipswich play Leicester and sample a pie :)
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I might try your curry tomorrow Phil, thanks for the suggestion. Although I haven't got the time to get the specific brand of curry powder.
Not a problem. It might be my preferred brand, but any authentic Indian blend should do (e.g., Rajah).
If not tomorrow definitely Sunday (how long will the curry base last in the fridge?)
Several days (I have been known to keep it for up to a fortnight, but I cannot really recommend that to others). If you are short of 'fridge and freezer space, an alternative is to keep it at room temperature and bring it back to a gentle simmer once a day, just as our grandmothers did with their stock pots before the advent of domestic refrigeration. If you do that, it is a good idea to carry out a depth measurement and top it up with boiling water at the end of the simmer so that it does not become more concentrated (and hence thicker) over time -- there is an optimum thickness for base, which is definitely on the thin side.
** Phil.
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I made this tonight. Thought it was beautiful. Tasted very delicate and very good indeed. Here's some pics.
(https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-xpf1/v/t1.0-9/10988944_10155408342975581_5241531945780962567_n.jpg?oh=dedc8d4b7c1453219b75e357e75df1e1&oe=55A2BC29&__gda__=1437843798_b4142dd07ba3c0b39d8d19a5c9953961)
(https://scontent-lhr.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/11136616_10155408389715581_6690154175081118000_n.jpg?oh=5f2a19bf461f851aac7a6629443cd361&oe=55E4E9D4)
(https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xfp1/v/t1.0-9/11018594_10155408390105581_1592546884169829013_n.jpg?oh=92126e46cf2f3d4cd4d2b3190dc3659a&oe=55A011B8&__gda__=1437868509_dd101d46a7ed2799faa5b77c96b6dd12)
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Made this two days ago. Very nice, probably the best homemade curry I have made or even had. Maybe a touch too turmericcy (for want of a better word) for my liking. I'll probably dial back the level of turmeric in the spice mix for next time.
Tikka masala tonight with the leftover pilau :)