Topic: Pre-cooked chicken

[noble ox]

black pepper is the most underated spice on this forum. 

Must agree with that Tellicherry is the best by miles ;D

[Madrasandy]

Nice work livo, recently I have added g/g a few whole spices to oil, then added chicken and a little base sauce, works well, but I am always open to any improvements that can be made to the final dish.

[Kashmiri Bob]

black pepper is the most underated spice on this forum. 

Indeed Frank, although I've yet to see peppercorns used in BIR pre-cooked chicken.  Guess korma fans for example wouldn't be expecting to chomp on too many.  I think green cardo, cassia and tej patha are pretty much essential for me though; and from what I've seen quite a few Bangladeshi chefs. Green cardo/mace (powder) also works nicely, although usually reserved for pre-cooked red meats.

Rob 

[DalPuri]

black pepper is the most underated spice on this forum. 

Guess korma fans for example wouldn't be expecting to chomp on too many. 

Or a cardamom and a piece of cassia for that matter.

Green cardo/mace (powder) also works nicely

I see Moti Mahal uses that simple masala too.   

[Kashmiri Bob]

Was thinking the peppercorns being small might find their way into curries unseen Frank, whereas cassia shards and swollen cardos etc. are fairly obvious and can be fished out. Who knows though, Dan the man must have got the recipe from somewhere.  Still follow his stuff, but a lot of his BIR recipes seem pretty janky, to me anyway. I do enjoy reading his restaurant reviews though. 

The green cardo/mace is an awesome combo.  One or two of the quality restaurants near me use it, and apparently the Cinnamon Club do as well.

Rob 

[ELW]

PS Never understood why Dan Toombs includes peppercorns in his pre-cooked chicken. 

I'm not a fan of Dan Toombs and from seeing some of his videos have no intention of ever reading his books.
But...
black pepper is the most underated spice on this forum. 

S Never understood why Dan Toombs includes peppercorns in his pre-cooked chicken. 

black pepper is the most underated spice on this forum. 

Agreed, a few places I know use it in many dishes. Its great in a vindaloo or karahi. Little bit in the tikka / tandoori or Punjabi masala.
We need more restaurant recipes & methods on here, that's the trouble.

Regards
ELW

[DalPuri]

Maybe he adds peppercorns out of habit Rob from making basic (non curry) stocks?
I try to count whole spice in and out but guaranteed it'll be me that bites down on a green cardamom when one goes missing. 
They're not always that easy to find unless you're using those extra large ones I spotted recently?

[livo]

This is very informative dialog. Exactly what I was hoping for in starting the thread.  It has now already provided me with so much to work with and test out. Already there is healthy discussion on Black Pepper and I would like to know why Star Anise is omitted by BB.  Is it just a flavour you don't like or is there something more scientific?  I love black jelly beans, liquorice and Ouzo.  I make my own of the latter and it uses the same spices used in cooking curries, but that's a different forum.

I've already started looking at pre-cooked lamb as well.  I've used the pressure cooker in the past and it does a great job on tenderising lamb.

I'm going to have to get another fridge and put a sign out the front of my house for "Free Curry".  My family are wanting to eat a dull old piece of barbequed prime Sirloin Steak with steamed plain vegetables and potato chips for dinner tonight.  I've been told in no uncertain terms, "Not Curry".