Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: jb on September 07, 2010, 07:18 PM
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(As taught on my recent cookery lessons)
Ingredients
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300g chicken breast
1/2 onion
1 ladle of veg oil
1 tablespoon ginger/garlic
1/4 teaspoon salt
water
2 teaspoons mix powder(http://www.curry-recipes.co.uk/curry/index.php?topic=4908.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4908.0))
1/2 tablespoon tomato puree
Method
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Cut the chicken into chunks.Put a pan on a low heat,add the oil,the ginger/garlic and onion and soften slightly.Add the salt and let the contents of the pan go brown.Add mix powder and puree and a cup full of water so the pan does not burn.Leave for a few minutes until the oil starts bubbling to the surface then add the chicken.Leave on low heat until it is cooked.The chicken is removed from the sauce and then left to cool for future use.
First stage...
(http://www.curry-recipes.co.uk/imagehost/pics/52579094c713666f37d0ce9026d668c5.JPG)
Second stage with the chicken added...
(http://www.curry-recipes.co.uk/imagehost/pics/03212dbaf5aa7ba5ce51936c07cb3372.JPG)
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Thanks for that jb. This is pretty much the way I do mine but I also add a few whole spices like bay, cassia and cardamom. It gives it a really nice lift.
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jb,
i'll certainly give this a try - how long to cook would u suggest. i currently aim for 5 mins but probably switch off gas after 3 mins and then leave it to cool in the liquid.
i appreciate it depends on the size of the chunk but how long did the chef aim for ie TA size
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(As taught on my recent cookery lessons)
Ingredients
-----------------
300g chicken breast
1/2 onion
1 ladle of veg oil
1 tablespoon ginger/garlic
1/4 teaspoon salt
water
2 teaspoons mix powder(http://www.curry-recipes.co.uk/curry/index.php?topic=4908.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4908.0))
1/2 tablespoon tomato puree
Method
----------
Cut the chicken into chunks.Put a pan on a low heat,add the oil,the ginger/garlic and onion and soften slightly.Add the salt and let the contents of the pan go brown.Add mix powder and puree and a cup full of water so the pan does not burn.Leave for a few minutes until the oil starts bubbling to the surface then add the chicken.Leave on low heat until it is cooked.The chicken is removed from the sauce and then left to cool for future use.
First stage...
(http://www.curry-recipes.co.uk/imagehost/pics/52579094c713666f37d0ce9026d668c5.JPG)
Second stage with the chicken added...
(http://www.curry-recipes.co.uk/imagehost/pics/03212dbaf5aa7ba5ce51936c07cb3372.JPG)
Looks very nice,but as already kindly suggested a small piecese of dalchini,elachi,and bay leaf fried for about 5 mins first.also the type of chicken used in BIR dishes is Murgee brand chicken as this stays soft for longer, and sardia or noble chicken for chicken tikka,I work in a take away and thats what is used
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small pieces of dalchini,elachi,and bay leaf fried for about 5 mins first.
my ears always pickup on Ifindforu posts (i rate the ifindforu base very highly). i had to google (dogpile actually) and found for those in same boat as me: dalchini - cinnamom and elachi - cardamom (green)
for what's it's worth i've gradually realised how important these 3 whole spices are. i'm now well sold on the asian bay too. i also very much like my black cumin thanks to CA for pointing out that what i thought i had was not in fact the black variety.
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I work in a take away
I hadn't realised that ifindforu! :o
Can we ask you questions about your take away and how it cooks stuff then? ;)
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I work in a take away
I hadn't realised that ifindforu! :o
Can we ask you questions about your take away and how it cooks stuff then? ;)
of course you can,by the way i only work there
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Hi Ifindforu,
the type of chicken used in BIR dishes is Murgee brand chicken as this stays soft for longer, and sardia or noble chicken for chicken tikka
I didn't know this. So what is the chicken that we get in the supermarket then? I always thought that "Murgi or Murgee" was Indian for chicken?
Ray :)
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Ifindforu
Is chicken tikka precooked before it is marinated?
Cheers
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i'm afraid i ended up dipping out of making this - when comparing with the ashoka that i use already it's not that different except the use of onion and the associated pre frying.
i did use Ifindforu's suggestion of adding in the whole spice and have adopted as std.
link to pic: http://www.curry-recipes.co.uk/curry/index.php?topic=4518.msg48176#msg48176 (http://www.curry-recipes.co.uk/curry/index.php?topic=4518.msg48176#msg48176)
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the type of chicken used in BIR dishes is Murgee brand chicken as this stays soft for longer, and sardia or noble chicken for chicken tikka
I didn't know this. So what is the chicken that we get in the supermarket then? I always thought that "Murgi or Murgee" was Indian for chicken?
Did this ever get resolved ? Sadia (no "r") is indeed a Brazilian supplier of chicken that exports widely [1] (http://www.gmwa.org.uk/foodguide2/index.php?page=viewquestion&id=88) but Ifindforu's "Murg[h]ee" is, as far as I can tell, simply the generic Hindhi word for a hen (female chicken) as opposed to murghaa, a cock (male chicken) [2] (http://bir-recipes.org.uk/Culinary-terms/Murgh.html). This would make perfect sense : one would expect a hen bird not to toughen as quickly as a cock bird when cooked. As regards "Noble", there seem to be two possibilities. The first is that this refers to chickens supplied by the UK company Noble Foods [3] (http://tinyurl.com/Noble-foods), who are the UKs largest producer of eggs (and must, therefore, almost certainly be involved in the sale of chickens). Alternatively, the term "Noble" is used in Brazilian ("carnes nobres") to refer to the best parts of an animal. This again would make perfect sense in the context of chicken tikka, as this is (in my experience, anyway) invariably made from the breast or "most noble" part of the bird.
** Phil.
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[1] http://www.gmwa.org.uk/foodguide2/index.php?page=viewquestion&id=88 (http://www.gmwa.org.uk/foodguide2/index.php?page=viewquestion&id=88)
[2] http://bir-recipes.org.uk/Culinary-terms/Murgh.html (http://bir-recipes.org.uk/Culinary-terms/Murgh.html)
[3] http://tinyurl.com/Noble-foods (http://tinyurl.com/Noble-foods)
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Hi
I took it to mean the frozen Brazilian, as that sits also with his term, soft.
Regards
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(As taught on my recent cookery lessons)
Ingredients
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1 tablespoon ginger/garlic
Is that a combined tablespoon or shorthand for a tablespoon of each, chopped or puree?
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1 tablespoon of 50/50 ginger garlic pureed together
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1 tablespoon of 50/50 ginger garlic pureed together
Thanks bud
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Is it possible to permanently fix the title of this thread? It would enhance the "search" facility should anybody be looking for "pre cooked chicken", as I have done in the past and without ever having seen this thread before, (despite Phil's attempt to correct it).
JerryM, where and how did you use Black Cumin in this and how much? What was the confusion CA cleared up for you? Was it the black seed Vs black cumin issue?
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All posts edited and thread title now fixed :)
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I have only used this one recipe for pre-cooked chicken but I do like it, could almost eat the leftovers which remind me of a basic chicken curry! I too, also added in whole spices mentioned at the beginning but did not cook'em for 5 mins, only for 1 min before adding G\G
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Good point Pugs I have used the same method to make a basic chicken curry before, all very tasty. ;)
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I think the best way is just to simmer in some base gravy for 20 mins whilst doing other prep. Enhances the base as well
Ed
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I have only used this one recipe for pre-cooked chicken but I do like it, could almost eat the leftovers which remind me of a basic chicken curry! I too, also added in whole spices mentioned at the beginning but did not cook'em for 5 mins, only for 1 min before adding G\G
It won't taste like bir basic chicken curry if no onion gravy is used though pugs.
It will taste a little less sweet or more bitter,as in homestyle curry.
Regards
ELW
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I think the best way is just to simmer in some base gravy for 20 mins whilst doing other prep. Enhances the base as well
Ed
Enhancing the base with chicken stock(made from bones /carcass)
& vegetable stock from pre cooked veg is a widespread restaurant(not curry forum)method also ed.
You can imagine why it's an aspect that's not publicised in web videos. There's no labelling either.
I love it though & couldn't give a monkey's tbh
Regards
ELW
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Would you recommend doing a large batch of this and freezing it? Or would it compromise the flavour? also... what do you do with the remanence left in the pan after you take the chicken out?
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I personally find that pre-cooked chicken (esp breast) comes up a bit dry if it's frozen/ reheated. I occassionally freeze chicken tikka, but undercook it before freezing. You could experiment.
Waste nothing! The leftovers make excellent bombay potatoes.