Topic: Kari Patta Murgh

[chewytikka]

Hi All
It was one of those situations last night,you look in the fridge
to see what you've got lurking! and set about making a tasty supper.

What to do with leftovers:-
1. Half a small red onion
2. Half a tomato
3. Half a portion of curry base
4. Half a portion of Chicken Tikka
5. Fresh Curry Leaves

I'll Make :-  Kari Patta Murgh

When you've been cooking for so long, I think recipe's are just an instinct and things become automatic, but lately, "probably age"
when I come to write a recipe down I forget and miss out the odd spice etc...
So I've started doing real time video recipes, which work really well and I don't have
to rely on memory so much!

I thought I'd share this one with you guys and get your feedback!
Chewytikka


<iframe title="YouTube video player" width="640" height="390" src="http://www.youtube.com/embed/GVL7I6od5PY" frameborder="0" allowfullscreen></iframe>

[moonster]

chewy,

good effort fella, looked a tasty dish.

what is your recipe for a hot thin base?

alan ;D

[solarsplace]

Hi CT

Thank you so much for posting the video, really enjoyable to watch

May I ask please, what is your, for want of better words, method / reason for adding the coriander & mix powder so late in the the cooking process?

Again, your efforts are much appreciated and the food looks delicious  ;D

Regards

[moonster]

Solar,

i thought exactly the same with regard to the spice mix!.

god vid though

Alan ;D

[chewytikka]

Hi Moonster
Thanks, yes, really nice, a complete change from all the Naga i"ve been eating lately.
In the recipe, I meant boiling hot base, Not Chilli hot!

cheers Chewytikka

[chewytikka]

Hi Solar
The method is Bhun, historically where Bhuna/Bhoona get their name and the late spice is just for flavour, just like you would add Garam masala towards the end of some dishes.
I don't cook strictly BIR, I guess I cook midway between BIR and Indian and a little indo-Chinese to suit my tastes really.

Thanks for the kind words
Regards Chewytikka

[Peripatetic Phil]

What fascinated me, CT (I have just finished watching the video, having had it on pause for a few hours !) is the technique : the shaking of the frying pan to-and-fro on the hob.  This is something I just dare not do : we have a ceramic hob, and I would be s**t scared of scratching it if I were to shake the pan like that.  Do you regard it as a fundamental technique, without which the curry would just not be the same, or is it more by way of habit, and could be omitted ?

** Phil.

[Razor]

Hi Phil,

Not wanting to answer on behalf of Chewy but I also shake the pan this way.  I just think it helps mix the ingredients up.  Of course, you could still do this Phil, just make sure you take the pan off completely but you run the risk of the pan losing it's temperature!

Wouldn't a ceramic hob be robust enough for that method?

Ray

[Malc.]

I like the idea of video capture to record those moments of divine creation. I once created a perfect microwave meringue, but have never managed it again. Wish I had captured that on video! Seriously though, it's a great idea.

Phil, I tend to do the same as Chewy and Ray, but I wouldn't say it really makes much difference, other than for me it seems to give me better control. I tend to move the pan, but not the spoon, if you get my meaning.

[Razor]

Malc,

I tend to move the pan, but not the spoon

Ditto 

Ray