And good to see you're still around, Dave! 
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#42
Trainee Chefs / Beginners Questions / Re: Meat - Weight by Water
November 08, 2019, 12:09 PM
Poaching your pre-cook chicken eliminates the water problem altogether.
#43
Pictures of Your Curries / Re: Loveitspicy's Chicken Rogan Josh Revisited
November 05, 2019, 07:47 AM
Thanks for the positive comments, folks!
Loveitspicy hasn't posted for quite a while and I don't even know if he's still around, but his recipes were always tasty and well worth a try. As I recall, he had his own food business over in Thailand and he was ever enthusiastic where food was concerned.
Loveitspicy hasn't posted for quite a while and I don't even know if he's still around, but his recipes were always tasty and well worth a try. As I recall, he had his own food business over in Thailand and he was ever enthusiastic where food was concerned.
#44
Pictures of Your Curries / Loveitspicy's Chicken Rogan Josh Revisited
November 04, 2019, 08:28 AM
Flicking through my curry recipe files, I came across lovieitspicy's Chicken Rogan Josh recipe which I last revisited almost 4 years ago.
It was delicious, as all Rich's recipes are, even with my added green pepper and tomato adaptations this time around. It wasn't as red as I remember, but that's probably down to the fact that I had some spare chopped tomatoes in the fridge which I substituted for tomato puree.
It was delicious, as all Rich's recipes are, even with my added green pepper and tomato adaptations this time around. It wasn't as red as I remember, but that's probably down to the fact that I had some spare chopped tomatoes in the fridge which I substituted for tomato puree.
#45
Talk About Anything Other Than Curry / Re: Did I wake up in a pile of mangos?
October 20, 2019, 08:48 AM
Colour scheme still too gaudy and wearing on the eye. Must we cycle through the entire spectrum until a suitably soothing colour is found?
#46
Talk About Anything Other Than Curry / Re: Did I wake up in a pile of mangos?
October 19, 2019, 08:25 AM
I'm not for the bright yellow. It's too gaudy for my liking.
#47
Lets Talk Curry / Re: Pre cooked chicken
October 14, 2019, 08:17 AM
I poach my chicken in large batches using Chewy's marinate-and-poach method. Batch-poaching allows me to freeze the cooked chicken in ziploc freezer bags for later use and, for me at least, is much more convenient than prepping fresh chicken every time I want a curry.
I do the same with chicken tikka and poached or tikka lamb.
I freeze most things curry-related - pastes, pre-cooked meats, base gravy etc - in fact, just about anything that can be batch-cooked and frozen most definitely will be!
I do the same with chicken tikka and poached or tikka lamb.
I freeze most things curry-related - pastes, pre-cooked meats, base gravy etc - in fact, just about anything that can be batch-cooked and frozen most definitely will be!
#49
Talk About Anything Other Than Curry / Re: Chicken bite things
September 27, 2019, 06:08 AM
I think I'm right in saying that both Lidl and Aldi sell frozen popcorn chicken which would probably fit your bill. Cheaper than KFC too!
#50
Curry Base Chat / Re: How many ml per portion of base do you freeze?
September 21, 2019, 06:54 AM
I make half-quantities (i.e. using 1.5kg onions) of JB's Takeaway Base at a time which yields approximately 2.7 litres or 12 x 225g portions of cooked gravy and freeze individual portions in small ZipLoc freezer bags. Handy if you don't have a lot of space in your freezer.
When it's curry time, I take a bag from the freezer, defrost it and empty it into a pot. The I add 225g of water to the bag, give it a shake, and empty the contents into the pot too. This gives 450g of gravy which is sufficient to cook a curry for 2 persons.
Hope that's helpful.
When it's curry time, I take a bag from the freezer, defrost it and empty it into a pot. The I add 225g of water to the bag, give it a shake, and empty the contents into the pot too. This gives 450g of gravy which is sufficient to cook a curry for 2 persons.
Hope that's helpful.