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Author Topic: Bulk chicken Ceylon  (read 7,217 times)

AI Summary
The discussion centers around a user who prepared a bulk batch of Ceylon sauce with pre-cooked chicken, noting a shortfall in meat that they plan to supplement with paneer. Community members compliment the bulk cooking idea and share tips on photo-taking with iPhones, as well as advice on maintaining sauce thickness when cooking in large quantities. One user humorously suggests a solution to the meat shortfall, while another emphasizes the importance of cooking techniques for bulk preparation.

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Offline Sverige

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Bulk chicken Ceylon
« on: February 16, 2016, 10:35 PM »
10 batch of Ceylon sauce before and after pre-cooked chicken was added. Not enough meat to go around but that's ok, I have some paneer to make up the shortfall.

These are destined for the freezer for convenience-food curries in the coming months. I have a similar ten batch of lamb madras in the freezer already, from a couple of weeks back.
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Offline london

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Re: Bulk chicken Ceylon
« Reply #1 on: February 16, 2016, 11:37 PM »
Good work, all you need to do now it to spin the last two pics as they are upside down.

London.
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Offline chewytikka

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Re: Bulk chicken Ceylon
« Reply #2 on: February 17, 2016, 12:57 AM »
Nice one. ;)
That's you sorted for Madras/Sri Lankan then Sv.
Certainly stuffed with meat, much more than you would get served in a TA.

Any reason why you didn
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Offline Sverige

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Re: Bulk chicken Ceylon
« Reply #3 on: February 17, 2016, 07:56 AM »
Quote from: london on February 16, 2016, 11:37 PM
Good work, all you need to do now it to spin the last two pics as they are upside down.

London.

Oh shit. iPhone & iPad combination gets me every time. I'm still at sea with knowing how to get pics right way up. Are these better.?
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Offline Sverige

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Re: Bulk chicken Ceylon
« Reply #4 on: February 17, 2016, 08:09 AM »
Quote from: chewytikka on February 17, 2016, 12:57 AM
Nice one. ;)
That's you sorted for Madras/Sri Lankan then Sv.
Certainly stuffed with meat, much more than you would get served in a TA.

Any reason why you didn
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Offline loveitspicy

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Re: Bulk chicken Ceylon
« Reply #5 on: February 17, 2016, 08:47 AM »
Awesome - you could come and work for me - nice work indeed

best, Rich
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Offline Gav Iscon

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Re: Bulk chicken Ceylon
« Reply #6 on: February 17, 2016, 09:21 AM »
Missus would quite easily take those of your hands Svergie. Her favourite next to Madras.  :)
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Offline Curry addict bob

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Re: Bulk chicken Ceylon
« Reply #7 on: February 17, 2016, 09:42 AM »
Quote from: Sverige on February 16, 2016, 10:35 PM
10 batch of Ceylon sauce before and after pre-cooked chicken was added. Not enough meat to go around but that's ok, I have some paneer to make up the shortfall.

These are destined for the freezer for convenience-food curries in the coming months. I have a similar ten batch of lamb madras in the freezer already, from a couple of weeks back.

When taking photos on iPhone note the camera emblem in the top right corner this needs to be the right way up before you take the picture! If it's upside down tilt your phone back a forth and it will alter to the correct position

What a great idea on the large batch of curry I'm going to have a go at that

CAB.
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Offline Sverige

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Re: Bulk chicken Ceylon
« Reply #8 on: February 17, 2016, 11:09 AM »
Quote from: Gav Iscon on February 17, 2016, 09:21 AM
Missus would quite easily take those of your hands Svergie. Her favourite next to Madras.  :)

Let her know my freezer is well stocked with both Ceylon and Madras right now, so if she's been thinking of whacking those divorce papers in, it might be a good time.

I'll leave the door on the latch.
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Offline Sverige

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Re: Bulk chicken Ceylon
« Reply #9 on: February 17, 2016, 11:11 AM »
Quote from: Curry addict bob on February 17, 2016, 09:42 AM
Quote from: Sverige on February 16, 2016, 10:35 PM
10 batch of Ceylon sauce before and after pre-cooked chicken was added. Not enough meat to go around but that's ok, I have some paneer to make up the shortfall.

These are destined for the freezer for convenience-food curries in the coming months. I have a similar ten batch of lamb madras in the freezer already, from a couple of weeks back.

When taking photos on iPhone note the camera emblem in the top right corner this needs to be the right way up before you take the picture! If it's upside down tilt your phone back a forth and it will alter to the correct position

What a great idea on the large batch of curry I'm going to have a go at that

CAB.
Thanks, I'll see what I can do with the photos.

If you're trying bulk cooking you'll need to keep your base sauce thick - don't dilute it down as you would for individual curries, as you'll never manage to reduce it again to correct thickness when operating in bulk. The other key is to fry the bhagar for much longer as a big batch of spices, oil, G&G and tomato puree takes a lot more cooking than a single portion might.
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