It was a method to pre cook chicken for final curry. Just asking, has anyone done this.

The base would probably have a more savoury note? I guess. Just curious, has anyone done this before

When I made the balti it didn't taste creamy, in fact it was one of the best ive made. in my opinon

2. Perhaps a softer texture? Lactic acid in milk, Yoghurts etc, makes chicken softer? Usually I just chop my chicken up poach in base for 3-4 mins then add to final curry and finish off in that.

I guess in a nutshell,

The base I made, very simple. Less is more, id never added evaporated milk before but to me, this base appears at this stage the best ive made.

When I cooked my balti, it didn't taste creamy.

Cooking whole chicken in base, to be used in the final curry. Different texture taste

Re cooking chicken in milk and evaporated milk. To create a softer more delicate pieces of chicken to be used in final curry fry off. Lactic acid in milk yoghurt etc

Just looing to see if anyone has tried any of this?

Tried a new base the other day. just messing about
350ml oil
8 large white onions
1 carrot chopped
half small medium cabbage chopped

fry in onil 10-15 mins

2 teaspoon garlic ginger paste

fry out

2 teaspoons of salt

1 and a half teaspoon turmeric
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon madras hot curry powder
1 large pinch methi powder

add spices fry out

1 table spoon tomato puree mixed with 1 pint hot water

1 fresh tomato quartered , add to pan, stir through

add 3 more pints of hot water

1 inch square of cocoanut block

cook it all 30mins

1 large can of evaporated milk/

cook for another 30 mins

Blend.

Anyways it came out really well, I remember old school curry where the chicken breast had been cooked on the bone, it was always very soft.

Thoughts on above gravy and what about cooking a whole chicken in base. or evaporated milk/milk.

Cheers,

James



cook out 30 mins till oil rises

Nice one, much appreciated.

I've been asked to cook some food up for a party, about 60 guests.,

Im doing  a curry and a chiili.

I have two 10 litre soup kettles, the plan is heat the chilli  and curry at least 72 degrees for 5 mins until really hot, pop it in the food kettle and transport to location where it will be plugged and put on hot hold til ready to serve.

Location about 10 mins away.

Rice..... This is the bit im struggling with.

Thinking about 3.5 kiols uncooked basmati.

I usually soak my rice for an hour or two. Then pan of water to boiling, dump drained rice and cook til just al dente. I drain it pop it back in the pan and leave until im ready to servce.. No more than half hour. I've never been ill off it.

In this instance, ill probably split the rice cooking into two batches.

Cook it as above, drain and store in large container.

Then repeat and add to container, transport to location and serve.

Will this be ok.

Another option I've considered, just dumping it all in a sterilised cool box big enough to hold this volume of rice,

Thoughts would be appreciated. Or any tried and tested methods.

Thanks.

10 years on the curry quest! 38 posts haha, ok so I sit back and observe, interesting stuff over the years though!