Topic: My mission is to create the ULTIMATE curry

[rjo333]

Is this a meatless dish? If not, what stage are you going to add the meat? I think this is so off the mark I am may just try it just for fun........... Only one portion though.

Yes, it's just the sauce at the moment.

Chicken marinaded in yogurt, ginger, garlic can be added 30 mins before the end I think.

[rjo333]

good luck with your dish, maybe after you do that, try a few base sauces on here with some recipes then compare

Cheers Gaz, due to the small sample I'm starting with, I'm doing a quick 2 onion base.

When flavour is perfected, I'll tweak quantities and do a proper base.

[rjo333]

The idea is that this becomes a staple on any Indian Restaurants menu, and becomes the sauce of choice for all curry lovers.

Good luck - I think you're going to need it. Most of us are finding it quite difficult to even draw level with the best dishes from BIRs, let alone producing something which is even better.

Thanks George - I really believe this is going to be the best curry sauce in the UK.

[RubyDoo]

In fact - I can guarantee that in the next 5 years, each an every one of you will go into a BIR and get a 'Chicken Ultimate'!

Your not the artist previously known as Big Boaby by any chance?

Haha. One portion of cynical sauce please. 

[rjo333]

In fact - I can guarantee that in the next 5 years, each an every one of you will go into a BIR and get a 'Chicken Ultimate'!

Your not the artist previously known as Big Boaby by any chance?

Haha. One prtion of cynical sauce please. 

I'm not sure what's prompted this response.  Who is Big Boaby?

[Stephen Lindsay]

rjo - I thought you might have been a previous member who had come back to the forum using another name. Your response is one of surprise and therefore I assume you're not Big Boaby.

[Secret Santa]

rjo333 make a curry that has the aroma and delicious taste of the curries from the late seventies, and early eighties, and you'll have achieved your "chicken ultimate". Produce anything else and it'll be chicken so-so. I'm betting it'll be the latter.

[rjo333]

Today is the day boys!!!

Ulrimate Sauce v1.00 will be made today in a small quantity.

Expect depth, heat, sweetness, rich, thick, flavourful, spicy, nutty.

Will update with progress.

[goncalo]

I can't help but cringe when reading this (and other similar) posts that seem to turn up now and then. It's as if recently this forum became a host for attention seekers  "Mah, look at me mah, I can make curry without hands!"

I don't intend to disrupt your hopes, but as an assiduous forum reader, it's quite annoying seeing two of your topics, with the same title and same comment and the exact same claims straight out of your idealistic and imaginary concoction. Maybe I'm a pedant for clarity and organization, but your topics aren't really adding anything important that I think you should get away with, going forward.

Moreover, lately it's difficult to understand whether this is a forum about curry and more generally cooking or whether this is a curry support group. Lately it sounds more like the latter AFAIC, although understandably so there is a thin line separating both.

For what it's worth, I'm going to be world's best curry chef in 2 years and until then I'm going to update you all with my cunning plan, but not really provide any thing factual/palpable to backup my claims. Write that down, ladies. Next update in 10minutes.

[rjo333]

UPDATE!!!!!

Version 1.00 made and tested.

Not the perfect curry yet but a fantastic first attempt.  Lovely caramelised onion gravy, sweetness from coconut and ground almond, heat from fresh green chilli, a little sharpness from fresh lemon, some soothing warmth from cinnamon.

Recipe and method below:

Add a teaspoon of hot curry powder to a pan of boiling water, and boil 2 large onions, half a carrot and a quarter green pepper for 10 mins.

Heat 2 tablespoons of ghee, and gently fry 1 teaspoon of Tumeric, 1 teaspoon of Madras powder, 1 teaspoon of Ground Coriander and half a teaspoon of Methi Powder for 2 mins.

Add the boiled onions, carrot and pepper and gently fry for an hour.

Add a teaspoon of chopped red chilli and a tablespoon of tomato puree, stir well and continue to simmer for another 30 mins.

Blend to a sauce, add 2 cloves of garlic, 1 teaspoon of ginger, a cinnamon stick, about 80g of creamed coconut (block) and 2 tablespoons of sugar. Continue to simmer for another hour.

Remove cinnamon stick, add a tablespoon of natural yoghurt and chopped coriander, and squeeze fresh lemon and sugar and salt to taste.