Quote from: michael.t on January 15, 2013, 05:02 PM
While this is going on
I'm going to peel some onions

NO PROBS GEORGE LOL

Back on track again guys nice to see that everyone is happy...loving the posts..Once again thanks guys

BB1.... AKA Mr Big

8 PIECES OF GLASGOW PRE COOKED CHICKEN
1 HEAPED TSP TOMATOE PUREE
1 HEAPED TSP METHI
1 HEAPED TSP GARLIC GINGER PASTE
2 HEAPED TSP GREEN CHILLI PASTE (RECIPE BELOW )
1 TBL SPOON FRESH CORIANDER
200ML GLASGOW BASE SAUCE
1 TBL spoon RED SAUCE MIX (recipi below)

METHOD

ADD ALL INGREDIENTS TO A DRY PAN ALONG WTH YOUR GLASGOW PRE CHICKEN PIECES
+1 CHEF SPOON GLASGOW BASE SAUCE TO KICK THINGS OFF

STEP 2 TURN GAS ON TO A HIGH HEAT AND COOK FOR A 2 MINUTES

STEP 3 ADD MORE BASE SAUCE AFTER 2 MINUTES ENOUGH FOR A PORTION SIZE 200ML ROUGHLY I'LL LET YOU BE THE JUDGE

STEP 5 COOK FOR  ABOUT 8 MINS ..NOTE.. WITH ALL MY CURRY'S GAS MUST BE KEPT ON A HIGH HEAT THROUGH OUT TO ENABLE CARMELISATION STIRRING AND SCRAPING TO BRING IT BACK INTO THE DISH.. ALMOST TO THE POINT OF BURNING... TECHNIQUE USED BY MOST INDIAN CHEFS ..CAN TAKE A WHILE TO PERFECT


NOTES...NO NEED FOR MIX PDRS OR SALT EVERYTHING YOU NEED IS IN THE BASE AND
PRE COOKED CHICKEN

RED SAUCE MIX
LGE TUB OF NATURAL YOGHURT 300ML SIZE
1 TSP RED FOOD COLOURING POWDER
1 TSP DEEP ORANGE FOOD COLOURING
JUST A PINCH OF KASHMIRI RED CHILLI POWDER
1 ROUNDED TSP SALT
MIX ALL TOGETHER
THIS WILL DO ABOUT 10 CURRY'S....THIS MIX IS USED IN A NUMBER OF CURRYS

GREEN CHILLI PASTE
ONE BIG HANDFUL OF BIRDSEYE GREEN CHILLI'S AND SOME VEGETABLE OIL AND BLITZ INTO PASTE
JUST TAKE THE ENDS OFF

BB1

PS THE RED SAUCE WILL GIVE YOUR DISH A SLIGHTLY ORANGE COLOUR....THE SAUCE IS RED BUT WHEN COOKED IT'S ORANGE OR THERE ABOUTS...JUST GIVES IT A LOVELY COLOUR..THE COLOUR CAN CHANGE DEPENDING WHAT INGREDIENTS YOU HAVE IN THE PAN... VEG MASSALAS ETC
 

1 HEAPED TSP TOMATO PUREE
2 SOUP LADELS BASE SAUCE
150 ML SINGLE CREAM
1 HEAPED CHEF SPOON COCONUT POWDER
1 HEAPED TBL SPOON SUGAR
GLASGOW PRE COOKED CHICKEN 8 PIECES

METHOD

STEP 1.. ADD BASE SAUCE AND T/PURE TO A COLD PAN TURN ON GAS AND
COOK FOR 2 MINS OR UNTIL HOT AND BUBBLING
STEP 3..ADD CHICKEN..SUGAR..COCONUT..SINGLE CREAM
COOK FOR A FURTHER 10 MINS...DONE


THIS IS VERY SIMILAR TO MOST KORMAS ON THIS SITE THE ONLY TWIST IS THE GLASGOW BASE SAUCE AND PRE COOKED CHICKEN WITCH WILL COMPLETELY TASTE DIFFERENT TO WHAT YOU'VE HAD BEFORE

MOST OF THE RECIPE'S IN GLASGOW ARE VERY MUCH THE SAME AS DOWN SOUTH THE ONLY DIFFERENCE BEING IS THE GLASGOW BASE SAUCE AND PRE COOKED CHICKEN..ANYTHING ELSE I'LL POST ASAP...

OUR TECHNIQUE ADDING EVERYTHING TO A COLD PAN SAVES A LOT OF TIME ..WHEN WE ADD TOMATOES ..ONIONS..PEPPERS..MUSHROOMS ETC THEY ARE FINELY CHOPPED AND TAKE VERY LITTLE TIME TO COOK........ANYWAY THAT'S HOW WE PREP THINGS IN OUR TAKEAWAY....IF VEG IS PRE COOKED IT IS NO LONGER FRESH.... THAT'S WHAT I'VE BEEN TOLD BY MY CHEF.. WHO AM I TO DISAGREE

HAVE I FORGOT ANYTHING..LOL


Edit by George - added HEAPED to tomato puree measure, as clarified by BB1

Quote from: Stephen Lindsay on January 15, 2013, 07:30 PM

Quote from: RubyDoo on January 15, 2013, 06:54 PM
Curries with alcohol in? New one on me but interesting. Not sure how a nice Malbec would stand up to a sizzling in some Bassar mix but willing tontry anything once 

Chicken Sharabi has whiskey in it - I think I posted a recipe in the house specials a while back but if not I can always post it here if anyone wants to give it some boaby treatment.

Spot on RUUBYDOO

Right this is my last time guys..your right the base sauce is thick but it immediately loosen when it hits the pan....It's not a gahrabi or any other kind of base it's just one big pot of curry sauce ready made..thats how it's made in glasgow...it saves time and energy....If people prefer their big pot of bland yellow water then move on don't bother me with mine... I'm going out my way to try and help member's i don't have to do this..When i first put the base on i didn't realise the fuss it would cause.. Think i've started world war 3

BB1

Just another note guys...When i said 7 killo of onions What i did was bought a 5 killo bag from LIDL'S at ?1.99..great price and the other 2 killo from Morrisons..All i did was cut the tops and tails of them so don't weigh 7 killo's if you understand what i mean

and your right Salvador thanks for pointing that out to pauly58 it can be tailor made to suit your needs..more oil..water,,more massala..its endless

Thanks again guys for all your help with a bit of luck we can get this of the ground...at the moment it's hard work.....you just have to trust me on this one...If your happen to be up in Glasgow at anytime pop into my takeaway i'll make you one free of charge and if you like it then you'll know what to do

BB1

Sorry Michael i just assumed most members new what amount a chef spoon could hold

1 ROUNDED CHEF SPOON 3 TBLS
1 HEAPED CHEF SPOON   4 TBLS
1 LEVEL CHEF SPOON     2 TBLS

My measures in my recipe are heaped

Hopefully now we can put this discussion to bed now before someone dies..I can see it's upsetting a lot of people..

I'm just in awe of the interest in my base sauce....It might be what your looking it might not, but have fun in making it.. That's what cooking's all about........enjoy

BB1

Quote from: michael.t on January 14, 2013, 09:11 PM
So you start from a cold pan add GG tom paste methi etc . Then the base is used instead of the oil
to cook them
Is that correct ?YES A DRY PAN..........If you think the sauce is not oily enough you can add some half way through cooking process or if you think it's too thick.. Adding oil will loosen the base even more..If your using oil try and make sure it is seasoned...The oil from my Glasgow pre cooked chicken is ideal..You'll probably find you won't need it as there is generally enough oil in the base.. It's only an option.. At this moment in time i would just stick with original recipe until you come familiar with it...BB1

Quote from: natterjak on January 13, 2013, 09:57 AM
Hi bb

A nice simple method - guess the lamb should be diced before adding the water? No frying of the onions or spices, just straight into the pot? Are the onions sliced?

We use shoulder of lamb..Shoulder meat  is trimmed of fat and economical and is ideal for curries

The onions are finely diced