Topic: Chicken Bangla Garlic with Taz Base

[Stephen Lindsay]

I can

[Unclefrank]

Nice post SL, i have made a lot of curries from that website, it is an excellent site, will have to try this one soon looks like a great recipe.
Thanks.

[ELW]

agreed, there's a load of recipe's on that site. flavourjunkie, i think he used to post here.Not anymore though... :

[Stephen Lindsay]

cheers UF, yeah I like the site and it's a pity that the chap is no longer active here - it's a very flavoursome dish and I've adapted 5 or 6 recipes for the Taz base over the past couple of weeks. I've made this about three times now and I'll post the  other recipes once I've tweaked them.

[Unclefrank]

Excellent stuff SL.
Made quite a few of these recipes with things added and tweaked myself, well worth a look.
He has added a few more recipes as well a long with a new base gravy, chicken lal mirch, butter chicken and chicken kerala, there is a few more but seem to find them.

[Stephen Lindsay]

This is an old post - I'd forgotten just how old but I remember making quite a few new recipe curries over the festive period of 2012/2013. I have made this recipe many times since then but today I made it with lamb and the photo does better justice to it that my previous effort back in 2012. This remains a very flavoursome curry, extensive use of garlic, pre-fried onion and green pepper, with an abundance of coriander and spring onions added at the end give this curry texture and body.

[Unclefrank]

I cooked myself this last Thursday, still a wonderful tasting dish, kept to the recipe.

[Garp]

Looks lovely, Stephen, apart from that green stuff on top

Your rice looks amazing. Have you posted your method before?

[Peripatetic Phil]

Excellent photograph, Stephen --- love the detail visible in the rice.
** Phil.

[Stephen Lindsay]

Looks lovely, Stephen, apart from that green stuff on top

Your rice looks amazing. Have you posted your method before?

I don't think I have Garp, though there are three slightly different ways of doing multi-coloured rice that I know of.. I assumed it was so well known that explaining the method was not required, maybe that's just me making too much of an assumption.