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4/5 BREASTS OF CHICKEN2 ONIONSSALT2 INCH STICK CINAMON6 CARDAMOMS4 BAY LEAVES1/2 CHEF SPOON OF MIXED POWDER1/2 CHEF SPOON GINGER /GARLIC PASTE RATIO 2 TIMES GINGER TO 1 GARLIC 2 TOMATOES CUT UP1 DESERT SPOON TOMATOE PUREE1 DESERT SPOON OF TURMARICMETHODCUT THE CHICKEN INTO PIECES AND PUT IN SAUSPAN OF WATER, ADD THE TURMARIC,BRING TO BOIL TAKE THE CHICKEN OUT WHEN THEY TURN WHITEISH YELLOW NOT COOKED THROUGH,ONLY TO SEAL TIP OUT INTO CULANDERNOW,ADD ABOUT 1 CUP OF OIL,PUT IN THE BAY LEAVES,CARDAMOMS,CINAMON THE ONION CUT FINE,THE TOMATOES,AND THE CINAMON.GINGER /GARLIC PASTE FRY ON HIGH HEAT STIRING MOST OF THE TIME FOR ABOUT 8/10 MINS NOW ADD THE TOMATOE PUREE, SALT,AND MIXED POWDER FRY FOR A FURTHER 2 MINS.NOW ADD THE CHICKEN STIRING INTO THE MIX IN THE SAUSPAN ADD SMALL AMOUNTS OF WATER TO REDUCE DOWN BUT NOT BURNING COOK FOR ABOUT 30 MINS
Hi CCL,The thread is here:http://www.curry-recipes.co.uk/curry/index.php?topic=7635.0To be honest it won't make that much difference which mix powder you use.Cheers,Paul
Quote from: ifindforu on December 18, 2011, 12:07 PM4/5 BREASTS OF CHICKEN2 ONIONSSALT2 INCH STICK CINAMON6 CARDAMOMS4 BAY LEAVES1/2 CHEF SPOON OF MIXED POWDER1/2 CHEF SPOON GINGER /GARLIC PASTE RATIO 2 TIMES GINGER TO 1 GARLIC 2 TOMATOES CUT UP1 DESERT SPOON TOMATOE PUREE1 DESERT SPOON OF TURMARICMETHODCUT THE CHICKEN INTO PIECES AND PUT IN SAUSPAN OF WATER, ADD THE TURMARIC,BRING TO BOIL TAKE THE CHICKEN OUT WHEN THEY TURN WHITEISH YELLOW NOT COOKED THROUGH,ONLY TO SEAL TIP OUT INTO CULANDERNOW,ADD ABOUT 1 CUP OF OIL,PUT IN THE BAY LEAVES,CARDAMOMS,CINAMON THE ONION CUT FINE,THE TOMATOES,AND THE CINAMON.GINGER /GARLIC PASTE FRY ON HIGH HEAT STIRING MOST OF THE TIME FOR ABOUT 8/10 MINS NOW ADD THE TOMATOE PUREE, SALT,AND MIXED POWDER FRY FOR A FURTHER 2 MINS.NOW ADD THE CHICKEN STIRING INTO THE MIX IN THE SAUSPAN ADD SMALL AMOUNTS OF WATER TO REDUCE DOWN BUT NOT BURNING COOK FOR ABOUT 30 MINSOh, just noticed a thread you posted on Christmas Eve "spice mix exposed", is that it?
Quote from: madeinbeats on February 05, 2012, 02:35 PMQuote from: PaulP on December 20, 2011, 10:35 AMI've had a few takeaways from a food mall chain called Shere Khan. There is one in Liverpool (St John's market)I never ever knew that!! I just thought it closed down on Berry St and that was that!! I never understood why is closed down, always seemed buzzing to me. So is this just in the centre where all the other eating places are? What's it like, quality and prices and that?Hi, yes in the main food mall with the KFC etc on the ground floor. When I first went about a year ago it cost 5.50 for chicken balti, pilau rice and a drink. The portion was a bit large for me for lunch. Last time I went a few months ago they were offering smaller portions for 3.50 and that did me just fine. It tastes pretty good to me and the chicken is tender. I think they are probably Pakistani. Let us know what you think if you try it out.Cheers,Paul
Quote from: PaulP on December 20, 2011, 10:35 AMI've had a few takeaways from a food mall chain called Shere Khan. There is one in Liverpool (St John's market)I never ever knew that!! I just thought it closed down on Berry St and that was that!! I never understood why is closed down, always seemed buzzing to me. So is this just in the centre where all the other eating places are? What's it like, quality and prices and that?
I've had a few takeaways from a food mall chain called Shere Khan. There is one in Liverpool (St John's market)
