Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: london on March 25, 2014, 01:08 PM
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I've just picked up some MDH Kitchen King, has anyone used it before and is so what were the results like.
Thanks in advance for your help.
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Yes, with some success. See here (http://www.curry-recipes.co.uk/curry/index.php/topic,3830.msg60911.html#msg60911) for my previous contribution on the subject.
** Phil.
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Thanks Phil,
So basically it a ready made spice mix?.
Regards,
London.
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Yes, with the following components :
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Hi Phil
Where do you think this is best used in your experience
Cheers
Ed
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I think I can do no better than to echo my earlier words in the CA thread, Ed :
CHICKEN MADRAS
Ingredients:
- 300g skinless chicken thigh and leg (cut into approximately 1 inch cubes : I had already used all the breast)
- 75 ml CA's spiced oil (http://www.curry-recipes.co.uk/curry/index.php?topic=3295.msg34667#msg34667)
- 2 tsp garlic/ginger pur
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Just made a dansak with KK in place of the called for madras curry powder, not bad but not great, would I be better off making a spice mix like BE's and using KK instead of curry powder.
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Just made a dansak with KK in place of the called for madras curry powder, not bad but not great, would I be better off making a spice mix like BE's and using KK instead of curry powder.
I've never used KK but from the ingredient list it looks like another generic curry powder along the lines of a madras curry powder so yes I'd use it as the curry powder in a mix powder like BE's (which I do like).
It may be of course that the whole dhansak recipe is not to your liking and the use of mix powder rather than the KK may not improve matters.
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the last time I used the recipe with Schwartz curry powder and it was very good, I'll knock up the BE mix with KK and use it next time and see how it goes. Or would I be better off using Rajah madras curry powder.
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Well you've got the KK so probably better to try it in a mix powder with the same recipe or you'll never know whether it's the problem or not. You can always try Rajah next time if it turns out pants.
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I'll use the KK in the BE mix maybe use quarter Tsp as a measure just in case. SS do you put paprika in when you mix yours.
Cheers,
London.
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SS do you put paprika in when you mix yours.
Indeed I do but in all honesty I'm not sure it adds that much to the overall effect.
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If paprika is used for colour only as seem the case with most mixes do you think I'd be better of using kasmiri mirch.
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I think I can do no better than to echo my earlier words in the CA thread...
Your 'echo' has missed out the title or any indication of what that recipe is for. Madras perhaps? Did you use Kitchen King spice to try and make a Chicken Madras?
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I think I can do no better than to echo my earlier words in the CA thread...
Your 'echo' has missed out the title or any indication of what that recipe is for. Madras perhaps? Did you use Kitchen King spice to try and make a Chicken Madras?
That is because the 'echo' was simply a reprise of a message to which I had linked earlier in the thread :
Yes, with some success. See here (http://www.curry-recipes.co.uk/curry/index.php/topic,3830.msg60911.html#msg60911) for my previous contribution on the subject.
** Phil.
and that earlier message contained a link (http://www.curry-recipes.co.uk/curry/index.php/topic,3830.msg60911.html#msg60911), which if followed, did indeed indicate that it referred to a thread on CA's Chicken Madras.
** Phil.
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If paprika is used for colour only as seem the case with most mixes do you think I'd be better of using kasmiri mirch.
Hmmm...I'm probably not the best person to ask as I seem to have an inbuilt aversion to the bitterness imparted by kashmiri mirch and it's certainly a flavour which I am not accustomed to in any BIR curries. It certainly adds a red colour if that's your aim.
That said I recently used the MDH kashmiri mirch in CT's madras and that turned out far more palatable (compared to other kashmiri brands I've previously used). So go for MDH if you intend to use it at all. Personally though I'd go for a bog-standard chilli from Rajah or East End though.
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and that earlier message contained a link (http://www.curry-recipes.co.uk/curry/index.php/topic,3830.msg60911.html#msg60911), which if followed, did indeed indicate that it referred to a thread on CA's Chicken Madras.
Wouldn't it be easier to add the recipe name, like I've now done? Anyway, thank you for recommending Kitchen King, which I will now try.
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I mainly use Chewys mix in which he states 0.5 tsp of garam massala or KK.
I think he or someone also stated that now and again they use it as a garam massala for the finale sprinkle at the end of cooking, but don't quote me on it! :-\