Tonight's Tea - Chicken Bangla Garlic and Chicken Bengali

[Stephen Lindsay]

Well it's been a while since I posted any pics so here is my effort from tonight.

Chicken Bangla Garlic

https://curry-recipes.co.uk/curry/index.php/topic,11286.msg85601.html#msg85601

Chicken Bengali

https://curry-recipes.co.uk/curry/index.php/topic,11360.msg86396.html#msg86396



The Chicken Bengali (left) has a slightly sour note, thanks to the use of tamarind concentrate. I imagine that this will not be to everyone's taste but it is a nice change. By contrast the Chicken Bangla Garlic is positively sweet, though there is no sugar in it. It has a real depth of flavour, due I think to the level of garlic and coriander, which is added to by the spring onions. This has now become a staple and I've been cooking this once a week for the past few months now.

[Stephen Lindsay]

I see that South Indian Garlic Chilli Chicken got a mention in recent posts and this is my effort. requires a bit of effort through a pre-made chilli paste but it is well worth the effort and for me it is on the cusp of hotness to my palate.

[Gav Iscon]

What was the recipe for the Chili garlic Chicken?

[Stephen Lindsay]

What was the recipe for the Chili garlic Chicken?

It's my own recipes based in part on the recipe from the "other" site. It's not been posted yet cause it's still in draft form.

[Gav Iscon]

It's my own recipes based in part on the recipe from the "other" site. It's not been posted yet cause it's still in draft form.

No probs, was just looking for something different for one night this week end  : Looks really nice.

[curryhell]

Nice work as usual SL. The one with tamarind looks to have attitude The other two look very tasty Origins of the first two as i've heard of neither?

[Stephen Lindsay]

CH I think cook4one website had the first two recipes and I adapted them for Taz base and method - the Bengali is fairly intense and a bit spicy, or as you say, it has a bit of attitude.

[goncalo]

Looks tops SL. You have inspired me to revisit the taz base again, which I haven't cooked in a long while.

[Stephen Lindsay]

goncalo I've stuck with this base for a couple of years now and don't really feel the need to go anywhere else. If I do I'll probably, it would just be for the hell of it and I'd go back to the Ashoka base and method - it's is absolutely top drawer.