Topic: Precooked Chicken Question...

[Harry Bosch]

... what's the best Vag Oil. Sorry, no more smut - the reason I like this place is because people take their curry cooking very seriously.

[beachbum]

There was an article in the local rag "Courier Mail" quite a few months ago about Indian restaurants in Brisbane. Can't find it now but it was one of those fluff pieces like "the best 10 fish and chip shops", "the best 10 cappuccinos" etc that they trot out on a slow news day.

One of the comments online was "why didn't you put in the xxxxx restaurant, they do a true onion based sauce that.....". And I think it was from a UK Ex Pat ... I'll keep searching and see if I can find out where it was.

[Peripatetic Phil]

There was an article in the local rag "Courier Mail" quite a few months ago about Indian restaurants in Brisbane. Can't find it now

I think this is it, BB, but sadly no readers' feedback.

One of the comments online was "why didn't you put in the xxxxx restaurant, they do a true onion based sauce that.....". And I think it was from a UK Ex Pat ... I'll keep searching and see if I can find out where it was.

[976bar]

... I suppose it depends on whether you're a breast or a thigh man .

Personally I prefer something in-between

It makes the mind boggle as to what you do with a chicken now Phil!!! lol

[Aussie Mick]

... I suppose it depends on whether you're a breast or a thigh man .

Personally I prefer something in-between

Top of the thigh?

Me too.

[natterjak]

Is there any chance we could avoid changing topic titles half way though a thread please? Makes it awfully hard to follow things.

[PaulP]

Is there any chance we could avoid changing topic titles half way though a thread please? Makes it awfully hard to follow things.

I totally agree with that!

Cheers,

Paul

[barkat]

Thats what makes me nervous Harry. Australian vindaloos use chicken thighs that has been cooking for a long time and falls apart in your mouth. Because of this ive been cooking thighs in traditional indian dishes which are quite happy to sit simmering away for an hour or so. So....do I go exactly as per the CA vindaloo recipe and make a BIR dish that I havent had for 20 years (and can hardly remember) or go with a slow simmer vindaloo (using the same ingredients) and chicken thighs a la AIR? 

Edit: Or.....have the thighs being pre-cooked and added to a quick dish to make me think they have been sitting simmering for a long time! 

If you want the real indian taste then no pre-cooking of meat. Pre-cooking is done purely to synchronize the cooking of several dishes at the same time. Also with chicken i would never use anything bigger than size 11 for any chicken curry

[Peripatetic Phil]

Also with chicken i would never use anything bigger than size 11 for any chicken curry

OK, I'll bite : since when did chickens come in standard sizes ?  (Or maybe the question should be : "in which countries do chickens come in standard sizes ?").  If I buy a chicken from my local butchers, I just point at the one I want, he weighs it and and tells the cashier the price.  How would I know if it were a size 11 ?

** Phil.

[natterjak]

Also with chicken i would never use anything bigger than size 11 for any chicken curry

OK, I'll bite : since when did chickens come in standard sizes ?  (Or maybe the question should be : "in which countries do chickens come in standard sizes ?").  If I buy a chicken from my local butchers, I just point at the one I want, he weighs it and and tells the cashier the price.  How would I know if it were a size 11 ?

** Phil.

Look inside its shoe Phil....