Topic: Phil's phoolproof curry recipe (illustrated)

[Peripatetic Phil]

In another thread, I mooted the idea of trying to come up with a "foolproof curry", a curry so simple, so lacking in finesse, that anyone could make it with no prior experience of attempting to prepare BIR cuisine at all.  And this evening, I made my first attempt at this dish, and to my mind at least, the results were more than acceptable.  So ...

"Kashmiri Chicken Madras, sufficient for two"

Stage-1 : partial pre-cook of chicken

• 12 oz free-range chicken breasts, cut into curry-sized pieces
• 4 tablespoons oil
• 2 tablespoons jellified chicken stock
• 1 teaspoon Patak's Kashmiri masala
• 1 teaspoon turmeric

• Mix everything other than the chicken together in a large frying pan and heat at 50% until bubbles are seen to be coming off over at least 2/3 of the mixture and there is a distinct sound of cooking
• Add the chicken, and keep turning in the mixture until every piece is completely coated
• Reduce the heat to 25%, place a lid on the pan, and cook for five minutes
• Remove the lid, turn each piece, replace the lid and cook for three minutes
• Remove the lid, stir well, replace the lid cook for two minutes
• Decant everything into suitable container and reserve.

Stage-2 : the final curry

• 3/4 pint pre-heated KD1 base (or equivalent)
• 5 tablespoons oil
• The reserved chicken and juices
• 2 teaspoons ground cumin
• 1 teaspoon MDH Kashmiri mirch
• 1 teaspoon MDH Deggi mirch
• 1 teaspoon Al Noor Bassar curry masala
• 1 teaspoon Bolsts hot curry powder
• 1 teaspoon ground fenugreek
• 1 teaspoon black salt
• 1 teaspoon ginger pur

[Onions]

Looks tasty all the same. Colourful rice too. Cheers!