Curry Recipes Online
Beginners Guide => Just Joined? Introduce Yourself => Topic started by: twilightmagic on February 01, 2010, 07:12 PM
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:) ;) :D ;D 8) :P ::) :-*
How is everyone? What's your fav dish to cook?
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Hi, and welcome ;) my favourite has to be chicken madras :P enjoy your stay. ;D
Regards.....mike
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Welcome to cr0 twilight 8)
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What's up twilight? My favourite dish to cook is probably dansak as it lets me use a lot of ingredients. I love madras too but i find [the final bit] hard to cook as it's too simple. I'm always wanting to chuck in some more onions, tomatoes or peppers!
Actually i like cooking chicken korma too. I always have to cook one as it's the girlfriend's fave. It's a different vibe and is really easy. I dont have to do it in my 'curry pan' either, i can cook it in a saucepan at the same time on another burner.
You love the smilies ay? (http://smilies.newcastlebeats.com/smilies/101384_l.gif)
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I dont have to do it in my 'curry pan' either, i can cook it in a saucepan at the same time on another burner.
Don't ever let her know that though... its the hardest curry to cook... right? ;)
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I dont have to do it in my 'curry pan' either, i can cook it in a saucepan at the same time on another burner.
Don't ever let her know that though... its the hardest curry to cook... right? ;)
Hehe, i had one of those only last night!
"oh i didnt realize it would be just me eating [even though it's midnight], dont cook me a korma specially"
- "no problem boss, pour me some wine and hang on a few mins". Tadaa!
"*lots of love*"
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Hmmmm, I think you should invite her to video you cooking her korma chinois ;)
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its the hardest curry to cook... right? ;)
Actually, I know you're kidding Josh, but I have to say that that is correct (for me anyway).
I find it much harder to replicate the milder dishes (korma, CTM, plain curry, etc) than the hotter and/or spicier curries (madras, vindaloo, jalfrezi, dhansak, etc). I've always put this down to the quality of the base. If it's not right, the mild curries aren't right either. I also find that the cream/coconut/sugar combination can produce some pretty strange effects on the taste and pallate. The "glossiness", you refer to (in a different thread), is maybe another example.
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Actually, I know you're kidding Josh, but I have to say that that is correct (for me anyway).
Actually I was just helping to ensure Chonois got laid. ;)
But in retrospect, you're right. The base is part, and the other part is the focus you put on the method. If I cook just a korma, its great. If I cook a Vindaloo and and korma, the korma lacks.
As for the glossiness, I put this down to the copious sugar. BIR kormas (as I remembered them) were just as sweet, but with other flavours also coming the fore -- they were curries!
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The best curry I have made is Murgh Makhani (butter chicken). It's a time consuming recipe but well worth the effort.
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Actually I was just helping to ensure Chonois got laid. ;)
As for the glossiness, I put this down to the copious sugar. BIR kormas (as I remembered them) were just as sweet, but with other flavours also coming the fore -- they were curries!
Cheers Josh! I commend you ;D
I find adding some (hot) water near the end often helps prevent a korma being stodgy. It thickens up as it rests. I find garam masala sprinkled at the end is nice and lemon is necessary to give it balance and stop it being sickly.
What's your favourite then twighlightmagic?
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lemon is necessary to give it balance
Nooooooooooo! Not in a BIR korma! :o
Secret Santa will have kittens (which might be fun to watch)! ;D
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The best curry I have made is Murgh Makhani (butter chicken)
Not trying to take the thread on a tangent, but could someone describe clearly what a BIR "Butter Chicken" is?
Over here, butter chicken is by far the most popular among North Americans. Its similar to korma (sweet, mild), but has a definite tomato flavour. Its red, BTW.
Remind me what BIR butter chicken is? I think I had it once, and found it to be like korma, but richer. Definitely yellow with no tomato.
-- Josh
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Remind me what BIR butter chicken is? I think I had it once, and found it to be like korma, but richer. Definitely yellow with no tomato.
Are you thinking of a pasanda Josh? This is very similar to a korma, in taste and appearance, but generally richer?
To my mind, butter chicken (murgh makhani) is the traditional Indian version of the British chicken tikka masala.
Butter chicken is commonplace throughtout the world (you'd be hard pushed to find a chicken tikka masala in Oz, but butter chicken is commonplace) but less so (or so I thought...perhaps until recently?) in the UK?
Butter chicken is red, tomatoey and (fairly obviously) buttery.
It seems to me that the main difference between butter chicken and chicken tikka masala is the use of tandoori/tikka pastes/spices and curry base in the latter but not the former (it being more traditionally prepared). I'm, not sure that butter chicken usually has tandooried chicken tikka in it either? Otherwise, they are quite similar. Perhaps, if they are commonplace in BIRs nowadays, the distinctions have become somewhat blurred?
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To my mind, butter chicken (murgh makhani) is the traditional Indian version of the British chicken tikka masala.
That seems to be what i've found. The moti mohal in delhi seems to be credited with creating the original. I have their recipe but havent tried it yet (cheers UB :))
It is on BIR menus though. I think the only time i've had it in a BIR it wasnt the tomato version but was kind of like a korma without the coconut. Not much to it. Others members must have had it more often than me...
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I think the only time i've had it in a BIR it wasnt the tomato version but was kind of like a korma without the coconut
Yep. Sounds like what I had.
The reason I ask is that I've made a number of BC recipes to try and replicate what I get over here. Not because I like it, but it seems to be the gold standard over here. I've finally got it, but the recipe doesn't use a base, and is much more complicated than I see a BIR takeaway doing.
Josh
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This is the finished product made with the recipe I use - you're right it doesn't have a base, it's made from scratch Josh and as CA says the closest comparison with BIR would be CTM.
(http://www.curry-recipes.co.uk/imagehost/pics/73a96ffea19f1b4a0de2efcadc85a29e.jpg) (http://www.curry-recipes.co.uk/imagehost/#73a96ffea19f1b4a0de2efcadc85a29e.jpg)
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This is the finished product made with the recipe I use - you're right it doesn't have a base, it's made from scratch Josh and as CA says the closest comparison with BIR would be CTM.
That looks really tasty Stephen! (http://smilies.newcastlebeats.com/smilies/greenthumb.gif) It looks like a BIR dish to me, like CTM! Does it taste like that? i.e. is it sweet and creamy?
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Chinois
I think of it as quite an intense taste because the sauce is made in two stages. The first is a tomato "stock"which is sieved and then to that the second adds the butter and double cream.
Apart from 1 t 2 tsp of honey, there is no sugars added. The sweetness comes from the butter and cream.
Yes it is sweet and very creamy and the calories pile on just looking at it so be careful with that photo!