Author Topic: Staff Curry.  (Read 5495 times)

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Bobdylan

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Staff Curry.
« on: November 21, 2018, 02:19 PM »
Cooking up a Staff chicken and potato balti today, Here is the first stage spice mix, I will post a few more photos and impressions later. Thank you

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Chopped,squared and peeled spuds.

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In to the spice now reduced to a nice paste.

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Chicken Fillets

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Sweet onion base.

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Cooked until potatoes have a little bite.

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Add Fragrant basmati rice, absorb method.

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Nice salty, spicy, sweet and tangy. Six portions achieved.

« Last Edit: November 21, 2018, 07:47 PM by Bobdylan »

Offline livo

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Re: Staff Curry.
« Reply #1 on: November 21, 2018, 08:39 PM »
You've prompted me to revisit previous threads on Staff Curry. The "ifindforu / H4ppy Chris" version is one I always enjoyed. I used to make a Fijian Indian modified version that was very tasty.
It is interesting that you've used breast fillet as H4ppy Chris places emphasis the importance of using bone in pieces. ( No he doesn't. Sorry. He talks about skin. Must have been my Fijian Indian friend who mentioned bone in chicken as Important)
Could you please tell us what it is that you use to make it a "Balti" staff curry? Is it process or ingredient?
« Last Edit: November 21, 2018, 11:38 PM by livo »


Bobdylan

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Re: Staff Curry.
« Reply #2 on: November 22, 2018, 08:24 PM »
Tonight we decided to Include a very tasty Pilau cooked with fresh chicken stock, inclusive of a small side salad seasoned with lemon. Truly delicious.

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Online Peripatetic Phil

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Re: Staff Curry.
« Reply #3 on: November 22, 2018, 08:30 PM »
That doesn't look at all bad to me, Mr Zimmerman, although personally I would have added a fair amount of thinly-sliced red onion to the salad ...

** Phil.


Bobdylan

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Re: Staff Curry.
« Reply #4 on: November 22, 2018, 08:34 PM »
That doesn't look at all bad to me, Mr Zimmerman, although personally I would have added a fair amount of thinly-sliced red onion to the salad ...

** Phil.

I fully approve of the additional ingredient Phil, unfortunately the cupboard is bare and a trip to Aldi must be organised.

Offline Garp

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Re: Staff Curry.
« Reply #5 on: November 22, 2018, 09:32 PM »
That looks lovely, sir.

Offline livo

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Re: Staff Curry.
« Reply #6 on: November 22, 2018, 10:13 PM »
+1.
I would eat that and the rice looks a treat, as does the rest.  Good rice is a real skill.  I also agree with Phil's suggestion, as I see you do as well.
Would you please tell me what makes it a "Balti" Staff Curry. Not having a go at you.  It is just my confusion about the use of the word.  It seems to have 3 different determinations with no real reason or logic. These are:
a) the Pan used to cook and serve it in, or
b) the method of cooking all mixed ingredients in the one dish, or
c) the inclusion of a particular "Balti" masala or paste. or
d) some or all of the above.


Bobdylan

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Re: Staff Curry.
« Reply #7 on: November 22, 2018, 10:34 PM »
A) Regional not typical (BIR)
B) Title states (Staff Curry/Balti) one pot.
C) Balti Masala or spice mix. Most definitely.
D) See A) B) C)
« Last Edit: November 22, 2018, 10:48 PM by Bobdylan »

Bobdylan

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Re: Staff Curry.
« Reply #8 on: November 22, 2018, 10:42 PM »
That looks lovely, sir.

Much appreciation Sir.

Offline livo

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Re: Staff Curry.
« Reply #9 on: November 23, 2018, 03:51 AM »
Thanks BD. 
Not sure I understand your answer A) and it wasn't cooked or served in a Karahi. 
Answer B); The inclusion of Potato qualifies it as a meat and vegetable cooked together in one pot, so a tick there. 
Answer C); Suggests you clearly did use some form of Balti spice mix so that's another tick there.

It's all good information and it's a Balti by 2 out of 3 possible reasons.  From the outset the use of the "B word" has troubled me, but I'm a bit odd like that.

Do you mind sharing which Balti Spices / Masala / Paste you use?  I make my own Balti Masala from several different recipes. I also make a Balti Paste which I find adds a lot to many of my dishes.  It also works particularly well in salvage operations in curries that haven't quite worked out as I'd hoped.


 

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