Topic: good chicken curry recipe please(for inlaws)

[plugsy]

Hi guys,
I've got the in-laws coming round for curry on saturday night (HELP)!!! I need a chicken dish to serve `girlies' and men old & young. can anyone help me..
Thanx in advance..
plugsy.

[Unclebuck]

Restaurant style or Traditional Plugsy??

[plugsy]

restaurant please chap.

[Unclebuck]

OK bud give me a min

[Unclebuck]

Use this Base  Saffron

With this madras main Darths!!

This Combo will definitely will impress your guests!!

STAGE THREE......[ THE MADRAS ]......
INGREDIENTS
All the Chicken... 4 or 5 chopped breasts.
1.5l of Saffron Base gravy.
1 Medium Onion.finely chopped.
10 Tablespoons of Vegetable Oil (if you like it Oily, but its not necessary)
1 whole bulb of Garlic separate cloves & grate with Cheese grater (the roughest side). 
2 Desertspoons Extra hot Chilli powder.
1 """""""""""""   Hot Curry powder.
1 """""""""""""   Paprika.
2/3 Teaspoon lo-Salt or normal Table Salt (add to your taste).
1     """""""""" Turmeric.
300grams Passata.(You need to experiment with this to get it close to your taste) 
1 Desertspoon Cumin.
1 """"""""""""" Coriander.
1 """"""""""""" Fenugreek leaves.
1 """"""""""""" Garam Masala.

METHOD
Put 3 bags of Curry Base in large pot on low heat.
Fry until Golden Onions & Garlic, in 3/4 Tablespoons Vegetable or Light Olive Oil.
Add Onion & Garlic to heated Base in large pot.
Add all spices & chicken.
Bring close to boil, turn down to medium & cook for 10 minutes.
DONE !!!

You cant say that is not a quick Curry !!! 

One thing to remember when making this base & the curry itself, You must experiment with the Oil quantities as this makes a great deal of difference to the taste of the Curry etc..I think many will agree it is that Spicy Oily flavor which we love about Bir Curries.

[plugsy]

Thanx unclebuck for your input --- Time to start some saffron base then(after ive made some room in the freezer)..

[JerryM]

plugsy,

i'd go easy on the chilli given the guest list - 1/4 tsp per person max.

i do like the idea of the passata in a madras - i've not tried it as yet but feel it's just what i've been looking for.

let us know how it turns out. i'd be tempted to do some tikka with salad or onion bhaji as a starter to spread the risk of someone not liking one of the dishes.

clearly though best to stick to what u've done before or do a tester in advance.

http://www.curry-recipes.co.uk/curry/index.php/topic,1334.0.html

http://www.curry-recipes.co.uk/curry/index.php?topic=1555.msg13736#msg13736

[SnS]

Hi Plugsy

Note that the Saffron base has been revised.
Link to the REVISED saffron is here
http://www.curry-recipes.co.uk/curry/index.php?topic=2271.msg20262#msg20262

Personally, I would go for the SnS June 2008 base as this is the improved version of my original posts on the Saffron recipes. SnS 2008 recipe here
http://www.curry-recipes.co.uk/curry/index.php?topic=2757.0

Regards
SnS 

[Unclebuck]

Hi Plugsy

Note that the Saffron base has been revised.
Link to the REVISED saffron is here
http://www.curry-recipes.co.uk/curry/index.php?topic=2271.msg20262#msg20262

Personally, I would go for the SnS June 2008 base as this is the improved version of my original posts on the Saffron recipes. SnS 2008 recipe here
http://www.curry-recipes.co.uk/curry/index.php?topic=2757.0

Regards
SnS 

You know SnS i prefer the unedited saffron base? i dont know why to be honest but it is the balls!!

[SnS]

Is it that you prefer the original to the edited version of the original or to the edited version of the edited version of the original 

I prefer the latest version - ie SnS June 2008 version.