Is it this one, Les?

https://curry-recipes.co.uk/curry/index.php?topic=6053.msg60197#msg60197

Quote from: Unclebuck on March 09, 2012, 06:47 PM
actually went the ebay route 10 coupons for 99p cant argue will that

Brilliant - cheap at half the price. Glad you're sorted. I bought the utility knife today and it's another winner. I did spend some time checking the visible cutting edge on the available knives before I chose, though; it's a bit variable from knife to knife. A friend of mine bought the Santoku and was disappointed, and having tried it, I think he got a duff one. Mine's fine.

Quote from: Salvador Dhali on March 09, 2012, 05:15 PM

Quote from: Unclebuck on March 09, 2012, 04:22 PM

Quote from: Salvador Dhali on March 09, 2012, 09:51 AM

Anyway, I've found that if you get the right checkout person and ask nicely, they'll slip you a few extra vouchers...

Guess i have had the grummpy till ladys ive got exact amount every time and "sorry i cant do that" line

It helps if you look like Johnny Depp, Unclebuck...

From my personal experience, I can say that it also seems to help if you look like Timothy Spall. 

Quote from: Unclefrank on March 09, 2012, 07:58 PM
Don't forget to have the heat high when adding the chicken pieces to the sauce and keep moving the ingredients all the time, after about 3-5 minutes the sauce will get absorbed and it starts to get sticky, once this happens, serve.

Hi UF

We usually do that, it's just that the last time I overdid the water and we didn't want to keep reducing in case we overcooked the chicken - schoolboy error, or perhaps too much Guinness. 

Quote from: Unclefrank on March 09, 2012, 07:58 PM
With this recipe i had a look at around 6-7 recipes for Chicken 65 and noted what the main ingredients are then added what i liked to the finished recipe.

That's what it's all about, in my book.

Quote from: Unclefrank on March 09, 2012, 07:58 PM
Don't forget to post the pictures Ian.s.

I didn't take a camera with me this time; it looked more or less like the picture I've already posted, but with no visible sauce.

Hey UB

I've got all the knives I wanted now, so I can pass any more tokens I get on to you. I'm not sure how many more I'll get but we've got until the 22nd to collect them, and until the 6th of March to cash them in.

I've had some success dropping heavy hints with cashiers, but more asking people in front of me at the checkout who aren't collecting the tokens if I can have theirs. In fact I think I got most of my tokens that way. No shame.

My neighbour's just called round to say he's cooking it again tonight, and I'm invited in on prep duties as usual.  Just a note for anyone who does try this:

We use the video recipe at http://www.vahrehvah.com/Chicken+65:3560 that UF posted above. There is a written version there too, but unless it's been amended since I last saw it, it misses out an ingredient or two. It's worth watching the vid through and scribbling down a recipe based on that instead.  Some of the chef's 'teaspoons' of spices and pastes look very generous, too; more like a tablespoon in some cases! We've upped our quantities as we see fit. It's pretty foolproof, anyway.

Here's the Sriracha we use as a substitute for the Tuong Ot Toi:



Freely available in most supermarkets over here, unlike the Tuong Ot Toi which doesn't seem to ship outside the USA. IMO, there is a marked difference between the two when you do a taste test. The Tuong Ot Toi is more like a finely minced chutney, and tastes fresh, sharp, and sweet. The Sriracha is a table condiment and is a smooth puree, and tastes a little heavier and more processed. But in the finished dish, it's the best alternative we found.

The Guinness isn't part of the recipe. At least, not directly. 

Hey, Les

I think this is the one:

https://curry-recipes.co.uk/curry/index.php?topic=7846.msg68680#msg68680

Ian
--

All gas and gaiters here.

Hi Colin

One or two forum members have reported seeing blueish GG paste in restaurant kitchen demos, and have deliberately recreated it at home, too. I shouldn't think you'll poison anyone, certainly not after a night or two in the fridge.

Some other members and I add a glug of oil when blending it. This seems to stop it going blue or green, and I also find it helps it keep well in the fridge for at least a week, if not longer.

I've no idea what the science behind the colour change is, though!

Hi UF and 976bar

UF, those pictures look great.

I make this too with a friend of mine, at least once a month. He really likes it and invites me over to be 'sous chef' while he concentrates on deep frying the chicken and cooking the final dish. And I get a free meal out of it, which is a result!

UF, where do you get your Rooster brand Tong Ot Toi? We looked everywhere on the net for a UK supplier and ended up getting some off eBay USA initially, just to try it. It was too expensive that way, so we went through several home made recipes for it and various shop-bought generic chill/garlic pastes before finally settling on Flying Goose Brand Sriracha as a substitute. But the original brand in the video recipe is definitely the best.

Here's a pic of the last one we made. My salad presentation is a bit clunky - we usually go for a rocket and spinach mix. I also added a bit too much water so we ended up with a bit of a sauce, but it was still lovely. We add more chillies to make it blisteringly hot, too. 

Try here 976bar:

http://www.tesco.com/thomas-knives/