First experiment with Mick’s Balti base

[Robbo141]

Tonight's dinner was a wing-it curry using Mickdabass' balti base. A little experimental.
To a cold pan, (yes all the ingredients in the pan before heating) add;
1 chef spoon veg oil
75g chopped onion
1 TBSP ginger garlic paste
1 tsp green chilli paste (bought this with no idea what it was)
5 Thai chillies





Put on the heat and fry till onions are translucent.
Add spices:
Pinch kasuri methi, rubbed
1 tsp extra hot chilli powder
1 tsp turmeric
1 tsp coriander powder

Fry 30 secs to bloom spices then add 1 TBSP tomato purée mixed with 3 TBSP water.
Fry 1 minute then add raw chicken.
Stir to coat.
Fry a minute or so then the usual ladle / reduce / ladle reduce etc with base gravy until you get the desired consistency.

One thing to note. When I made the base, I didn't dilute it with water at all, so it's fairly thick. Didn't matter. Also, I didn't warm the base up, just ladled in from the container. The pan was good and hot and really I could discern any difference from the times I've ladled in from a pan of warmed base in the past.

Very good curry. Very BIR.  Thank you Mick.
Enjoyed in front of a timely re-run of Fistful Of Dollars.  Thank you Sergio & Clint.

Robbo

[Robbo141]

Experiment part 2.  I saved a good amount for my elevenses in the morning. I'm sure it will improve overnight.


Robbo

[livo]

   Wow.    

There is no way my family would tolerate that and I think I'd struggle.  5 Thai chillis w/seed and placenta (although it looks like only 1 ripe one), 1 tsp of Green Chilli Paste (Made Pure Made Fresh Made Hot) and 1 tsp Extra Hot Chilli Powder.

I'm glad you enjoyed it Robbo, but it is quite a bit away from the 100% Al Frash clone Balti Chicken offered by Mickdabass.  If that's how you like them, then you'd definitely be in the same camp as myself and Santa.  I also enjoyed this gravy, with additions, but nothing like what you've made there.