Curry Recipes Online

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)

Looks really nice. Its now one of my favourites as the Mr Naga gives it a distinctive flavour.

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 :)

Looks real good but I can't find a recipe for it??

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  ;)

Quote from: uclown2002 on April 11, 2013, 06:58 AM
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.

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.

Quote from: curryhell on April 11, 2013, 07:23 AM...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)

Quote from: Naga on April 11, 2013, 07:42 AM
...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.

Quote from: Naga on April 11, 2013, 07:30 AM

Quote from: uclown2002 on April 11, 2013, 06:58 AM
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!

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.

Quote from: Curryking32000 on April 14, 2013, 12:32 PM
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.

Quote from: uclown2002 on April 15, 2013, 11:03 PM

Quote from: Curryking32000 on April 14, 2013, 12:32 PM
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.

-------------

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.

Quote from: Curryking32000 on April 15, 2013, 11:16 PM

Quote from: uclown2002 on April 15, 2013, 11:03 PM

Quote from: Curryking32000 on April 14, 2013, 12:32 PM
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.

-------------

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?