Topic: Last Night's Dinner: PanPot's Ashoka Chicken Jaipuri

[Naga]

It's been a while since I made this curry. Jaipuri was one of my favourites when I used to visit the Ashoka or order a takeaway from it. It was natural that I was attracted to PanPot's Ashoka recipes (list here) and I used to make them with some regularity.

So I was really looking forward to my dinner last night, but I had some misgivings as I looked at all the ingredients sitting on the worktop waiting for the pan to heat up. Add to this my inclusion of Balti mix powder to lend a twist to the original recipe.

The odd thing about PanPot's Ashoka recipes was that (as far as I can remember), they were made without a mix powder. Maybe that's where I went wrong this time. Or maybe it was my use of JB's base gravy - the first time I've made this version of the Jaipuri with what is now my standard base.



Don't get me wrong. It tasted OK, but this time around it just seemed as if there were too many things going on in the curry. Maybe it was just my tastebuds, or maybe it was the subtle changes I've made in my version of PanPot's original recipe over the piece, but something wasn't quite right. Maybe it was the weather or maybe even the eclipse!

Whatever it was, I was disappointed at the result. It felt heavy on the plate and heavy on the palate.

Looking back to last Friday's curry - CA's Chicken Ceylon - I realise that I preferred the lighter curry to last night's effort, so, with the exception of CH's NIS Special, I think I'm going to stick to the less fussy, stripped down recipes for a few weeks to see how it goes. Chewy's Madras or perhaps LittleChillie's Jalfrezi for next Friday, I think, would feature high on the list.

And just for the record, I don't use a chef's spoon when cooking curry. I use a stiff, broad-bladed silicone spatula. Oooh errr, missus!

[Madrasandy]

Shame mate, but we are always learning, and the next time you make it you will be aware of what is right or wrong.
It looks great by the way , fresh and full of colour

[Madrasandy]

Shock !!!! No chef spoon, maybe that's why it didn't turn out right Naga

[curryhell]

I'd have been more than happy to have had that lot put in front of me when i returned home from the pub last night Naga.  In fact, i'd happily critque a plateful of it right now  for you
I read all Panpot's posts shortly after joining the forum.  IMHO for the Ashoka fans, I did manage to get there once when i was in Glasgow, they are "must read" material.
As for a dish not being quite right, know that feeling only too well as i once had a very similar experience when i cooked my NIS would you believe it    Must have been an off day 
As for dish complexity and loads going on, and sometimes too much, as many have said on here, sometimes less is indeed more 

And just for the record, I don't use a chef's spoon when cooking curry. I use a stiff, broad-bladed silicone spatula. Oooh errr, missus!

Shock !!!! No chef spoon, maybe that's why it didn't turn out right Naga

 ;D ;D ;D And i always thought this was the missing 5%  :
Sorry guys, but i won't be parted from my large spoon after 25 years or so.  Great utensil but useless measuring tool.  But it certainly ain't going anywhere near my Raymond Blanc pans  ;D

[littlechilie]

Hi CH it's a real downer when you cook a great looking dish only to be disappointed with the result.
I'm in compleat agreement with you on heavy dishes, I'm learning myself how much more important a light dish is on the taste buds.

LC.
 

[Sverige]

If you're trying to replicate takeaway food, remember those chefs are always scaling back on the ingredients and bulking out with the cheapest. So less spice more base is the way to go. Onions are cheap when bought by the 40kg sack load, spice pastes are expensive, so less is more.