Author Topic: Phil's phoolproof curry recipe (illustrated)  (Read 4355 times)

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Online Peripatetic Phil

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Phil's phoolproof curry recipe (illustrated)
« on: November 29, 2013, 06:33 PM »
In another thread, I mooted the idea of trying to come up with a "foolproof curry", a curry so simple, so lacking in finesse, that anyone could make it with no prior experience of attempting to prepare BIR cuisine at all.  And this evening, I made my first attempt at this dish, and to my mind at least, the results were more than acceptable.  So ...

"Kashmiri Chicken Madras, sufficient for two"

Stage-1 : partial pre-cook of chicken
  • 12 oz free-range chicken breasts, cut into curry-sized pieces
  • 4 tablespoons oil
  • 2 tablespoons jellified chicken stock
  • 1 teaspoon Patak's Kashmiri masala
  • 1 teaspoon turmeric
  • Mix everything other than the chicken together in a large frying pan and heat at 50% until bubbles are seen to be coming off over at least 2/3 of the mixture and there is a distinct sound of cooking
  • Add the chicken, and keep turning in the mixture until every piece is completely coated
  • Reduce the heat to 25%, place a lid on the pan, and cook for five minutes
  • Remove the lid, turn each piece, replace the lid and cook for three minutes
  • Remove the lid, stir well, replace the lid cook for two minutes
  • Decant everything into suitable container and reserve.

Stage-2 : the final curry
  • 3/4 pint pre-heated KD1 base (or equivalent)
  • 5 tablespoons oil
  • The reserved chicken and juices
  • 2 teaspoons ground cumin
  • 1 teaspoon MDH Kashmiri mirch
  • 1 teaspoon MDH Deggi mirch
  • 1 teaspoon Al Noor Bassar curry masala
  • 1 teaspoon Bolsts hot curry powder
  • 1 teaspoon ground fenugreek
  • 1 teaspoon black salt
  • 1 teaspoon ginger pur
« Last Edit: November 30, 2013, 12:36 PM by Phil [Chaa006] »

Offline Onions

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Re: Phil's phoolproof curry recipe (illustrated)
« Reply #1 on: July 02, 2014, 01:25 PM »
Looks tasty all the same. Colourful rice too. Cheers!


 

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