Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Naga on April 10, 2013, 09:02 PM
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Well, I made a SIGCC a couple of nights ago, and I enjoyed it so much that I couldn't resist making another, different curry tonight. :)
It was another of my absolute favourites - Chicken Jaflong - which, I am assured, is more-or-less a Jalfrezi with the addition of Mr Naga.
(http://www.curry-recipes.co.uk/imagehost/pics/ed563ee8fb1cfd5c6f163033add33a30.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/e311da34de8a210280d44160ae678b18.JPG)
It was a spur-of-the-moment decision to make the curry, so I hadn't actually prepared anything in advance - that meant a couple of deviations from the recipe. I took a large (huge, actually) chicken breast out of the freezer and defrosted it in the microwave. I was tempted to use some frozen Zaal base, but I had around 650ml of frozen gravy from making Abdul Mohed's pre-cooked chicken, so that came out to be defrosted in the microwave too, followed by some frozen plain basmati rice.
I must be getting used to the Mr Naga pickle now, because I had no hesitation in adding 2 heaped teaspoonfuls to the dish. Nowhere near CH's double-dessertspoonful for his Phall, I know, but good going for me! :)
I also added a good pinch of dried methi leaves, because for me, a curry just ain't a curry without them.
Funnily enough, I think the richness of the pre-cooked chicken gravy might have tempered the effects of the Mr Naga, because it wasn't as hot as I'd expected - but it was delicious nevertheless, and I still looked forward to the cooling effects from my Greek yoghurt and honey dessert.
Better than that, I have another portion left over for tomorrow night. Superb! 8)
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Looks really nice. Its now one of my favourites as the Mr Naga gives it a distinctive flavour.
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Crikey, we're all cooking and showing our dinners tonight!
Very nice looking dish, juicy chunks of chicken and nice textured sauce flecked with green coriander and peppers.
Very appetising, I'd eat it :)
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Looks real good but I can't find a recipe for it??
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Fantastic job Naga. This is one dish I haven't got around to trying. Based on your pics, it's the next on the list. I too love the flavours of the SIGCC. If you want a second opinion on tonights dish, i'll willingly pop round today for tea ;D. I'm sure the naga pickle blended well into the dish though. It's one of those "condiments" that certainly grows on you ;)
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Looks real good but I can't find a recipe for it??
Loveitspicy originally posted Julian Voight's video demo here (http://www.curry-recipes.co.uk/curry/index.php/topic,8676.0.html).
I add Chaat Masala at the end of the cooking time instead of more Garam Masala, but otherwise, I think I stick fairly faithfully to the recipe as demoed. :)
This is how I noted the recipe - hope you find it useful:
CHICKEN JAFLONG
Serves: 2
Ingredients
1 green pepper, sliced thickly lengthwise
1 red pepper, sliced thickly lengthwise
1 large onion, sliced thickly lengthwise
2 large tomatoes, halved
3 chefs spoon seasoned vegetable oil
2 heaped tsp garlic/ginger paste
1 tsp salt
2 level tbsp mixed powder
2 tbsp tomato paste
2 level tsp garam masala
2 level tsp tandoori masala
2 tsp Mr. Naga chilli pickle
2 portions pre-cooked chicken
2 portions of base gravy
2 tbsp fresh coriander, chopped
large pinch of garam masala or chaat masala
fresh coriander, chopped
Method
Pre-cook the peppers, onion and tomato by deep-frying them for around 30 seconds.
Heat the oil in a pan. Add the garlic/ginger paste and fry off until aromatic.
Remove from the heat and add the salt, mix powder, tomato paste, garam masala, tandoori masala, Mr. Naga pickle and the pre-cooked chicken.
Return the pan to the heat and stir-fry until the meat is coated in the spices.
Add the pre-cooked vegetables and stir-fry for around 25 seconds.
Add 1 ladle of base gravy and stir-fry to ensure that it coats the contents of the pan.
Sprinkle the fresh coriander over the pan and stir well in.
Cook for around 1 minute 40 seconds or until the sauce is fully reduced so that the spices roast and the pan is virtually dry. Add a pinch of garam masala halfway through this process.
Continue to add a little gravy at a time until the sauce reaches a thick consistency.
Serve, garnished with fresh coriander.
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I should have added that, as I don't have a deep-fryer or dedicated deep-frying pan, I put a couple of inches of used oil in my pan and fry off the onions and peppers until the edges begin to brown.
Then I remove them from the pan to drain on kitchen paper and add the tomatoes, halved and round-side-down, to the oil. When the juice and seeds begin to ooze from the tomatoes, I remove them and drain them with the onions and peppers.
I drain and strain the remaining oil and tip it back into my used oil bottle when it cools. Then I just wipe my pan and start off the curry proper.
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...I'm sure the naga pickle blended well into the dish though. It's one of those "condiments" that certainly grows on you ;)
Funnily enough, my good lady wife tried out the SIGCC for the first time this week and, although the garlic chilli sauce was loaded with finger chillies, I didn't add any further chilli powder or fresh chilli to the dish in deference to her tastebuds. She absolutely loved it, although I think the heat build-up started to do for her towards the end! :)
Flushed with this success, I persuaded her to try a lick of some Mr Naga pickle straight from the jar the other day. Her reaction was predictable - "Yeeeuuugghhh! How can you eat that stuff!"
She spent the next 5 minutes spluttering and muttering under her breath then, about 15 minutes later she said that, bizarrely, the lasting taste was really good and, yes, maybe she would try it in a curry after all!
I think I may be on to a winner here! 8)
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...I persuaded her to try a lick of some Mr Naga pickle straight from the jar the other day. Her reaction was predictable - "Yeeeuuugghhh! How can you eat that stuff!"
She spent the next 5 minutes spluttering and muttering under her breath then, about 15 minutes later she said that, bizarrely, the lasting taste was really good and, yes, maybe she would try it in a curry after all!
I think I may be on to a winner here! 8)
I got a similar reaction but was not as lucky with the outcome, it was a comedy moment though. :)
The dish looks packed full of flavour Naga, nice one.
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Looks real good but I can't find a recipe for it??
Loveitspicy originally posted Julian Voight's video demo here (http://www.curry-recipes.co.uk/curry/index.php/topic,8676.0.html).
I add Chaat Masala at the end of the cooking time instead of more Garam Masala, but otherwise, I think I stick fairly faithfully to the recipe as demoed. :)
This is how I noted the recipe - hope you find it useful:
CHICKEN JAFLONG
Serves: 2
Ingredients
1 green pepper, sliced thickly lengthwise
1 red pepper, sliced thickly lengthwise
1 large onion, sliced thickly lengthwise
2 large tomatoes, halved
3 chefs spoon seasoned vegetable oil
2 heaped tsp garlic/ginger paste
1 tsp salt
2 level tbsp mixed powder
2 tbsp tomato paste
2 level tsp garam masala
2 level tsp tandoori masala
2 tsp Mr. Naga chilli pickle
2 portions pre-cooked chicken
2 portions of base gravy
2 tbsp fresh coriander, chopped
large pinch of garam masala or chaat masala
fresh coriander, chopped
Method
Pre-cook the peppers, onion and tomato by deep-frying them for around 30 seconds.
Heat the oil in a pan. Add the garlic/ginger paste and fry off until aromatic.
Remove from the heat and add the salt, mix powder, tomato paste, garam masala, tandoori masala, Mr. Naga pickle and the pre-cooked chicken.
Return the pan to the heat and stir-fry until the meat is coated in the spices.
Add the pre-cooked vegetables and stir-fry for around 25 seconds.
Add 1 ladle of base gravy and stir-fry to ensure that it coats the contents of the pan.
Sprinkle the fresh coriander over the pan and stir well in.
Cook for around 1 minute 40 seconds or until the sauce is fully reduced so that the spices roast and the pan is virtually dry. Add a pinch of garam masala halfway through this process.
Continue to add a little gravy at a time until the sauce reaches a thick consistency.
Serve, garnished with fresh coriander.
Excellent; I must give this a try!
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Looks great, will try this one today. Just one point that I don't think was mentioned is that the chicken needs to be sliced lengthways rather than cubed.
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Looks great, will try this one today. Just one point that I don't think was mentioned is that the chicken needs to be sliced lengthways rather than cubed.
Did you make it? If so how was it?
I'm going to have a go tomorrow but scaled down for one with last portion of diced pre-cooked chicken though.
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Looks great, will try this one today. Just one point that I don't think was mentioned is that the chicken needs to be sliced lengthways rather than cubed.
Did you make it? If so how was it?
I'm going to have a go tomorrow but scaled down for one with last portion of diced pre-cooked chicken though.
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I made it yesterday and will post the pics this weekend. It was amazing and what a discovery! Was very different to a Jalfrezi due to the cooking technique, the tandoori powder and GM. This has to be cooked dry to get that flavour ie only use small quantities of Garabi at a time on a Farley high heat.
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Looks great, will try this one today. Just one point that I don't think was mentioned is that the chicken needs to be sliced lengthways rather than cubed.
Did you make it? If so how was it?
I'm going to have a go tomorrow but scaled down for one with last portion of diced pre-cooked chicken though.
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I made it yesterday and will post the pics this weekend. It was amazing and what a discovery! Was very different to a Jalfrezi due to the cooking technique, the tandoori powder and GM. This has to be cooked dry to get that flavour ie only use small quantities of Garabi at a time on a Farley high heat.
Thanks for the tips; better revisit the video then!
Did you make 2 portion curry like Naga's printed recipe or did you scale it down? If so, just half everything?