Quote from: ifindforu on December 18, 2011, 12:07 PM
4/5 BREASTS OF CHICKEN
2 ONIONS
SALT
2 INCH STICK CINAMON
6 CARDAMOMS
4 BAY LEAVES
1/2 CHEF SPOON OF MIXED POWDER
1/2 CHEF SPOON GINGER /GARLIC PASTE RATIO 2 TIMES GINGER TO 1 GARLIC   
2 TOMATOES CUT UP
1 DESERT SPOON TOMATOE PUREE
1 DESERT SPOON OF TURMARIC

METHOD
CUT THE CHICKEN INTO PIECES AND PUT IN SAUSPAN OF WATER, ADD THE TURMARIC,BRING TO BOIL TAKE THE CHICKEN OUT WHEN THEY TURN WHITEISH YELLOW NOT COOKED THROUGH,ONLY TO SEAL TIP OUT INTO CULANDER
NOW,ADD ABOUT 1 CUP OF OIL,PUT IN THE BAY LEAVES,CARDAMOMS,CINAMON THE ONION CUT FINE,THE TOMATOES,AND THE CINAMON.GINGER /GARLIC PASTE FRY ON HIGH HEAT STIRING MOST OF THE TIME FOR ABOUT 8/10 MINS NOW ADD THE TOMATOE PUREE, SALT,AND MIXED POWDER FRY FOR A FURTHER 2 MINS.NOW ADD THE CHICKEN STIRING INTO THE MIX IN THE SAUSPAN ADD SMALL AMOUNTS OF WATER TO REDUCE DOWN BUT NOT BURNING COOK FOR ABOUT 30 MINS

Hi again Ifindforu, Not sure if I have missed something whilst going through the threads, any chance you could let me know the quantaties of the ground spices that made the mix powder? Looks the business

Quote from: ifindforu on December 18, 2011, 12:07 PM
4/5 BREASTS OF CHICKEN
2 ONIONS
SALT
2 INCH STICK CINAMON
6 CARDAMOMS
4 BAY LEAVES
1/2 CHEF SPOON OF MIXED POWDER
1/2 CHEF SPOON GINGER /GARLIC PASTE RATIO 2 TIMES GINGER TO 1 GARLIC   
2 TOMATOES CUT UP
1 DESERT SPOON TOMATOE PUREE
1 DESERT SPOON OF TURMARIC

METHOD
CUT THE CHICKEN INTO PIECES AND PUT IN SAUSPAN OF WATER, ADD THE TURMARIC,BRING TO BOIL TAKE THE CHICKEN OUT WHEN THEY TURN WHITEISH YELLOW NOT COOKED THROUGH,ONLY TO SEAL TIP OUT INTO CULANDER
NOW,ADD ABOUT 1 CUP OF OIL,PUT IN THE BAY LEAVES,CARDAMOMS,CINAMON THE ONION CUT FINE,THE TOMATOES,AND THE CINAMON.GINGER /GARLIC PASTE FRY ON HIGH HEAT STIRING MOST OF THE TIME FOR ABOUT 8/10 MINS NOW ADD THE TOMATOE PUREE, SALT,AND MIXED POWDER FRY FOR A FURTHER 2 MINS.NOW ADD THE CHICKEN STIRING INTO THE MIX IN THE SAUSPAN ADD SMALL AMOUNTS OF WATER TO REDUCE DOWN BUT NOT BURNING COOK FOR ABOUT 30 MINS

Oh, just noticed a thread you posted on Christmas Eve "spice mix exposed", is that it?

Hi CCL,

The thread is here:

https://curry-recipes.co.uk/curry/index.php?topic=7635.0

To be honest it won't make that much difference which mix powder you use.

Cheers,

Paul

Quote from: PaulP on February 21, 2012, 09:21 PM
Hi CCL,

The thread is here:

https://curry-recipes.co.uk/curry/index.php?topic=7635.0

To be honest it won't make that much difference which mix powder you use.

Cheers,

Paul

Cheers Paul, as it goes that was the thread I found after asking the question. That is peace of mind knowing that any mix powder can be used I got more mix powders than I know what to do with :

Quote from: CardiffCurrylad on February 21, 2012, 09:20 PM

Quote from: ifindforu on December 18, 2011, 12:07 PM
4/5 BREASTS OF CHICKEN
2 ONIONS
SALT
2 INCH STICK CINAMON
6 CARDAMOMS
4 BAY LEAVES
1/2 CHEF SPOON OF MIXED POWDER
1/2 CHEF SPOON GINGER /GARLIC PASTE RATIO 2 TIMES GINGER TO 1 GARLIC   
2 TOMATOES CUT UP
1 DESERT SPOON TOMATOE PUREE
1 DESERT SPOON OF TURMARIC

METHOD
CUT THE CHICKEN INTO PIECES AND PUT IN SAUSPAN OF WATER, ADD THE TURMARIC,BRING TO BOIL TAKE THE CHICKEN OUT WHEN THEY TURN WHITEISH YELLOW NOT COOKED THROUGH,ONLY TO SEAL TIP OUT INTO CULANDER
NOW,ADD ABOUT 1 CUP OF OIL,PUT IN THE BAY LEAVES,CARDAMOMS,CINAMON THE ONION CUT FINE,THE TOMATOES,AND THE CINAMON.GINGER /GARLIC PASTE FRY ON HIGH HEAT STIRING MOST OF THE TIME FOR ABOUT 8/10 MINS NOW ADD THE TOMATOE PUREE, SALT,AND MIXED POWDER FRY FOR A FURTHER 2 MINS.NOW ADD THE CHICKEN STIRING INTO THE MIX IN THE SAUSPAN ADD SMALL AMOUNTS OF WATER TO REDUCE DOWN BUT NOT BURNING COOK FOR ABOUT 30 MINS

Oh, just noticed a thread you posted on Christmas Eve "spice mix exposed", is that it?

Yes thats it, and if you want jalpur gara masala pop around to Clare food stores Clare road

have tried 100ml of the pre cook residue in a 9 portion base.

i could not tell any difference. i guess 100ml in ~3000ml is not enough (typ 3%).

i also tried an ice cube ~15ml in a single portion (typ 5%) and again did not feel it did much on taste.

have no plans going forward - worth a try.

Quote from: PaulP on February 05, 2012, 03:43 PM

Quote from: madeinbeats on February 05, 2012, 02:35 PM

Quote from: PaulP on December 20, 2011, 10:35 AM
I've had a few takeaways from a food mall chain called Shere Khan. There is one in Liverpool (St John's market)

I never ever knew that!! I just thought it closed down on Berry St and that was that!! I never understood why is closed down, always seemed buzzing to me. So is this just in the centre where all the other eating places are? What's it like, quality and prices and that?

Hi, yes in the main food mall with the KFC etc on the ground floor. When I first went about a year ago it cost 5.50 for chicken balti, pilau rice and a drink. The portion was a bit large for me for lunch. Last time I went a few months ago they were offering smaller portions for 3.50 and that did me just fine. It tastes pretty good to me and the chicken is tender. I think they are probably Pakistani. Let us know what you think if you try it out.

Cheers,

Paul

They are Bangladeshi.

My wife and I attended the wedding of the owners nephew Sayeed (Sid) way back in 1990.

The main shop (original) one is in Manchesters curry mile on Wilmslow rd. We used to eat there regularly before emigrating. The tandoori food is among the best I've ever ate, and they never had a tandoor. Naan bread was rubbish though. Curries were average. Very, very popular back in the day, don't know about tnow though......sorry to change the subject.

Hi Mick,

I've been twice recently to the one in Liverpool St John's market. They have been taken over and now have a new name. The food isn't fantastic but up against McDonalds, KFC and Spudulike I know what I prefer.

Hi Paul

Last time were back home (3 years ago), we visited The Trafford Centre food court and noticed that there was a Shere Khan outlet there too. I was more keen on trying KFC, to compare it to the "crap" KFC we get here in Perth....and it was.... actually ...OK

We did visit Shere Khan on Wilmslow rd, but to be honest, I can't really rememebr much of the experience. I was a bit worse for wear....catching up on proper English beer beforehand.

If it HAD been excellent, I'm sure I would have remembered though!!

Is this really for 4/5 breasts of chicken as written in the opening post, or should it be 4/5 kg of chicken breasts?  I'm assuming the latter as it seems like a lot of effort for just 4 or 5 chicken breasts.

Anyhow, just giving this a try this morning, so we'll see how it goes