Quote from: Onions on August 17, 2025, 04:09 PM
Thanks Bob. Is this gnger balti chicken on the site?
Have made this one before and thought had gone over how to do it; maybe not, am getting forgetful these days. So it's Mick's balti base, 2 tsp chilli powder option, salt to taste. For the balti, 20 g root ginger. Finely chopped/julienned, 50/50. The chopped ginger goes in at the start (with the garlic). Most of the juliennes go in half way through cooking, along with 2 tsp (or more) of ground ginger powder. A pinch of GM/ground ginger to finish. The remaining juliennes are for garnish. The amount of ginger additions (and salt) can be adjusted according to taste. That's it. So not much to do really. If, as I have done in the past, also grated in some lime zest towards the end of cooking, it would result in a Balti chicken (ginger & lime).
Should add, I did read somewhere that the sequential addition of chopped and julienned is important, when the aim is to emphasise notes of ginger in a curry. So I am not just making it up as I go along.
Rob
Topic: The Tilted Pan ( 105,709 )
