Author Topic: Chicken Jaflon vid  (Read 28046 times)

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Offline Secret Santa

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Re: Chicken Jaflon vid
« Reply #60 on: March 31, 2013, 11:54 AM »
Interesting. It seems there is a thin line between the jafflon and the jalfrezi.

Franlkly there's a thin line between any of these formula curries. There's only so much difference you can put into a curry when using almost the same components and that's why the BIR market is so poor in general.

Offline Sverige

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Re: Chicken Jaflon vid
« Reply #61 on: October 12, 2018, 05:14 PM »
I tried to replicate this one. My overriding impression was that it was well over-spiced, but maybe I was using a thinner base / less base than others who've tried this and liked it. I've noticed that the amount of spicing added to a dish needs to be in proportion with the bulk of base sauce (i.e. 2 ladles of a thin base is a lot less "bulk" than 3 ladles of a thicker base. ). I prefer to work with a thinner base which forces you to cook the curry longer.

Anyway, Mr Naga, mix powder, garam masala and tandoori masala seemed like a lot of spicing to add to a single portion curry and so it proved to be when I tasted it. 


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