Topic: Chicken Chasni with Taz Base

[Stephen Lindsay]

Chicken Chasni with Taz Base

Ingredients:

300ml Taz base gravy
Taz or BE spice mixture, 1 tsp.

[Curry Barking Mad]

Nice work Stephen,
I'm glad to see that you have followed the instructions on the first reduction to the letter.
It really does make a difference.
Cheers,
Mick

[Stephen Lindsay]

Mick

Having done Madras, Pathia, Jalfrezi and Dupiaza with the Taz base, I wanted to amend some of my own recipes to suit the Taz base and apply the same method. I have to say it works very well with the Chasni and I might have a go at a Korma tomorrow.

Steve

[Cory Ander]

I'm glad to see that you have followed the instructions on the first reduction to the letter.
It really does make a difference.

Yes, the initial reduction is important, with cooking any curry, with any base, in my opinion (is there something new in that?)

[commis]

NEW?

[Curry Barking Mad]

CA.
I think you know exactly what I mean when I refer to first reduction for the Taz base ie how far you take it down. Which is different to other methods.
Mick

[Cory Ander]

Yes, I understand what you mean by "reduction" regarding Taz's base.

My point was (however poorly received) that "reducing" the first amount of base (e.g. a ladle) is certainly nothing new and is very important, regarding cooking the spices, irrespective of which base you are using?  Wouldn't you agree?

[matt3333]

Certainly agree with you CA, no matter what base I'm using after the spices have been cooked through and the first ladle added I reduce this down to it a thickish paste before adding the next ladle and continuing with the cooking process.
Matt
 

[Curry Barking Mad]

There was me thinking the Tax base and method were different from many others.  :

[commis]

Hi
It is and thank you for your efforts, even though it was posted here before your approval was sort. Did someone mention copy right in another thread?