Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: ifindforu on December 18, 2011, 12:07 PM
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4/5 BREASTS OF CHICKEN
2 ONIONS
SALT
2 INCH STICK CINAMON
6 CARDAMOMS
4 BAY LEAVES
1/2 CHEF SPOON OF MIXED POWDER
1/2 CHEF SPOON GINGER /GARLIC PASTE RATIO 2 TIMES GINGER TO 1 GARLIC
2 TOMATOES CUT UP
1 DESERT SPOON TOMATOE PUREE
1 DESERT SPOON OF TURMARIC
METHOD
CUT THE CHICKEN INTO PIECES AND PUT IN SAUSPAN OF WATER, ADD THE TURMARIC,BRING TO BOIL TAKE THE CHICKEN OUT WHEN THEY TURN WHITEISH YELLOW NOT COOKED THROUGH,ONLY TO SEAL TIP OUT INTO CULANDER
NOW,ADD ABOUT 1 CUP OF OIL,PUT IN THE BAY LEAVES,CARDAMOMS,CINAMON THE ONION CUT FINE,THE TOMATOES,AND THE CINAMON.GINGER /GARLIC PASTE FRY ON HIGH HEAT STIRING MOST OF THE TIME FOR ABOUT 8/10 MINS NOW ADD THE TOMATOE PUREE, SALT,AND MIXED POWDER FRY FOR A FURTHER 2 MINS.NOW ADD THE CHICKEN STIRING INTO THE MIX IN THE SAUSPAN ADD SMALL AMOUNTS OF WATER TO REDUCE DOWN BUT NOT BURNING COOK FOR ABOUT 30 MINS
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pretty useless post unless u know whats in the mix powder lol :P
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pretty useless post unless u know whats in the mix powder lol :P
curry powder,jeera.donia,paprika,and gara masala ok jealous man
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jealous of someone who cannot use proper grammer - jog on saddo
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jealous of someone who cannot use proper grammer - jog on saddo
no time for sore looser
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jealous of someone who cannot use proper grammer - jog on saddo
by the way learn to spell grammar not grammer propper Glasgow man
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I've probably missed something, but what is donia?
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I've probably missed something, but what is donia?
He must mean Dhaniya or Dhania powder which is the Asian term for corrainder powder.
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ifindforu,
almost missed the post.
will defo give this a go. i'm not making base for now so will use mixed in dipuraja's biryani's rice.
i think the intent is to put the oil in a fresh pan. gut feeling is that the 8/10 mins is quite a long time - but happy to see how it goes.
interesting thought on the mix powder - i would automatically only use std mix powder for pre cooking ie not the special ifindforu. it's even more of a question whether it should go into the likes of bunjarra or say red masala or even base (if you use mix powder in base, Dipuraja's does for example).
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Is that right ifindforu? 30 plus minutes to cook the chicken? Seems like a hell of a long time to me. Won't it go tough?
Ray :)
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Is that right ifindforu? 30 plus minutes to cook the chicken? Seems like a hell of a long time to me. Won't it go tough?
Ray :)
maybe 20 mins for fresh chicken,forgot i use brazilian chicken 90% chicken 10% water thats how i cook for30+
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A lot of places use the 'added water' type chicken breast, usually available from Cash and Carry outlets in 10 kilo slabs..
This stuff will tolerate longer cooking than fresh un-injected chicken breast.
This is why some people say they 'can't believe how restaurant chicken tikka when cooked in a curry stays so moist'
Mick
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A lot of places use the 'added water' type chicken breast, usually available from Cash and Carry outlets in 10 kilo slabs..
This stuff will tolerate longer cooking than fresh un-injected chicken breast.
This is why some people say they 'can't believe how restaurant chicken tikka when cooked in a curry stays so moist'
Mick
spot on I get my chicken murgi brand fron euro foods 10 kilo
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Hi ifindforu,
So to take this slightly off topic but, I do still think it relevant to the post. This injected chicken, It comes in 10 kilo slabs? What exactly does that mean because I've got a vision in my head of a big hunk of chicken breast weighing 10kg :-\
Do you buy it frozen or is it "fresh". Do you have a brand name that I could look out for, as I would be interested in seeing how this stuff performs against my usual "halal" chicken from my local Asian Butcher?
Ray :)
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Hi ifindforu,
So to take this slightly off topic but, I do still think it relevant to the post. This injected chicken, It comes in 10 kilo slabs? What exactly does that mean because I've got a vision in my head of a big hunk of chicken breast weighing 10kg :-\
Do you buy it frozen or is it "fresh". Do you have a brand name that I could look out for, as I would be interested in seeing how this stuff performs against my usual "halal" chicken from my local Asian Butcher?
Ray :)
The chicken is frozen breasts about 32 breasts in 10 kilo box [url]http://www.horizoncreative.co.uk/ef2011/index.html] (http://[/url)http://www.horizoncreative.co.uk/ef2011/index.html murgee fillet page 6 type in chicken probably 75% of bir use this for their chicken dishes
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Many thanks ifindforu,
Would I be correct in saying, where it is listed as 'Chicken breast 80%' that would mean 80% chicken:20% water?, Also, are the fillets individually wrapped so they can be easily seperated? And finally, how much would I be looking to pay for a 10kg box?
Sorry for all the questions mate :-\
Ray :)
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Not being a fan of chicken from BIR, i bought some chicken breasts from the local indian wholesalers at 6 quid a kilo. The things weigh 350 - 400g per breast with added water. On cooking both I and the wife could taste the difference from normal butcher bought chicken with the water content stuff "tasting odd". Not sure how else to describe it! Did not try with tikka yet!!! Will be interested to hear others thoughts on this, as I see it, poorer quality chicken :(
Barry
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Hi ifindforu,
So to take this slightly off topic but, I do still think it relevant to the post. This injected chicken, It comes in 10 kilo slabs? What exactly does that mean because I've got a vision in my head of a big hunk of chicken breast weighing 10kg :-\
Do you buy it frozen or is it "fresh". Do you have a brand name that I could look out for, as I would be interested in seeing how this stuff performs against my usual "halal" chicken from my local Asian Butcher?
Ray :)
Hi Ray,
The breasts sit on a layer of plastic with the plastic sheeting folded over to cover the first layer, the second layer of breasts are layered on the plastic and covered again in more plastic, if you follow me.
So you get a complete layer of meat all touching. You can partially thaw this to allow you to break up. Just enough to separate it, the meat is still frozen so it can go back in the freezer individually wrapped no problems.
I would go for no less than 80% meat, you can get 90% in some places. It is a cheap way to buy chicken and ensures the chicken is moist when cooked, it's upto you whether you want to eat the chicken injected with water and some other meat proteins.
Where I see it it is about ?25-?30 so at about ?3 per kilo it is cheap if you don't mind the work. etc
As stated before a lot of places will use this. Once you have tried this type of product against fresh you will be able to tell the difference.
Mick
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i use this stuff, about 18 - 20 brests per slab
(http://www.booker.co.uk/bbimages/104108_1_ID%20Shot_600_600.jpg)
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Hi Mick and many thanks,
Once you have tried this type of product against fresh you will be able to tell the difference.
I get the impression that you prefer fresh chicken over the injected stuff then?
Hi UB,
That size appeals to me more, so, if you don't mind, how much are you paying for that and, is this also plumped up with water?
Ray :)
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Not being a fan of chicken from BIR, i bought some chicken breasts from the local indian wholesalers at 6 quid a kilo. The things weigh 350 - 400g per breast with added water. On cooking both I and the wife could taste the difference from normal butcher bought chicken with the water content stuff "tasting odd". Not sure how else to describe it! Did not try with tikka yet!!! Will be interested to hear others thoughts on this, as I see it, poorer quality chicken :(
Barry
thats why i said cook in mixture for 30 mins so that the chicken absorbs the flavours
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Ray,
I do prefer fresh always, the trick is not to overcook it when pre cooking,
The timing is then important when making the curry that you are only reheating the meat and not overcooking it.
Cheers,
Mick
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Ray,
I do prefer fresh always, the trick is not to overcook it when pre cooking,
The timing is then important when making the curry that you are only reheating the meat and not overcooking it.
Cheers,
Mick
i was with my bengal boss in a market,he bought a load of fresh chicken cheap,but he give it all to me as he precooked the way ive put down,but the chicken was slightly tough.He uses murghee for chicken dishshes and Sardia for tikka being less water as he says it cooks faster less water.But having plenty of time I use murghee for all
I suppose a time limit could be set for fresh breasts,but the mix is the way I see him doing it He has shown me lots of times
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The timing is then important when making the curry that you are only reheating the meat and not overcooking it.
This is by far the most important factor.
for info the aldi frozen breast chicken is very good and what i use.
the fresh / frozen debate really depends on how you see curry. a local restaurant has changed over to the frozen and it's much better. yes fresh is best as a general motto but not in curry. of course as with all it's personal choice.
back to the reason for the post - i think the cooking times are too long to get the best result - i hope to try the recipe this week and find out
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I get my chicken from Makro Halal Chicken Breast Fillet 5kg 19.99 GBP and 10kg Chicken Fillets 80 percent 30.99 GBP.
I have cooked both of these packs one for a local college and one for a leading drinks company and had no complaints about the quality of the chicken. I have tried the 70 percent chicken but just cooked it for a little longer when precooking, i use turmeric and a little ginger garlic paste one star anise and small stick cinnamon then pour boiling water over the lot around 4-5 chicken breasts chopped into bite sized pieces, or i just pour the boiling water over the chopped chicken with nothing added until it is white all over the outside of the chicken then turn heat off and leave to cool, then use when i need to.
I must say the Halal chicken breasts were huge one breast for two servings.
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I've had a few takeaways from a food mall chain called Shere Khan. There is one in Liverpool (St John's market) and one in the Manchester Trafford centre food mall.
They don't appear to use chicken breast and I think it it chicken thigh meat. It is extremely tender and tasty. I prefer it to breast meat and I think the reason it works so well it that it is probably cooked on the bone then stripped off into pieces. I think this cooking on the bone is the key to succulent chicken.
Just a thought and something I might try at home sometime.
Cheers,
Paul
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I've had a few takeaways from a food mall chain called Shere Khan. There is one in Liverpool (St John's market) and one in the Manchester Trafford centre food mall.
They don't appear to use chicken breast and I think it it chicken thigh meat. It is extremely tender and tasty. I prefer it to breast meat and I think the reason it works so well it that it is probably cooked on the bone then stripped off into pieces. I think this cooking on the bone is the key to succulent chicken.
Just a thought and something I might try at home sometime.
Cheers,
Paul
Nice comment Paul
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a rare event for me - this recipe is 100% spot on - the as spec version is brill. loved the smell (aroma) whilst it was cooking.
i made a 1/2 batch using 60ml oil and 120g onion. i left out the salt which is my norm following the curry2go suggestion.
the cooking times are spot too. i can now understand the 30 min cooking as it's sort of steaming in a little depth of the sauce on a low heat. i really gelled with the back ground or underlining taste that the pre seal in turmeric brings.
i used it in ifindforu's staff curry - simply brill.
the remnants from the dish put me in a quandry. i felt a BIR chef would not ditch them. i could not resist putting some of the sauce into the staff curry. i froze the rest i think to use in the next base (i've tried this once before with jb chicken and although added nice slant did not sit fully with my BIR taste buds. the turmeric water i ended up chucking but felt this too aught to go in base.
going forward i must not short cut making g/g paste - i left it un blended which was fine for the chicken but not for the staff curry - a few ginger lumps although nice not what you want. my own fault.
once again ifindforu - a very big thankyou - family loved it. well and truly adopted.
Prep
(http://www.curry-recipes.co.uk/imagehost/pics/bb2e258be33e5d3bbb5eecd79310b0b8.jpg) (http://www.curry-recipes.co.uk/imagehost/#bb2e258be33e5d3bbb5eecd79310b0b8.jpg)
Finished
(http://www.curry-recipes.co.uk/imagehost/pics/6edbb1f5d39ec58935a13216092885b0.jpg) (http://www.curry-recipes.co.uk/imagehost/#6edbb1f5d39ec58935a13216092885b0.jpg)
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some caution on this one.
made it a second time and was a tad to much "multi tasking" - the taste was well short.
one to clearly stick exactly to the as spec method until where it can all go wrong becomes apparent.
ps going to make the ashoka equivalent next to see if the extra effort is worth it for midweek curry. clearly if top notch is the aim then the infindforu takes some beating.
link ashoka "marinade" http://www.curry-recipes.co.uk/curry/index.php?topic=3189.msg28438#msg28438 (http://www.curry-recipes.co.uk/curry/index.php?topic=3189.msg28438#msg28438)
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I think I'll try this next time after seeing those pics.
I would cut the G&G in the Ashoka recipe if using their G&G paste , from 1.5 to 1 TBLS as its 3/2 garlic & is pretty pungent compared to say jarred Sapna. I think Ashoka use this pre marinated chicken in their pakora. It's really good when you get the G&G level right
ELW
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I'd second ELW on the G/G Ashoka amounts.
Its more like Pre-cooked Garlic Chicken :P
Frank. :)
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I'd second ELW on the G/G Ashoka amounts.
Its more like Pre-cooked Garlic Chicken :P
Frank. :)
Are you doing the paste correct ratio 2 times ginger to 1 times garlic
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I'd second ELW on the G/G Ashoka amounts.
Its more like Pre-cooked Garlic Chicken :P
Frank. :)
Are you doing the paste correct ratio 2 times ginger to 1 times garlic
It was the Ashoka pre cooked chicken jerrym, mentioned making, that we were on about Ifindforu. The recipe is heavy on the garlic! But it comes out the oven very succulent. Your recipe for pre cooked loooks very good. 1st time i've seen more ginger than garlic
Where does your pre cooking liquids go?
ELW
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have made the ashoka chicken marinade which i'm used to making (used it in staff curry).
it was not as good as the ifindforu version/method.
quite a suprise as the ingredients are not that much different. the step difference must be down to the cooking method or perhaps the inclusion of cinnamon and bay.
ps ELW - for the ifindforu version i've been using the pre cooking liquid for the final stage of cooking the chicken - whether right or wrong i feel it works better than plain water.
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have made the ashoka chicken marinade which i'm used to making (used it in staff curry).
it was not as good as the ifindforu version/method.
quite a suprise as the ingredients are not that much different. the step difference must be down to the cooking method or perhaps the inclusion of cinnamon and bay.
ps ELW - for the ifindforu version i've been using the pre cooking liquid for the final stage of cooking the chicken - whether right or wrong i feel it works better than plain water.
I'm going to try this next time, albeit with a different spice mix. I may have skipped this if i hadn't seen the picture!
The Ash chicken seems like more of a marinade, which is more tikka like in texture, I would imagine the oven method seals the outside layer. Not sure which method would keep the moisture better. The Ash G&G paste is real feature of their cooking but can be a bit heavy. (I slow cooked Ash base(1/3) and completely ruined the flavour recently, the G&G and coconut takes over) All that bir pre cooking liquid/broth, must go somewhere, bags of flavour in that...in the dish?...base???....can't see them ditching a single drop!
ELW
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ELW,
for info i always use the "simmer" method for pre cooked chicken. tikka is the only thing i would oven cook although i use my gas bbq.
the ashoka "marinade pre cook chicken" is very similar to the ifindforu except the cinnamon and bay whole spices and the pre frying stage for the ifindforu recipe. one or both makes the difference.
ps on the ashoka g/g i find the pre cooking takes the sharpness out (i actually microwave bake it for 5mins)
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Had to replenish freezer with pre-cooked chicken last weekend so i decided to give this recipe a go. Started off by cooking the chicken in the turmeric water.
(http://www.curry-recipes.co.uk/imagehost/pics/350570b8d2f81ba62e5463e0bddb6775.jpg) (http://www.curry-recipes.co.uk/imagehost/#350570b8d2f81ba62e5463e0bddb6775.jpg)
In went the onions, garlic / ginger paste (not 1/2 ratio though. Cant bring myself to do that yet) and whole spices. Very good smell now filling the kitchen :)
(http://www.curry-recipes.co.uk/imagehost/pics/883b568a40a3731cced31479f2319dd4.jpg) (http://www.curry-recipes.co.uk/imagehost/#883b568a40a3731cced31479f2319dd4.jpg)
Added the remaining ingredients which improved the kitchen aroma even more :P
(http://www.curry-recipes.co.uk/imagehost/pics/3a0843e0ca58327dacbb540394a86d30.jpg) (http://www.curry-recipes.co.uk/imagehost/#3a0843e0ca58327dacbb540394a86d30.jpg)
Finally in went the chicken just sealed in the turmeric water
(http://www.curry-recipes.co.uk/imagehost/pics/d93995c5b12544d009fe9ea63f54cd01.jpg) (http://www.curry-recipes.co.uk/imagehost/#d93995c5b12544d009fe9ea63f54cd01.jpg)
Gave it all a good stir and left it on a gentle simmer for 25 minutes as i was using fresh from the halal butchers rather than frozen. EDIT - during this time i added about half pint of water, a little at a time to stop the ingredients catching on the bottom of the pan. At this stage the pot needs to be stirred regularly or something will burn and end result will definitely not be as good >:(
(http://www.curry-recipes.co.uk/imagehost/pics/b295a292f976e9f2e0c08d43ce63498a.jpg) (http://www.curry-recipes.co.uk/imagehost/#b295a292f976e9f2e0c08d43ce63498a.jpg)
End result, nice juicy chunks of tasty chicken to be added to my dishes during the month
(http://www.curry-recipes.co.uk/imagehost/pics/4bd802b13416420ad03aa076df71b2eb.jpg) (http://www.curry-recipes.co.uk/imagehost/#4bd802b13416420ad03aa076df71b2eb.jpg)
I froze this on Monday and took a few pieces out tonight to add to the left overs from my takeaway. Still lovely and tender with no adverse effects from the freezing or the reheating. Definitely one of the better recipes and now on file ;D. Many thanks Terry. By the way made up your mix powder especially for this ;)
But what happens to the tasty stock that is left after the cooking. I cried as i tipped it away :'(
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Had to replenish freezer with pre-cooked chicken last weekend so i decided to give this recipe a go. Started off by cooking the chicken in the turmeric water.
(http://www.curry-recipes.co.uk/imagehost/pics/350570b8d2f81ba62e5463e0bddb6775.jpg) (http://www.curry-recipes.co.uk/imagehost/#350570b8d2f81ba62e5463e0bddb6775.jpg)
In went the onions, garlic / ginger paste (not 1/2 ratio though. Cant bring myself to do that yet) and whole spices. Very good smell now filling the kitchen :)
(http://www.curry-recipes.co.uk/imagehost/pics/883b568a40a3731cced31479f2319dd4.jpg) (http://www.curry-recipes.co.uk/imagehost/#883b568a40a3731cced31479f2319dd4.jpg)
Added the remaining ingredients which improved the kitchen aroma even more :P
(http://www.curry-recipes.co.uk/imagehost/pics/3a0843e0ca58327dacbb540394a86d30.jpg) (http://www.curry-recipes.co.uk/imagehost/#3a0843e0ca58327dacbb540394a86d30.jpg)
Finally in went the chicken just sealed in the turmeric water
(http://www.curry-recipes.co.uk/imagehost/pics/d93995c5b12544d009fe9ea63f54cd01.jpg) (http://www.curry-recipes.co.uk/imagehost/#d93995c5b12544d009fe9ea63f54cd01.jpg)
Gave it all a good stir and left it on a gentle simmer for 25 minutes as i was using fresh from the halal butchers rather than frozen. EDIT - during this time i added about half pint of water, a little at a time to stop the ingredients catching on the bottom of the pan. At this stage the pot needs to be stirred regularly or something will burn and end result will definitely not be as good >:(
(http://www.curry-recipes.co.uk/imagehost/pics/b295a292f976e9f2e0c08d43ce63498a.jpg) (http://www.curry-recipes.co.uk/imagehost/#b295a292f976e9f2e0c08d43ce63498a.jpg)
End result, nice juicy chunks of tasty chicken to be added to my dishes during the month
(http://www.curry-recipes.co.uk/imagehost/pics/4bd802b13416420ad03aa076df71b2eb.jpg) (http://www.curry-recipes.co.uk/imagehost/#4bd802b13416420ad03aa076df71b2eb.jpg)
I froze this on Monday and took a few pieces out tonight to add to the left overs from my takeaway. Still lovely and tender with no adverse effects from the freezing or the reheating. Definitely one of the better recipes and now on file ;D. Many thanks Terry. By the way made up your mix powder especially for this ;)
But what happens to the tasty stock that is left after the cooking. I cried as i tipped it away :'(
thats what he does at the T/A he throws away when finished using the chicken lol
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I've had a few takeaways from a food mall chain called Shere Khan. There is one in Liverpool (St John's market)
I never ever knew that!! I just thought it closed down on Berry St and that was that!! I never understood why is closed down, always seemed buzzing to me. So is this just in the centre where all the other eating places are? What's it like, quality and prices and that?
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I've had a few takeaways from a food mall chain called Shere Khan. There is one in Liverpool (St John's market)
I never ever knew that!! I just thought it closed down on Berry St and that was that!! I never understood why is closed down, always seemed buzzing to me. So is this just in the centre where all the other eating places are? What's it like, quality and prices and that?
Hi, yes in the main food mall with the KFC etc on the ground floor. When I first went about a year ago it cost 5.50 for chicken balti, pilau rice and a drink. The portion was a bit large for me for lunch. Last time I went a few months ago they were offering smaller portions for 3.50 and that did me just fine. It tastes pretty good to me and the chicken is tender. I think they are probably Pakistani. Let us know what you think if you try it out.
Cheers,
Paul
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Curryhell,
love the report. always good to see how others do. for info i used a very low gas flame which allows me to keep the liquid very low - sort of condensed with the steam doing the cooking. i top up small amounts ~ 3 tbsp of the turmeric liquid frequently to stop any catching.
i am now pretty sure that the taste advantage comes from the whole spice. i need to repeat the ashoka with the spice in to be sure. it's the time to make that i'd like to cut as i make fresh each time.
had the same moment by the sink. i have a few small keepers ~100ml ea in the freezer - i'm going to add to base on the next go.
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Cheers Jerry. The whole spice definitely add to the aroma and i'm sure they contribute to the underlying flavour. Am definitely going to try some whole spice in the base next time round. As for a small flame :(, electric hob so there are limitations here. Even with a diffuser i'm not sure i achieve the same reduction as you can with gas. The upside, so easy to clear up the mess ;D
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curryhell,
well worth giving the whole spice a try in base. i started using 4 off bay, 4 off green cardamom, 1 anis. also had electric hob and tried a diffuser too. best wishes
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Cheers Jerry. The whole spice definitely add to the aroma and i'm sure they contribute to the underlying flavour.
[/b] Am definitely going to try some whole spice in the base next time round. As for a small flame :(, electric hob so there are limitations here. Even with a diffuser i'm not sure i achieve the same reduction as you can with gas. The upside, so easy to clear up the mess ;D
Really CH ! :o ;D ;)
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Had to replenish freezer with pre-cooked chicken last weekend so i decided to give this recipe a go. Started off by cooking the chicken in the turmeric water.
(http://www.curry-recipes.co.uk/imagehost/pics/350570b8d2f81ba62e5463e0bddb6775.jpg) (http://www.curry-recipes.co.uk/imagehost/#350570b8d2f81ba62e5463e0bddb6775.jpg)
In went the onions, garlic / ginger paste (not 1/2 ratio though. Cant bring myself to do that yet) and whole spices. Very good smell now filling the kitchen :)
(http://www.curry-recipes.co.uk/imagehost/pics/883b568a40a3731cced31479f2319dd4.jpg) (http://www.curry-recipes.co.uk/imagehost/#883b568a40a3731cced31479f2319dd4.jpg)
Added the remaining ingredients which improved the kitchen aroma even more :P
(http://www.curry-recipes.co.uk/imagehost/pics/3a0843e0ca58327dacbb540394a86d30.jpg) (http://www.curry-recipes.co.uk/imagehost/#3a0843e0ca58327dacbb540394a86d30.jpg)
Finally in went the chicken just sealed in the turmeric water
(http://www.curry-recipes.co.uk/imagehost/pics/d93995c5b12544d009fe9ea63f54cd01.jpg) (http://www.curry-recipes.co.uk/imagehost/#d93995c5b12544d009fe9ea63f54cd01.jpg)
Gave it all a good stir and left it on a gentle simmer for 25 minutes as i was using fresh from the halal butchers rather than frozen. EDIT - during this time i added about half pint of water, a little at a time to stop the ingredients catching on the bottom of the pan. At this stage the pot needs to be stirred regularly or something will burn and end result will definitely not be as good >:(
(http://www.curry-recipes.co.uk/imagehost/pics/b295a292f976e9f2e0c08d43ce63498a.jpg) (http://www.curry-recipes.co.uk/imagehost/#b295a292f976e9f2e0c08d43ce63498a.jpg)
End result, nice juicy chunks of tasty chicken to be added to my dishes during the month
(http://www.curry-recipes.co.uk/imagehost/pics/4bd802b13416420ad03aa076df71b2eb.jpg) (http://www.curry-recipes.co.uk/imagehost/#4bd802b13416420ad03aa076df71b2eb.jpg)
I froze this on Monday and took a few pieces out tonight to add to the left overs from my takeaway. Still lovely and tender with no adverse effects from the freezing or the reheating. Definitely one of the better recipes and now on file ;D. Many thanks Terry. By the way made up your mix powder especially for this ;)
But what happens to the tasty stock that is left after the cooking. I cried as i tipped it away :'(
When i was in work the other night i noticed him taking some of the stock in a biriani dish just about half a chef spoonfull he put it in the rice when frying.Wuold be good to freeze a little and snap some off if doing a biriani
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ifindforu,
biryani is probably my most fav dish. going to try out your's and Chewy's bengali recipes next and given what you say will have to finish off with some rice frying.
going to have to get some of those black cardamom too.
best wishes,
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Hi ifindforu, my mouth is watering looking at CH's pictures definitely giving this method a go ;)
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Hi ifindforu, my mouth is watering looking at CH's pictures definitely giving this method a go ;)
You won't be disappointed mate ;D. I certainly wasn't ::)
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There's a definite ring of authernticity to this method.
Boiling the meat in turmeric first is designed to kill off any surface bacteria before the meat is cooked on.
The water would aways be discarded as tainted, it definately wouldn't be used as stock in further cooking.
I've read that it's common practice on the Sub-Continent, where meat perhaps isn't processed and handled as hygenically as in the UK
Gary
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Gary, the meat at Zaal's was also boiled for a bit, then washed before the actual cooking process was started.
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4/5 BREASTS OF CHICKEN
2 ONIONS
SALT
2 INCH STICK CINAMON
6 CARDAMOMS
4 BAY LEAVES
1/2 CHEF SPOON OF MIXED POWDER
1/2 CHEF SPOON GINGER /GARLIC PASTE RATIO 2 TIMES GINGER TO 1 GARLIC
2 TOMATOES CUT UP
1 DESERT SPOON TOMATOE PUREE
1 DESERT SPOON OF TURMARIC
METHOD
CUT THE CHICKEN INTO PIECES AND PUT IN SAUSPAN OF WATER, ADD THE TURMARIC,BRING TO BOIL TAKE THE CHICKEN OUT WHEN THEY TURN WHITEISH YELLOW NOT COOKED THROUGH,ONLY TO SEAL TIP OUT INTO CULANDER
NOW,ADD ABOUT 1 CUP OF OIL,PUT IN THE BAY LEAVES,CARDAMOMS,CINAMON THE ONION CUT FINE,THE TOMATOES,AND THE CINAMON.GINGER /GARLIC PASTE FRY ON HIGH HEAT STIRING MOST OF THE TIME FOR ABOUT 8/10 MINS NOW ADD THE TOMATOE PUREE, SALT,AND MIXED POWDER FRY FOR A FURTHER 2 MINS.NOW ADD THE CHICKEN STIRING INTO THE MIX IN THE SAUSPAN ADD SMALL AMOUNTS OF WATER TO REDUCE DOWN BUT NOT BURNING COOK FOR ABOUT 30 MINS
Hi again Ifindforu, Not sure if I have missed something whilst going through the threads, any chance you could let me know the quantaties of the ground spices that made the mix powder? Looks the business ;)
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4/5 BREASTS OF CHICKEN
2 ONIONS
SALT
2 INCH STICK CINAMON
6 CARDAMOMS
4 BAY LEAVES
1/2 CHEF SPOON OF MIXED POWDER
1/2 CHEF SPOON GINGER /GARLIC PASTE RATIO 2 TIMES GINGER TO 1 GARLIC
2 TOMATOES CUT UP
1 DESERT SPOON TOMATOE PUREE
1 DESERT SPOON OF TURMARIC
METHOD
CUT THE CHICKEN INTO PIECES AND PUT IN SAUSPAN OF WATER, ADD THE TURMARIC,BRING TO BOIL TAKE THE CHICKEN OUT WHEN THEY TURN WHITEISH YELLOW NOT COOKED THROUGH,ONLY TO SEAL TIP OUT INTO CULANDER
NOW,ADD ABOUT 1 CUP OF OIL,PUT IN THE BAY LEAVES,CARDAMOMS,CINAMON THE ONION CUT FINE,THE TOMATOES,AND THE CINAMON.GINGER /GARLIC PASTE FRY ON HIGH HEAT STIRING MOST OF THE TIME FOR ABOUT 8/10 MINS NOW ADD THE TOMATOE PUREE, SALT,AND MIXED POWDER FRY FOR A FURTHER 2 MINS.NOW ADD THE CHICKEN STIRING INTO THE MIX IN THE SAUSPAN ADD SMALL AMOUNTS OF WATER TO REDUCE DOWN BUT NOT BURNING COOK FOR ABOUT 30 MINS
Oh, just noticed a thread you posted on Christmas Eve "spice mix exposed", is that it?
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Hi CCL,
The thread is here:
http://www.curry-recipes.co.uk/curry/index.php?topic=7635.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=7635.0)
To be honest it won't make that much difference which mix powder you use.
Cheers,
Paul
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Hi CCL,
The thread is here:
http://www.curry-recipes.co.uk/curry/index.php?topic=7635.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=7635.0)
To be honest it won't make that much difference which mix powder you use.
Cheers,
Paul
Cheers Paul, as it goes that was the thread I found after asking the question. That is peace of mind knowing that any mix powder can be used :) I got more mix powders than I know what to do with ::)
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4/5 BREASTS OF CHICKEN
2 ONIONS
SALT
2 INCH STICK CINAMON
6 CARDAMOMS
4 BAY LEAVES
1/2 CHEF SPOON OF MIXED POWDER
1/2 CHEF SPOON GINGER /GARLIC PASTE RATIO 2 TIMES GINGER TO 1 GARLIC
2 TOMATOES CUT UP
1 DESERT SPOON TOMATOE PUREE
1 DESERT SPOON OF TURMARIC
METHOD
CUT THE CHICKEN INTO PIECES AND PUT IN SAUSPAN OF WATER, ADD THE TURMARIC,BRING TO BOIL TAKE THE CHICKEN OUT WHEN THEY TURN WHITEISH YELLOW NOT COOKED THROUGH,ONLY TO SEAL TIP OUT INTO CULANDER
NOW,ADD ABOUT 1 CUP OF OIL,PUT IN THE BAY LEAVES,CARDAMOMS,CINAMON THE ONION CUT FINE,THE TOMATOES,AND THE CINAMON.GINGER /GARLIC PASTE FRY ON HIGH HEAT STIRING MOST OF THE TIME FOR ABOUT 8/10 MINS NOW ADD THE TOMATOE PUREE, SALT,AND MIXED POWDER FRY FOR A FURTHER 2 MINS.NOW ADD THE CHICKEN STIRING INTO THE MIX IN THE SAUSPAN ADD SMALL AMOUNTS OF WATER TO REDUCE DOWN BUT NOT BURNING COOK FOR ABOUT 30 MINS
Oh, just noticed a thread you posted on Christmas Eve "spice mix exposed", is that it?
Yes thats it, and if you want jalpur gara masala pop around to Clare food stores Clare road
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have tried 100ml of the pre cook residue in a 9 portion base.
i could not tell any difference. i guess 100ml in ~3000ml is not enough (typ 3%).
i also tried an ice cube ~15ml in a single portion (typ 5%) and again did not feel it did much on taste.
have no plans going forward - worth a try.
(http://www.curry-recipes.co.uk/imagehost/pics/de5ecd5cc0ae231d67fb3c89f358c329.jpg) (http://www.curry-recipes.co.uk/imagehost/#de5ecd5cc0ae231d67fb3c89f358c329.jpg)
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I've had a few takeaways from a food mall chain called Shere Khan. There is one in Liverpool (St John's market)
I never ever knew that!! I just thought it closed down on Berry St and that was that!! I never understood why is closed down, always seemed buzzing to me. So is this just in the centre where all the other eating places are? What's it like, quality and prices and that?
Hi, yes in the main food mall with the KFC etc on the ground floor. When I first went about a year ago it cost 5.50 for chicken balti, pilau rice and a drink. The portion was a bit large for me for lunch. Last time I went a few months ago they were offering smaller portions for 3.50 and that did me just fine. It tastes pretty good to me and the chicken is tender. I think they are probably Pakistani. Let us know what you think if you try it out.
Cheers,
Paul
They are Bangladeshi.
My wife and I attended the wedding of the owners nephew Sayeed (Sid) way back in 1990.
The main shop (original) one is in Manchesters curry mile on Wilmslow rd. We used to eat there regularly before emigrating. The tandoori food is among the best I've ever ate, and they never had a tandoor. Naan bread was rubbish though. Curries were average. Very, very popular back in the day, don't know about tnow though......sorry to change the subject. :P
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Hi Mick,
I've been twice recently to the one in Liverpool St John's market. They have been taken over and now have a new name. The food isn't fantastic but up against McDonalds, KFC and Spudulike I know what I prefer.
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Hi Paul
Last time were back home (3 years ago), we visited The Trafford Centre food court and noticed that there was a Shere Khan outlet there too. I was more keen on trying KFC, to compare it to the "crap" KFC we get here in Perth....and it was.... actually ...OK :D
We did visit Shere Khan on Wilmslow rd, but to be honest, I can't really rememebr much of the experience. I was a bit worse for wear....catching up on proper English beer beforehand. ???
If it HAD been excellent, I'm sure I would have remembered though!!
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Is this really for 4/5 breasts of chicken as written in the opening post, or should it be 4/5 kg of chicken breasts? I'm assuming the latter as it seems like a lot of effort for just 4 or 5 chicken breasts.
Anyhow, just giving this a try this morning, so we'll see how it goes :)
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All went well and I cooked up 4kg of Asda smart price chicken breasts (with added water). Some gorgeous smells and I have a lot of confidence that the precooked chicken will taste great even though haven't tried any yet.
I agree with other comments that the cooking liquor is too good to throw away. I reduced it down on a high heat for ten mins after removing the chicken and ended up with a paste of the consistency of a thickish curry and some nicely seasoned oil which separated out as the sauce reduced. I'll freeze both in an ice cube tray and add to curries to give a flavour boost:
(http://img706.imageshack.us/img706/7605/1342955672986.jpg)
(http://img198.imageshack.us/img198/5361/1342955472912.jpg)
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natterjak,
the effort has really put a drag on this recipe for me. i read from others to make more and freeze. i'm well pleased with your result - 4kg would make the effort well worth it. i'm certainly going to up the amount from now on and freeze it.
will be interesting how the ice cubes do. i've tried it in base and have not taken up finding no significant difference in the final dish albeit a small taste difference in the base itself.
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Cooking 4kg of chicken to this recipe worked fine using the quantities listed so I'm fairly sure ifindforu meant to include "kg" in the ingredients. Certainly I can't see any BIR pre cooking 4 or 5 chicken breasts at a time.
The chicken is nice and tender in finished dishes and the flavour, although subtle, does come through. I simply piled the cooked meat into a big 2.6l lock n lock container and froze. Defrosting a portion of chicken involves chiselling 6 or 7 chunks (175g) from the frozen block by inserting a spoon handle between the gaps and twisting. But it's nothing like as awkward as it sounds and having a full 4kg of precooked chicken in a nice space efficient box in the freezer is very convenient.
My "ice cubes" of 1 tablespoon measure reduced cooking residue are also being pressed into use, adding flavour to the occasional curry when I feel it needs a boost. Don't go chucking that residue down the sink!!!
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Does anyone know how the cooking time for this recipe should be adjusted when cooking lamb instead of chicken?
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I've found another use for the flavour packed cooking residue of this recipe. Add water and use the mix to pre cook potatoes for Bombay aloo. I boiled around 1.5kg of spuds this way yesterday after making a 4kg batch of pre cooked chicken and the cinnamon, Asian bay, onion and tomato flavours made for a great Bombay aloo when I later finished the BA off. I had also added some Panch phoran at the frying stage of this recipe, which goes well with the chicken as well as potato.
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How much- ginger/garlic paste
mixed powder
tomato puree
turmeric
What are the measurements in teaspoons or tablespoons.
Thanks.
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How much- ginger/garlic paste
mixed powder
tomato puree
turmeric
What are the measurements in teaspoons or tablespoons.
Thanks.
UF, this is how i would interpret the quantities if i was going by eye. But i find it easier to use a chefs spoon and a dessertspoon a lot of the time anyway when i'm cooking. Besides, this isn't an exact science after all. Terry does say in one of his threads that his dessertspoon measurements are rounded.
ginger/garlic paste - 2 heaped tsp or a rounded tbsp
mixed powder - 2 heaped tsp or a rounded tbsp
tomato puree - 2 rounded tsp or a level tbsp
turmeric - 2 rounded tsp or a level tbsp
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Thanks CH.
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How long is the chicken boiled initially in the tumeric? I know it will probably differ for most people but is 5 mins
about right?
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How long is the chicken boiled initially in the tumeric? I know it will probably differ for most people but is 5 mins
about right?
The colour and the firmness are your best guide; almost no signs of pink, just firm on the outside, still soft in the middle. I would have thought somewhere between two minutes and five minutes, depending on the ration of turmeric water to chicken (because of thermal inertia).
** Phil.