Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => House Specialities => Topic started by: Stephen Lindsay on August 07, 2010, 12:37 PM
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This is my attempt at a Chasni, based on a Pathia sauce
Chicken Chasni
Ingredients:
oil, 1 fl. oz.
thinly sliced onion or pepper, a few slivers
tomato puree, 1 ? level tbsp., mixed with 2 tbsp water
BE spice mixture, 1 tsp.
1/4 teaspoon of chilli powder
1/2 tsp dried fenugreek leaves
1/2 teaspoon of salt
1 tbsp of sugar
7 fl. oz. (approx 200 ml metric) BE curry base gravy
1 tbsp of mango chutney
2 tbsp of lemon juice
single cream to taste - 1/2 cup maximum?
fresh tomato, a few quarters
fresh coriander, to garnish
Method:
heat the oil in a pan, add the onion/pepper mix, and fry up for about a minute
add the tomato paste, mix powder, salt, chilli powder and fenugreek, stir in well and fry up for about 30 seconds
add half the base gravy and stir in well
add the sugar and mango chutney and stir in
add the lemon juice and stir
stir in the rest of the base gravy and let cook until the sauce has reduced to the right thickness
add the cream and stir in
add the pre-cooked chicken and stir in
cook and occasionally stir for about 1 1/2 minutes then add in the tomato quarters
garnish with fresh coriander
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Sounds right up my street! ;D Going to give this one a go tomorrow since I've got the base and spice mix to match...Thanks SL ;)
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Hi Domi
Great minds think alike - I am doing this for tea this evening also!
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Domi,
Going to give this one a go tomorrow since I've got the base
Oh, I see. Two timing me with Mr Edwards eh? How very dare you? :P
Ray ;)
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OI! This will be the first base I've tried since starting wi' yours...anyroad...variety is the spice of life yanno (http://img.photobucket.com/albums/v119/xx_dominatrix_xx/tongue.gif)
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Hi Stephen ;)
Which pre-cooked chicken method do you use and how much? Also I have 3 jars of mango chutney...Geetas (with the spices in) a taste the difference alphonso mango chutney (chunky and sharpish) and a jar of Asda's own brand (almost like a jam!) - any idea which would work best? Really looking forward to giving this a go - pathias are big fave of mine - wonder if this one will turn my head too lol ;D
Cheers luv :)
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Hey Domi you must be reading my mind or something because I use ASDA mango chutney. I tend not to bother pre-cooking chicken, or should I say I tend to sear some chicken in a pan then put it in the sauce and give it 5 minutes to finish it off.
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lol great minds again, SL ;D I always use Asda's mango chutney in pathias because it's the nearest to BIR I've found. :P
I never precook my chicken either (except for tikka) as I prefer to add it raw after cooking the spices out in the G+G/tom puree to coat the chicken and get the spices cooked into the chicken and use a bit of base to cool the pan as/when needed - never had tough chicken and my curry's not ruined by the taste of some of the precook spices... :)
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Excuse my ignorance, but what is a Chasni?
I've never heard of it down here in the south. :-\
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Excuse my ignorance, but what is a Chasni?
I've never heard of it down here in the south. :-\
Hi 976bar good to see you back, I have pasted below my reply to a comment by Ray on my post "3rd Anniversary".
This is the link
http://www.curry-recipes.co.uk/curry/index.php?topic=4860.msg46633#msg46633 (http://www.curry-recipes.co.uk/curry/index.php?topic=4860.msg46633#msg46633)
This is what I posted
Thanks JivyJ and Razor, good to hear from you both.
re the difference between Scottish and English curries my own take on it is I think it's fairly complicated cause although there are differences I expect the a more varied. I think the Ashoka chain probably represents their style of cooking more than it does your average Scottish takeaway which is pretty dire. There is a big cultural difference between the West and East coasts of Scotland which I am sure gazman will agree with. It would therefore be logical to expect that this would be borne out by differences in curries too. One thing which is noticeable in Scotland is that the Chicken Chasni is a hugely popular dish, possibly more so than CTM, and especially so in Glasgow. My best stab at describing what it is would be to take, say a Pathia sauce, to get the sweet and sour flavour, and finish it off with cream, so it is kind of a cross between Pathia and CTM and along with Irn Bru and Mars Bars deep fried in batter it could be regarded as a Scottish national dish! Finished off with loads of beer of course.
My main experience of eating curries in England has been in Yorkshire - Huddersfield, Bradford and Halifax, though this was some time ago. I didn't find that there was a huge difference but the main thing was perhaps stronger use of spicing in Scotland, so a Scottish Madras in Scotland would be like a Vindaloo in Yorkshire. My pal also lived in Dorset for a few years and he said pretty much the same.
However there are posts on here that refer to a South-East English curry and a London Dhansak and so on which suggests to me that the variations are maybe more about region than one country as a whole. As I said I've a bit of experience to go on but I wouldn't hold much faith by it.
If you are interested in the Ashoka posts I'd encourage you to give them a go and see what you think. Panpot did a huge amount of work on them (last year I think it was) and it sounds like there's a few folk who have been pretty impressed by the results, myself included.
I've taken to working with BE base more recently, as it's much simpler than Ashoka which requires 3 separate recipes to be prepared in advance. However I've been thinking about taking the best elements of both and seeing where it leads so I will report on that if and when I get moving on that.
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Wow!! that explains it well :)
It sounds like a yummy dish to me, although through health reasons, I now need to avoid creamy curries and the like..... probably indulged a bit too much when I was younger... lol
However, I did take particular notice of the variance in regions and have to agree, when I was up in Scotland back in the 80's the curry was marvelous. ( I have to say that we were based around Glasgow, so didn't really get to the east coast for an Indian).
Also down here in the south I think there could be a wider variance of curries available. Particularly, in the South East, i.e. Berkshire region we have a lot of ex Ghurkas (having been attached to Sandhurst for many years) who have started up their own restaurants. They not only offer Indian but they're own variants too.
The reason I say that is because a few years ago I travelled up to Northern England for a few days on business, and I find their curries much more bland than down south. I think I would draw the border between Birmingham and higher to include those regions. I obviously can't speak for eveywhere, as I am sure they all differ, but I had a few Madras's up there which were very wishy washy and not at all to my tasting.
So back to the South, and I can't speak for Dorset, been their loads of times but never had a curry down there, but we have a particular Indian restaurant not more than a mile from me which offers, "The Chicken Fire Eater"........ (New in Berkshire) Pieces of Chicken cooked with herbs, spices and VERY hot sauce.
Now I've never tried it as I really don't think I could afford the toilets rolls for the next morning.........let alone the electricity to freeze them all night for that extra comfort the next day :)
But a good friend of mine who always has something in between a Vindaloo and a Phal, I'm going to take next time and let him be the laboratory.......
I'm not sure what the variants are up there either, but for instance, we do A CTM which is normal plus a hot and spicy one too. Has anyone ever heard of a Mis Mass? Aparently its Tandoori Mixed grill without the bone cooked with tomato sauce and Chef's special spices. Very Mild and tasty dish. "These are excerpts from the menu's.
The Ghurka one which is called "The Shahi", also offers Nepalise dishes, such as....
Jimmu..... A very special Nepalise dish cooked with special Nepalise herbs called Jimu found in the foot hills of the Himalaya's. Now I can vouch for this as I went to a new Chinese Store in Sandhurst yesterday to stock up on spices and found packets of "Jimmu" herbs. I have not bought any as of yet, as I have no Idea of what to do with them. But the next time I go, I will ask the staff how to use them. Funnily enough when I was in the store there were quite a few "ex Ghurkas" in there buying loads of produce. Presumably all from the local restaurants.
Another dish they do, is Kurilo. A very healthy and highly recommended Nepalise dish cooked with steamed Asparagus...... The list goes on......
They do all the usual Indian stuff and their Garlic Chilli Chicken is amazing, but another Indian Dish they offer is Kathmandu Chicken or lamb...... Not a dish you find in many places.... but well spiced Chicken or Lamb with Onion and Tomatoes....... Now isn't that a Rhogan Josh?......... which they also serve?.......
As we can all see, every region has it's own theme on Curries, and I think we all have to accept that no matter where you go, no curry will ever taste the same as the one you buy most from your local takeaway, be it better or worse..... :)
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Just made this and I have to say it's very nice - wasn't sure on my first taste so I called the second in command to have a try and we stood there dipping in over and over - had to stop because we're not eating it just yet (no tomato or coriander garnish in it - will do that just before serving) ;D It has more flavour than I thought it would for the light spicing and the balance between sweet and sour is spot on for me - I had worried at the amount of sugar needlessly as it turns out. Lovely creamy curry, I'll be making this one again for sure. ;D
Never had an original chasni to compare it to but for a new dish it's a cracker :)
(got a couple of pics but they're crap as ever lol)
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Domi I took a couple of pics too but wasn't happy with the result - yeah I'm not sure, how close it is to the real thing but I think it is in the right ball park. I've have made the recipe from the original Ashoka cookbook (this is a one-off baseless recipe) but I found it overly tomato-ish and sickly sweet, not surprising given that it uses 200g ketchup, 180g mango chutney and 400ml single cream for for four portions!
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Good Grief Stephen, I think that would be my total intake of sugar for a week!! lol :)
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c'mon 976bar....what did ye expect from a Scottish curry? lol ;D That baseless recipe looks like a heart attack in the making :o This base version's very nicely balanced though :)
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Just had this for tea minus peppers and chilli - due to other half's allergies.
Was very nice. The mango was initial taste followed by creamy spiciness - can still taste it an hour later. Very moreish! Never had one in restaurant, or even heard of it before now, but recommend it as lovely alternative to CTM or korma.
The other half loved it and it might even be her new fave! Pictures may follow.
(http://img88.imageshack.us/img88/404/imagexico.jpg)
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Tomdip
Glad you liked it and your photo does justice to the recipe. It is on my to do list to knock up a Chasni using the Taz base so I'll post my efforts when I get round to that.
Steve
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that was using the Taz base - and most scrumptious it was too ;D
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excellent news tomdip so it proves the Taz base works with the recipe then?
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Certainly does. Have been working through a Taz base for a while and every curry I have made (including your pathia) have been excellent.
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I think I've done 4 curries with Taz base and I agree they have all been really tasty - am for for doing a Chasni tonight though so I think the camera will be at hand to see if I can get it uploaded using this new image host.