Topic: Chinois' Chicken Jaipuri

[chinois]

Using ammended Ashoka base.

[joshallen2k]

Looks good Chinois!

I'm not familiar with this dish, not one I've seen in the English BIRs. Looking at the recipe, its a Bhuna with 1-2 tsp of coconut milk added.

I wouldn't have thought that a teaspoon (or even two) of coconut would make a noticeable difference in a curry. But I may be wrong.

What do you think the coconut adds to the Bhuna?

-- Josh

[Bobby Bhuna]

That looks nothing like the Jaipuri with which I'm familiar. For me, it should be red, tomatoey, have chunks of onion and pepper, and be made with chicken tikka. Just shows the variation across the country!

[Curry Barking Mad]

That looks nothing like the Jaipuri with which I'm familiar. For me, it should be red, tomatoey, have chunks of onion and pepper, and be made with chicken tikka. Just shows the variation across the country!

I'm with you on this BB, the best Jaipuri I have ever tasted was as you describe but with the green pepper chunks allowed to fry off first at a high temperature until they were blackened in small areas, this produced a lovely smoked flavour to the oil which was clearly there in the final dish,I have done this myself and it gets me closer to the BIR taste I want.
Bob

[joshallen2k]

For me, it should be red, tomatoey, have chunks of onion and pepper, and be made with chicken tikka. Just shows the variation across the country!

That sounds exactly like what they try and pass off here in Canada as "Chicken Tikka Masala"!

Maybe I've had a Jaipuri after all... 

[Bobby Bhuna]

as you describe but with the green pepper chunks allowed to fry off first at a high temperature until they were blackened in small areas, this produced a lovely smoked flavour

Bang on Bob. When I'm doing my pepper and onion, I pre-cook them in my carbon steel wok and incredible temperature. I then add after the base has gone in. You just can't beat the taste.

[chinois]

This isnt actually an immitation dish, i kind of freestyled and added all sorts. I called it jaipuri because it turned out quite like the only one i've ever had. So yes this could be misleading and jaipuri doesnt have to be like this! I cant say it's regional bcos i've onyl had one.

[Secret Santa]

When I'm doing my pepper and onion, I pre-cook them in my carbon steel wok and incredible temperature...You just can't beat the taste...

I do this when I make chinese food as it gives me exactly the special flavour I get in my favourite chinese take aways, especially the onion. For curry though I'm not so sure. I've never tasted the wok style flavour in any curry I've had, but on the other hand if it tastes good why the hell not!