Topic: How to Make a Staff Curry

[AlooAloo]

do you mean you did not eat the skin ?

That's exactly what I mean. Though I used the phrase "skinned it" because I took the skin off before I actually served it up.

[Onions]

Yep, Trying this tmrw- halal butcher closed now. Gutting 

[Onions]

Could've used a smaller pot I suppose. But he was dead right about the smell.

[Peripatetic Phil]

Could've used a smaller pot I suppose ...

I guess it depends how many staff you plan to cook employ
** Phil.

[Onions]

Thank you, Phil   .do you know the piano's on my foot...?

[Peripatetic Phil]

Thank you, Phil   .do you know the piano's on my foot...?

Yes, but it's scored in B-flat and I can only play in A-sharp ...

[Sverige]

I was inspired by Onions tantalising picture of his curry and tried this tonight. Made with whole chicken legs but my fussy family insisted the chicken was cut off and returned to the pot, so it looks a bit messy with all that chicken leg meat in there.

Having eaten it now I don't really see what the fuss is about. Sorry folks, it's a perfectly nice traditional curry, but no great difference to any other traditional curry I've cooked before and frankly not worth all the stirring when I can knock out BIR curries so easily.

[Les]

.do you know the piano's on my foot...?

Showing your age there onions, That's a line from the one of the chimps in the PG teabag advert... ;D

[vinotinto]

Likewise Sverige I made this one yesterday- nice enough but I've better tasting traditional recipes than this,

[fried]

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

You can play with the recipe as you like. I sometimes use a Nihari spice mix with long pepper. Has to be wings though, and almost no liquid.