Topic: Simple Chilli Chicken

[broon-loon]

Hi CP, glad to see you are still with us!

Our favourite takeaway does a dish called Chicken/Meat Jhuri. Its a dryish stir fry of meat, onions, lentils, spices, served topped with a salad containing lettuce, raw onion, small pieces of tomato and then finally with crushed poppadums and lemon juice.

We know this dish well, it used to be served in our favourite restaurant in which the chef used to work before he opened his own takeaway!

I have asked the chef about its origins and he says it is something he/they created, but it must have origins somewhere.

The chef by the way, moved to Dundee from Bangladesh to be part of the Jute industry, which is now long gone. He insists his cooking was by experimentation and was never properly trained.

My only complaint is it can sometimes be a tad oily, much prefer it when dry-ish!

I posted a wee while back about my conversation with him regarding his base sauce.
Again he insists that it has no secrets, but the quantity was definately a factor in its final taste. He also added that he uses a bouqet garni technique in its cooking process.
You can find the topic in the Base Sauce section somewhere.

Regards
'Broon'

[broon-loon]

Sorry folks, I missled you on where my conversation with the chef was located.

Try here
 http://www.curry-recipes.co.uk/curry/index.php/topic,826.0.html

[Chilli Prawn]

Yes I am aware of this technique.  I posted a view on this on a response to a query as to why we rarely see whole spices in curries these days.  The simple reasons are that for Health & Safety reasons restaurants are encouraged not to use whole spices; and a lot of people simply don't like them.  So chefs resorted to including whole spices wrapped in net or muslin.  Sometimes they fried them as in a Bargar first.

CP

[Woks Up]

When I worked in London in the 90s there was a very popular BIR dish simply called Chilli Chicken.  It was a dry stir-fried with lots of fresh chillis Chicken and some sliced onions, but it had a little of a very dry dark 'sauce' (fried masala).  It was fantastic and mind blowing, some say better than Phall.  Anyone know it and have an idea how to maake it.  I have tried but just can't get right

Try these links CP, they may help:

http://publishtoday.blogspot.com/2006/09/simple-chilly-chicken.html
http://www.pachakam.com/recipe.asp?id=471 (also search for "chilli chicken" for other recipes)
http://www.bharatwaves.com/portal/modules/articles/print.php?id=160 (cancel "print" for webpage)

[Chilli Prawn]

Hey Woks, they look the perfect chilli chicken as I know it.  Thanks a lot I will try them soon
CP