Sweet Centre Video

[livo]

https://curry-recipes.co.uk/curry/index.php?topic=12501.20
The answer is in CT's video and post on Page 3. Malai Makhoni with added mango pulp creates Mango Delight which is what we know out here as Mango Chicken. The main thing is to use very neutral base gravy and the pre-cooked chicken needs to be only lightly spiced as well. I've taken to simply poaching in diluted base gravy but experiment with it for yourself.  It is a lightly spiced and sweet creamy dish. Add some Jaggery for extra sweet. Dessert with chicken some would say but it is a big seller out here. Serve with cheese naan.  Kids love it which is why my search began back in the early 90's.

Search the forum for Aussie IR lesson Gravy 1  Aussie IR lesson Gravy 2 and Gravy 3 by Masala Mark for the 3 paste recipes.  I've made some recipe notes on them which I'll dig out for you as these were pretty big quantities. As I said earlier, he only provided a couple of dish recipes using this method.

I'll post links when I'm at the PC instead of trying to do it on the tablet.

[Garp]

Absolute rubbish video. Happy Holidays all.

[Secret Santa]

Livo, can you share a link or a recipe for mango chicken? I've heard about it but I've never had it.

I should forewarn you that if korma is not your cup of tea then you should steer well clear of this recipe. I'm not a korma fan and thought this version might win me over. However, having tried this mango chicken I can confirm that there is little difference between eating it and downing a suitably large dose of ipecac. The end results are the same!

[mickyp]

Merry Xmas to you Mr Garp, and all you curryholics.

[romain]

https://curry-recipes.co.uk/curry/index.php?topic=12501.20
The answer is in CT's video and post on Page 3. Malai Makhoni with added mango pulp creates Mango Delight which is what we know out here as Mango Chicken. The main thing is to use very neutral base gravy and the pre-cooked chicken needs to be only lightly spiced as well. I've taken to simply poaching in diluted base gravy but experiment with it for yourself.  It is a lightly spiced and sweet creamy dish. Add some Jaggery for extra sweet. Dessert with chicken some would say but it is a big seller out here. Serve with cheese naan.  Kids love it which is why my search began back in the early 90's.

I zipped through that video (didn't have time to watch it all). If I got it right it's coconut powder fried in ghee, curry base, cream and chicken. And then you add sweet mango puree and more sugar (and presumably some salt). No spice at all other than what's in your base?

I have zero sweet tooth and like a level of spice so perhaps this isn't the best dish for me. It must be very popular though. I've been asked several times for a recipe on the blog. Only ever Australians asking.

Thank you. Tonight I hunt for those paste recipes.

[romain]

Livo, can you share a link or a recipe for mango chicken? I've heard about it but I've never had it.

I should forewarn you that if korma is not your cup of tea then you should steer well clear of this recipe. I'm not a korma fan and thought this version might win me over. However, having tried this mango chicken I can confirm that there is little difference between eating it and downing a suitably large dose of ipecac. The end results are the same!

Closest I come is a shahi korma done restaurant style. It's well spiced, has a fair amount of chili powder and not a lot of sugar or cream. Really much closer in spirit to authentic(ish) Indian korma.  I appreciate Livo taking the time to explain but sadly I don't think this is one for me. UK style korma is really, really not my cup of tea.

[Secret Santa]

UK style korma is really, really not my cup of tea.

And definitely not mine either. But there's no denying how popular it is. Some would say it rivals CTM in that respect.

[livo]

I zipped through that video (didn't have time to watch it all). If I got it right it's coconut powder fried in ghee, curry base, cream and chicken. And then you add sweet mango puree and more sugar (and presumably some salt). No spice at all other than what's in your base?

I have zero sweet tooth and like a level of spice so perhaps this isn't the best dish for me. It must be very popular though. I've been asked several times for a recipe on the blog. Only ever Australians asking.

Thank you. Tonight I hunt for those paste recipes.

I'll reply on the Mango Chicken thread. Just do a search for Aussie IR and you'll see all 3 pastes / gravies and the couple of dish recipes using them.

As for the video in this thread, the 3 chicken curries I made Sunday evening were left to age for 24 hours and both my wife and No 2 daughter loved them when they ate them for dinner last night, so there you go.  A good batch of this divided into 3 portions and each portion simply mixed through proprietary curry paste after lightly frying the paste in a bit of vegetable oil. I used ghee for the butter chicken.   Cook the whole mix down in you curry pan and you're done.

There is no reason why you couldn't use this as a base ingredient for a dish using spices instead of paste.  I'll do it again but use less turmeric next time.  Don't dismiss it till you try it is my advice.

[romain]

I just found the Aussie IR paste recipes. Thanks! I think this would result in curries that are far closer to Indian than British although I guess I have to try before I can draw that conclusion. I looked closest at the onion paste. Seems to me that's an adaptation of classic Indian masala which is at the foundation of so many Indian dishes. Just kind of concentrated.

Do you use a food processor to chop the onions or do you go at it by hand? I prefer the results I get chopping by hand (I love sharp knives) but I would think that a restaurant would go through so many onions they would need to streamline things. Thoughts? Observations?

[livo]

I chop by hand.
As I mentioned before, I'm pretty sure I did reduced quantity. I'll need to check my notes and get back to you.  The onion gravy / paste has been suggested as being similar to a type of Bunjarra paste.
I  remember years ago coming across a vendor at a popup street stall market selling solid  blocks of instant curry pastes. He was demonstrating and giving taste samples. These were actually individual dish flavours for want of a better description. The spiced gravy for each dish had been reduced down to a form of being a solid block that was nearly dry and similar in texture to play dough or plasticine. It was just a matter of breaking off an amount and cooking it out adding oil, water and meat to create a curry.  They were surprisingly good so I bought some but never saw anything like it ever again.