Pages: [1]   Go Down

Author Topic: Balti chicken x 2  (Read 14922 times)

0 Members and 1 Guest are viewing this topic.

Offline Kashmiri Bob

  • I've Had Way Too Much Curry
  • ********
  • Posts: 1654
    • View Profile
Balti chicken x 2
« on: October 01, 2024, 01:22 PM »
MDB MKI





2 kg chicken thigh pre-cook





Stock (reserved for fresh chicken dishes)





Balti garlic chicken and Balti chicken pathia





Rob

Logged

Online Peripatetic Phil

  • Genius Curry Master
  • Contributing member
  • **********
  • Posts: 8448
    • View Profile
Re: Balti chicken x 2
« Reply #1 on: October 01, 2024, 01:43 PM »
What gives the chicken pathia its red colour, Rob ?
Quote
Logged

Offline Kashmiri Bob

  • I've Had Way Too Much Curry
  • ********
  • Posts: 1654
    • View Profile
Re: Balti chicken x 2
« Reply #2 on: October 02, 2024, 07:33 AM »
Preema red Phil.  Loads of it. Also, a couple of drops of Sarson's Browning in the stock cubes, to facilitate a deeper (maroon) colour.  Defrosted and had some of this last night.  Fabulous!  Excuse the somewhat anaemic peas.








Rob
Logged

Online curryhell

  • Jedi Curry Master
  • *********
  • Posts: 3237
    • View Profile
Re: Balti chicken x 2
« Reply #3 on: October 03, 2024, 02:13 PM »
 :omg: those bloody crinkle cut chips again Rob !!!  Curries looking good though.   Did you ever find chef Moike's pathia sauce recipe?
Logged

Offline Kashmiri Bob

  • I've Had Way Too Much Curry
  • ********
  • Posts: 1654
    • View Profile
Re: Balti chicken x 2
« Reply #4 on: October 03, 2024, 03:40 PM »
Quote from: curryhell on October 03, 2024, 02:13 PM
:omg: those bloody crinkle cut chips again Rob !!! 

I am starting to think you are just jealous because my boiled rice is longer than your boiled rice  :smiling eyes:

I tried to call Moike but he must have changed his number.  A Balti pathia is the one to make though. Oh my word.  Top notch!

Rob :)
Logged

Online Robbo141

  • Indian Master Chef
  • ****
  • Posts: 424
    • View Profile
Re: Balti chicken x 2
« Reply #5 on: October 03, 2024, 10:00 PM »
Anaemic peas I can forgive. Chips with Indian curry though I cannot! 😂

Robbo
Logged

Offline Kashmiri Bob

  • I've Had Way Too Much Curry
  • ********
  • Posts: 1654
    • View Profile
Re: Balti chicken x 2
« Reply #6 on: October 04, 2024, 01:38 PM »
Used up some leftovers last night.  Had enough for a combo supper.  Balti chicken pathia and Balti chicken supreme.  The latter is not dissimilar to a Ceylon.  Not a crinkle cut in sight.  Instead, a small piece of ready-made aloo paratha. I will be doing more chips though.  Reckon crinkle are much better than straight.  They are usually more crispy and hold the gravy nicely.  Overall, far more sophisticated.  Fine dining, in fact.



Rob :) 
Logged

Offline Kashmiri Bob

  • I've Had Way Too Much Curry
  • ********
  • Posts: 1654
    • View Profile
Re: Balti chicken x 2
« Reply #7 on: October 05, 2024, 08:18 PM »
Did another two baltis last night.  Balti chicken & mushroom madras.  Balti chicken royale. Decided royale is a better name than supreme, I am ot sure why, but chicken supreme somehow reminded me of a boil-in-the-bag curry. Odd.  Anyway, the re-heats are on the way.

Rob
Logged

Online Robbo141

  • Indian Master Chef
  • ****
  • Posts: 424
    • View Profile
Re: Balti chicken x 2
« Reply #8 on: October 05, 2024, 10:46 PM »
I made #3 of Rik’s vindaloo last night. This experiment used stripped rotisserie chicken instead of raw and was nowhere near as good.  Still a decent curry though.
Next experiment marinating chicken in the vindaloo paste then cooking final dish.
This morning I made keema pav/ pau from the Dishoom book and with a Herculean show of restraint, didn’t polish it off but stuck in fridge overnight to make keema puffs tomorrow.
Indian ground lamb pasties in puff pastry - delicious.
Pics to follow.

Robbo
Logged
Pages: [1]   Go Up
 

  ©2024 Curry Recipes