Topic: How do I get that BIR flavour?

[Curry United]

Hi, i have been trying for weeks to make a basic restaurant/takeaway indian chicken curry and pilau rice but can not seem to get it right!

i have been using all the essential ingredients , but the flavour is not there.

any advice would be great 

[joshallen2k]

Which base and curry recipe did you use?

[Cory Ander]

...and which pilau rice recipe?

[Curry United]

i used, g+g, onions,tomatoes, (blended) turmeric, gmasala,cumin,corriandersalt oil, a little yogurtand water. i boil the chicken separatly then add later to make sure its really soft and tendor.

for the pilau i soaked it for 15 mins, then boiled for 10 adding turmeric and a cinnomen stick. It came out quite starchy and plain.

[Cory Ander]

Hi Harbut,

You might want to check the following links (just click on them):

For a general approach, and explanation on where to look on the forum, check here:  http://www.curry-recipes.co.uk/curry/index.php?topic=1848.0

Chose a curry base, from the curry base recipe section, here: http://www.curry-recipes.co.uk/curry/index.php?board=2.0

Decide what type of curry you like and chose a recipe, from the main dish recipe section, here:  http://www.curry-recipes.co.uk/curry/index.php?board=3.0

Check out the rice recipes here:  http://www.curry-recipes.co.uk/curry/index.php?board=86.0

Hopefully you will then be able to deduce how to best proceed.

Hope this helps 

[Curry United]

Many Thanks CA

[Cory Ander]

You're welcome Harbut,

In a nutshell, you need:

• a decent curry base (to my mind, this is one of THE most important things...others may disagree)
• a decent "spice mix" (i.e. masala/curry powder/paste....or individual spices)
• a decent main dish recipe (for a dish that you like!)
• a decent cooker (i.e. with a powerful enough flame, if it's gas...which I far prefer)
• a decent pan (decent material and shape, not too big, not too small, but matched to your cooker/flame)
• decent spices and ingredients (spices that are too old...i.e. no smell...are no good)
• a decent cooking technique (to ensure the flavours are released from the spices....too hot and they, and other ingredients, will burn...too cool and they won't release their flavours and will be tasteless)
• a decent amount of oil (needed to "transport" the flavours of the spices...skim off any surplus before eating

I'm sure other members can contribute more....and you should glean much from the abovementioned sections and threads...

[Panpot]

CA I feel your right on the button with the need for a good base and as I have put forward over the years a decent caramelised onion paste previously know here as the  "secret ingredient" now what has been revealed to me as Bunjarra. Good luck Harbut the site has changed a big part of my life after over 35 years of actively cooking curry in the hope of recreating BIR standard dishes. Enjoy and stick with it. PP

[Curry United]

thats great help thanks . if anyone else has tips on the basic chicken curry dish i am open for suggestions.

Cheers

[Secret Santa]

For a general approach, and explanation on where to look on the forum, check here:  http://www.curry-recipes.co.uk/curry/index.php?topic=1848.0

Chose a curry base, from the curry base recipe section, here: http://www.curry-recipes.co.uk/curry/index.php?board=2.0

Decide what type of curry you like and chose a recipe, from the main dish recipe section, here:  http://www.curry-recipes.co.uk/curry/index.php?board=3.0

Check out the rice recipes here:  http://www.curry-recipes.co.uk/curry/index.php?board=86.0

This should be in the FAQ...AND the FAQ should be made more prominent in some way to prevent this sort of beginners question from arising so often.