Quote from: CurryLover_NZ on October 29, 2006, 08:06 AM
Rice looks perfect - which rice recipe do you use ?

Hi CL_NZ,

I used the recipe I detailed here:  https://curry-recipes.co.uk/curry/index.php?topic=1092.msg9533#msg9533

You will find additional photos of rice prepared this way (and other ways) here:  https://curry-recipes.co.uk/curry/index.php?topic=1180.msg10229#msg10229

Incidentally, this particular rice was from the freezer...so you can see rice feezes extremely well! 

Unfortunately, I have not posted the recipe for my Chicken Ceylon yet!   

Thanks for all your comments guys!   

Crikey!    Not two, but THREE for the price of one!!!  ;D

Poor bugger's probably totally confused now! 

Just shout if you need some explaining Darren!  ;D

Blimey CP!    How's THAT for service!  2 for the price of 1!  ;D

Welcome Darren,  

This CTM is reasonably easy to make and has been received well:   https://curry-recipes.co.uk/curry/index.php?topic=539.msg4917#msg4917

Suggestions:

If you don't wish to go to the hastle of making a curry base today, I suggest you simply add a finely chopped (medium) onion instead.  Fry it, until soft and golden, before adding the garlic and ginger purees.

Using a curry base would give better results though, but it takes some time to make....here:  https://curry-recipes.co.uk/curry/index.php?board=2.0

For the purees, either puree your own fresh garlic (say 4 cloves) and ginger (say 1 inch cube), with a little vegetable oil, to make a fine puree.  Otherwise, simply use pre-bottled stuff.

You can pre-cook chicken tikkas, beforehand, as detailed here:  https://curry-recipes.co.uk/curry/index.php?topic=874.0

Otherwise simply add uncooked, cubed, skinless, boneless, chicken breasts, after you've added the spices and pastes, and fry them for a few minutes, until cooked (just ensure that, before you serve, the chicken breasts are cooked white right through).  

If you can't get "tandoori masala" (i.e. tandoori curry powder) you can use a couple of tablespoons of something like "Pataks" bottled tandoori or tikka paste (available in most supermarkets near you! ).

"spice mix" is as follows:

8 parts coriander powder
7 parts tumeric powder
5 parts cumin powder
4 parts curry powder
4 parts paprika (optional)

Otherwise, simply use any decent mild/medium curry powder or paste instead.

Take it very easy on the chilli powder, or omit it altogether.  CTMs shouldn't really have any chilli in them.

You can use coconut powder (say 2-4 tbsp), or tinned creamed coconut (say 2-4 tbsp) instead of the creamed coconut block, if you prefer.

Get the consistency of the sauce right by adding additional cream, coconut cream, milk and/or evaporated milk.

Personally, I would add more sugar.....so add to taste!

For rice, try here:  https://curry-recipes.co.uk/curry/index.php?topic=1180.0

or here:  https://curry-recipes.co.uk/curry/index.php?topic=498.0

Hope this helps!

Good luck!

Hi CP,

Sounds great CP! 

However, I do have one or two reservations (not that this should discourage you of course!  ).

Firstly, regarding creating "that BIR taste", I really think we need to put it into words first.  I haven't really seen this on this site; particularly reagarding techniques.  If we can't put it into words, I personally doubt that a video will really help.

Why do I say this?

Well, secondly, I have a similar-sounding video (i.e. "The Balti Kichen").  Whilst it is very interstesting to see how they actually do things, it does very little to help in creating "that BIR taste".  Unfortunately, I found the video very lacking in this regard.

Thirdly, somebody (maybe Stew, as you say) would need to consider how to distribute the video for cash?  But I wonder why we should want to, anymore than we should want to charge for written recipes?  (although I do accept that charity may be a reasonable cause)

I would also be interested if you could maybe please elaborate on Mark's BIR cooking credentials? (I would be interested to know these?)

Please don't be discouraged though!  These are just my (impromptu) thoughts!  I'm sure others will readily disagree! 

.....however, back to the subject of copyright issues and pirating:

What is the real issue or concern?

Is it that anyone can access the recipes (and any other information) on cr0 and use them?  Isn't that what cr0 is for anyway?

Or is it that some people can (try to) sell recipes (or any other information) that they acquired from cr0?  Do we (should we) really care?  Do you have evidence that this is actually happening anyway CP?

On balance, I think I agree mostly with CK's and YF's suggestions.....to promote cr0 as much as possible and to assert our copyright with those that blatantly abuse them.  Usually, a slap on the wrist is all that's required (as some people here will be able to testify  ).

That way:

• more people will know about cr0 and know that it is free
• fewer people will therefore be inclined to go elsewhere for (and pay for) BIR recipes
• "membership" of this site will continue to grow

• there will be more information (and recipes) contributed to cr0 accordingly
• Stew will earn more sponsorship money to maintain and grow cr0 (or to buy a beer or 2! )
• ...and, one day, maybe, just maybe, a BIR chef will drop by for an interrogation....I mean chat!  :
• ...and pigs may fly of course 
• ...alas, we can but pray 

Toodleloo! ;D

PS:  Stew, do we/you have a copyright statement somewhere on this site?  If not, we probably should?

Quote from: George on October 26, 2006, 10:33 PM
I don't think anyone needs more than a few minutes of experience and technique if a recipe is well-written enough and reveals enough of what you need to know.....I suggest the issue is a knowledge gap in terms of ingrdedients and/or.....methods......If you have all the knowledge, I don't believe much practice will be required at all.

I agree with that George.  After all, BIR curry cooking is hardly "rocket science"....is it? ('though I guess it often appears so!  )

So, if we write our recipes with sufficient depth and clarity, anyone should be able to replicate them...without much more than a frying pan, cooker , a few ingredients and minimal experience.....oh, and an internet connection and an e-bay account of course  ....and don't forget that rusty Swiss Army knife Woks Up!.......

....ouch!  That was HOT!  Phew!!!  Where's the towel!......;D

Here's my Chicken Ceylon (and Pilau Rice) that I'm eating right now!  Mmmmmmmm........tastes pretty damned good! 

Hi All,

Recently, there has been significant debate on whether it's ingredients and/or techniques (including the right equipment) that creates that "BIR taste".

Whereas I believe it is a combination of both, many people (perhaps most) seem to believe that it is mainly to do with techniques.

I would like to ask, therefore, which techiques (including equipment) do people believe are necessary to create that "BIR taste"?

Many thanks