Topic: Chicken Bombay

[Peripatetic Phil]

Following my earlier messages regarding a base sauce with no onions (http://www.curry-recipes.co.uk/curry/index.php?topic=5044.msg48464), spiced oil in base sauce (http://www.curry-recipes.co.uk/curry/index.php?topic=5015.msg48460;topicseen#msg48460) and the use of Bassar Curry Masala instead of ground red chillies (http://www.curry-recipes.co.uk/curry/index.php?topic=5021.msg48461;topicseen#msg48461), I thought readers might be interested to see pictures of the results.  Below are the finished dish, and my usual accompaniments : German alkoholfrei beer, Burmese lime pickle and Elephant atta chapati.  I would describe the dish as Chicken Bombay : a mild Madras strength sauce with two hard boiled eggs in addition to the free-range chicken.

[solarsplace]

Hi

Great pictures, looks delicious.

The curry sauce looks so deep red and rich, can't quite imagine it to taste similar to mild madras though, looks like it should be very rich with tomato and garlic and quite spicy.

Nice beer & pickle too

Regards

[JerryM]

Chaa006,

love the beer (still have pic in my brain of the waffing sticks they use in germany), can't for the life of me think i would like the lime pickle but the curry certainly looks real good.

please post post the recipe - i guess it must be a traditional dish.

[Peripatetic Phil]

Thank you both for your kind words.  The recipe is a bit ad hoc, since I no longer measure anything other than the spices, but it went something along the following lines :

Using half a free-range chicken, joint, bone, skin and partition, leaving just the two upper wing joints with the bone still in.  Slit these last two once longitudinally.

Make a classic Chinese chicken stock, using the bones, skin, end joints, etc., adding leeks and ginger once the chicken flavour has really come out.  Add one or two Knorr Chicken Stock Pots to enhance the flavour.  When the leeks are thoroughly softened, remove them and the ginger from the stock and puree them (I use a Bosch hand blender) with some of the stock. 

Thin the remaining puree to the desired consistency with the chicken stock, liquidise again if desired, add recycled curry oil, about 1/2 200gm tube tomato puree, 1 teaspoon paprika and cook gently for about 20 minutes.  While the sauce is cooking, pre-cook the chicken using the Kris Dhillon method and recipe (the puree from Step 2 replaces Kris's stage-1 sauce).

Increase the heat to the sauce so as to achieve a gentle boil, add 2 teaspoons Bassar Curry Masala, 1 teaspoon sea salt, the chicken pieces and two hard-boiled free-range eggs sliced in half.  Cook for five minutes, then reduce the heat, add 1 teaspoon ground cumin, 1/2 teaspoon ground fenugreek, 1/4 teaspoon ground coriander.  Cook for a few more minutes.  Turn off all heat, add about 1/4 teaspoon garam masala (or more if desired, to a maximum 1/2 teaspoon), stir gently, garnish with fresh chopped coriander if available and serve accompanied by Elephant atta chapati, Burmese lime pickle, and a good cold beer.

[Vindaloo-crazy]

Nice one 006 (you don't know 007 do you? He still owes 40 Rothmans).

[Peripatetic Phil]

Hmm, Chaa007 might have been Andy Reid : does that ring any bells ?  Mind you, he was definitely a non-smoker, so it seems unlikely !

[Vindaloo-crazy]

He told me it was Bond, Big Jim Bond. Bugger, I'll never get that angle grinder back I lent him either.

[Peripatetic Phil]

Ah, that 007 : odd bloke, seemed to keep changing his accent as if he were not confident in his roots ...

[Vindaloo-crazy]

Alcohol free beer and organic chicken? You don't purchase organic knitting yoghurt as well do you? My curry is consumed with speckled hen and a spoon.

[solarsplace]

Holy sh*t!

Is that beer really ?18 a bottle? (http://www.alcoholfree.co.uk/product_info.php?products_id=195)

What the.... that's not right!

EDIT: My retarded - that's for 24 bottles.