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Messages - adamchiv

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Lets Talk Curry / Re: Kormas and tikka masalas are under-represented here

« on: February 10, 2015, 06:39 PM »

I agree with you that there should be no shame in posting about korma and masala. I love curries that are too hot for most people, but i also love the BIR korma and tandoori masala dishes equally and to be honest the secrets behind them are very very hard to find. Supermarket masala sauce is always missing something, in fact, I find that to get the real deal you have to go to the restaurant and eat in. I found a superb BIR masala sauce recipe on here that is as close as ive ever got to the secret. So im glad that korma and masala is on here and if anyone has got a BIR version please please dont be afraid to post it.

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / very tasty base sauce variation

« on: January 25, 2015, 05:24 PM »

This is a variant of jbs superb base sauce which admittedly is far more versatile. This is a great finished sauce to use with different spice/meat/veg variations as
it is very concentrated when finished.

Ingredients:

Two white onions halved
one green capsicum
one red capsicum
1/4 block of creamed coconut
big bunch of coriander stalks
A whole 6 inch carrot
1 tbs salt
2 tbs white sugar
2 tbs turmeric
1 tbs chilli powder
200g plum tomatos
150g garlic ginger paste
100ml vegetable oil
Good squeeze of jif lemon, about 4 seconds

Place all ingredients in a large pot and cover ingredients just to the top with water

Put a lid on and boil on a high heat until carrot has softened

Blend to a smooth sauce

As i say its a very tasty general sauce to use and all credit to jb for this in the first place, this sauce is different to taste because of the sugar, chilli and lemon juice, and slight difference in quantities. I would say this is good for medium to hot curries and adds a little something...but the original is certainly the all rounder of base gravies imo

Lets Talk Curry / Basic but tasty pakistan style chicken curry

« on: January 25, 2015, 01:03 AM »

Hi everyone i am new to this forum, firstly thanks i have already made some great curries from the posts, hats off to jb for the great base sauce!

So this is my first recipe a simple but very fresh pakistan style curry i learned from several different chefs and made my own way over time..... hope u enjoy!

Ingredients:

4 chicken thighs or about 500g diced chicken
2-3 chefs spoons vegetable oil
4 white onions very finely sliced
1 chef spoon ginger garlic puree
2 medium tomatoes deseeded and blended with 1 tsp of tomato puree
2 tsp kashmiri chilli powder
1 1/2 tsp turmeric
1 tsp salt
1 Tbs cumin powder
1/2 tsp garam masala (no more than 3/4)
1 tbs chopped coriander leaf

Heat the oil to a high heat and fry the onions until they start to brown around the edges, stir them regularly so they dont stick

add the chicken thighs and brown on all sides (the stock from the chicken will be delicious)

Add the chilli and turmeric powder and salt (dont forget) and turn down to a medium heat (dont burn the powders) keep stirring and cook for 1-2 mins

Add the ginger garlic puree and stir it through for 2 minutes

Now add the pureed tomatoes, cumin and garam masala, and stir in, should be bubbling away nicely after a few minutes.

Add the coriander leaves and about 1/4 cup of water, cover and turn down to a gentle heat and cook until the chicken is cooked

This is very nice with chappatis and basmati rice, it works very well with lamb too

hope you enjoy

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