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Messages - Curry King

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1631

Lets Talk Curry / Re: Should get us some more members

« on: December 29, 2004, 03:31 PM »

I read the group quite often it seems to be a bit slow at times tho hopefully this forum should remain quite active

1632

British Indian Restaurant Recipe Requests / Re: Sri Lankhan Chicken aka Chicken Ceylon

« on: December 28, 2004, 02:28 PM »

I dunno if this is any good, I found this on another site I can't remember which one tho and I havn't tried it yet:

Chicken Ceylon with Massalla Gravy
1 lb chickens, cubed
1 onion, finely chopped
2 teaspoons curry powder
2 teaspoons chili powder
2 finely chopped cayenne chili
4 cloves crushed garlic
2 inches gingerroot, grated
5 tablespoons vegetable oil
4 tablespoons roughly chopped coriander leaves (may substitute coriander seeds-2 tbls.)
1 tablespoon whole coriander leaves (optional)
1 teaspoon garam masala
1/2 coconut, grated (approx. 1-2 cup)
1/2 cup coconut milk

Massalla Gravy
1 onion, sliced
4 cloves garlic, finely chopped
6 tomatoes, blanched peeled,cored and quartered
1 teaspoon turmeric powder
2 teaspoons chili powder
1 teaspoon garam masala powder
4 green cardamom pods, seeds from
4 tablespoons vegetable oil
1 cup water
1 pinch salt

1. Make a paste of the curry powder and chilli powder with a little water.
2. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes.
3. Add the curry and chilli powder paste and stir in and fry for a further 30 secs.
4. Add the chicken pieces and seal well on all sides.
5. Add half the Massalla Gravy, coconut and coconut milk and simmer for 20 minutes or until the chicken is cooked, stirring constantly.
6. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry.
7. Now add the finely chopped coriander leaves (or seeds) and cook for a further minute.
8. Serve with the whole coriander leaves sprinkled over the top (if using).
9. Massalla Gravy: Fry the onion, tomatoes and garlic in the oil on a medium heat until the onions are soft and translucent and the tomatoes are beginning to go mushy (Approx. 10 Mins).
10. Add half the water and simmer for 5 minutes then add the rest of the water and spices.
11. Stir in well and simmer for 5 more minutes.
12. Keep stirring regularly throughout cooking.
13. Take the pan off the heat and leave to cool slightly before pureeing in a food processor.

1633

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Curry Sauce - this is the closest one i have used to date (Dec 04)

« on: December 27, 2004, 12:25 PM »

I use this base sauce now all the time and its great, I have on occasion thrown in a carrot and a couple of peppers and this works equally well.

1634

British Indian Restaurant Recipe Requests / Re: Bombay Aloo

« on: December 25, 2004, 08:27 AM »

Hi Stewart,

There is a good one I use thats on the East End site if you can't find it on there il post it here if you like.

1635

Tandoori Dishes / Chicken Tikka Massala

« on: December 24, 2004, 12:01 PM »

I don't know where I got this it was on my desktop so I thought I would post it?to get things going :

For the tikka:
700g skinned chicken breast fillets
1 tbsp lemon juice
1 tsp salt
1 tsp sugar
75g natural yoghurt
100ml double cream
1 tbsp ginger pur?e
1 tbsp garlic pur?e
2 tbsp Tandoori Massala Powder (see Tikka recipe)
? tsp ground turmeric
? tsp garam masala
? tsp chilli powder
3 tbsp finely chopped fresh coriander leaves
40g melted unsalted butter

For the sauce:
50g blanched almonds
40g unsalted butter
1 medium finely chopped onion
1 tsp ginger pur?e
1 tsp garlic pur?e
1 green chilli, deseeded and chopped
1 tsp paprika
? tsp cardamom, ground
2 tsp ground coriander
1 tbsp tomato pur?e
250ml fresh chicken stock
200ml passata with 3 drops red food colouring
250ml double cream or half-fat double cream
3 tbsp chopped coriander leaves
naan bread to serve

Method
1. Cut the chicken into cubes of about 5cm and put in a bowl.
2. Mix the remaining tikka ingredients, except the butter, until well blended. Pour this over the chicken; mix and cover the bowl with cling film. Leave to marinate in a cool place for 4-6 hours or overnight in the fridge. The longer the better.
3. Preheat the grill to high and the oven to 120C/250F/gas mark ?. Remove the grill pan grid and line with a piece of lightly oiled foil.
4. Brush 4 metal skewers with butter. Thread the chicken on to the skewers with a gap between each piece. Place on the grill pan and cook about 7.5cm from the element for 2-3 minutes. Brush with some melted butter and grill for a further 2 minutes until the edges are charred.
5. Turn the skewers over, brush with more butter and cook for 3-4 minutes until charred as before. Remove from the grill and set aside for 3-4 minutes. Ease the tikkas from the skewers and leave in the foil in the pre-heated oven as you make the sauce.
6. Put the almonds in a bowl and pour over 150ml boiling water. Set aside for 10-15 minutes, then pur?e it in a blender.
7. Saut? the onions, ginger, garlic and chilli together in the rest of the butter for 5-6 minutes, stirring often.
8. Add the spices. Cook for 1 minute; add the tomato pur?e and cook for a further minute, stirring.
9. Add the pur?ed almonds and the remaining ingredients, except the coriander leaves. Bring to a simmer, cover and cook for 6-7 minutes. Stir occasionally.
10. Add the tikka pieces, and any cooking juices. Simmer gently for 5 minutes, stir in the coriander leaves. Remove from the heat and serve with naan bread.

1636

Lets Talk Curry / Hello All

« on: December 24, 2004, 11:44 AM »

Hi,

This seems like a good idea, mainly beacuse of the fact that you can post a recipe in one go and its searchable, unlike some other curry forums around?

Cheers

cK

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