Topic: latest creation

[mr.mojorisin]

my latest offering
a great wee spicy curry using Chewys excellent base combined with Abduls 8 spice mix.
If I had this served to me in my favourite restaurant then I'd be over the effin m00n
Madras hot....at least
I've made this consistently for the last 4 weeks or so.....just to prove to myself that it wasn't a fluke.
to be sure to be sure as they say.lol
recipe to follow......

[colin grigson]

Well done mr. mojorisin !!

I agree with you entirely ... if I was served that in most restaurants I'd be happy , the sauce has a wonderful consistency by the looks of it and a great colour too .. I'm already looking forward to the recipe so please share !!!   

[Micky Tikka]

well done mr.m
looks a loverly curry
and also on reaching a consistantly high quality curry 

[curryhell]

Looking good Mr M.  Consitancy is probably one of the hardest things for us "amateur" BIR chefs to master .  But you've mastered it on this dish which is great.  That could grace my dinning table any day of the week  . Look forward to the recipe

[Secret Santa]

Looks good. I would say it was a madras, apart from the unknown blackish specs - what are they caramelised onion, methi?

It'll be interesting to see what you call it.

[jb]

Looking very good indeed,looks exactly like the one served in my local T/A.

[chewytikka]

That looks very good, great colour, translucent, with a nice sheen, well done Mojo. 

The Chicken looks mouthwatering and I like Chicken ripped off the bone and presented
like that. Old School.

Interesting trying to guess what's in it. The dark flecks look like fine chopped Coriander leaf
or Methi or both. the tiny red flecks look like what you get when you add a bit Chilli sauce.

Maybe you should call it a Wee Mojo Murgh, I'd buy it! ;D

cheers Chewy

[mr.mojorisin]

This is a kinda hybrid of Cheyws Madras and Abduls Dynamite Chicken.
Kudos to both
Simple ingredients and simple method...sometimes we may try to hard and overcomplicate things in the search for stardom
I think I'll call this..Back To Basics Curry

recipe as follows;

INGREDIENTS
Oil - approx 2/3 chefs spoons (enough to fry the onions in)
Salt - approx 0.5 tsp
1 finely diced onion
1 Tbsp G/G paste
1 Tbsp spice mix ( I used Abduls 8 spice - see below)
250g Passata (dilute tomato paste will suffice)
1 Tsp Chilli powder (I used kashmiri mirch)
0.5 tsp ground black pepper
2 Tbsp methi
1 Tbsp lime/lemon juice
500ml base sauce (I used Chewys)
worcester sauce - a couple of glugs
Sugar - a pinch
2 finely chopped green chillis
chopped coriander
1 Tbsp chilli flakes

METHOD
Fry onion and salt in oil for approx 3-4 mins. until soft.
Add G/G paste and cook for 1-2 mins.
Add 8 spice and cook for 2-3 mins
Add Passata and cook for 2-3 mins
Add Chilli powder,pepper,chilli flakes and lime/lemon juice.
Add 1 ladle of base sauce and reduce until it resembles a thick paste
Add precooked Chicken,Methi,coriander,sugar,chopped chillis and worcester sauce.
Add rest of base and reduce until desired consistency is reached
Job Done.
I usually cook a whole chicken and strip the meat from the carcass.
far better than dried out chicken breast and much more flavoursome IMO
Eat...Enjoy

ABDULS 8 SPICE MIX:
Curry Powder - 1 tsp
Paprika - 1 Tsp
Ground Turmeric - 2 Tsp
Ground Coriander - 1 Tsp
Chilli Powder - 1 Tsp
Ground Cumin - 0.5 Tsp
Garam Masala - 0.5 Tsp
Tandoori Powder - 0.25 Tsp

[Peripatetic Phil]

A couple of questions, if I may, Mr. M. ?

INGREDIENTS
0.5 tsp ground black pepper : ground as in hand grinder, or ground as in finely ground ?
2 Tbsp methi : leaves or ground seeds, and if leaves, are they to be rubbed between the hands ?
worcester sauce - a couple of glugs : any possibility of guidance as to how big a glug is, in ml, fl. oz. or teaspoonsful ?

Many thanks in advance :
** Phil.

[mr.mojorisin]

Phil

Finely ground black pepper..from a shop bought tub
Dried methi leaves...rubbed between the palms to a kinda powder
Worcester Sauce..approx 10 shakes of the bottle..probably about 0.25 tsp

would be grateful if anyone who tries this would leave a comment.

Cheers