Curry Recipes Online
Beginners Guide => Just Joined? Introduce Yourself => Topic started by: LouiseR on July 23, 2011, 05:01 AM
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Hi everyone, I've been reading this forum for the past day or two and I'm very excited to be trying a couple of the recipes tonight.
I live in Australia (originally from UK) and haven't had a decent curry in 3 years >:( They just don't "get it" here.
Will be trying the Taz Base mix along with a Jalfrezi recipe. Struggling to find a recipe for the pre cooked chicken so if anyone could point me in the right direction I'd appreciate it.
Thanks Louise
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Hi Louise
its a great site for recipes or tweeking your own -
I have just made a Jalfrezi with Abduls base - very nice!
best, Rich
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Hi Louise and a warm welcome to cr0.
This is one of the recipes I use for pre-cooked chicken http://www.curry-recipes.co.uk/curry/index.php?topic=4293.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4293.0)
Make sure that you pick up on my comments at the end of the recipe with regards to the length of cooking.
Good luck and be sure to let us know how you get on. Any help or advice needed, just give us a shout, we're usually a friendly lot ::)
Ray :)
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Welcome to the forum, Louise.
It's worth pointing out that pre-cooked chicken is not something that I would consider essential. You're obviously going to get different (arguably better) results with pre-cooked chicken, but you can cook many of the dishes on here using raw chicken with perfectly acceptable results (I have done many times).
In addition to Ray's link above, I would also the Ashoka pre-cooked chicken: http://www.curry-recipes.co.uk/curry/index.php?topic=3916.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3916.0)
Let us know how you get on.
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Thanks for the welcomes guys!
I will be sure to post how I got on, I feel like I've been cooking for hours! But I suppose once I've got the base sauce down pat it will make the process so much easier.
Loving the site and Razor your posts and pictures are very very helpful so thank you. Also my husband's nickname is Razor and he's a Man Utd fan too... weird! ;D
And with the precooked chicken, raw is fine for me but the husband is very picky with chicken and finds using raw chicken bland so I often pre cook or marinade over night. Am using the recipe you gave the link to Razor. Hope it's good, will be tucking into it in about an hour... it is Saturday night in Australia after all ;)
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Welcome Louise. God, no decent curry for 3 years :o . Now that is pretty damn serious. It is probably the greatest incentive of them all to get stuck in to the content of this site and start producing quality BIR dishes. Good luck and enjoy your results. Keep us posted on how things are going. :D
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And with the precooked chicken, raw is fine for me but the husband is very picky with chicken and finds using raw chicken bland so I often pre cook or marinade over night.
I'm with your husband here : the pre-cooking phase can add a whole extra level of flavour to the final dish, and I find that if it is omitted the end results can leave a lot to be desired.
** Phil.
P.S. Welcome to CR0 :-)
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I've found marinading but not pre-cooking, just cooking from raw within the final curry gives a much better texture, tender and juicy chicken instead of dry and overcooked as per standard BIR fare.
Ps welcome to the forum! :D
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I've found marinading but not pre-cooking, just cooking from raw within the final curry gives a much better texture, tender and juicy chicken instead of dry and overcooked as per standard BIR fare.
That is an interesting approach, NJ : can you tell us in what you marinade your chicken, and for how long ? For myself, one additional benefit of pre-cooking is that I can then safely leave the pre-cooked chicken in the 'fridge for several days; if I were to marinade, I would probably then have to freeze the chicken, which may then not retain its texture as well.
** Phil.
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I marinade 1 kg of chicken at a time and keep it in the fridge, it's enough for several days and won't go off in that time. The marinade mix is below, I think it's either the same or closely related to the Ashoka marinade. Marinade for 24hrs +
4tsp garlic and ginger paste
1tsp salt
1 tsp haldi
1 tsp chilli powder
1 tsp mix powder
1 tbs tomato puree.
This recipe is via CR0 user chinois chef. In this method you would add the chicken directly after you add spices and tomato puree at the start of the final curry prep. It's probably less convenient than using pre cooked chicken because you have to then cook the dish for long enough to cook the chicken through but the results are far superior to using pre cooked meat IMHO.
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By the way BIRs clearly precook the meat for the sake of speed in the final prep. At home I see no reason not to spend the extra 2 or 3 mins cooking from raw to achieve a better end result.
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I marinade 1 kg of chicken at a time and keep it in the fridge, it's enough for several days and won't go off in that time. The marinade mix is below, I think it's either the same or closely related to the Ashoka marinade. Marinade for 24hrs +
4tsp garlic and ginger paste
1tsp salt
1 tsp haldi
1 tsp chilli powder
1 tsp mix powder
1 tbs tomato puree.
This recipe is via CR0 user chinois chef. In this method you would add the chicken directly after you add spices and tomato puree at the start of the final curry prep. It's probably less convenient than using pre cooked chicken because you have to then cook the dish for long enough to cook the chicken through but the results are far superior to using pre cooked meat IMHO.
By the way BIRs clearly precook the meat for the sake of speed in the final prep. At home I see no reason not to spend the extra 2 or 3 mins cooking from raw to achieve a better end result.
Right, I shall marinade the next chicken as you recommend and report back my results. I certainly don't have a problem with the idea of cooking for longer, but I wonder how best to do this using the KD approach, where the chilli, salt & chicken go in first, and are cooked for five minutes, then the cumin, fenugreek, etc. added and cooked for a further three. In other words, I wonder whether I should extend both cooking times, and if so, why Kris recommends cooking the cumin & fenugreek for only three minutes while cooking the chilli for eight ?
** Phil.
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I would always adopt the play it by ear approach of just cooking for as long as the chicken needs and no longer. In other words towards the end of cooking test the chicken (as you would test a steak by seeing how much bounce there is when pressed) and if not cooked then just wait longer. Immediately before serving you can cut into the chicken if you want to be double sure that it's not at all pink inside.
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I would always adopt the play it by ear approach of just cooking for as long as the chicken needs and no longer. In other words towards the end of cooking test the chicken (as you would test a steak by seeing how much bounce there is when pressed) and if not cooked then just wait longer. Immediately before serving you can cut into the chicken if you want to be double sure that it's not at all pink inside.
Ah, sorry, I obviously didn't explain myself very well. It is not knowing when the chicken is done, it is knowing whether all spices benefit from longer cooking or whether some are better cooked for a shorter period. Kris Dhillon recommends cooking the ground chillies for eight minutes, and the cumin & fenugreek for only three; if, using marinaded-but-uncooked chicken extends the total cooking time from eight to (say) fifteen minutes, would it be better to cook the chicken, chilli & salt for the full fifteen, adding the cumin & fenugreek for only the last three, or to cook all for longer so that the chilli & chicken get fifteen minutes and the cumin & fenugreek ten , or even to cook the chicken in just the base for the first seven minutes, then add the chilli & salt and cook for a further five, and finally add the cumin & fenugreek for only the last three ?
I suspect this is very much a "try it and find out" question, but someone may already know the answer !
** Phil.
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I've found marinading but not pre-cooking, just cooking from raw within the final curry gives a much better texture, tender and juicy chicken instead of dry and overcooked as per standard BIR fare.
Ps welcome to the forum! :D
i couldnt agree more
regards
paul
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Well I did it! I made the Taz Base Mix, Joshallen's Madras recipe and used Razor's
It was bang on! Really really enjoyed, best curry I've ever made ;D
I've made gallons of base mix so am keen to try out and few different recipes with it, might go for a madras next time. Thanks for all the hints and tips guys, very much appreciated.
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Well I did it! I made the Taz Base Mix, Joshallen's Madras recipe and used Razor's
It was bang on! Really really enjoyed, best curry I've ever made ;D
I've made gallons of base mix so am keen to try out and few different recipes with it, might go for a madras next time. Thanks for all the hints and tips guys, very much appreciated.
And probably the best curry you've tasted in over three years no doubt ;D ;D ;D. Glad your first outing was a sucess, not that there was any doubt when using recipes from this forum ;). Will be good to hear how your madras goes. A pic or two is always appreciated ::)
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Hi Louise,
Loving the site and Razor your posts and pictures are very very helpful so thank you. Also my husband's nickname is Razor and he's a Man Utd fan too... weird! ;D
He sounds like a GREAT guy, is he also tall, dark and handsome? ::)
Well done, really glad that it has worked out well. So, you originate from the UK? whereabouts if you don't mind me asking? Is your hubby from the UK too. If he is an Australian, I'd be really interested to know of his reaction to your dish.
Great first effort Louise, you're well on you way to curry nirvana, just watch the waistline though ;D
Ray :)
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And probably the best curry you've tasted in over three years no doubt ;D ;D ;D. Glad your first outing was a sucess, not that there was any doubt when using recipes from this forum ;). Will be good to hear how your madras goes. A pic or two is always appreciated ::)
Yes it was the best one in 3 years, not best I've ever had sadly but I'm working on it!
I did take a few pics so will upload them soon. Will hopefully try the madras one this weekend ;D
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Hi Louise,
He sounds like a GREAT guy, is he also tall, dark and handsome? ::)
Well done, really glad that it has worked out well. So, you originate from the UK? whereabouts if you don't mind me asking? Is your hubby from the UK too. If he is an Australian, I'd be really interested to know of his reaction to your dish.
Great first effort Louise, you're well on you way to curry nirvana, just watch the waistline though ;D
Ray :)
No I don't mind questions at all :), he's not an Aussie, he's a Pom like me! He's orginally from Cheltenham and I'm from ahem... Liverpool ;D The Australians just don't get BIR. The curries we've had here are absolutely awful. I'd all but given up on Indian food until I started cooking them myself. We're going back to the UK next year for a wedding, The waist line will take a battering then for sure!!
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Hi Louise,
I'm from ahem... Liverpool
:o :o :o :o :o :o :o
:-X :-X :-X :-X :-X :-X :-X
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Arr well, nevermind :P
All joking aside, it's good to see that you don't mind taking advice from a Manky Manc ;D
Well done Louise,
Ray ;D
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No I don't mind questions at all :), he's not an Aussie, he's a Pom like me! He's orginally from Cheltenham and I'm from ahem... Liverpool ;D
Crikey, he had all the pupils from Cheltenham Ladies College to choose from, and he picked a Liverpool lass instead -- you must be some stunner !
** Phil.
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Crikey, he had all the pupils from Cheltenham Ladies College to choose from, and he picked a Liverpool lass instead -- you must be some stunner !
** Phil.
Oh Dear, me is thinking that Mr Taylor is in for a good old arse smacking :o
Ray :)
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Oh Dear, me is thinking that Mr Taylor is in for a good old arse smacking :o
Wot, for paying a compliment : surely not !
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Mmm, yes, I suppose it could be read that way, if you squint very hard ha :P
Ray ;)
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Mmm, yes, I suppose it could be read that way, if you squint very hard ha :P
Ypu're just not used to the subtlety of a Kentish compliment, Ray -- too much practice with the macho Mancunian style, I suppose ;D
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Whatever do you mean Mr Taylor? I'm a modern day Romeo me ;D
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Whatever do you mean Mr Taylor? I'm a modern day Romeo me ;D
'Nuff -- lest we put Louise off ! (But I do like this new "Mr Taylor" style -- just think how difficult it would be for conflict to arise if we all addressed each other by title and surname: "I say, Mr Ander, I just wondered what you might think about this latest hypothesis of mine concerning sweetness and whole onions ?". "Spot on, old chap : couldn't have put it better myself.". Or something like that !).
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Wouldn't it be just tip top if we gave it a go?
Mr O'Brien ;D
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Wouldn't it be just tip top if we gave it a go?
Unbidden, the words of Betjeman's "Varsity Students' Rag" come flocking to mind :
I'm afraid the fellows in Putney rather wish they had
The social ease and manners of a 'varsity undergrad,
For tho' they're awf'lly decent and up to a lark as a rule
You want to have the 'varsity touch after a public school.
There's something about a 'varsity man that distinguishes him from a cad;
You can tell by his tie and blazer he's a 'varsity undergrad,
And you know that he's always ready and up to a bit of a lark,
With a toy balloon and a whistle and some cider after dark.
Sir John Betjeman, CBE
per procurationem
** Phil.
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Hi
I find that cooking the chicken in the dish is ok for most dishes but does not work for very mild dishes like chicken korma as the chicken moisture overpowers the creamy/coconut taste IMHO. I also pre cook before as it is one less thing to do on the day as I tend to cook a few curries. Also favouring tikka in dishes nowadays (except korma).
Barry
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Hi Louise,
I'm from ahem... Liverpool
:o :o :o :o :o :o :o
:-X :-X :-X :-X :-X :-X :-X
:-\ :-\ :-\ :-\ :-\ :-\ :-\
Arr well, nevermind :P
All joking aside, it's good to see that you don't mind taking advice from a Manky Manc ;D
Well done Louise,
Ray ;D
Ah, I don't mind Mac's really, but just don't ask me that on Derby Day ;D
No I don't mind questions at all :), he's not an Aussie, he's a Pom like me! He's orginally from Cheltenham and I'm from ahem... Liverpool ;D
Crikey, he had all the pupils from Cheltenham Ladies College to choose from, and he picked a Liverpool lass instead -- you must be some stunner !
** Phil.
I am taking that as a compliment and I'm running it with it :-*