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Messages - Curry Barking Mad

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11
Talk About Anything Other Than Curry / Re: England's chances of winning Euro 2016
« on: June 22, 2016, 01:06 PM »
 ;D  And Scotland are playing who........?   ;)

12
Pictures of Your Curries / Re: Beautiful Tikka
« on: May 17, 2016, 12:38 PM »
Cheers Phil

13
Pictures of Your Curries / Re: Beautiful Tikka
« on: May 16, 2016, 10:01 PM »
 ;D and you forgot to drill the holes in the chicken   ;D

14
British Indian Restaurant Recipes - Main Dishes / Re: chicken tikka dansak
« on: February 05, 2016, 05:02 PM »
Totally agree.... I can't seem to get past a Patia or Dhansak at the moment.

15
Cooking Equipment / Re: Gas burner ring thingy
« on: July 03, 2015, 06:34 PM »
Tomdip,
This is the same as the first burner that I bought from Hamilton Gas Products.
They punch out about 8.8 kw if my memory serves me correctly.
More than enough to keep your tawa hot.
Mick

16
Talk About Anything Other Than Curry / Re: What
« on: May 19, 2015, 08:35 PM »
Quote from: livo on May 19, 2015, 04:39 AM
Quote from: Curry Barking Mad on May 18, 2015, 10:05 PM
Some tikka paste, fresh coriander, mix powder, salt and a mix of fresh garlic, green chillies, carrot.
I get this from the same Asian store where I get the chicken.
The garlic, chilli and carrot mix has gone through a fine mincing  process (that sounds wrong) and kept in the fridge for a few hours. During this time a lot of water collects in the bottom of the bowl. The butcher then uses a slotted spoon and drains it before adding some to a plastic bag.
I use about 4 tablespoons of this mix to a kilo of minced chicken.

Simple but delicious.
Cheers
Mick

So is it the carrot / chilli / garlic mix you get from the butcher? or more than that?  Do you have any idea of the ratios?  I've just made a batch but had to guess at quantity.  (1 x medium carrot, 1 x 4" chilli and 3 garlic cloves, all finely grated)

Approximately how much paste and mix powder do you use / kg of chicken mince ?  I won't use much coriander anyway.

Think I'll put some finely sliced shallot / green onion in as well though.

I started straight away. They just look so good.

Hi Livo,
I get the minced chicken and the garlic/chilli/carrot from the same butcher.
The carrot is much less than the garlic and chilli. To be honest you could leave it out and I don't think you would notice. But I would say the ratio is about 45/45/10%  garlic/chilli/carrot.
I don't measure out the rest of the ingredients but about...

1 tablespoon of Mix powder
1 tablespoon of Tikka Paste
1/2 teaspoon of Salt....

Using 15ml tablespoon measure

Cheers
Mick

17
Talk About Anything Other Than Curry / Re: What
« on: May 18, 2015, 10:05 PM »
Hi All,
Some great looking food on this thread.
I've been making these Chicken Tikka burgers/kebabs for a long time now and thought it was about time I cooked some and took some photos.
These are made with minced chicken (leg meat). Some tikka paste, fresh coriander, mix powder, salt and a mix of fresh garlic, green chillies, carrot.
I get this from the same Asian store where I get the chicken.
The garlic, chilli and carrot mix has gone through a fine mincing  process (that sounds wrong) and kept in the fridge for a few hours. During this time a lot of water collects in the bottom of the bowl. The butcher then uses a slotted spoon and drains it before adding some to a plastic bag.
I use about 4 tablespoons of this mix to a kilo of minced chicken.
It is quite a sticky mix at this stage so I add a couple of tablespoons of bread crumbs.
Once everything is mixed I leave it for a couple of hours before making into 5 oz burgers.
I use a burger press to shape them and place on a plastic tray to freeze individually.
Once they are frozen they can then be bagged together without sticking together.
I cook them from frozen in a nonstick pan over a low heat turning only once after about 7-8 minutes of cooking.
These really do taste great and can be eaten as I have them in the photos or in burgers buns.
The fresh taste of the garlic and chillies is spot on.
Simple but delicious.
Cheers
Mick





18
Lets Talk Curry / Re: The Curry Mile
« on: May 18, 2015, 03:56 PM »
Thanks Mick.

Cheers Ghoulie,
That looks good.
I dare say I will go again and will try it.

19
Lets Talk Curry / Re: The Curry Mile
« on: May 17, 2015, 07:55 PM »
Cheers Gents,
I thought I was leaving it late Phil but that's what surprises gets you :)

Ended up using Tripadvisor. That was a good call. We went to The Punjab Tandoori.
A cracking meal especially the Bombay Chicken. Such a depth of flavour.
Met and chatted with the legendary Pepe (the manager)
It was good to see so many Asian families eating in there.

Last night was the second part of the weekend...Mark Knopfler and his band at the Manchester Arena.
We were absolutely blown away by this mans talent. I always was a fan of Dire Straits.
My wife did me proud on this one.

20
Lets Talk Curry / The Curry Mile
« on: May 15, 2015, 03:09 PM »
Hi All.
My wife has booked us into a hotel for a couple of nights as part of an early birthday weekend, starting today. Tonight will be my first ever time in Manchester's Curry Mile. Can anyone recommend somewhere of decent quality as I understand it can be hit and miss. Any recommendations by 6 pm would be really helpful.
Cheers
Mick

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