Topic: Big Pot of curry!

[Tomdip]

I had promised the customers in my pub a curry for our twice-annual beer fest.  However I didn't want to go the BIR route as organising a beer fest takes nearly all my time and making bulk BIR would have been too difficult.

So I returned to my curry roots in making a big pot of what an old, battered and deluded recipe book* calls a "sweet & sour balti".  The main reason this curry is so quick to cook is "no onions".  The main flavours are tomato, mango and cream.  With garam masala and garlic giving the other flavours.



I have made this curry in bulk many times using chicken or beef and it always goes down a treat.  This time I cooked up 9kg of chicken (which filled up the pictured bain-marie twice) and it all sold very quickly.   However my commercial rice cooker blew up so my advertised "Curry & Pilau Rice" become "Bowl of curry"

Happy to post the recipe for 6 servings, 15 or even 40 ish on request

*the recipe book is "Indian" by Shehzad Husain & Rafi Fernandez

[Ramirez]

My God, that is fantastic! 

Kudos for doing that - can't have been easy. What was the reaction? Did everyone like it?

Can we have the recipe for 6, please?  ;D ;D

[Malc.]

Impressive cooking to say the least.

I can't think of anythign better, a pub full of proper ale and plenty of curry to soak up the indulgence!

[Tomdip]

Kudos for doing that - can't have been easy. What was the reaction? Did everyone like it?

Can we have the recipe for 6, please?  ;D ;D

Hi Ramirez,

As you will see from the recipe - it is actually very very easy.  Everyone who had it liked it, deffo not a BIR curry but it is rather nice, and is ready in under 25 mins

Serves 4
3 Tbsp Tomato Puree
2 Tbsp greek Yoghurt
1 and half tsp Garam Masala
1 tsp chilli powder
1 tsp garlic puree
2 tbsp Mango chutney
half tsp sugar

Mix together in a bowl, while heating 3 tbsp oil in a pan

Add the gloopy mix to a pan and bring to gentle simmer, then add 675g / 1 and half LB diced chicken breast.

Cook for 2 mins then add 100 - 125 ml of water and cook till chicken is fully cooked

Add 2 Tbsp single cream and coriander 2 mins before serving.

you could add some mix powder in as well as Garam Masala for a more robust flavour.  Or add braising steak and cook in the oven for 2 hours

[MrCurryLover]

Your curry looked so good I bought the book off amazon the day I read it. I got it second hand for

[Tomdip]

Hi MrCurry,

Glad you liked the pic.  I used that book a fair bit and enjoyed everything I made from it.  Certainly sounds like a bargain!  The pasta + coconut curry recipe is nice if I remember correctly!

[MrCurryLover]

My wife got her hands on the book before I had a chance to make a curry and she made the Balti Butter Chicken (page 54) and it was gorgeous. She made a couple of slight changes, she fried the onions in 1 tbls of ghee instead of using butter and she blended the onions to a puree once they had been fried. We also didn't have any almonds so they didn't go in to it.
It's my turn to cook the next curry and I am going to try the 'sweet & sour balti'