Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: livo on May 01, 2015, 12:30 AM
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Here are some pics from yesterdays cook. All day in the kitchen but had fun and learnt a lot along the way.
First up is what might be Ali's Chicken Tikka.
Marinated and ready to cook.
First batch cooked .
and finished. 1.2kg of breast turned into Tikka.
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CTM cooking and bowled up.
Vegetable curry,
Sverige inspired Lamb Madras (kushi pre-cooked lamb)
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Chicken 65 Marinated, cooking and cooked.
Nina's Yellow Rice, (she's Indonesian but I Indianised it a bit).
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Wonderful looking feast there Livo. Hope your madras turned out well. It looks good, must've been nice in contrast to the chicken curries.
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Sverige, it was a very nice tasting dish and I love tender lamb but in the processes of pre-cooking, freezing and re-cooking in the finished Madras it became too tender / fall apart soft. This is perfect for Greek Lamb shoulder but it was a bit too overdone for the dish. Flavours delicious but lost out on texture and I had to be very gentle with it in the pan. Live and learn. I won't use the pressure cooker for the pre-cook next time.
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Nice pics Livo and good to see Chicken 65 getting a mention, it's a lovely dish in my opinion and one I don't make often enough. I love it as part of a mixed starter with pakora, tikka etc.
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Better than the Colonel's. ;)
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Great pic's
:)
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Here are some pics from yesterdays cook. All day in the kitchen but had fun and learnt a lot along the way.
First up is what might be Ali's Chicken Tikka.
Marinated and ready to cook.
First batch cooked .
and finished. 1.2kg of breast turned into Tikka.
wow looks really good :) :) :)
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Here are some pics from yesterdays cook. All day in the kitchen but had fun and learnt a lot along the way.
First up is what might be Ali's Chicken Tikka.
Marinated and ready to cook.
First batch cooked .
and finished. 1.2kg of breast turned into Tikka.
how long did you marinate for ??
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The Tikka was marinated for about 16 hrs overnight, but I've now read that 2 hours is recommended for Chicken Breast in Yogurt. I can't say that overnight hurt it though.
The Chicken 65 was only marinated for about an hour, but the spice coating on that is more external and fried.
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The Tikka was marinated for about 16 hrs overnight, but I've now read that 2 hours is recommended for Chicken Breast in Yogurt. I can't say that overnight hurt it though.
The Chicken 65 was only marinated for about an hour, but the spice coating on that is more external and fried.
yes few of the cooking shows say it makes no difference. but when you use the yoghurt to soften the meat 2 hours world work ;D ;D
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Wonderful looking feast there Livo. Hope your madras turned out well. It looks good, must've been nice in contrast to the chicken curries.
Men Hej p
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Wonderful looking feast there Livo. Hope your madras turned out well. It looks good, must've been nice in contrast to the chicken curries.
Men Hej p
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:):):)