Topic: How to Make a Staff Curry

[Peripatetic Phil]

ake it with chicken wings and it's close to perfect.

The chicken wings would definitely give extra body, through the jelly that they will exude -- what are your thoughts on using chicken wings in mainstream BIR dishes ?

** Phil.

[fried]

I have no idea about mainstream BIR, probably not the taste people are looking for with the wings. A lot of people don't like them or don't like having to get their hands dirty. It's still my most requested dish...although I tweak it a bit in terms of chillis.

[Peripatetic Phil]

I have no idea about mainstream BIR, probably not the taste people are looking for with the wings. A lot of people don't like them or don't like having to get their hands dirty.

Yes, I wasn't so much concerned about that don't like chicken wings (more fool them) but rather, for those of us that do like chicken wings, would a dish such as Chicken Madras work well with chicken wings rather than breast ?

** Phil.

[Onions]

I think this needs to be experimented on IMMEDIATELY. The jelly in the wings would add a whole different flavour, and there might be a danger that they contribute extra liquid (would it dissolve into the gravy, or just lump?). But even if it did, could that be avoided by using less / different liquid / gravy in the first place? And, I suppose further, what about drumsticks?

[vinotinto]

Yes I used thighs not wings - when it was cold the sauce was thick with gelatin, most likely with wings it would be more so.

[Secret Santa]

I always recall haldi saying that the takeaways he liked had a set jelly in them when cold. I think we put it down to using ghee at the time but I wonder if the takeaway was actually using chicken pieces in the base?

[mickdabass]

made this a few times but with an extra onion and boneless, skinless chicken thighs....Superb.
The only drawback is the hour long process of almost constant stirring and adding a drop or so of water to convert the onions to complete mush.
I know a pressure cooker would speed the process up considerably. Might even consider the investment 
All in all, with that said,  I would still highly recommend this curry. No bir experience necessary 

Regards

Mick

[Edwin Catflap]

Hi Ive made this many times but this is an equally if not better version. It uses chicken thigh (ideally with bone in), I made it for 30 last week and it went down a storm. I made a hotter version for the heat heads. It doesnt really have any water added.

https://www.youtube.com/watch?v=Y9po0Gd7Rio

Ed

[mickdabass]

Thanks Edwin. I

[Onions]

Recipie by Alex Wilkie