Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Naga on February 07, 2013, 07:47 PM
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I have a dilemma. I'll be cooking for 1 (me) tomorrow night, so of course, it's got to be a curry!
But I want to do something different. Over the past couple of weeks I've played safe and done PanPot's Ashoka Chicken Jaipuri, UncleBuck's Chicken Pathia, loveitspicy's Chicken Tikka Chasni, a South Indian Garlic Chilli Chicken (from the other place), CA's Chicken Ceylon and a couple of others I've lost count of.
In the freezer, I've got loads of Zaal base but - I've also got about 450ml of rich gravy left over from cooking Abdul Mohed's pre-cooked chicken that I want to use, plus loads of pre-cooked chicken, chicken tikka and Massur Dhal. My store cupboard and fridge is pretty well up to date, so I should have the ingredients for just about anything (sez he!). :)
Despite all this, I'm at a bit of loss as to what to cook. I'd like to try something a bit different which incorporates the cooking gravy and whatever chicken I have, but - which is different from my "usual suspects".
Any suggestions appreciated! :)
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Do you have a jar of Mr Naga, some tandoori masala and garam masala to hand, plus the usual suspects like mix powder, etc? Then if you haven't already tried it I recommend this chicken Jafflong, which among the "holy trinity" of my 3 favourite curry recipes:
http://www.curry-recipes.co.uk/curry/index.php/topic,8676.msg79048.html#msg79048 (http://www.curry-recipes.co.uk/curry/index.php/topic,8676.msg79048.html#msg79048)
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I'll be cooking for one as usual tomorrow as well. But it'll be my elaichin NIS which i haven't cooked for a few weeks.
As for your dilema Naga, the obvious choice for me would be a nice dhansak, chicken or lamb or even a mixed meat and add a bit of tikka and sheek kebab mince, to be eatean with a tasty veg biriani cooked using some of that lovely chicken stock. The rest of the stock i'd be adding to my next batch of gravy :P
Let us know how your dilema pans out ;)
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Well i'd say given your current triumphs, go for a Madras. I love mixing up creative dishes but sometimes a Madras is all it takes, unpretentious, tasty and heart warming. Tonight I had a lamb and potato madras with a roti, big smiles, big big smiles. ;)
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Great suggestions, lads! I haven't made a Madras in ages, and CH's mouth-watering description of combining a dhansak with a biryani is certainly tempting. I might have to keep the rich curry gravy in the freezer and try that out soon.
I haven't made a Jafflong ever, so that's in pole position at the moment. Mr Naga is the one ingredient I don't have, but I'll have a look at the thread, NJ, and if it's a goer, I can always get a jar when I'm out later on.
Although...after reading CH's excellent report on CA's/CBM's Jalfrezi in the Secret Recipe Group Test this morning, I confess that I'm rather swayed towards that dish too.
Decisions, decisions! Plenty of time yet to make up my mind. :)
EDIT: Oops! Seems I HAVE made CBM's Jalfrezi recently if it is the LeSpice dish highlighted by Axe in the ABC of Balti thread. Thoughts of curry must be addling my brain. Or something! :)
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OK! A Madras it is, then. Thanks Axe! :)
I transcribed a recipe for the Jafflong from the video and, although I'm going to pop out and try for a jar of Mr. Naga, I won't try the recipe until I get some.
As for the rich curry gravy from the pre-cooked chicken, I think I'll keep it in the freezer until I get around to CH's suggestion for the biryani - that seems the best use of the sauce as it's probably too thick to use as a standard base and it would be sacrilege to water it down.
I've been meaning to try Chewy's Madras for a while, and this seems as good a time as any to give a go.
Thanks for the great suggestions, lads, I'll be doing each dish over the next week or so - much appreciated! :)
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OK! A Madras it is, then. Thanks Axe! :)
I transcribed a recipe for the Jafflong from the video and, although I'm going to pop out and try for a jar of Mr. Naga, I won't try the recipe until I get some.
As for the rich curry gravy from the pre-cooked chicken, I think I'll keep it in the freezer until I get around to CH's suggestion for the biryani - that seems the best use of the sauce as it's probably too thick to use as a standard base and it would be sacrilege to water it down.
I've been meaning to try Chewy's Madras for a while, and this seems as good a time as any to give a go.
Thanks for the great suggestions, lads, I'll be doing each dish over the next week or so - much appreciated! :)
Wear two pairs of socks when you taste Mr. Naga ( which you are bound to do out of curiosity ) as it will undoubtedly knock one pair of them off! ;)
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Wear two pairs of socks when you taste Mr. Naga ( which you are bound to do out of curiosity ) as it will undoubtedly knock one pair of them off! ;)
I popped out and bought a jar this afternoon, RD. As you correctly identify, my curiosity got the better of me and I tasted a finger tip's worth.
Jings! It fairly clears the tubes! I think I'll err on the side of caution the first time I use it in the Jafflong and I definitely WON'T be putting a dollop on a poppadom - you can be sure of THAT! :)
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Wear two pairs of socks when you taste Mr. Naga ( which you are bound to do out of curiosity ) as it will undoubtedly knock one pair of them off! ;)
I popped out and bought a jar this afternoon, RD. As you correctly identify, my curiosity got the better of me and I tasted a finger tip's worth.
Jings! It fairly clears the tubes! I think I'll err on the side of caution the first time I use it in the Jafflong and I definitely WON'T be putting a dollop on a poppadom - you can be sure of THAT! :)
:o
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Jings! It fairly clears the tubes! I think I'll err on the side of caution the first time I use it in the Jafflong and I definitely WON'T be putting a dollop on a poppadom - you can be sure of THAT! :)
It's a good job I was drinking my tea when i read that, it would have ended up all over my monitor! ;D
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Hi Naga
Interesting that Jaflong video, is near enough a Jal frezi anyway and like a lot of "special" dishes
its that Chefs take on what a Jaflong actually is. I've seen it made every which way
and mostly with chick peas, then given the Jaflong name tag.
Jaflong is an area in Sylhet, Bangladesh and there's no definitive curry/recipe.
Anyhoo, I fancied something really hot and tasty last night, so I ended up with a Huge chilli hit
with this "Chicken Tikka Vindy/Phall/Shatkora Suprise" which for the record/menu, I'm going to name Jal Lalakhal
(http://www.curry-recipes.co.uk/imagehost/pics/d1cbacb82c9aafe320e231fa50c0d02d.jpg) (http://www.curry-recipes.co.uk/imagehost/#d1cbacb82c9aafe320e231fa50c0d02d.jpg)
I'm going to have another one of these tonight, - just because I can! ;D ;D
cheers Chewy
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...Interesting that Jaflong video, is near enough a Jal frezi...
Aye, CT, I mean I'm no expert at all, but it DID sort of remind me of a Jalfrezi. Nevertheless, I'm grateful to NJ for suggesting the dish and I'll give it a go sometime next week now that I have a jar of granulated Red Death Paste surrounded by sandbags in the fridge! :D
That panful of yours looks mighty tasty - even though I've just had a large plateful of your Madras, I reckon I could do some damage to your most recent dish. I don't suppose I'll actually ever visit Lala Khal, but the locals would surely sup from that pan. :)
Speaking of the Madras, my thanks go to Axe for suggesting my dinner tonight. It was just lovely! I was half tempted to add a goodly pinch of methi during the cooking, but I stuck to CT's recipe and enjoyed it very much - and I'll enjoy Part 2 tomorrow night as I always make a double quantity. :D
(http://www.curry-recipes.co.uk/imagehost/pics/4df29521bd0cc25ed5a4bf5461384500.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/05726164e69a4ed52142b919138d889f.jpg)
The photos were taken in a hurry with a new smartphone, so they could have been better. I've learned over the last week that a smartphone does not a smart owner make!
And, finally, thanks to CH for suggesting the Dhansak and biryani. I now realise that it would have been a waste to cook that rich gravy in place of a base gravy. I'll take some time and look for a really good biryani recipe to do the sauce some justice. Previous attempts at biryani have been less than encouraging, so I want to make this one a good one.
Sounded a bit like an Oscar speech, that lot, but for me, the strength of this forum lies in the expertise of the members and their willingness to share, suggest, help and (sometimes!) offer constructive criticism.
I'm glad I asked the question, because I enjoyed my dinner tonight and I've got another 2 new dishes to look forward to.
Time for a drink! 8)
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And why wouldn't you enjoy that fine looking madras. Look what you've gone and done >:( >:( I've just salivated all over the dining room table ;D Look forward to your posts on the dhansak and the biriani. I must get round to trying a decent biriani, one cooked properly, which obviously won't be in true BIR style. I've got some lovely lamb stock portioned up in the freezer. Mmm, now there's a thought ::)
Jings! It fairly clears the tubes! I think I'll err on the side of caution the first time I use it in the Jafflong and I definitely WON'T be putting a dollop on a poppadom - you can be sure of THAT! :)
:o :o :o But you can't beat a couple of poppadums, with Mr Naga, chilli pickle, mango chutney, onion salad and mint sauce. The combination is nearly as good as a fine curry :P
Your dinner looks tad on the "lava" front there CT :P
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Looks great Naga. :)
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Very good looking plate of food, Naga.
Really clean and fresh, could eat that all day!
Curry On... ;)
Yes CH, probably right up your street ;D I'll change the name to a Jal Lavakhal
cheers Chewy