As per the norm I've always discarded the 'liquor' left over when pre cooking meat.
However after cooking a batch of chicken this weekend the leftover juice was just too good to throw away, so much flavour in it.
I started a tarka in a fresh pan, touch of mix powder, chilli powder and added cooking liquor. Reduced down a little and added some gravy, two tins of chickpeas, reduced to the consistency of a 'standard' curry, salted to taste.
Result was really very tasty and very BIR.
Although quite flavoursome the liquor would easily lend itself to other regular flavours, sweet, sour, coconut etc etc.
Anyway I ended up with a bonus dish with very little extra work.
Remember, for the sake of vegetarians, the liquor will contain meat / meat gravy traces.
However after cooking a batch of chicken this weekend the leftover juice was just too good to throw away, so much flavour in it.
I started a tarka in a fresh pan, touch of mix powder, chilli powder and added cooking liquor. Reduced down a little and added some gravy, two tins of chickpeas, reduced to the consistency of a 'standard' curry, salted to taste.
Result was really very tasty and very BIR.
Although quite flavoursome the liquor would easily lend itself to other regular flavours, sweet, sour, coconut etc etc.
Anyway I ended up with a bonus dish with very little extra work.
Remember, for the sake of vegetarians, the liquor will contain meat / meat gravy traces.