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.
Topic: Chicken Bombay (Read 12708 times)
