Topic: Back to my roots (again)

[Peripatetic Phil]

I posted a few days back that I had made a batch of base using a potli ka masala and pre-cooked some remaindered Waitrose free-range chicken breasts, and tonight I made my curry.  It was simple, yet delicious.  No g/g paste, no pre-cooking of the spices and judging how far to take them, no multiple reductions.  The classic Kris Dhillon approach.

• 3/4 pint base
• 5 tablespoons oil
• Half a dozen pieces of pre-part-cooked chicken
• 1 teaspoon each Deggi Mirch, Kashmiri Mirch, Bolsts Curry Powder, salt
• 2 teaspoons ground cumin
• 1 teaspoon ground methi
• 1/2 teaspoon ground coriander
• 1/4 teaspoon chat masala
• chopped coriander root
• sliced coriander leaves

• Put the curry base and oil in a saucepan and bring to the boil
• Add the chillies, curry powder, salt and chicken
• Cook for five minutes at a steady medium boil (not splashing everywhere)
• Reduce the heat to a simmer, add the cumin, methi, coriander and chat masala
• Cook for three minutes
• Add the coriander stalks
• Cook for two minutes
• Garnish with the coriander leaves
• Serve with microwave-cooked pulao rice, red onion salad with tomato and Burmese lime pickle.
• Enjoy.

So, so much simpler than much of the faffing around I have tried in the past, and a truly delicious and moreish curry -- there is not a splash left on the plate.

** Phil.

[Yousef]

Any pic Phil?

Sounds yummy.

Stew

[976bar]

I posted a few days back that I had made a batch of base using a potli ka masala and pre-cooked some remaindered Waitrose free-range chicken breasts, and tonight I made my curry.  It was simple, yet delicious.  No g/g paste, no pre-cooking of the spices and judging how far to take them, no multiple reductions.  The classic Kris Dhillon approach.

• 3/4 pint base
• 5 tablespoons oil
• Half a dozen pieces of pre-part-cooked chicken
• 1 teaspoon each Deggi Mirch, Kashmiri Mirch, Bolsts Curry Powder, salt
• 2 teaspoons ground cumin
• 1 teaspoon ground methi
• 1/2 teaspoon ground coriander
• 1/4 teaspoon chat masala
• chopped coriander root
• sliced coriander leaves

• Put the curry base and oil in a saucepan and bring to the boil
• Add the chillies, curry powder, salt and chicken
• Cook for five minutes at a steady medium boil (not splashing everywhere)
• Reduce the heat to a simmer, add the cumin, methi, coriander and chat masala
• Cook for three minutes
• Add the coriander stalks
• Cook for two minutes
• Garnish with the coriander leaves
• Serve with microwave-cooked pulao rice, red onion salad with tomato and Burmese lime pickle.
• Enjoy.

So, so much simpler than much of the faffing around I have tried in the past, and a truly delicious and moreish curry -- there is not a splash left on the plate.

** Phil.

Hi Phil, It does sound yummy and like Stew says, any pictures?

[Peripatetic Phil]

No, I didn't bother taking any pictures.  If we are honest, most Madras-like curries look very similar, and whilst I can see the benefit of taking and posting photographs if you have created something very different from the norm (or if you are one of those who is truly creative in their presentation, and who can present a curry as a work of art), yet another picture of a Chicken Madras doesn't seem to me to bring a great deal to the forum.  But I do have 50% of the pre-cooked chicken left, so when I make my next curry (which will be based in this one but with one extra ingredient -- perhaps Rajah mixed masala, or some whole pickling spices, to add more layers of flavour -- I will take and post some then.

** Phil.

[PaulMcartney]

Hello, I have just done a search, Kashmiri and Deggi Mirch? Are these just ordinary chilli powder and extra hot? I only have Sainsburys chilli powder in my cupboard and a very old Schwartz one!

[Peripatetic Phil]

Hello, I have just done a search, Kashmiri and Deggi Mirch? Are these just ordinary chilli powder and extra hot? I only have Sainsburys chilli powder in my cupboard and a very old Schwartz one!

Check the Sainsbury's very carefully; it may be a blend (with cumin, etc) for use in chilli con carne (and so may the Schwartz, for that matter -- perhaps even more likely).  And throw the very old one away regardless !  Kashmiri mirch is specially selected for its colour; deggi mirch is not quite as red, and a little hotter.  Neither is especially hot.  If you go searching for them, you will almost invariably find them in MDH-branded cardboard boxes, not in cellophane packets; if you cannot find them, just substitute any good ground chilli (e.g., Rajah, TRS, ...).

** Phil.

[Peripatetic Phil]

Pictures of today's version ("Kashmiri chicken achari") as requested by Bob & Stew.  Differences from previous recipe :  add one teaspoon pickling masala (coarse grind) and one teaspoon ginger pur

[Secret Santa]

Hello, I have just done a search, Kashmiri and Deggi Mirch? Are these just ordinary chilli powder and extra hot? I only have Sainsburys chilli powder in my cupboard and a very old Schwartz one!

Kashmiri mirch has a distinctive flavour which for me is very much not BIR. Others swear by it though so you probably need to try a standard Rajah type chilli and the kashmiri to see which is more typical of the curries in your locality.

[uclown2002]

A very nice looking spread there Phil 

[Peripatetic Phil]

A very nice looking spread there Phil 

Thank you, Sir.  And I can assure you that it really did taste as good as it looks
** Phil.