Who said you cant make a BIR style large pot of curry? I made this over the weekend inspired by a few members recipes and i thought it was fantastic.
It was equally as good as any single serving curry recipe.
Always Always Always cook your curries until the oil separates
Cheers, Frank.
CR0shney Madras Special
serves 4
4-6 chefspoons veg oil
1 large onion chopped
1 red pepper chopped, large pieces
2 tbsp g/g paste
1 tbsp mixed powder (abduls 8 spice)
1 tbsp bassar powder
2 tbsp kashmiri powder
2 tbsp tomato puree
2 tbsp methi leaves
1 tin tomatoes (400g)
1 rounded tsp salt
1 tsp coursely ground black pepper
10 green chillies split lengthways still with stem intact
2 portions base gravy approx 700ml (chewy 3hr)
400 ml water or more to thin
4 large potatoes peeled and quartered
3 portions pre-cooked chicken tikka
1 chefspoon spicy red onions
1.5 tbsp worcester sauce
2 tbsp lemon juice
3 sliced garlic cloves
2 tbsp chalice hot curry oil
1 large handful fresh coriander
fry the onion and pepper until the onion browns
add g/g paste until coloured
fry all the spices until brown
fry tomato puree for 2 mins
add methi, fry 1 min
add 100 ml water and deglaze. fry 2 mins.
add tomatoes and fry 2 mins stirring all the time.
add the salt and green chillies
add the base gravy and remaining water
add the potatoes, bring to the boil then cover and simmer on low for 30 mins.
add the pre-cooked tikka, spicy onions and worcester sauce.
cover and simmer on low for another 25 mins.
heat the spiced oil and BROWN the sliced garlic.
add to the curry along with the lemon juice and coriander.
cover and simmer for a further 5 mins until the oil separates again.
Dont forget to stir every 10 mins or so during cooking as the solids will gather and catch at the bottom.*The potato quarters were large enough not to break up at all for an hour's simmer* All spoons are level unless otherwise stated* I didn't measure the oil at the start. I just poured in a good amount.spicy onions
http://www.curry-recipes.co.uk/curry/index.php?topic=3897.msg35306#msg35306Ingredients
80g onions, chopped
salt to taste
15g red chilli powder
80g tomato ketchup
15g ready-made mint sauce
30g ready-made mango chutney
Method
Put the chopped onions in a large bowl, add the salt, chilli powder,
tomato ketchup and mint sauce and mix well.
Add the mango chutney and mix again thoroughly.
Put the bowl in the fridge for around 30 minutes to allow
the flavours to develop.
These spicy onions makes more than you needpre-cooked tikka
http://www.curry-recipes.co.uk/curry/index.php?topic=874.0600g Chicken - 4 or 5 breasts
1 hpd tbl Pataks tandoori curry paste or tikka paste
1 tsp mint sauce
1 hpd tsp garlic paste
1 tsp ginger paste
2+2 tbl lemon juice (Jiff is ok)
1/2 tsp chilli powder
1 dsp spice mixture
1/4 tsp orange food colouring
1 lvl tsp methi
1 lvl tsp salt
2 tbl veg oil
3 tbl water
1. Chopped chicken breasts into 2 or 3 pieces each
2. Mix in 2 tbl lemon juice to the chopped chicken, leave for 15 mins
3. Meanwhile mix the rest of the ingredients in a bowl
(including the additional 2 tbl lemon juice)
4. Add the runny spice mixture to the chicken, cover and leave in
fridge for 2 hours minimum .
5. Put 3 of 4 pieces of Chicken onto skewers.
6. Heat oven grill to highest temp and leave on full blast for
5mins to ensure it is HOT
7. Place skewers on a dish where both ends of the skewer are supported at
both sides of the dish making sure the dish is deep avoid the
chicken touching the bottom (ie ensure the chicken is suspended)
8. Place dish under grill (I try to get the chicken pieces about
2 inches from the grill element0
9. Cook for 4 minutes, turn once and give them another 4 mins.
This Tikka makes more than you needTomato quantity in main recipe modified from 0.5 tin to 1 tin (400g) by George on 18 April 2012 at request of author.
Topic: CR0shney Madras Special (Read 4283 times)
