Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: Cory Ander on November 10, 2009, 03:02 AM
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Posted by PanPot an moved to here by CA
Ingredients:
- Diced Chicken 1kg
- Garlic/Ginger Paste 1 1/2 tbs (http://www.curry-recipes.co.uk/curry/index.php?topic=3915.msg35417#msg35417 (http://www.curry-recipes.co.uk/curry/index.php?topic=3915.msg35417#msg35417))
- Salt 1 tsp
- Turmeric 1 tsp
- Red Chili Powder (Deggi Mirch) to taste 1 tsp
- Tomato Paste 1 tbs
Method:
- Mix by hand
- Add a little oil
- Gently mix again
- Marinate for 4 hours in the fridge
- Pre cook in oven at 150 degrees for 25 minutes (cooking from raw produces succulent chicken dishes)
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CA you've gone 'movement' crazy! This doesn't belong in this section surely? It's pre cooked chicken not a spice mix or paste.
In general this seems like the wrong thing you're doing with the Ashoka stuff. It should all be in one big locked post. It seems you've split it into a gazillion places which no one will ever be able to find.
Unless I've missed something? ???
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Something like "Ashoka Restaurant Recipes" maybe??? Set out like a recipe book, eg spice mixtures first, pastes, gravy, starters, dishes etc. Put in a link from individual recipes to separate pages to discuss results etc so as not to clutter up the recipe pages.
Sorry if the idea sounds amateurish or doesn't come across the way mean but I'm not conversant with with the building of web pages and links.
Would be good though to keep all the Ashoka recipes together.
Cheers
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SS/Rallim, please see here: http://www.curry-recipes.co.uk/curry/index.php?topic=3929.msg35441#msg35441 (http://www.curry-recipes.co.uk/curry/index.php?topic=3929.msg35441#msg35441)
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Wow this seems more like it. I've been cooking it in the oven for ages since it doesn't dry out if immersed. Had some chicken cooked by hospital staff twice last week. Pretty damned tender and moist too so this does in fact work at least in my view and of course for the home kitchen.
Thanks for posting this folks. ;D
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PP or CA,
Can I ask, how big/small would you dice the chicken up. I know what my BIR size is, but I'm aware of regional variences too.
I wouldn't want to overcook it, is what I'm really trying to say?
Ray :)
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Razor,
for me a breast cuts nicely into 6 off pieces (cut along the length then each into 3 off)
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Method:
- Mix by hand
- Add a little oil
- Gently mix again
- Marinate for 4 hours in the fridge
PP, in the "mix by hand" and "gently mix again" stages, are we meant to be "mixing" the chicken as well as the other ingredients, or does the chicken get added only at the "marinade" stage ?
** Phil.
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Phil,
i make this a lot. i put all the ingredients except the chicken in a bowl and mix. then add chicken and mix to coat. i marinate it 24hrs.
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Guys you need to mix the ingredients minus the chicken and oil with your fingers first then add chicken to mix again by your fingers then finally the oil mixed in with your fingers. If you don't do it in this order the oil tends to stop the spices clinging to the meat. Jerry's six cut of breast or even a similar but eight cut will work well. PP
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Excellent, many thanks Panpot : my next chicken shall be pre-cooked in exactly this way :)
** Phil.
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PP - when it says 'cooking from raw produces succulent chicken', does this mean cooking the final dish with raw (marinated) chicken?
I presume it does, but I wanted to clarify that just in case.
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PP - when it says 'cooking from raw produces succulent chicken', does this mean cooking the final dish with raw (marinated) chicken?
I presume it does, but I wanted to clarify that just in case.
Well, if it does (and I have to admit, that final parenthesis is horribly ambiguous), what is one meant to do with the chicken that one has pre-cooked in an oven at 150 degrees for 25 minutes ?!
** Phil.
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Indeed - but I cannot think of any other interpretation to that sentence.
Anyway, I made this last night and it was fantastic, made a big difference to my Madras (even the chicken on it's own tasted wonderful). I used to pre-cook chicken, but abandoned it sometime ago and simply used raw chicken. I'll definitely be using this going forward - wish I'd have tried it sooner to be honest.
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Indeed - but I cannot think of any other interpretation to that sentence.
Anyway, I made this last night and it was fantastic, made a big difference to my Madras (even the chicken on it's own tasted wonderful). I used to pre-cook chicken, but abandoned it sometime ago and simply used raw chicken. I'll definitely be using this going forward - wish I'd have tried it sooner to be honest.
This is great news, but in view of the ambiguity, can you spell out which you did : use the marinaded-but-uncooked chicken in your Madras, or use the marinaded-and-pre-cooked-for-25-mins-in-the-oven chicken ?
** Phil.
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I ignored the last sentence - so cooked the chicken in the oven for 25 mins after marinating.
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I am glad for you Ramirez, the pre cooked recipe here makes a big impact and when I want to cook a proper curry this is how it is done. I am sorry about the confusion with the recipe. It was written in one big posting session that took me hours. I am still pissed that it was all cut up and dispersed all over the site. These recipes all inter relate and are the actual recipes used in a real BIR. Given the purpose of the site you would have thought they would have been kept together, Perhaps a new category of actual BIR recipes kept together under the name of the BIR. Anyway apart from regional variation these recipes are hard to improve on. IMHO. I also have more of them but can't be bothered posting them if they are still to be kept apart as they will probably lead to endless questions that would not be necessary if they were respectively kept together. Finally if someone could delete the bracketed content from the recipe above it would help us all.
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And so for how long did you subsequently cook the pre-cooked chicken in in the Madras sauce, Ramirez ?
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Hi
PanPot, why not do as others, host (I'm sure there is a member who could help) then link!
Regards
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It was written in one big posting session that took me hours. I am still pissed that it was all cut up and dispersed all over the site. These recipes all inter relate and are the actual recipes used in a real BIR. Given the purpose of the site you would have thought they would have been kept together, Perhaps a new category of actual BIR recipes kept together under the name of the BIR.
I can understand your frustration at having your hard work butchered, Panpot, and this is one reason why I think that the role of a moderator should be restricted to spam and personal attack control, rather than deliberate intervention in the placement of messages. If someone accidentally puts something in the "wrong" place, then by all means draw that to his/her attention, but don't leap in and make wholesale changes to the placement of a group of messages without the poster's consent.
But the situation is not beyond rectification : all that is needed is a single master document (say, "Ashoka Recipes Reunited") with links to all the messages that have now become fragmented. And it would be very easy to copy and paste the Ashoka Precooked Chicken recipe, omitting the final parenthesis, and then link to this new copy rather than to the old and confusing one. What do you think ?
Anyway apart from regional variation these recipes are hard to improve on. IMHO. I also have more of them but can't be bothered posting them if they are still to be kept apart as they will probably lead to endless questions that would not be necessary if they were respectively kept together.
Would my suggestion (above) adequately address this, PP ? If not, I can offer you space on another server where you could store all the Ashoka recipes together, and you could then just create a single hyperlink from CR0 to their alternative location.
** Phil.
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Thanks for your support Phil. I don't have the time to pull it all together again. I know there are good reasons for why it was done but still would rather they were put together again but who has the time? Keeping then in one post then separate threads for resulting questions per recipe makes sense. PP
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And so for how long did you subsequently cook the pre-cooked chicken in in the Madras sauce, Ramirez ?
Probably around the 8-9 mins mark. It goes in with the first dollop of base, after cooking the G/G puree and spices. Worth pointing out that I cooked the Madras straight after cooking the chicken, so it was still hot. But I think even from cold, 6+ mins would be enough to heat the chicken completely.
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I am glad for you Ramirez, the pre cooked recipe here makes a big impact and when I want to cook a proper curry this is how it is done. I am sorry about the confusion with the recipe. It was written in one big posting session that took me hours. I am still pissed that it was all cut up and dispersed all over the site. These recipes all inter relate and are the actual recipes used in a real BIR. Given the purpose of the site you would have thought they would have been kept together, Perhaps a new category of actual BIR recipes kept together under the name of the BIR. Anyway apart from regional variation these recipes are hard to improve on. IMHO. I also have more of them but can't be bothered posting them if they are still to be kept apart as they will probably lead to endless questions that would not be necessary if they were respectively kept together. Finally if someone could delete the bracketed content from the recipe above it would help us all.
Thanks PP. :) Yeah, breaking apart the 'Ashoka content' wasn't ideal, but I can understand why it was done.
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It was written in one big posting session that took me hours. I am still pissed that it was all cut up and dispersed all over the site
PP,
I'm not going to bother repeating all that has been said about this (and a lot has been said)
Here are the original three ASHOKA threads of yours:
http://www.curry-recipes.co.uk/curry/index.php?topic=3215.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3215.0)
http://www.curry-recipes.co.uk/curry/index.php?topic=3903.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3903.0)
http://www.curry-recipes.co.uk/curry/index.php?topic=3189.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3189.0)
Here is a copy of the index for ALL YOUR ASHOKA RECIPIES from those threads:
Green Chili Paste: http://www.curry-recipes.co.uk/curry/index.php?topic=3914.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3914.0)
Garlic/Ginger Paste: http://www.curry-recipes.co.uk/curry/index.php?topic=3915.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3915.0)
Chicken Marinade and Precooked Chicken: http://www.curry-recipes.co.uk/curry/index.php?topic=3916.msg35418#msg35418 (http://www.curry-recipes.co.uk/curry/index.php?topic=3916.msg35418#msg35418)
Chicken Tikka Marinade and Chicken Tikka: http://www.curry-recipes.co.uk/curry/index.php?topic=3917.msg35419#msg35419 (http://www.curry-recipes.co.uk/curry/index.php?topic=3917.msg35419#msg35419)
Chicken Pakora: http://www.curry-recipes.co.uk/curry/index.php?topic=3918.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3918.0)
Vegetable Pakora: http://www.curry-recipes.co.uk/curry/index.php?topic=3919.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3919.0)
Pakora Sauce: http://www.curry-recipes.co.uk/curry/index.php?topic=3920.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3920.0)
Bunjara (Onion Paste): http://www.curry-recipes.co.uk/curry/index.php?topic=3921.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3921.0)
Ashoka Base Sauce: http://www.curry-recipes.co.uk/curry/index.php?topic=3199.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3199.0)
Pre cooked Lamb: http://www.curry-recipes.co.uk/curry/index.php?topic=3922.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3922.0)
Korma: Basic Curry Sauce heated through then add UHT Single Cream to taste add pre cooked meat and if desired coconut cream for Ceylonese or other variations including powdered nuts.
Bhuna Chicken: http://www.curry-recipes.co.uk/curry/index.php?topic=3923.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3923.0)
Karahi Bhuna: http://www.curry-recipes.co.uk/curry/index.php?topic=3924.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3924.0)
Chicken Jaipuri: http://www.curry-recipes.co.uk/curry/index.php?topic=3925.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3925.0)
Chicken Tikka Masala: http://www.curry-recipes.co.uk/curry/index.php?topic=3926.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3926.0)
Potato and Pea Curry: http://www.curry-recipes.co.uk/curry/index.php?topic=3927.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3927.0)
South Indian Garlic Sauce: http://www.curry-recipes.co.uk/curry/index.php?topic=3908.msg35388;topicseen#msg35388 (http://www.curry-recipes.co.uk/curry/index.php?topic=3908.msg35388;topicseen#msg35388)
Rogan Josh Curry Base Sauce: http://www.curry-recipes.co.uk/curry/index.php?topic=3909.msg35390;topicseen#msg35390 (http://www.curry-recipes.co.uk/curry/index.php?topic=3909.msg35390;topicseen#msg35390)
In the absence of any other solution (have you spoken to Stew?), I see no problem with you creating your own Ashoka index in whichever section of the forum you think is most appropriate.
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I can understand your frustration at having your hard work butchered, Panpot
They were not "butchered" Phil, they were reorganised to make them more accessible, easier to follow and to fit with the forum structure.
It strikes me that you voice awfully strongly opinions for someone who has only (apparently) effectively been active on this forum for around 3 months! :-\
and this is one reason why I think that the role of a moderator should be restricted to spam and personal attack control, rather than deliberate intervention in the placement of messages....
Given your strong opinions, I'm surprised you haven't posted them in a more relevant thread (i.e. here: http://www.curry-recipes.co.uk/curry/index.php?topic=5208.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5208.0)) rather than in this thread, where it has no place :-\
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I can understand your frustration at having your hard work butchered, Panpot
They were not "butchered" Phil, they were reorganised to make them more accessible, easier to follow and to fit with the forum structure.
In your opinion, Cory Ander. It is clear that not everyone agrees with you.
It strikes me that you voice awfully strongly opinions for someone who has only (apparently) effectively been active on this forum for around 3 months! :-\
Yes, I speak my mind : do you have a problem with that ?
Given your strong opinions, I'm surprised you haven't posted them in a more relevant thread (i.e. here: http://www.curry-recipes.co.uk/curry/index.php?topic=5208.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5208.0)) rather than in this thread, where it has no place :-\
I am perfectly happy to repeat my statement there, but as you obviously know yet prefer not to recognise, it was made in response to a message by Panpot in this thread, and was therefore also made in this thread.
** Phil.
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In your opinion, Cory Ander. It is clear that not everyone agrees with you
Nor will everyone ever agree with anyone Phil.
Yes, I speak my mind : do you have a problem with that ?
Yes, when you use such emotive language and are not in charge of "the facts"
I am perfectly happy to repeat my statement there, but as you obviously know yet prefer not to recognise, it was made in response to a message by Panpot in this thread, and was therefore also made in this thread
Yes, I recognise it was in response to PP's coments. But I suggest you do, because that's where your comments/insights/suggestions are most relevant. Here they (and all similar discussions) are totally off topic.
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I can understand your frustration at having your hard work butchered ...
Yes, when you use such emotive language ...
Yet you have no problem with language such as "your own self serving purposes", "sh*te", "Breathtaking insolence indeed", "unbridled negativity and vitriol" and so on, all of which words or phrases you have used in the recent past ? I think you should take a long hard look at your own messages, Cory Ander, before you think of classifying the language of others as "emotive".
** Phil.
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30-15? lol ;D
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Right oh Phil, thanks for your advice ;)
Now then....about that precooked chicken...... ::)
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Very very happy to get back on topic, CA : pax nobiscum :)
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Is that now Deuce or Truce? I've lost track..... lol ;)
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Update : well, I have just finished cooking the chicken, and decided to cook it in a closed casserole dish so as not to risk it going dry; the resulting chicken is truly superb, with a flavour reminiscent of Chicken Piri-Piri (the original Madascar version, not the anglicised Nando's version) but of course not as suicidally hot. I omitted the tomato paste and increased the chilli content to two teaspoons, but otherwise made no changes at all.
And now to the finished dish. This was KD1/PT (http://www.curry-recipes.co.uk/curry/index.php?topic=5223.0), with the spicing reduced to take account of the extra spices used at the pre-cooked stage and the salt reduced in the light of comments by Spadge (http://www.curry-recipes.co.uk/curry/index.php?topic=5361.msg52897#msg52897). To 1 litre base, 2 teaspoons Bassar Curry Masala, 1/2 teaspoon salt, 1 1/2 teaspoons cumin, 3/4 teaspoon fenugreek, 1/4 teaspoon chat masala. The result was OK, but by no means the best curry I have ever made. With the benefit of hindsight, increasing the ground chillies in the marinade from 1 to 2 teaspoons was probably a mistake : as a result, the chicken was actually hotter than the sauce, which is not BIR-normal in my experience. Next time I will not increase the chilli content in the marinade, and will use my normal level of spicing for the final dish : I hope that this will result in a better balance of flavour and heat between chicken and sauce.
** Phil.
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Posted by PanPot an moved to here by CA
Ingredients:
- Diced Chicken 1kg
- Garlic/Ginger Paste 1 1/2 tbs (http://www.curry-recipes.co.uk/curry/index.php?topic=3915.msg35417#msg35417 (http://www.curry-recipes.co.uk/curry/index.php?topic=3915.msg35417#msg35417))
- Salt 1 tsp
- Turmeric 1 tsp
- Red Chili Powder (Deggi Mirch) to taste 1 tsp
- Tomato Paste 1 tbs
Method:
- Mix by hand
- Add a little oil
- Gently mix again
- Marinate for 4 hours in the fridge
- Pre cook in oven at 150 degrees for 25 minutes (cooking from raw produces succulent chicken dishes)
Is the chicken cooked in the marinade?
Anyone still using this method to pre-cook?
Dave
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The chicken is cooked in the marinade, but there is very little of it anyway, as it's quite thick. The chicken just ends up being lightly coated in the marinade.
I still use this method with the Ashoka recipes, which I rate as some of the best on the site.
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As Ramirez said, it's very thick & is more like a paste than a marinade & very garlicky(60/40). I tend to now use only 1tbls maximum Gg for 1 kg of chicken especially if I'm making the full Ashoka kit. There is more garlic in the dishes, base & onion paste which fairly mounts up. It tastes great from the oven
Regards
ELW
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Ingredients:
- Diced Chicken 1kg
- Garlic/Ginger Paste 1 1/2 tbs (http://www.curry-recipes.co.uk/curry/index.php?topic=3915.msg35417#msg35417 (http://www.curry-recipes.co.uk/curry/index.php?topic=3915.msg35417#msg35417))
- Salt 1 tsp
- Turmeric 1 tsp
- Red Chili Powder (Deggi Mirch) to taste 1 tsp
- Tomato Paste 1 tbs
Method:
- Mix by hand
- Add a little oil
- Gently mix again
- Marinate for 4 hours in the fridge
- Pre cook in oven at 150 degrees for 25 minutes (cooking from raw produces succulent chicken dishes)
Trying this today for the first time (scaled 1/3); does anyone have any idea what Panpot meant by "cooking from raw produces succulent chicken dishes", given that the whole method is predicated on pre-cooking in the oven rather than cooking from raw ?
** Phil.
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Phil
I think it's just the way he has written it and what he refers to is the whole process, i.e. marination followed by oven cooking, then adding to the curry sauce.
Steve
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I would venture to suggest that cooking chicken at 150C/Gas Mark 2 for 25 minutes will leave it somewhat underdone and, hence, retain a lot of its juices for the main event when it's heated and lightly cooked in the base gravy. But, it wouldn't be raw! If only PanPot posted these days.
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Thank you both. Given that I am cooking 1/3kg tonight, I am disinclined to give it the full 25 minutes; my sauce is recycled from numerous previous curries, so it will not get much cooking in the sauce, and I am therefore inclined to give it 15 minutes in the oven. I far prefer my chicken on the underdone side, so I prefer to err in the direction of undercooking rather than over.
Update : well, the end results were distinctly average. 15 minutes was, I think, 5 minutes too long for 1/3 kg, and obviously putting it in recycled curry sauce was not going to display its qualities at their best. It did indeed taste delicious straight from the baking tray. Tomorrow the remaining 5 pieces will be cooked in a fresh curry sauce; we'll see what difference that makes.
** Phil.