Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Naga on December 16, 2012, 07:59 PM
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Absolutely delicious! :)
(http://www.curry-recipes.co.uk/imagehost/pics/42fc6e90cb1d600b6eb984bf6576b0af.jpg)
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Absolutely delicious! :)
I could not agree more :P :P This reminds me i'm a week late posting my feedback on this ??? Best do it while i remember :)
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Aye, it was brilliant - really garlicky, and nice and hot without burning my mouth off. Loads of flavours. I made it to a recipe from another web site, so not strictly BIR (I think!), but worth doing nevertheless. The photo doesn't do it justice - I must get my camera out just for once, instead of using the moby.
And the best of all? Part 2 is in the fridge, maturing for tomorrow's dinner! :)
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I made it to a recipe from another web site, so not strictly BIR (I think!), but worth doing nevertheless.
What was the recipe that you used any link to it
best, Rich
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I found the recipe here (http://www.secretcurryrecipes.com/curryforum/showthread.php?t=6661). Probably better not to publish the full URL, given recent events...
For the sauce, I replaced the peeled garlic with Indus minced garlic and the peeled ginger with Nishaan minced ginger. The recipe amounts were good for 4 tbsp, so I used one quantity and froze the rest for later use.
In the main dish, I used plain, pan-fried chicken breast for the pre-cooked chicken and I replaced the 5 finger chillies with 2 heaped teaspoonfuls of my chilli jam. The spice mix was Abdul Mohed's 8-Spice and the base gravy was the liquid left over from pre-cooking some Kushi chicken.
The result was a really nice and hot lip-smacking, garlicky curry with a complex range of deep flavours. I cooked up some plain boiled rice to provide a bland accompaniment and mopped up the sauce with a couple of home-cooked chapattis.
I think the base gravy I used gave the dish a real boost, so it'll be interesting to see how it fares with just a plain base the next time.