Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: uclown2002 on March 22, 2013, 09:53 AM
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http://www.pataks.co.uk/recipes/chicken-chilli-masala.aspx (http://www.pataks.co.uk/recipes/chicken-chilli-masala.aspx)
I used to make this before I joined the forum and I knew no better!! To my untrained palette it was perfectly edible still expect to be so, although not as tasty as my efforts.
However, every time I open my fridge I see the hallf empty jars of Madras paste and tikka masala paste, so I'm determined to finish them off my making this dish a few more times.
If you were compelled to do likewise, what would you add to improve the dish?
I thought maybe tsp garlic/ginger, tsp mix powder and tsp of Mr Naga would enhance it.
Appreciate your thoughts.
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Hi
Spring is (supposed to be) in the air!
How about making it into some marinade with little yoghurt and lemon juice etc. - marinade some chicken pieces and fire up the BBQ?
Cheers
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In between my two "gravy periods" in my curry cooking, i went through a few Pataks pastes.
I found the Biriyani paste to be the best and added after the "trinity" (onion/garlic/ginger) would make a really good and simple Bombay Aloo using boiled potatoes.
Van Frank. ;)
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Hi
Spring is (supposed to be) in the air!
How about making it into some marinade with little yoghurt and lemon juice etc. - marinade some chicken pieces and fire up the BBQ?
Cheers
BBQ ffs
http://www.bbc.co.uk/weather/2655591?day=0 (http://www.bbc.co.uk/weather/2655591?day=0)
That is where I live :)
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In between my two "gravy periods" in my curry cooking, i went through a few Pataks pastes.
I found the Biriyani paste to be the best and added after the "trinity" (onion/garlic/ginger) would make a really good and simple Bombay Aloo using boiled potatoes.
Van Frank. ;)
Thanks but I'm not looking to add to my collection of pastes, merely want to use up those listed above.
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Hi
Spring is (supposed to be) in the air!
How about making it into some marinade with little yoghurt and lemon juice etc. - marinade some chicken pieces and fire up the BBQ?
Cheers
BBQ [sake...]
http://www.bbc.co.uk/weather/2655591?day=0 (http://www.bbc.co.uk/weather/2655591?day=0)
That is where I live :)
Meh - fair weather BBQ'ers ;)
I've been BBQ'ing all winter even in the snow 8)
Cheers
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In between my two "gravy periods" in my curry cooking, i went through a few Pataks pastes.
I found the Biriyani paste to be the best and added after the "trinity" (onion/garlic/ginger) would make a really good and simple Bombay Aloo using boiled potatoes.
Van Frank. ;)
Thanks but I'm not looking to add to my collection of pastes, merely want to use up those listed above.
Ok then, how about this.
This is a very simple recipe i nicked off my aunt.
Chick Pea Curry
Fry off 1 onion, add some fresh chopped garlic and ginger.
Add 2 dessert spoons of mild madras curry paste, a squirt of tom puree, 2 tins of chick peas, 1 tin of tomatoes, 1/2 block creamed coconut, juice of a lemon(unwaxed and thrown into the pot)
season with salt and pepper and simmer for 30-40 mins. Add water if necessary.
Finish with a handful of fresh coriander.
Can be eaten hot OR cold as a party side dish.
Very mild as curry but Always goes down a treat with everyone including kids! Guaranteed to be the first empty bowl on the buffet table. ;)
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Thanks again but the cupboard is i have no chick peas. I'll bear in mind for the future though as still get quites a lot to use up.
I was rather hoping for some advice on enhancing the published recipe on my supplied link, as I'm keen to revisit it. I suggested tsp each of g/g, mix powder, and mr naga as I didn't want to overpower the dish, given that I'll be using madras paste and tikka masala paste.
Any thoughts on my suggestion, or an amendment?
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Thanks again but the cupboard is i have no chick peas. I'll bear in mind for the future though as still get quites a lot to use up.
I was rather hoping for some advice on enhancing the published recipe on my supplied link, as I'm keen to revisit it. I suggested tsp each of g/g, mix powder, and mr naga as I didn't want to overpower the dish, given that I'll be using madras paste and tikka masala paste.
Any thoughts on my suggestion, or an amendment?
Sorry, aside from the recipe i gave i can only suggest to carry on experimenting along the same path as you are.
The only paste i ever found useful was the mild madras.
Even now that i have all the BIR Pataks pastes for marinades, i'm really starting to go off them.
I've been thinking about this for weeks now and believe my best ever tikkas and tandoori were achieved with a combination of Kris Dhillon and Madhur Jaffrey recipes using individual spices and yogurt.
Not much help i know.
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Thanks again but the cupboard is i have no chick peas. I'll bear in mind for the future though as still get quites a lot to use up.
I was rather hoping for some advice on enhancing the published recipe on my supplied link, as I'm keen to revisit it. I suggested tsp each of g/g, mix powder, and mr naga as I didn't want to overpower the dish, given that I'll be using madras paste and tikka masala paste.
Any thoughts on my suggestion, or an amendment?
Sorry, aside from the recipe i gave i can only suggest to carry on experimenting along the same path as you are.
The only paste i ever found useful was the mild madras.
Even now that i have all the BIR Pataks pastes for marinades, i'm really starting to go off them.
I've been thinking about this for weeks now and believe my best ever tikkas and tandoori were achieved with a combination of Kris Dhillon and Madhur Jaffrey recipes using individual spices and yogurt.
Not much help i know.
I appreciate it regardless so ty
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Hi
Spring is (supposed to be) in the air!
How about making it into some marinade with little yoghurt and lemon juice etc. - marinade some chicken pieces and fire up the BBQ?
Cheers
I'll second that. I think Pataks come into their own when used as marinades. Has anyone tried Pataks mixed pickle, I can't get enough of it, works excellent on a Cheddar cheese sandwich :D
Cheers,
Ken
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I agree Ken, Pataks pickles are hard to beat.
http://www.curry-recipes.co.uk/curry/index.php/topic,11454.msg87596.html#msg87596 (http://www.curry-recipes.co.uk/curry/index.php/topic,11454.msg87596.html#msg87596)
Hi UC2
I don't think any serious cook is going to show you how to get the best out of a jar or curry paste, it is what it is, (Housewives Choice)
and defeats the object of this BIR forum.
I dare say Pataks would pay for some good recipes too.
I think the only member with a working Knowledge of using the pastes was 976bar
have a look at his Uni threads you might get some ideas.
cheers Chewy
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I agree Ken, Pataks pickles are hard to beat.
http://www.curry-recipes.co.uk/curry/index.php/topic,11454.msg87596.html#msg87596 (http://www.curry-recipes.co.uk/curry/index.php/topic,11454.msg87596.html#msg87596)
Whoh! ... bring it on :D ... sadly for me I missed that post :o
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I built up a collection of pataks pastes before I knew any better and couldn't resist the bogoff offers so now have about 10 jars to use up (mostly vindaloo paste). I've now started to eat them from the jar or use them as pickles with a proper curry. The pastes are nice with papadams albeit a little sour for my tastes now.
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I agree Ken, Pataks pickles are hard to beat.
http://www.curry-recipes.co.uk/curry/index.php/topic,11454.msg87596.html#msg87596 (http://www.curry-recipes.co.uk/curry/index.php/topic,11454.msg87596.html#msg87596)
Hi UC2
I don't think any serious cook is going to show you how to get the best out of a jar or curry paste, it is what it is, (Housewives Choice)
and defeats the object of this BIR forum.
I dare say Pataks would pay for some good recipes too.
I think the only member with a working Knowledge of using the pastes was 976bar
have a look at his Uni threads you might get some ideas.
cheers Chewy
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You are correct to some degree Chewy but its worth baring in mind that pataks pastes are used in BIR establishments all over the country. For example Pataks Kashmiri paste and Tikka paste in their red masala sauces which is pretty universally used. Pataks Balti pastes are used in Baltis also.