Author Topic: Chicken Chasni with Taz Base  (Read 5369 times)

0 Members and 1 Guest are viewing this topic.

Offline Stephen Lindsay

  • Jedi Curry Master
  • *********
  • Posts: 2618
  • Guns 'n' Roses have Slash but our guitarist's Pish
    • View Profile
Chicken Chasni with Taz Base
« on: February 21, 2011, 09:08 PM »
Chicken Chasni with Taz Base

Ingredients:


300ml Taz base gravy
Taz or BE spice mixture, 1 tsp.
¼ tsp. of chilli powder
¼ tsp. salt
1½ tbsp. tomato ketchup
50ml Heinz tomato soup
1½ tbsp. mango chutney
1 tsp. vinegar
2 tsp. lemon juice
1/8 tsp. mint sauce
70ml single cream
pre-cooked chicken for one

Method:

add 200 ml of warm base to the pan or wok
add the spices and salt and stir in well
over a medium to high heat reduce down until there is very little water left and the oil has come through, stirring occasionally
scrape down the brown caramelised residue on the side of the pan back into the mix
reduce the mix right down until it is thick and almost dry
if you add the remaining base when the first reduction hasn't gone far enough then the flavour won't have developed enough and the curry can be bland
add the remaining 100ml of the base
add the tomato soup, mango chutney, vinegar, lemon juice and mint sauce and stir in
add the pre-cooked chicken and stir in
let cook until the sauce has reduced to a slightly thick sauce
add the cream to thin the sauce to the right consistency

Notes:

The Taz base is very oily and most recipes call for 400 to 450ml of the base. I have reduced this to 300 ml due to the addition of tomato soup and cream to finish the sauce at the end.

You can increase the amount of mint if it suits your taste.


a legend in his own lunchtime

Offline Curry Barking Mad

  • Spice Master Chef
  • *****
  • Posts: 512
  • Sometimes you just can't educate Pork !
    • View Profile
Re: Chicken Chasni with Taz Base
« Reply #1 on: February 22, 2011, 08:10 AM »
Nice work Stephen,
I'm glad to see that you have followed the instructions on the first reduction to the letter.
It really does make a difference.
Cheers,
Mick
Self Praise is No Recommendation !! You might start to believe your own hype !!


Offline Stephen Lindsay

  • Jedi Curry Master
  • *********
  • Posts: 2618
  • Guns 'n' Roses have Slash but our guitarist's Pish
    • View Profile
Re: Chicken Chasni with Taz Base
« Reply #2 on: February 22, 2011, 11:56 AM »
Mick

Having done Madras, Pathia, Jalfrezi and Dupiaza with the Taz base, I wanted to amend some of my own recipes to suit the Taz base and apply the same method. I have to say it works very well with the Chasni and I might have a go at a Korma tomorrow.

Steve
a legend in his own lunchtime

Offline Cory Ander

  • Genius Curry Master
  • **********
  • Posts: 3656
    • View Profile
Re: Chicken Chasni with Taz Base
« Reply #3 on: February 22, 2011, 03:59 PM »
I'm glad to see that you have followed the instructions on the first reduction to the letter.
It really does make a difference.

Yes, the initial reduction is important, with cooking any curry, with any base, in my opinion (is there something new in that?)
Regards,

CA :)


Offline commis

  • Indian Master Chef
  • ****
  • Posts: 442
    • View Profile
Re: Chicken Chasni with Taz Base
« Reply #4 on: February 22, 2011, 08:07 PM »
NEW?

Offline Curry Barking Mad

  • Spice Master Chef
  • *****
  • Posts: 512
  • Sometimes you just can't educate Pork !
    • View Profile
Re: Chicken Chasni with Taz Base
« Reply #5 on: February 23, 2011, 06:45 AM »
CA.
I think you know exactly what I mean when I refer to first reduction for the Taz base ie how far you take it down. Which is different to other methods.
Mick
Self Praise is No Recommendation !! You might start to believe your own hype !!

Offline Cory Ander

  • Genius Curry Master
  • **********
  • Posts: 3656
    • View Profile
Re: Chicken Chasni with Taz Base
« Reply #6 on: February 23, 2011, 07:49 AM »
Yes, I understand what you mean by "reduction" regarding Taz's base.

My point was (however poorly received) that "reducing" the first amount of base (e.g. a ladle) is certainly nothing new and is very important, regarding cooking the spices, irrespective of which base you are using?  Wouldn't you agree?
« Last Edit: February 23, 2011, 08:01 AM by Cory Ander »
Regards,

CA :)


Offline matt3333

  • Head Chef
  • ***
  • Posts: 157
    • View Profile
Re: Chicken Chasni with Taz Base
« Reply #7 on: February 23, 2011, 11:00 AM »
Certainly agree with you CA, no matter what base I'm using after the spices have been cooked through and the first ladle added I reduce this down to it a thickish paste before adding the next ladle and continuing with the cooking process.
Matt
 :)

Offline Curry Barking Mad

  • Spice Master Chef
  • *****
  • Posts: 512
  • Sometimes you just can't educate Pork !
    • View Profile
Re: Chicken Chasni with Taz Base
« Reply #8 on: February 23, 2011, 04:46 PM »
There was me thinking the Tax base and method were different from many others.  ::)
Self Praise is No Recommendation !! You might start to believe your own hype !!

Offline commis

  • Indian Master Chef
  • ****
  • Posts: 442
    • View Profile
Re: Chicken Chasni with Taz Base
« Reply #9 on: February 23, 2011, 07:15 PM »
Hi
It is and thank you for your efforts, even though it was posted here before your approval was sort. Did someone mention copy right in another thread?


 

  ©2020 Curry Recipes