Curry Recipes Online



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Messages - Unclefrank

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Lets talk Curry / Re: Pre cooked chicken
« on: October 14, 2019, 01:23 PM »
I have tried the pre=cook and freeze option but i don't like serving this to my customers, doesn't seem to have that juicy chicken taste and texture, plus i pride my cooking on using fresh ingredients.

Lets talk Curry / Re: Onion Bhaji Cook
« on: October 14, 2019, 01:21 PM »
I have a very good charcoal filter in my cooker hood but you can still smell those golden, crispy balls of delight, when i have the window open, the next door neighbours both sides and opposite all say the same thing, "smells lovely, starving now". The other half always has a big smile on her face when she pulls up on the drive, she knows she has a curry for tea.

Lets talk Curry / Re: Pre cooked chicken
« on: October 13, 2019, 08:24 PM »
If i am cooking for a few people, 6-8, i just add the chicken raw to each dish but if i am cooking for over 10 then i pre-cook just for ease of cooking and less time in between cooking each dish, when i am cooking for customers i try to get all orders in then i can decide if it warrants pre-cooking.. I do a Work Menu which is half the normal curry amount and 1/2 serving of rice, served in a two compartment container, if i have a few orders of those then i just add raw, so 10 orders i only need to cook 5 full curries.

mickyp there was a ring of chicken 65 around the edge.  ;)

Cheers pete.

Hi all made this yesterday for tea.
Used, photos with flash, without flash and the FOOD MODE option on my phone.
Chicken Tikka, Gola Kebab, Chicken 65, Sheesh Kebab and a carrot, lettuce, tomato and cucumber minted salad.

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Looked absolutely delicious pete just dug my copy of that book out and will be making Bindi Bhajee next week, cheers.

Traditional Indian Recipes / Re: CHICKEN CHETTINAD
« on: July 01, 2019, 10:06 AM »
My be worth a try but none local to me and not a big fan of ordering spices online, prices more than anything, might try and make some.
Thanks Dalpuri

Traditional Indian Recipes / Re: CHICKEN CHETTINAD
« on: June 28, 2019, 09:57 AM »
Trying to make this dish for a while now, BIR version, a version using the Taz base and getting very close to what i had from a local restaurant but still needs a little tweaking.
Chicken Chettinad from Fiery Holes, Bilston
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This has a hint of tomato coming through with curry leaves, asked what was in it, server said garam masala, i couldn't taste any, i have the flavour but i just can't get that hint of tomato to come through. I have tried fresh, finely chopped and melted into the sauce, tinned, blended and straight out of the tin chopped tomatoes, passata, all toms tried adding at the start of cooking, in middle of cooking and also right at the end of cooking but i just can't get that hint to come through.

Pictures of Your Curries / Re: Garlic Chilli Chicken Tikka TAZ
« on: June 17, 2019, 09:21 PM »
Thanks for the kind words, when i make curries for my customers i get peppers 4 for 1 GBP so i never use all of them, instead of them going to waste, i just roasted them and frozen just for convenience sake and it turned out really well.

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