Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => House Specialities => Topic started by: DARTHPHALL on December 31, 2005, 12:03 AM
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Here is a very mild experimental Chicken Curry (You can add more Chillies or Chillie powder for extra heat if you wish)? i cooked today & it tastes bloody ace !
Give this a go you wont be disappointed.
Warm up 1.5 Litres of my Base Gravy Recipe in a medium pan = http://www.curry-recipes.co.uk/curry/index.php?topic=673.0
INGREDIENTS.
4 Tablespoons Olive Oil.
1 Medium or Large Onion (chopped, medium/fine).
1 Teaspoon fresh Chillies.
Half Desert Spoon Paprika.
"""""""""""""""""""? Curry powder.
"""""""""""""""""""? Garam Masala.
"""""""""""""""""""? Cumin.
"""""""""""""""""""? Fennel Seeds.
"""""""""""""""""""? Cumin Seeds.
"""""""""""""""""""? Turmeric.
"""""""""""""""""""? Fenugreek Leaves (chopped,dried variety).
"""""""""""""""""""? Salt.
"""""""""""""""""""? Bassar Mix.(Excellent alternative to Chillie powder).
300 Grams Passatta.
4 TableSpoons of dried chopped up Almonds (same ones used for cakes etc...)
4 """""""""""""" of dessicated Coconut.
METHOD
In a large pan put the Olive Oil, Heat on medium High & fry the chopped Onion till Golden.
Add the heated Base Gravy & all ingredients,make sure its all heated through, put to one side.
Cook some Chicken using my method .............
Chop 3 chicken breasts into even pieces (i cut to the size of a ?2 pound coin = width,height).?
Boil a kettle.
Put chicken in pan.
Pour boiled water over chicken to just cover it.
Bring water to boil turn down immediately & slowly cook on simmer for about 4 minutes.
Look for one of the biggest pieces take out & cut in half to make sure its cooked through.
put the cooked Chicken in the set aside cooked Curry & take 2 large Ladles of the cooked Chicken water & also put in the set aside Curry.
Done !!!!!!!!!!
This has made a fine whatever it is Curry & it tastes great.
I will be having it tomorrow with Plain Nan Bread & Dabari Rice (with Dessicated Coconut on top mmmmm!!).
Please try this as it is a very fine all round Curry & can be a hot or mild as you like without altering the essential Curry flavor itself.?
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Tasted this Curry this morning mmmmmmmmmmmm!!!, it is aw some,try it if you don't love it 100%, you are obviously ..Dead...Eating from the wrong end of your Body ..or someone else is eating it on your behalf ;D
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Just had this for New Years Eve Tea & it is one of the best Curries I've made, & the most oddest thing about it is that it had a hint of the taste but in small pockets,especially in the chicken? :o (I've had this before in the Curry but not the meat, & i think someone else had the same phenomenon).
Has anyone got a theory about this as it may help us all get the Taste in every part of the Curry.
I would like someone to give this recipe a try, trust me you will love it & cook it all the time. ;).
Remember both base & the Curry itself were made using Light Olive Oil. ;)
Right I've got two Bottles of Champagne for tonight,i wish you all a Happy new Year & lets crack this taste thing will be our new years resolution ;).
? ? ? ? ? ? ? ? ? ? ? ? ?8).....DARTHPHALL..... 8)
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This definitely sounds like a winner Darth....shall give it a try to ring in the new year on the right note .
CC
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Most definitely CC it is an incredibly tasty dish, (even my wife likes it :o & she hates Curries !!!).
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Hi Darth -
Tried your " experimental " dish and it was absolutely brilliant . I shall definitely be adding this recipe as one of my favorites .
Cheers ,
CC
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Thank you for your kind & positive feedback CC.
I thought you'd like it, ;) did yours turn a very flavorsome dish & not at all to hot ?
I will be making it again very soon as i think its one of my best experiments yet.
What shall we call it? :-
Unsure wether next time i should leave out the Almonds as they get a little lost amongst all that flavor .
Yours DARTHY .... ;D (This smiley has a smug enough look).
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Darth have you ever had a tikka masala before because This doesn't sound anything like a CTM? No marinade, yogurt, sugar, cream etc..
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Yes i have & its a rather mild/sweet rich Curry, if you read my post (please but don't take it too literally, a bit like some BIR's making a Madras hotter than a Vindalloo !! :)) it is an experimental dish all of my own making,this is what i think a Tikka Masala should taste like as i personally find Kormas & CTM's too rich & sickly, this is not.
I have omitted several ingredients of my own choice,have you tried this recipe ? As it would pleasantly suprise you.
Perhaps the name of the post is a little confusing but its been tried by some & viewed by many.
Give it a bash mate & let me know what you think. ;)
All in all ,one thing you can give me credit for is i don't wait for others to do all the work, i get into the Kitchen & dooo it !!!!! ;D
.....DARTHPHALL..... 8)
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Hi Darth -
I varied slightly from your recipe :) - I ground whole almonds to a fine texture , coconut powder and a splash of lemon . The end result was a rich and tangy dish with just the right amount of heat . Perhaps you could name this dish " VINTINKORMA " :D
CC
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;D
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Got it !!!! New name above . :D
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it is an experimental dish all of my own making,this is what i think a Tikka Masala should taste like as i personally find Kormas & CTM's too rich & sickly, this is not.
I have omitted several ingredients of my own choice,have you tried this recipe ?
No I havn't tried it as I don't have the time to experiment as much as I would like and the time I do have is spent replicating?BIR currys.
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I give my word CurryKing its defiantly worth trying mate, i am very proud of this experimental result, CurryCanuck & i have worked together to give it a name,check the post heading,what do ya think ? ;D
.....DARTHPHALL..... :)
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HI All,
Tried the chiken "darthphallsala" last night, it was gorgeous!!!!!!!!!. Had some KD base sauce left
so I used that, added chicken tikka to it, will definetely make the Darth base this weekend. Well done Darth in our opinion (3 of us) a good all round family favourite.Yummy
steve e ;)
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Nice one Steve e."DARTHPHALLSALA" like it ;D.
I'm really pleased another member has gone for it, & it turned out as tasty as mine did.
You will find if you make my Base gravy you'll forget kd's bland 10th rate muck.
My recipe is versatile enough for you to make any Curry with it as it gives a great foundation for you to build your fave Curry on, & if like me you'll find yourself not making duff curries again. ;)
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Hi Darth -
I shall be making a Balti Dhansak dish utilizing your base this week-end...if it proves to be a success I shall post the results .
CC
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Much appreciated CurryCanuck for your continued support.
The base should make the the Curry much fuller in flavor,have you made the whole 15 Onion base before ?? :).
You have my word, there is not a base gravy that touches it.Its so simple , just chop & cook,i think the amount & of ingredients give people the impression its complicated.
It's well worth doing the full batch, then freeze it for as long as you like.
.....DARTHPHALL..... 8)
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I have made the 15 onion base before....I might well have to double the recipe though because the base sauce doesn't hang about my kitchen too long :D - best base sauce to date!
CC
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Thanks mate.
I know what you mean CC, to good to leave in the freezer. ;D
Hope this new post makes the recipe a little more easy to follow. :)
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Made a Dhansak dish using Darth?s base sauce?.turned out quite well . Give this recipe a try and I think that you may be pleasantly surprised .
Ingredients
675 g pre-cooked chicken ( use Darth?s method )
500 ml Darth?s base sauce
1 tb ghee or vegetable oil
3 garlic cloves; fine chopped
1 1/2 tb balti masala paste
3 cups cooked lentils
1 tb granulated sugar
2 ts vinegar
2 ts balti garam masala
1 fresh green chili
1 ts cummin seeds
1/2 ts fenugreek seeds
salt to taste
Instructions
Heat the ghee or oil . Stir fry the spices for 30
seconds, then add and stir fry the garlic for a further 30 seconds.
Add and stir-fry the masala paste for a further minute.
Add the main ingredient or ingredients of your choice and briskly
stir-fry for about 3 minutes. Add the base sauce and
bring it to the simmer. Add the remaining ingredients and
salt to taste. Simmer until it is cooked to your liking. Garnish with
coriander or pepper and serve.
Balti Garam Masla
4 tb coriander seeds
2 tb white cumin seeds
2 2-inch pieces cassia bark
1 ts fennel seeds
2 ts black mustard seeds
4 cloves
1/2 ts onion seeds
1/2 ts fenugreek seeds
1 ts dry fenugreek leaves
10 dry curry leaves
1 ts green cardamom seeds
1/2 ts lovage seeds
Instructions
Roast, cool and grind the whole spices. Mix with the ground leaves, and
store tightly covered .
Balti Paste
1 recipe balti masala spice
4 tb vinegar
4 tb vegetable oil
Instructions
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Place the ground spices in a bowl. Add vinegar, and water sufficient
to make a paste. Let stand 10-15 minutes.
Heat the oil and add the paste. Stir-fry until the water
content is cooked out (about 3-5 minutes) and the paste thickens
Remove from heat.
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Where did you get the recipe for the balti spice mixture from CC?
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Hi Mark -
I inherited this recipe from a friend of mine who stated that he d/l it from a food website . I have used this spice mixture on a number of occasions and find it quite unique . I shall do some digging and see if I can find the website .
CC
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I'm thinking of using Lemon juice instead of Vinegar what's your opinion CC ?
Have you done it with Lemon Juice ? (the Curry that is ;D).
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Certainly worth the try..I use a squeeze of lemon at the end of the dish prep just to enhance the flavors .
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I'm thinking of using Lemon juice instead of Vinegar
Hi,
A few recipes I have seen have used LIME JUICE instead of lemon. Can't say I have personally noticed a huge difference when I have used this.
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I'm gonna go for the Lemon, as i prefer it over the flavor of Lime juice. :)
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Made an 8 batch version of this today with an extra desert Spoon of Basaar mix (some of the guys at work want some for dinner ,they are working overtime on Sunday so a good Curry will keep em going)...nice.. ;D
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Hi Darth,
Well youv'e gotta keep the troops happy so what better than a nice curry. Am sure they will enjoy it!
Ray
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These guys are real Curry heads (How do ya like ya Curry Guys ? "Hotter than a week in hell"!!!!!!).
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Hi Mark -
I finally tracked down that link with the Balti spice recipe .
http://recipes.chef2chef.net/recipe-indexa/arc-143.htm
CC
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Cheers CC
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Darth
I fancy something different so thought I'd give it a try tonight.
Just wondering as 1.5 litres of base sauce seems a lot and theres only two of us - we eat after the kids have gone to bed!. Also, do you think it would go OK with prawns - under pressure from the Wife for something prawny ;D
Cheers
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Hi fandango.
I cook & eat a lot of fish but never in a curry,IMHO i find fish to be very unsuitable because of its very subtle taste & texture & cant for the life of me understand why it is used for Curry making, but like other things in life preferences with food is a very personal thing.
I think this is a particularly tasty Curry & perhaps some of the very large King Prawns would be OK, but please do read through the recipe as it will make for a multilayer many faceted Curry,that on reflection would work,go for it matey & please do post your results & opinion of this particular dish.
Yours .....DARTHPHALL.....
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Thanks for the fast reply matey.
Do you always use 1.5 litres of the base sauce? That seems like quite a lot for two people.
Cheers
F
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I have found cooking in larger amounts gives me more success & consistency, i would also experiment with adding more Oil & reducing the amount of water if you prefere it that way etc..etc..
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Afternoon all.
This is my first post, and my first attempt at BIR cooking so please be gentle !
I chose this recipe because it seemed to tick all the boxes for me and didn't seem too hard to make.
I have tried to attach a couple of picy's. The first on eshould be the curry when it was cooking and the other one is the end result. It tastes spot on, my only minor critisism would be that I can taste the powdered spices a bit but it's easily cured for next time.
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Hi johnnyboy, welcome to the forum - great first post. looks fantastic :)
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Thanks UB. I have been meaning to get around to this for a few years and this site gave me the kick up the a##e to get on with it ! I went to Rusholme yesterday with my wife and bought all the gear ... 24 hours later and I'am in business ;D ;D ;D
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Cool, I'm glad your enjoying the site - the rice looks good too! whats your method??
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Rice has always been a sore point with me
Up until now that is !!!
Veg oil with some East End Pilau rice " flavour ? "
2 Cups of rice
6 cups water
Quickly fry the rice in the oil etc. and add the ( cold ) water. Cook with lid on for 5 mins.
Put in hot ( ish ) oven for 10 mins fluffing with a fork and bob's yer uncle.