Topic: Happily Confused over traditional and Restaurant style.

[bumtrouble]

I am confused, I have made Darths and others bases posted on here with fantastic results, but last week I ran out of bases and decided I needed a quick curry for friends who were coming over, I decided on a Mike Travis  recipe on Authentic recipes. I jointed a chicken and left it on the bone?result was the best curry I have made, all my friends were raving about it and told me I was a liar and had got it from  a take-away, the taste was not 100% restaurant but it was so different and tasty that I will try authentic much more often?anyone else tried traditional recipes??? :

[DARTHPHALL]

I have tried a few & i do like them.
Something i may try, now i think about it, is use one of the Bir style base sauces & instead of doing the second stage Bir style curry put the authentic ingredients were the second stage Curry should be, i think it will turn out very nice hybrid dish indeed. experiment ,experiment,  ;D

[CurryCanuck]

I will try authentic much more often?anyone else tried traditional recipes??? :

I have tried a myriad of traditional recipes......certainly a different taste experience , especially with dishes such as vindaloo , dhansak , korma and madras . Needless to say , some of the BIR dishes will not have a traditional equivilant ..

CC

[bumtrouble]

Hi Darth, your base is the one I use for all my  RS curries, but for on the bone chicken or beef I will try traditional, it was a thinner sauce and maybe not to everyones taste, but worth a punt with a revised base added.

[George]

I prefer the fine quality of some authentic recipes over the BIR approach but I still have a fascination and great interest in BIR recipes.

Regards
George

[DARTHPHALL]

I have cooked some authentic recipes & i do like their sophisticated flavor as you eat them other flavors become evident, unlike Bir style were the overall flavor is there from the start with very little complexity, although dam tasty. 

[laynebritton]

Hi All
I have made BIR style a few times but as bumtrouble as rightly pointed out if you've Not got any base sauce and you need a curry in a hurry well the authentic style (cooked in about 1 hour) is the only way it can be done.

Cooking your meat on the bone gives a far Superior flavour than plain meat but it's up to the individual notice my Chicken + Lamb/Mutton recipes are all on the bone

I will post photo's of my fish Curry shortly which is of course ON THE BONE flavour flavour flavour I cannot stress this fact enough.
Layne

[Yousef]

I agree,

When you need a curry in a hurry i do the following chicken curry.

Half an onion - chopped.
Garlic - diced 1 teaspoon
Ginger Paste- 1 teaspoon
Chicken Breast - cut into bite size pieces
Restaurant Masala Mix - 1 Large Tablespoon
1 Plum or regular tomato cut up
Water I small cup (you just want enought to boil chicken)

Take a saucepan
Fry onion in oil until starting to brown, add garlic onions fry for a couple of minutes
Add one large tablespoon of restaurant masala
Fry for a few minutes
Add tomato fry 1 min
Add chicken and 1 small cup water
Simmer with Lid on 10-15 mins
Transfer to bowl
Eat with Nan Bread

Very tasty and quick.
Spice mix
Coriander 2
Cummin 1
Curry Powder 1
Turmeric 2
Paprika 2
Chilli Powder 1

[Ashes]

I think alot of people started off trying to create the curry they get from their local takeaway,   they probably bought a book or two and cooked a traditional curry which they probably were only half pleased with, as it wasnt what they were hoping for.

There are a few differences between traditional and BIR style curries, not only techniques but taste too.

I havent cooked a trad for almost a year now, but i sure have alot of books to try out.
My wife and kids much prefer a BIR style curry, i prefer a change now and then.
Maybe i should get back to what i started off with

Regards Ashes

[oscar]

i used to use an indian cafe type place on bury new road in manchester. i remember most of the meats in the currys were on the bone. far tastier