Author Topic: Secret Recipe Group Test (Read 113159 times)

fried · « **Reply #70 on:** January 17, 2013, 05:13 PM »

The pre-cooked chicken is made using a simplified CA recipe - http://www.curry-recipes.co.uk/curry/index.php/topic,1555.0.html

I say simplified because I don't bother with the Coriander (sounds strange!). This recipe gives me perfect results using chicke thighs, which I much prefer as a meat anyway. Sometimes for quickness I use chicken breast like yesterday. If I use chicken breasts I only ever make enough for the evening (never freeze it). I don't know why I decided to freeze it this time, (oh yes, missus is on a diet...again).

I've been having good results adding raw chicken straight to the the sauce when cooking recipes such as Madras and not bothering browning it, exactly like when making Thai style curries.

fried · « **Reply #71 on:** January 17, 2013, 05:16 PM »

Quote from: RubyDoo on January 17, 2013, 04:40 PM

Oh - get gas ..

I dream of having a gas cooker again

DalPuri · « **Reply #72 on:** January 18, 2013, 10:09 PM »

Quote from: fried on January 17, 2013, 05:16 PM

Quote from: RubyDoo on January 17, 2013, 04:40 PM
Oh - get gas ..

I dream of having a gas cooker again

I feel you man >---(-_-)---< ;D

Another excellent report!
well done Fried.

No lid?

Cheers, Frank.

fried · « **Reply #73 on:** January 20, 2013, 12:29 PM »

Quote from: DalPuri on January 18, 2013, 10:09 PM

No lid?

Dhal only explodes when you stir it $:-\$

RubyDoo · « **Reply #74 on:** January 30, 2013, 08:20 PM »

Er........ February soon guys. Are we missing a few?

Unclefrank · « **Reply #75 on:** January 31, 2013, 11:41 AM »

Chicken Saag SS recipe http://www.curry-recipes.co.uk/curry/index.php/topic,3600.0.html

I did enjoy this and so did my friends but the lack of garlic in the dish let it down slightly for me, it must be that regional thing, recipe i usually use does have 5-6 garlic cloves finely sliced.
I do order this quite a lot from restaurants and take-aways and everything was there, quite spicy as well which was a little surprising but not unpleasant at all.

I will make this again but add a few slithers of garlic just to satisfy my taste buds.
With all that said i did really enjoy this recipe and thank CH for suggesting this dish.

Must say i like the way this dish is prepared, i also got that toffee smell with the spices, with the reducing down of all ingredients once all in the pan then the cream is added and a blob of butter for good measure.

An excellent recipe and great tasting dish.

I did use CA Base http://www.curry-recipes.co.uk/curry/index.php/topic,3772.0.html
And used CA Spice Mix http://www.curryrecipes.co.uk/curry/index.php/topic,3765.msg34202.html#msg34202