Topic: Design me a Curry!

[wurge]

Hello everyone Below is a list of ingredients I have to hand, I would love someone to design a curry based on this!

Any method of cooking (Slow cooker, Wok etc)

Apple
Potato
Cream
Fresh Coriander
Chicken/Veg stock
Fresh Garlic

Pataks - Kashmiri masala, Tikka Massala, Tandoori,Balti

Asafoetida
Curry powder
Ajwain Lovege
Garam Masala
Tandoori Masala
Chili powder
Tumeric
Cumin
Coriander powder

Meat is left over roast chicken - so could be seasoned once cooked? Any thoughts - lets here them!

[Peripatetic Phil]

I've never done a "designer curry", so I will leave that to others, but one comment :  you speak of the meat as being left-over roast chicken -- may I ask if this is breast, leg or both ?  The reason I ask is that it will be hard to infuse any curry flavour into pre-roast breast, but absolutely impossible to infuse it into pre-roast leg.  That being the case, my inclination is to suggest that you do indeed use your slow cooker, which will allow the "curry gravy" to remain in contact with the chicken for the maximum amount of time.  Then, when the meat starts to fall off the bone, remove the meat and carcase, separate the former from the latter, then transfer the gravy into a frying pan or wok and reduce it until (a) the oil comes out (if it has not already done so), and (b) you have the consistency you are aiming for. Then re-introduce the chicken, add chopped coriander stalks and serve.

** Phil.

[wurge]

I've never done a "designer curry", so I will leave that to others, but one comment :  you speak of the meat as being left-over roast chicken -- may I ask if this is breast, leg or both ?  The reason I ask is that it will be hard to infuse any curry flavour into pre-roast breast, but absolutely impossible to infuse it into pre-roast leg.  That being the case, my inclination is to suggest that you do indeed use your slow cooker, which will allow the "curry gravy" to remain in contact with the chicken for the maximum amount of time.  Then, when the meat starts to fall off the bone, remove the meat and carcase, separate the former from the latter, then transfer the gravy into a frying pan or wok and reduce it until (a) the oil comes out (if it has not already done so), and (b) you have the consistency you are aiming for. Then re-introduce the chicken, add chopped coriander stalks and serve.

** Phil.

Cracking thank you for your insight.

I would normally tandoori meat before cooking but I have leftovers. It is both breast and leg/body. I will likely use the slow cooker, it may impart some flavor, but I am not overly bothered if it doesn't, I am sure it will still be delicious. 

[wurge]

Looks like I'm going it alone!

[Malc.]

Without onion your task is very difficult. But with what you have, i'd mix the chicken with Pataks Kashmiri and fry with the garlic and a little stock, you could add a little cream and the a little apple, but I would finish with chopped coriander. The potato I would cube and par boil then toss in curry powder and fry with more garlic.

Is this any good?

[wurge]

Without onion your task is very difficult. But with what you have, i'd mix the chicken with Pataks Kashmiri and fry with the garlic and a little stock, you could add a little cream and the a little apple, but I would finish with chopped coriander. The potato I would cube and par boil then toss in curry powder and fry with more garlic.

Is this any good?

Yes! Cracking. Also I have Onions, I forgot them!

[Malc.]

In that case, finely chop and fry until soft, add chopped garlic, add curry powder and chilli powder, then a a little stock and reduce. Add chicken and add more stock, cook to reheat the chicken, sprinkle coriander and serve. 

[mr.mojorisin]

I'd stick the left over chicken in between 2 well buttered slices of thick bread, add a good splurge of Brown Sauce....eat this delicacy while you phone in a takeaway curry....

[Malc.]

I'd stick the left over chicken in between 2 well buttered slices of thick bread, add a good splurge of Brown Sauce....eat this delicacy while you phone in a takeaway curry....

Don't forget the Salad Cream!

[George]

I would love someone to design a curry based on this!

What will you pay me? Or is this some kind of wind up?