Topic: Chef Din: 1970's BIR

[Kashmiri Bob]

Base gravy

www.youtube.com/watch?v=gFk6oYWeH7Q&ab_channel=ChefDin


Pre-cooked veg

www.youtube.com/watch?v=6xSwUxeamj0&ab_channel=ChefDin


Pre-cooked meat

www.youtube.com/watch?v=MpY06tFSiy4&t=335s&ab_channel=ChefDin


Chicken Vindaloo

www.youtube.com/watch?v=X5z17qrWIs8&ab_channel=ChefDin

Looking forward to testing these out.  More to follow apparently, including Masala, Korma, Rogon, Meat and Saag, and Ceylon.

Rob
 

[livo]

I've made half quantity of base gravy using 9 chicken drumsticks. These were deep fried and served for dinner with chips, gravy and steamed vegetables. Very tasty.
Looking forward to a couple of curries tonight. The gravy is quite tasty as chef says.

I subscribed to Chef Din's channel a few months ago and I like the content. I think I'll give the Beef Madras a go.

Edit:  Well I've just watched chef's Beef Madras video and found that it is a single pot cook and not the BIR style so I'll have to nut it out for myself how to do it with the Base Gravy and pre-cooked beef. 

Another thought has occurred to me as well.  I would imagine that as chef pre-cooks his chicken in the process of making base gravy, there should be no problem with using base gravy to pre-cook chicken.  This is a process I've used in the past so it will suffice again today.

[livo]

Chef Din has just posted his Chicken Kurma (Korma) video.

https://www.youtube.com/watch?v=YRZT0M4NTW4

[George]

Livo - I doubt if you will be trying Chef Din's korma recipe, will you? It is quite like Ghanna's recipe, by including evaporated milk. I remember you didn't like it at all.

[livo]

Correct George. I'd already come to that.

[Onions]

I suppose evaporated milk was a bit of a staple of the 70s though...

[livo]

Evaporated milk isn't a problem, although I'm not a fan of it. The problem is that BIR Korma (most that are like this one) that I've tried are just not to my liking. I love other Korma dishes but just not the yellow Curry Kid style BIR Chicken Korma.

Having now tried Chef Din's base gravy and pre-cookwd chicken, it is quite possible that his version of the BIR Korma will be OK. I'll give it a try to satisfy my own curiosity.

[pete]

Did you hear Chef Dins comments on caramalisation?
He's an experienced chef and it just blows all the "adding a little base at a time and reducing it" out of the water
No roasting the spices or "caramalising" the base
That all came from Julian and Adey Payne didn't it?
In fact
he doesn't even add mix spice to a vindaloo
His recipes are a real eye opener
But I guess this is 1970s cooking
I definitely will be trying a few of his recipes

[George]

His recipes are a real eye opener
I definitely will be trying a few of his recipes

I agree. Chef Din's channel has become one of the front runners for me. As for Al's Kitchen and Misty Ricardo, I regard them as having no more to offer than Pat Chapman did in the 1980s and for a few years afterwards - just a money making venture.

[Peripatetic Phil]

In fact, [Chef Din] he doesn't even add mix spice to a vindaloo.

Agreed, but then in the video he doesn't add the methi leaves or the fresh coriander that he lists at the beginning — the ingredients list that appears at 00:42 is significantly different from (shorter than) the one which appears at 00:14.  And the sound-track finishes at around 70% of the way through the video, although there is some quiet background commentary after that.  All rather odd ...

On a more positive note, his chicken bhuna video does appear to yield a chicken bhuna that looks far closer to a 1970's bhuna than I have seen for a very very long time.  Worth noting, perhaps, that the bhuna onions called for by his video do not have a video in their own right — they are subsumed within "How to Prep for Restaurant Style Curries( BIR)".

P.S.  Another important recipe — the pre-cooked chicken.
--
** Phil.