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My curries have been pretty much rubbish of late, and two attempts at re-creating a 60s/70s Bhuna Chicken this week failed dismally. So today I returned to my roots. KD1 base, absolutely to spec., and a KD1-inspired Chicken Madras. It was /great/, just like my curries used to be.
Quote from: Phil [Chaa006] on July 31, 2013, 08:05 PMMy curries have been pretty much rubbish of late, and two attempts at re-creating a 60s/70s Bhuna Chicken this week failed dismally. So today I returned to my roots. KD1 base, absolutely to spec., and a KD1-inspired Chicken Madras. It was /great/, just like my curries used to be. So are you saying the curries from recipes here on this forum are actually inferior to what you achieve by following KD1 recipes (exactly or closely inspired) from the mid-1980s?
Also, are your spoon measures level, rounded or heaped?
PhilI tried something along the lines of your recipe this evening and it was relatively flavourless. I did so many things differently, though, that it's not fair to condemn your recipe itself. For a start, I used my own base sauce and I didn't have any rabbit stock to hand.
My pre-cooked chicken was grilled thighs. Perhaps these leeched more chicken juices into the sauce than your breast meat. I find that chicken juices are a curry-killer, rather than a benefit.
Not only does this recipe involve no frying of the spices. It doesn't include any onions or ginger/garlic puree in the final stage of cooking.
Far more important (IMHO) was "did you use Bassar Curry Masala, Deggi Mirch and Kashmiri Mirch" ?
I used bassar and deggi but I don't have any kashmiri mirch so I added a chopped green chilli instead. I think of all those as chilli for heat, rather than much flavour but I could be wrong.
Try this version, George : my wife has just given it 10/10 and even I was willing to give it 8.5 :