Topic: Just had a demonstration by the chef at my local restaurant

[thomashenry]

I've tried three curry powders - Rajah, East End, and 'Resturant Masala' as described on this site. It's made no difference as to whethere or not I've gotten a good result. All are capable of a good result, all will fail if you don't cook it right!

[das63]

hi mark
            hope you don't mind me asking but could you possibly do this recipe for me i don't mean come round and cook it lol just mean can you put it into laymans terms for me so i can follow it step by step i also use darthpalls base thanks mark
                                                                        deb

[Mark J]

Sure, Ive actually done that for my own use so it will just be a copy and paste 

[Mark J]

Chicken Pathia

On a high heat add 2-3 TBSP oil

Add 2 TSP garlic puree, stir fry for about 10 seconds

Add 3 TBSP medium chopped pre cooked onions, stir fry for ~20 seconds

Add 1.5 TBSP tomato puree (in hindsight this was probably pasata or some other thinner paste than our standard tom puree)

After ~20 seconds more add the pre cooked chicken, about 2 TSP curry powder (I would recommend Bruce Edwards spice mix from the ebook section/curry house cookery but any of the mixes talked about on this site will be fine), 1-2TSP chilli powder, 1-2 TSP sugar, a few pieces of raw tomato, 1 TSP fenugreek leaves and a little salt.

Stir fry this mixture for about 10 seconds more and then add a small ladle of curry base, evaporate this off.

Add chopped coriander leaves, another ladle of curry base and a wedge of lemon and leave this to simmer for 5 minutes.



This is the recipe as I typed out after I observed it first hand, looking back on this I'm not sure the lemon is right going in at the end like that, I personally would add it just before the first ladle of gravy goes in.