Topic: Khris Dhillon curry gravy

[extrahotchillie]

You could also try boiling the chicken in water with turmeric and adding the left over stock into your base recipe instead of plain water

[DARTHPHALL]

Thats exactly what i do in my recipes,keep the boiled chicken water & put it in base mix etc..etc..

[Mark J]

Me too, I simmer chicken in water with turmeric and salt for about 30 minutes, for lamb I simmer for about 75 minutes

[chillidoggy]

Mark,

Do you use lamb leg or shoulder?  And does it come up as tender as you like?

[Mark J]

I use leg of lamb and simmered for an hour and a quarter it is melt in the mouth

[laynebritton]

You may like to use Mutton it has a lot more flavour than Lamb but it will then need to be simmered slowly for at least 2 and half hours to tenderize.

Indians swear by it not only for it's extra flavour but it's a also lot cheaper than Lamb try it you may be pleasantly surprised.

Layne   

[chillidoggy]

Well I've made two curries, one Chicken Bhuna, the other mixed veg.  Both to the KD EXACT recipe. 

I have to tell you, people, it's not good.  Not exactly tasteless but not exactly tasty either.  I may be saved by the raan I knocked up for which I got a recipe off the web somewhere, 'cos it smells gorgeous.

As i mentioned earlier I have some friends around tomorrow and would like to impress.  Short of hiring a pole dancer to distract them, I've come up with two possibilities:-

Plan A is to get everyone well-oiled with Becks lager so they don't notice what they're eating and tell them that I didn't make stuff too spicy 'cos I wasn't sure that they'd like it.

Plan B is to give them plenty of that 8% King Cobra beer that buzz mentioned to make doubley sure Plan A works.

Plan C is to tell them I had a power cut and wheel the lot of them around the corner to the Indian restaurant.

After this it's back to the drawing board and try some other base sauces as recommended here.

[Habenero]

lol...  If I was heading to yours, plan B sounds perfect         ;D

[chillidoggy]

Finally went to a  slightly modifed plan B last night.  Ten bottles of wine between four.  Oh my head!  Curry went down a treat eventually.  Raan was dry, as expected but no one seemed to notice.  Chicken Bhuna and veg curry was a success but I still wasn't overly happy with the taste.

Bye for now.

[Peripatetic Phil]

Hello.

I have had the Khris Dhillon book for absolutely years, I guess since about '84 or so.  I made the curry gravy only yesterday but have not yet used it in a recipe.  Thing is, it just smells and tastes a bit bland and the recipes in the book don't look like they're going to hit the mark.

Anyone else found this or have any comments? ...

Well, I've posted twice in KD's defence, so clearly I believe his base has something to offer, but I also know that I no longer use his recipes "as written".  In general, I use twice as much sauce per unit of meat as he recommends, and twice as much spice per unit of sauce.  I also add other spices that he doesn't explicitly mention.  But I do think that his is an excellent starting point, and has the great merit that you aren't going to blow the roof off your mouth using his quantities of spices, so you are (IMHO) more likely to experiment thereafter rather than just give up ...