Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Peripatetic Phil on November 30, 2020, 07:05 PM
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From the same team as the 16th-century vindaloo (https://www.curry-recipes.co.uk/curry/index.php?topic=15585.msg138512#msg138512), the "one-pot Indian chicken curry (https://www.honestcookskitchen.com/post/one-pot-indian-chicken-curry)" looks worth investigating. There is a lovely bit in the voice-over at 02:36 where she says "... and cook it 'till your kitchen smells like Indian food" ! The chicken masala has some interesting ingredients, too : equal quantities of turmeric, amchoor, mace powder, dry ginger powder, Kashmiri red chilli powder, nigella seeds, and black salt. Also their Royal Egg (https://www.honestcookskitchen.com/post/the-royal-egg) looks interesting.
And I am delighted to be able to report that they have very kindly agreed to take on board my request for a traditional murgh-e-mussalam recipe (whole spring chicken stuffed with keema and boiled eggs), and will be looking into producing one in due course.
** Phil.
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How did you go Phil?
I'm doing the one-pot chicken curry now. I assumed the Nigella seed is ground with the other powders although it may not make a lot of difference. I've cooked about 1.5 kg of chicken thigh cutlets (bone in) instead of 1.5 lb so I upped the other spices, onions and tomatoes accordingly (as I determined to be adequate). It smells and tastes pretty good at this stage.
Update: A very nice basic chicken curry which will be better tomorrow. Well worth trying. I'm also going to give their Samosa recipe a try.
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Made the one-pot curry twice now, and reported on the first attempt here (https://www.curry-recipes.co.uk/curry/index.php?topic=15640.msg138850#msg138850). I will report on the second attempt in the same thread.
** Phil.
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Firstly, thanks Phil for transcribing the recipe. My window of opportunity to cook this took a while longer than thought, but was able to make this tonight.
A perfectly passable curry, redolent of many dishes I enjoyed in India. Had to reduce the sauce quite a bit to get the consistency where I wanted but the result was very good. Enjoyed with plain basmati (6 min boil then 30 mins in 175 deg F oven), garlic naan, and a good couple of glasses of Bar Dog red blend. I think the missis would enjoy this dish too, although I could?ve done with more heat.
Tomorrow will probably be even better, just a question of do I have for breakfast or lunch or dinner. Might add a little Mr. Naga to spice things up a bit.
Next to try the vindaloo from the same people.
Robbo