Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Ceylon => Topic started by: Stephen Lindsay on March 25, 2012, 10:39 PM
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Chicken Ceylon with Taz Base
Ingredients:
1 portion of precooked chicken
400 ml Taz curry base gravy
1 tsp. garlic/ginger paste
tomato puree, 2 level tbsp., mixed with 2 tbsp. water
BE spice mixture, 1 tsp.
2 tsp. chilli powder
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That looks stunning, Stephen. I may have mentioned that I'm a big fan of the Taz base, so I'll be giving this a go the next time I knock up a batch. Thanks for posting!
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Great work SL. There's too much curry porn going on here at the moment :o . Another fine looking dish made with the Taz base and method ;D
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cheers SD and CH - again I've cooked this dish many times and it is such a lovely curry - hot and fiery but with lots of other flavours coming through, particularly the coconut. When you walk into the kitchen you get a "hit" - it is like entering the door of a takeaway. I thought I had posted this ages ago but realising I hadn't, and well I couldn't resist.
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Think I will give this a go. Be interesting to see what happens when the g&g and tom paste is not fried off in oil and same for the powdered spices. Seems like pretty standard ceylon ingredients but added to a warm base to start. Won't knock it until I have tried it ;)
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Looks excellent, Stephen! I've only tried Abdul Mohed and CA's Ceylon and I haven't got around to trying the Taz base at all. Something I must rectify.
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I've just done this curry and I can say it was by far the nicest curry I've done.
Here's what I've done slightly differently:
For the tomato I blended a tin (240g) of plum tomatoes with a tsp of tandoori massala. Instead of BE spice mix, I used c2g mix powder (without bassar) and instead of 2 tsp of chili, I used 1 tsp of kashmiri chili powder and a pinch hot chili powder. A bit more than a tbsp of coconut. Instead of sugar, I used demerara and a tiny bit of lemon extra at the end. Half-way thru the cooking add half-onion cooked into the mix.
It was fantastic, though my mouth is still burning :-)
Thanks for the recipe.
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(comment removed, no longer relevant).
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I've just done this curry and I
have lost the ability to type ?!
Good spot. I was typing and accidentally shifted focus to the "post" button, so I ended up submitting prematurely. Check back for full post ;-)
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glad you liked gagomes, my g/f and chief curry tester rates this as one of her favourites.
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I will likely be repeating this one in the future, although I did miss quartered tomato in there -- as I just moved house, I didn't have it. I can also imagine how adding chicken tikka pieces and maybe a tiny bit of shatkora juice could be of great use here :-)
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Just made this tonight with the taz base, excellent.
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Looks nice, Robin.....different looking from Stephen's original. Did you make any changes?
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Cheers Garp, I stuck to the original pretty rigidly, only difference was I didn't use chicken tikka, and only used 1 heaped tsp of chilli powder.I took the first reduction down quite a bit too, which is where I went wrong the first time I used the taz base.
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Made this one tonight, an absolute winner! Thanks :-)
(https://i.gyazo.com/4ae1c42e17cb359aeea96174d594d56c.png)
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Looking good there Bristol. I see them mushrooms got in on the act again ;D ;D
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Oh yes! My very favourite Indian side dish and it's so quick and easy to knock up once you have a batch of base!
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Is it me :-X or are the mushrooms on the tray rather than a plate or something? ;)
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It's you. It's a white plate you dingbat!
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Ahhhh! Thanks Donald :o Bizarrely I thought it couldn't be a plate because f the size of the dish which I was assuming was bigger than it was... proportion... if you know what I mean... anyway :D that certainly makes a bit more sense than just dumping mushrooms on a tray :D
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It's you. It's a white plate you dingbat!
What he said ^^^ ;D