Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: raygraham on February 05, 2006, 09:35 AM
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Hi Folks,
After a superb Raan of Turkey at Christmas and some inspiration from Curryqueen I finally got round to making it for myself.
So here's a photo of the full spread I made.
The Raan was made to the Pat Chapman recipe and although a few of us don't have too much faith in his general recipes I can thoroughly reccomend this one. It is superb! He gives the recipe for Lamb but also says it adapts to Chicken or Turkey which it certainly does.
I marinated it for the full 60 hours and cooked it uncovered and breast side down for the prescribed time. It needed covering with foil about half way through as otherwise I feel it might have burned. The skin is removed at the start so I think it more important to protect the meat from drying out.
However, the resulting meat was beautifully moist and so flavorful I can't praise this dish enough.
Clockwise from the left is:- Raan of Turkey, Chicken Patia, Bombay Potatoes, Tandoori Chicken drumsticks, Pakora's and vegetable Samosa's. The dish at the back which is harder to see was Tikka chicken wings. Apart from the Samosa's and Pakora's which I bought ( cheat ) the rest was home made.
The two curry dishes were made using the "100 Best Balti" base which is quite superb.
Hope this gives you some inspiration to get cooking and for you George this photo was taken on the new camera, and for you Darth it's time to put your hand in your pocket and get your missus one, after all you can always borrow it for your galactic missions!
Regards
Ray
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Looks very good to me, well done :P
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That chicken patia looks perfect..... recipe please :)
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That's fantastic Ray, well done to you. I think that it is well worth the wait when making raan and kurzi chicken, as you found out with the end results. Moist and succulent and a feast fit for a king! Did you recipe include pistachio nuts?
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Wow, looks awesome
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Looks superb....... :)
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Hi Curryqueen,
Sorry if I have repeated this but I did type a reply but it seems to have dissapeared?
I didn't use Pistachio Nuts as the recipe uses Ground Almond in the marinade. Do you use Pistachios and if so what recipe advice can you offer?
I must say this was a complete success and I can see why this dish is made for special occasions.
I can't wait to try it out on Lamb as I think this will be superb.
Marco, I have posted the Patia recipe in the "Recipes" section so hope this is of help
Ray
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This one looks like a " keeper " Ray - I shall certainly look forward to trying it .
CC
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Trying a different command string to see if it will post pix .
(http://img217.imageshack.us/img217/9955/images9zk.jpg)
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Eureka !!!!.... it works .