Author Topic: Syed's basic chicken curry and pilao rice  (Read 2086 times)

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Online Peripatetic Phil

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Syed's basic chicken curry and pilao rice
« on: June 25, 2020, 05:57 PM »
Both made exactly to spec — see Syed's Youtube channel "Britishian Food" for recipes and instructional videos.
« Last Edit: June 25, 2020, 08:30 PM by Peripatetic Phil »
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Offline Secret Santa

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Re: Syed's basic chicken curry and pilao rice
« Reply #1 on: June 25, 2020, 07:48 PM »
Of those two pictures, which one is representative of the true colour of the curry? Oh, and for goodness sake Phil, spoon some of that oil off before serving it!
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Online Peripatetic Phil

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Re: Syed's basic chicken curry and pilao rice
« Reply #2 on: June 25, 2020, 08:22 PM »
Of those two pictures, which one is representative of the true colour of the curry? Oh, and for goodness sake Phil, spoon some of that oil off before serving it!

Unfortunately the two images were not colour balanced but that is now rectified.  I didn't want to spoon off any oil because I wanted to give a 100% faithful depiction of (a) the curry in the pan, and (b) the curry and rice on the plate.  That was the oil that was present, and no extra oil (above and beyond that stated in the recipes) was used at any stage.  I now have a Kikkoman bottle 2/3 full of spiced oil which I will use to dredge my seekh kebabs when I next make them.

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Online Garp

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Re: Syed's basic chicken curry and pilao rice
« Reply #3 on: June 25, 2020, 10:00 PM »
Gads!!!


Online martinvic

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Re: Syed's basic chicken curry and pilao rice
« Reply #4 on: June 26, 2020, 01:53 AM »
Both made exactly to spec — see Syed's Youtube channel "Britishian Food" for recipes and instructional videos.

Not exactly to spec as you stated in the base gravy thread you only used 2 ladles of base gravy instead of the 3 1/2 the recipe required.

Maybe it wouldn't have been quite so oily with the correct amount of base?
I like a bit of extra oil in my curries, but to be honest, if I was served that, it would go straight back.

Offline romain

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Re: Syed's basic chicken curry and pilao rice
« Reply #5 on: June 26, 2020, 03:29 AM »
I'm not following Syed closely so I don't know the underlying recipe/quantities but in my single serving I typically have 1 Tbsp oil from the base (my base is pretty light on oil) plus some indeterminate amount of oil from the garlic ginger plus either 3 or 4 Tbsp oil to cook the curry (standard portion). I don't know what I do different but I manage to keep the 4+  Tbsps emulsified into the sauce.

You can look at anything labelled restaurant curry picture on glebekitchen. I don't change anything when I take the pictures. No removing oil. No tricks. Always pictures of my dinner (styled of course). Goes from the pan to a bowl for pictures, reheated in the pan, onto a plate with some rice and dal and into my mouth.

I don't understand why anyone would want their emulsification to break like this and spoon the oil off (unless calories were more important than flavour). You aren't just lifting calories. All the flavour from the spice infused oil is lost as well.

How much oil went into that total? That really doesn't look good to me at all. I'd likely send it back as well or at the very least never go to that restaurant again.

Except the rice. It's out of focus but from what I can tell it looks impressive.
« Last Edit: June 26, 2020, 03:49 AM by romain »
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Offline livo

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Re: Syed's basic chicken curry and pilao rice
« Reply #6 on: June 26, 2020, 05:28 AM »
I don't know what you're doing differently Phil. I'm not getting any oil separation out of Syed's base, even after extended cooking. Maybe something to do with your preservation process as mine is in the fridge.

I had oil come out of the Chicken Bhuna/Rogon during the reduction stage, and I did remove some, but I put that down as being my own fault due to not actually measuring the oil into the pan and I know I put in excess ghee.
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Offline Sverige

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Re: Syed's basic chicken curry and pilao rice
« Reply #7 on: June 26, 2020, 06:48 AM »
If you’ve cooked, cooled and reheated the whole pan of base gravy several times, including the “slow 2 hour reheat” you alluded to yesterday, I can’t help feeling you are not exactly cooking Syed’s recipes “exactly to spec”.

Why not simply heat up enough base to cook the dish you’re planning and keep the rest of the batch in the fridge?  I can’t recall ever having had to add extra water after reheating base gravy to adjust for evaporation loss, so how much extra boiling are you doing while reheating?  All you need to do is to get it briefly to the boil before cooking with it.

Whether in the base gravy stage or the final dish, something has been completely overcooked there and it resembles one of my very first over-reduced attempts at BIR before I knew what I was doing.  I agree with Martinvic.

Not a very fair reflection on Syed’s work and since he’s still around here on the forum, I hope you’ll apologise to him. 

Offline noble ox

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Re: Syed's basic chicken curry and pilao rice
« Reply #8 on: June 26, 2020, 08:16 AM »
Phil.
Either you are not able to follow a recipe or you dont want to.
I have produced very good currys following Syeds instructions.
Quite how you produced a curry with all that oil then photographing it makes me wonder if its a wind up

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Re: Syed's basic chicken curry and pilao rice
« Reply #9 on: June 26, 2020, 08:24 AM »
Phil.  Either you are not able to follow a recipe or you dont want to.  I have produced very good currys following Syeds instructions.  Quite how you produced a curry with all that oil then photographing it makes me wonder if its a wind up.

In reverse order : absolutely not a wind-up — why would I want to waste anyone's time ?.
Why photograph it ?  To show the truth.
Good curries — this was a perfect curry, probably the best I have ever achieved.  The excess oil did not detract from that one iota.
The recipe was followed to the letter, and the only deviation was storing the base on the stove and re-heating it (twice) on the day the curry was made — once in the morning to sterilise it, once to bring it back up to temperature for curry making.  See discussion below for why I feel that this is relevant.

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« Last Edit: June 26, 2020, 09:29 AM by Peripatetic Phil »
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