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Author Topic: Chicken Ceylon with Taz Base  (read 45,061 times)

AI Summary
The thread discusses a recipe for Chicken Ceylon using a Taz base, with various users sharing their experiences and modifications. Many participants express enthusiasm for the dish, noting its rich flavors and the effectiveness of the Taz base, while others share personal tweaks to the recipe, such as using different spices or ingredients. Overall, the community consensus is positive, with multiple users confirming the dish's success and expressing a desire to make it again.

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Offline Stephen Lindsay

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Chicken Ceylon with Taz Base
« on: March 25, 2012, 10:39 PM »
Chicken Ceylon with Taz Base

Ingredients:

1 portion of precooked chicken
400 ml Taz curry base gravy
1 tsp. garlic/ginger paste
tomato puree, 2 level tbsp., mixed with 2 tbsp. water
BE spice mixture, 1 tsp.
2 tsp. chilli powder
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Offline Salvador Dhali

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Re: Chicken Ceylon with Taz Base
« Reply #1 on: March 26, 2012, 09:12 AM »
That looks stunning, Stephen. I may have mentioned that I'm a big fan of the Taz base, so I'll be giving this a go the next time I knock up a batch. Thanks for posting!
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Offline curryhell

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Re: Chicken Ceylon with Taz Base
« Reply #2 on: March 26, 2012, 10:50 AM »
Great work SL.  There's too much curry porn going on here at the moment  :o . Another fine looking dish made with the Taz base and method ;D
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Offline Stephen Lindsay

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Re: Chicken Ceylon with Taz Base
« Reply #3 on: March 26, 2012, 12:14 PM »
cheers SD and CH - again I've cooked this dish many times and it is such a lovely curry - hot and fiery but with lots of other flavours coming through, particularly the coconut. When you walk into the kitchen you get a "hit" - it is like entering the door of a takeaway. I thought I had posted this ages ago but realising I hadn't, and well I couldn't resist.
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Offline RubyDoo

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Re: Chicken Ceylon with Taz Base
« Reply #4 on: January 26, 2013, 11:43 PM »
Think I will give this a go. Be interesting to see what happens when the g&g and tom paste is not fried off in oil and same for the powdered spices. Seems like pretty standard ceylon ingredients but added to a warm base to start. Won't knock it until I have tried it  ;)
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Offline Naga

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Re: Chicken Ceylon with Taz Base
« Reply #5 on: January 27, 2013, 08:18 AM »
Looks excellent, Stephen! I've only tried Abdul Mohed and CA's Ceylon and I haven't got around to trying the Taz base at all. Something I must rectify.
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Offline goncalo

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Re: Chicken Ceylon with Taz Base
« Reply #6 on: February 02, 2013, 09:27 PM »
I've just done this curry and I can say it was by far the nicest curry I've done.

Here's what I've done slightly differently:

For the tomato I blended a tin (240g) of plum tomatoes with a tsp of tandoori massala. Instead of BE spice mix, I used c2g mix powder (without bassar) and instead of 2 tsp of chili, I used 1 tsp of kashmiri chili powder and a pinch hot chili powder. A bit more than a tbsp of coconut. Instead of sugar, I used demerara and a tiny bit of lemon extra at the end. Half-way thru the cooking add half-onion cooked into the mix.

It was fantastic, though my mouth is still burning :-)
Thanks for the recipe.
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Offline Peripatetic Phil

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Re: Chicken Ceylon with Taz Base
« Reply #7 on: February 02, 2013, 09:31 PM »
(comment removed, no longer relevant).
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Offline goncalo

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Re: Chicken Ceylon with Taz Base
« Reply #8 on: February 02, 2013, 09:33 PM »
Quote from: Phil [Chaa006] on February 02, 2013, 09:31 PM
Quote from: gagomes on February 02, 2013, 09:27 PM
I've just done this curry and I

have lost the ability to type ?!

Good spot. I was typing and accidentally shifted focus to the "post" button, so I ended up submitting prematurely. Check back for full post ;-)
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Offline Stephen Lindsay

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Re: Chicken Ceylon with Taz Base
« Reply #9 on: February 02, 2013, 09:39 PM »
glad you liked gagomes, my g/f and chief curry tester rates this as one of her favourites.
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