Topic: How to Make a Staff Curry

[h4ppy-chris]

I am definitely going to try this one out, watched the recipe on you tube and loved the way the onions are cooked three times with water this must add loads of taste. i will use chicken off the bone.

Mat, if you want taste, leave the chicken on the bone.  You can always remove it at the point of service if you don't want bones on your plate, but you will definitely get loads more flavour if you cook it on the bone.

** Phil.

So you tried it then Phil?

[Peripatetic Phil]

Mat, if you want taste, leave the chicken on the bone.  You can always remove it at the point of service if you don't want bones on your plate, but you will definitely get loads more flavour if you cook it on the bone.

** Phil.

So you tried it then Phil?

Leaving the skin on and bone in ?  Regular practice when cooking for my wife :  she is Chinese/Vietnamese, and wouldn't have it any other way.

** Phil.

[h4ppy-chris]

Mat, if you want taste, leave the chicken on the bone.  You can always remove it at the point of service if you don't want bones on your plate, but you will definitely get loads more flavour if you cook it on the bone.

** Phil.

So you tried it then Phil?

Leaving the skin on and bone in ?  Regular practice when cooking for my wife :  she is Chinese/Vietnamese, and wouldn't have it any other way.

** Phil.

What's new Phil?

[Peripatetic Phil]

What's new Phil?

Nothing, as far as I can tell :  still the same boring "I know something you don't know" posts that we've had to put up with for months, and still absolutely zero evidence of any progress whatsoever with the much vaunted pie-in-the-sky e-book, it seems to me.

** Phil.

[h4ppy-chris]

What's new Phil?

Nothing, as far as I can tell :  still the same boring "I know something you don't know" posts that we've had to put up with for months, and still absolutely zero evidence of any progress whatsoever with the much vaunted pie-in-the-sky e-book, it seems to me.

** Phil.

You know Phil you make me LAUGH. Look at the post you just typed this on ffs?

[h4ppy-chris]

PHIL SHOW ME SOMETHING NEW !!!! A video? a picture? anything?

[h4ppy-chris]

C'mon Phil, just one thing new? YOU can do it?

[gazman1976]

Shame you can't release your E-book so stop being a prick to other members

[fried]

Anyway...

I made this up the other day to spec (almost! I halved the salt) I used the Zaal mix powder with no GM, 10 green chillis (roughly chopped) and doubled the chilli powder.

Although there are no surprises in the recipe the result is fantastic. I've been meaning to try making a base using chicken stock and this has given me even more incentive.

I'll be keeping this recipe as along with CT's as my go-to, traditional style recipe. It's easy to cook, although I think I added a little more water. I'll even be making this in the summer while camping for a group of eight.

This really is moreish.

Couple of photos




I never though I'd eat all this but I couln't stop myself!


Thanks for the recipe Chris.

[h4ppy-chris]

Glad you enjoyed it mate. if you make a lamb one don't add as much oil  and cook on low (very low with a lid) for 3 hours delish.