Floyd the one that Chinois has posted a pic of looks like it is made for cooking in but when any recipe calls for a balti pan I would suggest ignoring it and using whatever trusty pan you do your curries in.

no worries Floyd in Brighton

Steve in Dundee

:

Haandi Chill Spiced Chicken

Ingredients

5 tbps oil
6 large green chillies, slit in the middle
4 fresh curry leaves
1/2 tsp onion seeds
2 onions, diced
2 tsp tamarind pulp
3 tsp brown sugar
1 1/2 tsp chilli powder
1 tsp ginger pulp
1 tsp garlic pulp
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1 tsp salt
1/2 pint water
1kg chicken
1 tbsp fresh coriander, chopped
1 tomato diced
1tbsp sesame seeds

Method

• heat oil in pan
• add chillies, fry for 1 minute then remove from pan
• add curry leaves, onion seeds, onions to pan and cook till onions are brown
• mix tamarind, sugar, spices and salt and form into a paste with half the water
• add paste to pan and cook for 2 minutes
• add chicken, stir in, add remaining water and cook for 15-20 minutes
• when chicken is cooked add the coriander, tomato and sesame seeds

Not sure if this is any use to Floyd but let me know how you get on.

I have a separate gas grill and oven and I preheat the grill to maximum for 10-15 minutes then lay the tikka on foil and place on the grill pan (this saves washing up and also you get reflected heat from the foil), and when turning dark I turn them over and cook through.

This works superbly for lamb tikka also.

Quote from: JerryM on February 23, 2010, 07:00 PM
i keep all the recipes from the site on yellow stickies

Thanks for replies Dellydel and Jerry M but can you clarify what the above means Jerry?

cheers

SteveL

Floyd

I'm not sure if this will help you or not but I am looking at one of my cookery books called Shezad Husain's Easy Indian Cookery. It is said to feature Balti and Haandi Recipes with Haandi referring to the cooking pot which I can best describe as a wide urn shaped clay pot with handles on the sides.

I would guess that your chicken dish might not be cooked in such a pot but you are looking to replicate that recipe.

There are several chicken dishes in this book:

• Haandi Chicken with Pineapple Chunks
• Mughlai Haandi Chicken in a Rich Sauce
• Haandi Chicken cooked in Green Spices and Herbs
• Haandi Chicken with Leeks
• Haandi Chicken with French Beans
• Haandi Chicken with Whole Fried Onions
• Haandi Chilli Spiced Chicken

I will happily reproduce them here if you think anything sounds close.

Sorry Ray I certainly did read your post wrongly.

Yeah I am a big fan of the idea but there are quite a few practicalities to work out though. For example I am moving into a new house in May so it would have to be after that.

I am also wondering about the take up from other members and not sure how much expressions of interest there are so far. If not a could be a long way to travel for some of us Jocks!!

I also like the other thread started by Cory on trying to nail a basic medium curry and I am trying to rise to that challenge using the Ashoka base and it would be good to include that in the whole Come Dine With Me idea.

This is an interesting thread, one which I had not read before. I was wondering JerryM if you have continued to use this base and developed compatible curry recipes?

Not sure why anyone would want to eat a curry using the most cheapest and crappiest processed chicken that money can buy. I'm not saying we should all go organic but I think a half decent chicken breast should be going into our curries. We should be aiming to use decent ingredients and that starts with whatever chicken or lamb is going into our recipes.

Buy decent chicken and don't over cook it and it will be soft enough without any tweaking. If it requires tenderising it's not chicken.

Quote from: Razor on February 21, 2010, 10:52 PM
Ha, don't blame ya mate.

Just out of interest Steve, where are you from and are you up for this "come dine with me" idea?

Ray

Ray

I'm from Dundee in Scotland but please don't use that against me!!

The idea - alas I can't claim any credit for it as that belongs to George, however I think he came up with a good un'.