Another two added...

How to make Garlic Chicken

Notice the mysterious chicken stock added towards the end.

HOW TO PRE-COOK CHICKEN

QuoteHe did say that after he had pre-cooked his chicken the liquid left is thrown away,however after he describes his lamb method he says the liquid from this and some from the chicken is added to his stock,very interesting.

Hi jb, I have posted in the past & recently about stock...normally im told to forget it & learn how to cook garlic..2 dishes from one of my locals, one of the best in the city...
chicken karahi - deep red/brown in colour - tastes slightly bhoona like
lamb karahi - dark brown in colour - tastes like a spicy lamb stew (stock like as if it has been left in) completely different flavour

surely someone lives near Curry2Go to do post the 1st taste test?

Regards
ELW

I'm about 25 minutes or so away. If I can I'll try to get over there over the xmas break. I could do with another reason to go to Chorley but I can't think of one at the moment, like taking the missus shopping.

Cheers,

Paul

the garlic chicken recipe reminded me of the late garlic addition when i made the vindaloo - this really does make a difference and a keeper tip for me.

the garlic chicken is probably my fav dish. i've still not got the recipe right and alas the video is much along the lines of what i already know. i know some BIR pre cook the garlic slithers and add right at the end - i've tried several methods but not perfected.

interesting too on the cooking times for chicken - i stop at 5 mins once at simmer. i must admit i've never cooked for longer than 15 mins and have over time gradually reduced to the 5 min. the piece size and heat during dish frying must be factors.

on the garlic chicken it would be interesting to know the reason for adding the spice after the chicken as this breaks a rule for me.

Thanks for the link HS - it just gets better.

Cheers,

Paul