Topic: How to Make a Staff Curry

[Edwin Catflap]

Hi fried, I too have made this and loved it. Mr Joli's posted by Abdul Mohammed is also great but very different technique. Can you provide link to CT,s please mate

Ed

[fried]

Good Vid H4ppy.
You can knock this up a lot quicker using your pressure cooker.
Once you've done the Bagar, add the Chicken wings, a mug of water or thin Garabi
lid on, high heat to bring the pressure up, cook under pressure for 10 mins on medium heat.

Loads of versions of this basic recipe, you could try my Bengali Chicken Roast
http://www.curry-recipes.co.uk/curry/index.php/topic,7846.msg68680.html#msg68680
Bengali Bob posted a Shatkora version here
http://www.curry-recipes.co.uk/curry/index.php/topic,11911.msg94792.html#msg94792

Takes a lot of practice to eat curry and rice with your fingers, but
the main point is your feeling what you eat and your not swallowing bits of bone with every
bite.
Left handers, need not apply for this ;D

cheers Chewy

That's the problem with forum software for recipes!

[Gav Iscon]

One word of advice about Chewy's. Make extra chicken as you keep picking at it when it comes out the frier just to make sure its OK.  :

And as for Fried's curry, it looks the same as when I did it and seeing how nice it looks again I'll have to have another go at it. Good effort Fried. 

[chewytikka]

Hi Fried
Looks very tasty indeed, rustic with a good amount of sauce.
Lots of Staff Curries in the restaurant, don't have a sauce as good/rich as that!

Most end up with meat in a thin oily/water mix, which is soaked up quickly when added to the boiled rice.
All about eating curries with your fingers.

Keep up the good work
cheers Chewy

[moonster]

Chris,

I made  the staff curry tonight and have got to say, i will be making this again and again. The only difference i made was using chicken breast( Mrs Moony to blame for that one, i much prefer chicken on the bone),used 10 green finger chillies roughly chopped rather than the bullet chillies and used the Abdul spice mix.

It was quite a long process with the onions in the beginning and a new method of cooking for me but got to say it was well worth it

The dish had a natural sweetness and the hard spices in the beginning plays a huge part in the final dish.

It has got me thinking why, many base recipes don't use the hard spices in the initial cook before the blending stage (we could be missing something there). something i am going to add to mine in the future.

Thanks for the recipe and the video, i am starting to think method is just as important as the spices.

Regards,

Moony

[moonster]

Made it yesterday with a kilo of lamb chops, absolutley stunning.

Regards

Alan

[walleye]

I have no Indian bay leaves any alternatives I could use?

[Peripatetic Phil]

I have no Indian bay leaves any alternatives I could use?

A piece of cassia bark / faux cinnamon is often recommended; certainly preferably to European bay, which has a totally different flavour.

** Phil.

[livo]

Did I miss where he added salt? If so how much?

Ignore. Was pointed out that I missed it at 11.46.  I admit I was skipping as 26 minutes is a long video.

[copystuff]

Where is the recipe for this ?