Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Mattie on January 20, 2014, 07:05 PM
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So i'm new here, for abit of background to me see my intro post earlier.
But tonight I made a Chicken Jaipuri as http://www.curry-recipes.co.uk/curry/index.php/topic,11591.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,11591.0.html)
The difference was I was making it for 3, with minimal oil (2 tbs) and I used f/f Greek Yogurt. So here are my results;
Multiplied the ingredients by about 2-3 depending, thats raw 24hr marinated chicken thigh which I prefer.
(http://www.curry-recipes.co.uk/imagehost/pics/737d14a34d81ede7878505dd94643b24.JPG) (http://www.curry-recipes.co.uk/imagehost/#737d14a34d81ede7878505dd94643b24.JPG)
Oil, spice mix, tomatoes and peppers in
(http://www.curry-recipes.co.uk/imagehost/pics/89663e483694923037afe9a990089b33.JPG) (http://www.curry-recipes.co.uk/imagehost/#89663e483694923037afe9a990089b33.JPG)
Bit of base and Raw Chicken thigh in - I think I went crazy with the amount
(http://www.curry-recipes.co.uk/imagehost/pics/3425b256b44d537b72efb01d4a251ea9.JPG) (http://www.curry-recipes.co.uk/imagehost/#3425b256b44d537b72efb01d4a251ea9.JPG)
Finished - coriander, yogurt, lime and all the base in
(http://www.curry-recipes.co.uk/imagehost/pics/438489f8ca64d0e5e63d18d8da31a7cc.JPG) (http://www.curry-recipes.co.uk/imagehost/#438489f8ca64d0e5e63d18d8da31a7cc.JPG)
I've only just beginning my curry journey but i'm trying to do it on the slim! So bear with me, I know its not fully BIR but It might help someone.
Thanks!
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Good work, but you better scale down those photos or Phil will go spare!
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Good work, but you better scale down those photos or Phil will go spare!
Now that made me laugh ;D
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Looks good Mattie :) Cooking low calorie BIR style curry is quite a challenge, it's something I have been looking at recently. I purchased 'The Curry Guy's Low Fat Indian Takeaway', it looks promising. As I see it, the challenged seems to be at the start of the process, as there is not much oil you have to be more patient to cook out the garlic and ginger, spices, and the tomato puree. I have found if you have a kettle of boiling water on the go this helps, add a splash if you think the spices are burning.
It's not a bad idea to loose a few pounds (stones?) now and again, anyone else on the 'slimline' curry trail?
Cheers,
Ken
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Welcome Mattie
Skinny Curries to keep the weight off, make Madras or Vindaloo with half the oil.
Grill your meat for precook, Avoid Pilau of any kind, Steamed Basmati favourite or chapatti.
Parboil/steam mixed veg with salt,turmeric and panch phoran spices and add this to your curries for bulk and flavour.
Healthy BIR all day long, I wouldn't give up Chips though, there is a limit. ;D
cheers Chewy
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Good work, but you better scale down those photos or Phil will go spare!
923px
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I purchased 'The Curry Guy's Low Fat Indian Takeaway', it looks promising.
He's not a great advert for his own book is he! ;D
(http://womanandhome.media.ipcdigital.co.uk/21348/00000c063/a0ae_orh100000w570/The-Curry-Guy.jpg)
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Which one's The Curry Guy? :-*
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Which one's The Curry Guy? :-*
ha ha superb! ;D :D :D ;D
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Well Mattie, as you can see you will get a lot of BS from some of the the regulars, if you can see past all of this you might learn something, ... I thought I would ::)
Cheers,
Ken
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Avoid Pilau of any kind...
Why's that then? Are you one of the "it ain't pilau if it ain't got half a block of ghee in it" brigade?
My pilau has no oil or fat in it whatsoever and it tastes fine.
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Same here. Just a few whole spices in the boiling water for flavour.
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My pilau has no oil or fat in it whatsoever and it tastes fine.
Then "it ain't pilau" !
** Phil.
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I do actually prefer plain/salted boiled rice to pilau, but i've never tried putting whole spices into the boiling water,.. ill definitely give that a go next week when I try to do justice to a CTM. Id happily eat curry every day but my missus gets curry'd out too easily!
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Go for it, Matt. A few cloves and split green cardamoms add to the basmati flavour :)
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A few cloves and split green cardamoms add to the basmati flavour :)
Hmmm. "A few cloves" is still a lot. One or two at most, I'd say. But don't forget the cassia bark and torn Indian bay. In "real" pulao (with ghee) I also use kala jeera and a little fennel (and some flaked dried garlic).
** Phil.