This is the chicken jelly recipe
Here is what you do:-
Get a full skinned chicken (or the whole chickens bones and a little meat like wings)
Then  add 2 black cardomons
8 green cardomons,
8 bayleaves
2 long cinnamon sticks,
1 teaspoon peppercorns
1 teaspoon salt
and  2 tablespoons of vegetable oil.

Put in enough water to half cover the chicken (which was skinned).
I warn you , it really doesn't smell nice.
I thought it would be unusable because of it's smell.
I cooked it on very low for about four hours.
The meat takes on a string like quality.
Then I strained it and left it to cool.
The jelly that you get on top is what you use.
It is surprisingly very un spicy.
Almost like chicken crisps with a hint of bay leaves.
I added this to my curry gravy and boiled for another ten minutes to dissolve.
It works out about half a tablespoon per curry portion.
The jelly keeps three days in a fridge or could be frozen
Most of my curries are veggy so the addition of this stock made a massive difference

QuoteIn the morning there is a thick jelly on top.

I await a report on this, although I really think this is not correct.

Next we'lll be adding Jellied eels

What will solidify?

S

What a load of tripe 

Seriously though if this is really added in to the gravy how can they sell a vegetarian curry?

Meat

Quote from: Curry King on April 06, 2005, 06:09 PM
What a load of tripe

Seriously though if this is really added in to the gravy how can they sell a vegetarian curry?

We need to ask some chefs.

If this is right it wouldn't be so strange.
A few people have suggested the addition of chicken stock and it's common practice in indian traditional cooking, to cook chicken on the bone.
It would be very cheap to make

Yeah I'm sure that nothing goes to waste in the restaurant so its definitely a possibility, just seems a bit eek 

Quote from: Curry King on April 06, 2005, 07:04 PM
Yeah I'm sure that nothing goes to waste in the restaurant so its definitely a possibility, just seems a bit eek

Yes you are right.
I'll double eek that!
I'll give a go at the weekend.
To tell the truth, I don't much like working with raw meat.
But in search of? "the taste" I will
I've got to know

I'm skeptical about this one. I don't think the savoriness of chicken stock tastes anything like the "missing taste". I'm not denying that some restaurants use it, I just doubt its the missing link.

pete

when i was being taught to use the tandoor in the evening in the restaurant . the chefs were doing exactly this boiling down the bones and creating a stock. they eat the chicken that came off the bones in a curry.
They said they were making the stock for the next day.
I didn't think too much about it at the time but this makes sense otherwise why else would they do it.
I have some base curry in my freezer and it does smell of chicken but i have not been able to work out the flavour.