Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Darkginger on April 18, 2012, 12:17 AM
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Anyone else veer away from the standard chicken breast/lamb/prawn as your main ingredient? I've been using (skinned) chicken thighs - often on the bone - more often recently, because I think they add a more 'chickeny' flavour than breasts do. Years back, many restaurants charged extra for 'breast of chicken' curries, and used other parts of the chicken as standard. Now, I'm thinking of trying to make a decent duck breast curry - thinking that duck is a nice fatty meat, so should carry the flavour well. If I could find mutton, I'd be using it - and have plans to acquire some goat meat from a local source.
Anyone got any other suggestions/experience to share?
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I made sprouts diabolo a few years back on Boxing day. Won't be doing that again, I can assure you! :o
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I did some Tandoori Chicken using thighs. I scored and stabbed the chicken a few times before I marinated it. I skewered them and cooked them in the tandoor with the lid on. By the amount of smoke coming from it I thought a thigh had slipped down the skewer into the charcoal - but it hadn't. It was just the fat dripping onto the charcoal. The smell was divine! They were sooo tasty. Shall definitely be cooking them again.
Regards
Mick
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Got back from the pub with a couple of my mates rather the worse for wear, and remembered I had some base in the fridge. I proceeded to start cooking and then realised I hadn't got any cooked meat. I scoured the fridge and all I could find was half a pack of bacon...................
I don't even remember eating the finished curry but my mates reckon it was the business.
Necessity is after all the Mother of Invention 8)
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I've recently been using turkey thigh as recommended by someone on here ( sorry forgotten who). Seems to work well - somewhere between chicken and lamb in texture and bags of flavour. Cheap too. Asda sell a boneless turkey thigh joint which allows cutting into bigger pieces than the tiny "diced turkey thigh" which is cut into vanishingly small pieces.
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My missus hates chicken breast with a passion; too dry, no taste. She'll happily buy 5kg of chicken thighs, debone it an pack it away in the freezer in ready prepared 500g bags. I am a lucky man ;D Chicken breast is the most over-rated cut of meat ever. Leaves me to do all the technical stuff ;)
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Here Darkginger
http://www.curry-recipes.co.uk/curry/index.php?topic=7908.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=7908.0)
have a go at this
best, Rich
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A few weeks ago having cooked up a batch of base to freeze I was left with about 250ml spare so I thought I'd knock up a quick treat for myself ... not having any defrosted chicken my thoughts turned to the larder ... the choice came down to corned beef curry or cocktail hot dog vindaloo ... the hot dog vindaloo got the vote and it wasn't too bad ( on a scale of 1 - 10 a 3 ! ).
Next time I'll make sure I have some real meat available on base day !! :)
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you may enjoy this thread
Sheep Testicle Tikka Masala
http://www.curry-recipes.co.uk/curry/index.php?topic=4316.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4316.0)
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you may enjoy this thread
Sheep Testicle Tikka Masala
http://www.curry-recipes.co.uk/curry/index.php?topic=4316.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4316.0)
What a load of Baaaaaaalocks!!! lol, I could not think of anything worse... lol
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Has anyone ever used Venison in a curry? Low in fat, tender meat a bit Gamey......
What sort of dish do you think you could use Venison in? Probably anything really, but what would suit best?....
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My missus is turkish and they'll eat just about anything, she sometimes turns up with heart, kidneys, brains testicles for me to try. I've tried the testicles and they're...O.K in taste but I can't get used to the idea of eating some poor old sheep's crown jewels. However if that means I can increase my curry making rate to twice a week, maybe I'll give it a go :P
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My missus is turkish and they'll eat just about anything, she sometimes turns up with heart, kidneys, brains testicles for me to try. I've tried the testicles and they're...O.K in taste but I can't get used to the idea of eating some poor old sheep's crown jewels. However if that means I can increase my curry making rate to twice a week, maybe I'll give it a go :P
Love Turkish Food! Got any home recipes?
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My missus is turkish and they'll eat just about anything, she sometimes turns up with heart, kidneys, brains testicles for me to try. I've tried the testicles and they're...O.K in taste but I can't get used to the idea of eating some poor old sheep's crown jewels. However if that means I can increase my curry making rate to twice a week, maybe I'll give it a go :P
Love Turkish Food! Got any home recipes?
Here you go Unclebuck and if you PM me with your email address I've got a PDF on Turkish Food :)
Chicken Shawarma
Boneless, skinless chicken breast
1/4 t ground nutmeg
1/4 t ground cardamom
1/4 t ground cloves
1/2 t ground cinnamon
1/2 t ground black pepper
1 onion finely chopped
4 garlic cloves crushed
1/4 c lemon juice
1/4 c water
1/8 c white vinegar
1 c plain yogurt
1/8 c olive oil
Mix all ingredients and pour over boneless, skinless chicken breast. Cover and marinate overnight in the refrigerator. Remove from marinade - Grill or bake until chicken is done.
I like to serve this in pitas or flat bread as sandwiches with tahini sauce, feta, lettuce cucumber, tomato and thinly sliced onion. Or served over fattoush salad. I don't know what is traditional, but either way I love this recipe!
Tahini sauce:
1/2 c tahini
1/2 c lemon juice
1/4 c water
1 t salt
2 cloves garlic crushed.
Mash garlic and salt to a paste. Then add remaining ingredients and stir to combine - chill.
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My missus is turkish and they'll eat just about anything, she sometimes turns up with heart, kidneys, brains testicles for me to try. I've tried the testicles and they're...O.K in taste but I can't get used to the idea of eating some poor old sheep's crown jewels. However if that means I can increase my curry making rate to twice a week, maybe I'll give it a go :P
Love Turkish Food! Got any home recipes?
If you have any specific requests I'll ask. I do like the chi kofte which is made with raw beef/ bulgar and lots of paprika.