Hi CP, glad to see you are still with us!
Our favourite takeaway does a dish called Chicken/Meat Jhuri. Its a dryish stir fry of meat, onions, lentils, spices, served topped with a salad containing lettuce, raw onion, small pieces of tomato and then finally with crushed poppadums and lemon juice.
We know this dish well, it used to be served in our favourite restaurant in which the chef used to work before he opened his own takeaway!
I have asked the chef about its origins and he says it is something he/they created, but it must have origins somewhere.
The chef by the way, moved to Dundee from Bangladesh to be part of the Jute industry, which is now long gone. He insists his cooking was by experimentation and was never properly trained.
My only complaint is it can sometimes be a tad oily, much prefer it when dry-ish!
I posted a wee while back about my conversation with him regarding his base sauce.
Again he insists that it has no secrets, but the quantity was definately a factor in its final taste. He also added that he uses a bouqet garni technique in its cooking process.
You can find the topic in the Base Sauce section somewhere.
Regards
'Broon'
Topic: Simple Chilli Chicken (read 10,053 times)
