Chicken Kerala with Taz Base

[Stephen Lindsay]

Well this is my first curry for 2013 as I continue to experiment with new recipes that go beyond the standard curry house favourites. Adapted for the Taz base from the recipe on the cook4one website, apparently this was inspired by a recipe from Madhur Jaffrey in 'The Telegraph' free booklets "the Perfect Curry".  Therefore its BIR credentials are probably non-existent but it has been heavily modified for a single portion and cooked in BIR rather than traditional style.  The taste of chilli and coconut comes through in this very tasty dish.

Chicken Kerala with Taz Base

Ingredients:

1 portion pre-cooked chicken
400 ml Taz base

[curryhell]

Looks delicious SL.  Has a creamy texture to it.  Maybe a bit too far down the milder end of the scale for me.  I would just have to add a couple of chopped chillis to give it some bite trying not to affect the overal flavour.  Would did you think of it and did it compare in anyway similar to any other dishes you have eaten?

[Kashmiri Bob]

Does look good.  Curry leaves, yum.  Only found the cook4one website recently; some very interesting recipes there.

Rob 

[Stephen Lindsay]

Thanks Rob it is a great and understated website and I seem to getting some mileage (and pleasure) from faffing about with some of the recipes on there.

[Unclefrank]

Great looking dish there SL this another to be added to my to do list.
Cheers.

[Stephen Lindsay]

cheers UF I'm doing this with lamb for tonight's tea.

[ELW]

Hi Stephen, how do your dishes using the taz method compare to the malabar?

Regards
ELW

[Stephen Lindsay]

Hi Stephen, how do your dishes using the taz method compare to the malabar?

Regards
ELW

Hi ELW - do you mean the Malabar restaurant?

[ELW]

yes, is that what your trying to replicate at home?

[Stephen Lindsay]

ah I see ELW - no not really trying to replicate food from this particular restaurant, the reason being that it really is different from most other Indian restaurants - I've attached a link to a blog that illustrates this much more articulately than I could. The guy who owned The Malabar (he died a couple of years ago) used to have a restaurant called Gunga Din where as a starter I once had mussels in chill sauce.

Their menu is a wee bit different than others (and more limited - see link and they only do the standard types of curries to cater for customer expectations. There food is of such a high standard.

I suppose I am trying to recreate more generic BIR food but have been experimenting with a few "different" recipes of late as a break from the usual Madras, Pathia etc. For example I made I made Lamb Kerala and South Indian Garlic Chilli Chicken tonight and both were very good. Having said that (famous last words) there is a dish that I love at The Malabar called Mysore Kofta and when I go there at the end of this month I'm going to try and dissect what's in there.......

http://www.malabardundee.com/
http://beatcroft.blogspot.co.uk/2008/11/blog-post_12.html