OK Guys lets kick round 2 off with .......
Chewy's Gora Bengali Chicken Roasthttp://www.curry-recipes.co.uk/curry/index.php/topic,7846.0.htmlKindly offered up to me this morning by Fried as something he enjoys and wanted a second opinion
Well having got my head around the fact that this was not going to be a spicey roast chicken in the true sense and having all the ingredients to hand I thought what the heck and just got on with it. The only issue of concern was the fact that my lot are picky about chicken on the bone. You know the sort, picks at it then leaves most of the meat untouched instead of picking the bu&&er up and ripping it apart with their teeth.
So this was going to be a meal for me alone although I may just take some off the bone and say nothing.
A few pics then and comments to follow -
Ingredients ( yes the naughty eggs are still incarcerated and doing 'bird'
)
First stage fry off the onions and whole spices.
Deep fried spiced chicken
Add tomatoes, peppers etc
Almost there
Finished dish
Left overs ( chicken hidden within! )
Now, hoping all those pics come out ok, my thoughts..........
Easy to make? Yes, put simply, but a bit of a faff having to deep fry chicken. We normally only ever use the fryer for bhajis. The oil is then drained into storage and kept as spiced oil. For those that keep the fryer 'oiled' up all the time then this will of course pose no problem.
Taste? VERY nice and VERY spicy. Not hot but an explosion of strong spices fighting with each other to tickle the taste buds. Others have described this as sweet and smoky. Did not taste sweet but definitely smoky. I think this comes from the black cardamon in the main and, to some degree, the Indian Bay. I do like to snip the ends of the black ones to expose the seeds whereas the green ones just get crushed a bit. I personally like the whole spices and do not mind biting into a green cardamon or clove now and again. Others may not like this.
This ended up very dry and I actually added twice as much water as the recipe suggests. Still not much sauce but what was there was thick and clung nicely to the veg.
Didn't like the tomato skins. My fault, should have blanched then peeled before using.
Salt? There was no way I was going to use 1tsp on the chicken and another whole TBS in the cooking. I added another 1tsp instead and found the dish well seasoned at this level.
They say the proof is in the eating. Well I certainly did that. Half of it in fact for lunch today which will not only mean that I am on cereal for dinner but shall no doubt get a bo**ocking off the missus too for my abject gluttony.
Thank you to Chewy for posting this dish and thank you also to Fried for pushing it my way and giving me this opportunity to try something completely different.
Topic: The 2nd Secret Recipe Group Test (Read 57570 times)
