Author Topic: Phil's phoolproof curry recipe (illustrated)  (Read 2994 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 purée
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon chat masala
  • Chopped coriander stalk to taste
  • Chopped coriander leaf to taste
  • Place the oil, Kashmiri & Deggi mirch, Bassar masala, curry powder, ginger purée and black salt in the pan
  • Stir well, then 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
  • Increase the heat to 90% and slowly add the base, stirring all the while, trying to add it at such a rate that it does not stop bubbling but also does not splatter everywhere
  • Add the chicken
  • Stir well
  • Wait until bubbling well (but not splashing everywhere), then decant into a large saucepan (this will help to stop it spattering as it cooks)
  • Reduce the heat to 50% and cook for five minutes, reducing the heat if necessary to keep it at a gentle boil without it splashing everywhere
  • Reduce the heat to 30%, add the cumin, fenugreek, ground coriander and chat masala and cook for three minutes
  • Reduce the heat to 20%. add the chopped coriander stalks and cook for two minutes
  • Garnish with chopped coriander leaf and serve with pulao rice and red onion salad
  • Congratulate yourself on a job well done, and enjoy

  • The part-pre-cooked chicken should be used immediately if possible; nothing will be gained by storing the chicken in its part-pre-cooked state, but it can be chilled or frozen if desired.
  • The MDH Kashmiri mirch and Deggi mirch can be replaced by generic ground chillies if not available.
  • The Bolsts curry powder can be replaced by any reputable quality Indian brand (e.g., Rajah).
  • The black salt can be replaced by sea salt if not available.
  • Anything of which less than a teaspoon is used can be omitted if desired (ground coriander, chat masala).

** Phil.

P.S.  Posted under "Main dishes chat" until others have had a chance to try it and comment; when any/all bugs in the recipe are ironed out, I will place a copy directly under "Main Dishes"
« Last Edit: November 30, 2013, 12:36 PM by Phil [Chaa006] »
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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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