Topic: "British" curries . . .

[TheValveDoctor]

Guys,

I know that dishes such as chicken tikka masala and chicken tikka chasni are not really authentic dishes, but my wife absolutely loves chasni, and rarely asks for anything else. Does anyone have a recipe for a decent chasni?

Cheers,
TheValveDoctor

[PaulP]

Ive never had a chicken chasni but found this one:

http://www.currycouncil.com/2008/06/full-recipe-for-chicken-chasni.html

The recipe above doesn't use a base curry sauce so I would be a bit wary myself, but it seems that a chasni uses a mixture of tomato ketchup and mango chutney.

With a bit of experimenting you might be able to produce your own chasni.

Cheers,

Paul.

[Curry Barking Mad]

Hi,
You could try this....

CHICKEN CHASNI

Ingredients
 
1 Chef's Spoon of Veg Oil
1 tsp Garlic/Ginger paste
1 Chopped Small Onion
1 tbsp Mix Powder
1/2 tsp Chilli Powder
1/2 tsp Salt
1 tbsp Tomato Paste
1 tsp Fenugreek Leaves (Methi)
8-10 Pieces of Chicken
2 tbsp Tomato Ketchup
250 ml Base Gravy
100 ml Single Cream
1 tbsp Mango Chutney
1 tsp Sugar
1 tbsp Lemon Juice
1 tsp Mint Sauce
1/2 tsp Red Food Colouring
1 tbsp Fresh Chopped Coriander

Method

Preheat a pan to medium heat. Add the vegetable oil
Add the garlic/ginger and cook for approximately 1 minute or until the garlic starts to go golden.
Add the chopped onions and fry for about two minutes.
Add the mix powder, chilli powder and salt and stir in well.
Add the tomato paste and stir in well. Add the methi and stir in.
Add the chicken and stir in.
Add in 2 chef's spoons of base gravy, mix well.
Add the tomato ketchup and stir in.
After about 30 secs add the mango chutney.
Add the lemon juice, mint and sugar and stir in well.
Add the remaining base gravy and stir in.
Allow to cook for about 45 secs or so and put in the food colouring.
Give it all a good stir then add the single cream and stir in well.
Put in the coriander and continue to stir.
Reduce for about 3-4 mins stirring occasionally.


Mick

[George]

When I think of 'British' curry I think of  home made and canteen efforts which usually include apples, sultanas and simple curry powder, amongst other things.  Does anyone have a good recipe - not just any old recipe - for that style of curry?

[commis]

Hi

George, will check out my catering manuals when I get home. I know I've got one to feed one hundred, so you may need to get a few Friends round.

Regards

[PaulP]

Micks's recipe looks very good - proper BIR style! It's making me hungry 

Paul.

[Willyeckerslike]

Perhaps George could do a come dine with me for a 100 peeps , lol.  But seriously I would like a recipe for this too as when I was an apprentice a good few years ago now, the works canteen did a cracking "British Curry" (loved it with chips & rice) but the cook would never let us know the recipe.

[gary]

When I think of 'British' curry I think of  home made and canteen efforts which usually include apples, sultanas and simple curry powder, amongst other things.  Does anyone have a good recipe - not just any old recipe - for that style of curry?

Hi George, I think the archetypal 'Canteen Curry' recipe can be found in a book called 'Practical Cookery' - it was really pretty much the manual for most of the dishes I learnt in catering college - I'm sure the curry, with apples, sultanas, curry powder (and, if I remember,  flour to thicken the sauce) is in there

[George]

When I think of 'British' curry I think of  home made and canteen efforts which usually include apples, sultanas and simple curry powder, amongst other things.  Does anyone have a good recipe - not just any old recipe - for that style of curry?

Hi George, I think the archetypal 'Canteen Curry' recipe can be found in a book called 'Practical Cookery' - it was really pretty much the manual for most of the dishes I learnt in catering college - I'm sure the curry, with apples, sultanas, curry powder (and, if I remember,  flour to thicken the sauce) is in there

Wow, my request seems to have flushed out some even more interesting facts that I wasn't even aware of, i.e. that there are at least two of you here who are/were connected with professional catering. You must have a much greater understanding than the rest of us on aspects like tasting, seasoning and the basic fundamentals of how to produce fine-tasting food.

I'll have to try and obtain these catering books through the local library. Thank you for flagging them up.

[commis]

Hi
Practical cookery and it's variants are a follow up to the army catering manuals curry recipes I will scan and try to post but the hosting site does not like pdfs only j pegs? Can someone help please.
Regards