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Old 29 April 2006, 10:38 PM   #91
Extremecapture
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And that walkpau873 even pinched me chillie recipe!



Paul
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Old 05 June 2006, 11:24 AM   #92
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Default Chicken Curry

Chicken Curry

This recipe is adapted from this book and is definitely the best curry I have ever cooked and easily rivals any I have ever eaten in any indian restaurant. Be aware that this takes a long time to prepare and the basic sauce is used as one of the ingredients in the finished curry. The final curry is very quick to make as all of the effort goes into making the base sauce so once you've made that and freezed it you can make a quick and extremely taste curry in less than 20 minutes. The sauce is supposedly enough for 6-8 people but I find that it is really only enough for 4-5 max. To make the curry you first prepare the base sauce and then prepare the chicken (it is delicously tender), and then after that you cook the meal. The curry is very mild so I add chillies to it to give it a bit of a kick and I also reduce the amount of coriander used as I find it overpowering so only use 1/4 of the recommended amount.

Base Curry Sauce

Part one:

1kg onions
50g ginger
50g garlic
1 teaspoon salt
1 litre water

Part two:

1 tin (225g) tomatoes
8 tablespoons vegetable oil
1 teaspoon tomato purée
1 teaspoon turmeric
1 teaspoon paprika

Making the sauce (Part 1):

Peel and slice the onions, roughly chop the garlic and ginger. Put the chopped garlic and ginger with 275ml of the water into a blender and blend for 2 minutes until smooth. In a large saucepan put the onions, the rest of the water and the blended garlic and ginger mix. Add the salt and bring to the boil. Turn down the heat to very low and simmer with the lid on for 45 minutes. Leave to cool.

Making the sauce (Part 2):

Once the mixture has cooled, pour half of it into the rinsed blender and blend for 2 minutes until smooth. It is very important that the blended mixture is very smooth. Empty the smooth mixture into a separate bowl and then repeat for the other half of the mixture. Put aside 4 tablespoons of the finished (blended) mixture for cooking with the chicken.

Open the can of tomatoes and empty it into the blender and blend for 2 minutes until smooth. Again, it is very important that the blended tomatoes are smooth. Into a large saucepan put the oil, tomato purée, turmeric and paprika and the blended tomatoes. Bring to the boil then turn down the heat and continue cooking, stirring occaisionally for 10 minutes. Now add the onion mixture and bring to the boil again. Turn down the heat so that it simmers. You will see a froth appearing on the surface and this needs to be skimmed off. Skim off the froth and keep the mixture simmering for 25 minutes, continually skimming the froth off and stirring occasionally. The basic sauce is now ready so keep enough to the side for one meal and freeze the rest in portions.

Chicken Preparation

1kg chicken breasts
6 tablespoons of vegetable oil
1 teaspoon turmeric
4 tablespoons of the onion/garlic/ginger mix in Part 2 above.

Remove all the rubbish bits of the chicken and cut the good bit into small chunks and set aside. Put the ingredients into a large saucepan and mix well. Cook on medium heat for 5 minutes until the mixture begins to darken in colour then add the chicken and coat well with the sauce. Turn down the heat and continue to cook for 20 minutes with the lid on until the chicken is tender. Remove the chicken with a spoon but leave behind the mixture. Set aside enough for one meal and freeze the rest in portions.

Chicken Curry supposedly serves 3-4 but really only does 1-2 IMHO

5 tablespoons of vegetable oil
425ml base curry sauce (see above)
1 teaspoon salt
Pinch of chilli powder
450g cooked chicken (see above)
1 teaspoon garam masala
1/2 teaspoon ground cumin
pinch ground fenugrek
1/2 tomato thinly sliced
1 tablespoon finely chopped coriander

Heat the oil in a deep saucepan, add the curry sauce and bring to the boil. Do not reduce the heat and add the salt, chilli powder and the chicken - cook for 5 minutes. Turn down the heat and add the garam masala, ground cumin and fenugrek. Simmer for 2-3 minutes. add the sliced tomato and half the coriander and cook for a further 2 minutes. Skim off any excess oil and serve sprinkled with the remaining coriander. Serve with rice and breads.

As I said, I use only a quarter of the tablespoon of chopped coriander but for those who like it, go for it! I also add 6 green bird chillies with the seeds to give it some kick and this ends up at a Madras heat. The original recipe suggests that 2 pinches of chilli powder would make a Madras and 4 would make it a Vindaloo but you really need to add the green chillies to give it that extra heat. It may appear that there is a lot of oil used but this is necessary to give the sauce it's texture. Do not reduce the amount of oil used during the cooking, instead skim it off the finished curry if there is an excess.

The base curry sauce is used for many, many of the dishes found in the book above so if you like this recipe I would encourage you to spend the few quid (and it IS only a few quid) and buy the book.

Last edited by STi-Frenchie; 05 June 2006 at 02:22 PM.
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Old 05 June 2006, 11:36 AM   #93
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Wow, wicked Alwyn, i will definately make this, this week, let ya know how i get on

Paul
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Old 05 June 2006, 11:43 AM   #94
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I'm sure you'll love it Paul. I had some on Saturday night and was raving (some would say I am raving ) about it all day yesterday and was tempted to make it again last night it is that good.
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Old 05 June 2006, 12:05 PM   #95
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If anyone wants to try my Thai Penang Curry the recipe is on page 1
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Old 05 June 2006, 01:44 PM   #96
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I fancy trying that Chris, and it gives me an added incentive to get our portable gas cooking thing fixed as cooking with a wok on an electric cooker is no use at all!
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Old 05 June 2006, 02:51 PM   #97
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Well I manged to do most of it in a stockpot in the chalet, so there's no stopping you

I wish I had remembered to take one of my 3 woks though, that small frying pan was useless
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Old 05 June 2006, 08:33 PM   #98
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well I'm making my spag bol tonight but would never feed you lot with it!

You'd find it far far too mild!!

How many garlic cloves and chillies did you lot get through ????


cath
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Old 05 June 2006, 11:25 PM   #99
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Quote:
Originally Posted by CharlieWhiskey
If anyone wants to try my Thai Penang Curry the recipe is on page 1
Hey Chris, that curry was superb, where was the satchet from, i need to get some quick, looks like im having a curry fest week

Cant wait

Paul
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Old 06 June 2006, 01:17 AM   #100
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Quote:
Originally Posted by Extremecapture
Hey Chris, that curry was superb, where was the satchet from, i need to get some quick, looks like im having a curry fest week

Cant wait

Paul
Do yourself a favour and get yourself down to Day In Supermarket in the Arcadian Centre near the Bull Ring Everything you need for Chinese and Thai cooking
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Old 06 June 2006, 11:03 PM   #101
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Quote:
Originally Posted by CharlieWhiskey
Do yourself a favour and get yourself down to Day In Supermarket in the Arcadian Centre near the Bull Ring Everything you need for Chinese and Thai cooking

Sounds like a plan, when i get 5 mins i `ll be down there, any body else want some whilst im there???

That really was a top nosh stuff mate

Lovin ya cookin

Paul
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Old 10 June 2006, 02:32 PM   #102
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Damn that was GOOD!!! Just finished making and eating the chicken curry again before the football starts but this time I added a 1/2 teaspoon of extra hot chilli powder rather than a pinch and used 8 bird chillies instead of 6 -- I had to down a full litre bottle of chilled water to cool my mouth down!!!

I think next time I'll stick with the recipe!
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Old 10 June 2006, 02:42 PM   #103
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Hot .... damn hot

on a hot day too???

Your hardcore
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Old 10 June 2006, 02:57 PM   #104
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mmmmmmmmmmm that chicken curry sounds gooooood.

After a mammoth week at work I downed a few cold beers when I got in last night and made a variation on a Korma..... But with additional 4 birsdeye chillies to give it some oooomph. Can't remember exactly what proporton of other ingredients went into it, but it turned out to be a chicken, potato and sweetcorn korma-esque with a BIG kick

Must try your proper recipe soon. I'm far too ad hoc in the kitchen.

Off to watch the footie! Holiday photos will have to wait again
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Old 10 June 2006, 03:59 PM   #105
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Yes, it's a really warm day here and it's now half time and the curry still feels like central heating! I think that's the only way I can describe it LOL!

Definitely give the chicken curry recipe a go Christine, it does take a long time to prepare the base curry sauce but I cooked my curry in less than 20 minutes today so it does have a huge plus to it as you freeze the portions of base sauce and chicken so putting together the curry is really very quick.

Last edited by STi-Frenchie; 10 June 2006 at 04:14 PM.
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Old 10 September 2006, 04:14 PM   #106
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Just finishing making up another batch of chicken curry (recipe on this page) and was wondering if any of you had tried it yet??? I'll be having a vindaloo tonight which probably won't sit well with me in the meeting I have planned for tomorrow but let no man put me and my curry asunder
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Old 10 September 2006, 07:04 PM   #107
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Funnily enough, we were just thinking about trying a batch next week - so we'll let you know

We've done the chili a couple of times, though, it's great!
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Old 10 September 2006, 07:20 PM   #108
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Quote:
Originally Posted by STi-Frenchie
Just finishing making up another batch of chicken curry (recipe on this page) and was wondering if any of you had tried it yet??? I'll be having a vindaloo tonight which probably won't sit well with me in the meeting I have planned for tomorrow but let no man put me and my curry asunder

Alwyn, no i havent mate, i keep meaning to, but time just allow much at all at the moment Havent even done the chillie for months, must get around to it, and as soon as i do, i will post my report!

Good luck for the meeting tomorrow, or should i say, good luck to the people in your meeting

Paul
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Old 11 September 2006, 02:39 PM   #109
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I have been given the task to cook this curry!!!!! OOOHHH NOOOO

Just been to get the ingredients and am going to go home now and TRY to follow the instructions. I have a very low attention to detail span so i think paul may get egg and chips when he gets in from a hard day at work.

Ill keep you all posted and im sure paul will give you a truthfull critique tomorrow LOL

Here we go
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Old 11 September 2006, 02:54 PM   #110
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Tell you what Cheryl, you'll need to leave plenty of time to do the preparation -- I spent Saturday making up the base sauce and then did the chicken yesterday....mind you I did do a double batch and peeling 2 kilos of onions gave me more than watery eyes but the effort is worth it. Last night Mrs STi-Frenchie made the mistake of tasting it and as I'd added quite a few fresh chillies into it she got a bit more than she bargained for I've not made any other kind of curry since I started with that recipe but must make up another batch of the chilli.
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Old 11 September 2006, 05:07 PM   #111
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Have just peeled the onions and cryed all the way through the process, then discovered that the number on im looking at on the scales is in pounds so have exceeded my 1KG by quite a lot and put myself under unnecessary suffering!!!!

This is gonna be a disaster.
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Old 12 September 2006, 02:06 PM   #112
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So how'd it go Cheryl is he still with us?
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Old 12 September 2006, 05:53 PM   #113
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Alwyn

I must admit, at one stage I thought Ohhh no this is just not gonna work but followed the recipe to the word and hey ho ONE SPECTACULAR CURRY.

Fantastic and once you have got the base done its sooo easy and quick to do!!!

Everyone must try it
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Old 13 September 2006, 10:02 AM   #114
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It is rather good isn't it? Now you've got the base sauce prepared you can come in from work and knock out a tasty curry in 20 minutes...more time for enjoying the delights of the grape during your aperitif
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Old 14 September 2006, 08:22 PM   #115
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Alwyn

Absolutley stunning mate
But the problem is, this is now my favourite meal, and it takes ages to cook, but well worth it!

Im going to do it with chicken tikka next, and double up on the chilles and chille powder

Very, very authentic recipe, the best we have cooked.

Must say thanks to Chez for cooking it, and following the recipe almost spot on (amazing)

Paul
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Old 15 September 2006, 07:46 AM   #116
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Yep, the base sauce takes ages to do, so that's why I do it in double batches these days and freeze it. That little book I mentioned in my post has lots of other recipes (including chicken tikka masala) all using the base sauce -- for 3 quid it's a bargain!

Last edited by STi-Frenchie; 15 September 2006 at 10:08 AM.
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Old 17 September 2006, 08:09 PM   #117
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Quote:
Originally Posted by STi-Frenchie
Yep, the base sauce takes ages to do, so that's why I do it in double batches these days and freeze it. That little book I mentioned in my post has lots of other recipes (including chicken tikka masala) all using the base sauce -- for 3 quid it's a bargain!
And now im making the curry Alwyn, it was that good the other day, ive doubled up on everything Let yu no how it turns out mate

Paul
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Old 23 September 2006, 04:52 PM   #118
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There's a batch of Paul's chilli just cooling on the cooker at the moment. Tastes superb
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Old 23 September 2006, 04:58 PM   #119
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Quote:
Originally Posted by ChrisB
There's a batch of Paul's chilli just cooling on the cooker at the moment. Tastes superb
Must get around to making up another batch of it soon, it really is SUPERB however, tomorrow night I'm back at the curry again
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Old 23 September 2006, 07:43 PM   #120
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Chilli curry chilli curry, choices choices

Curry for us tonight, but of the Keema Peas variation
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