thanks for this recipe

i made it exactly as stated except i never used tikka chicken, everything else by the book.

it was very nice indeed, it was also a pretty quick curry to make ie quick base. had everything sorted from scratch ie base gravy, spice mix,pre-cooked chicken,  curry in about 1 hour 30 mins, so its a douable curry in a hurry.

was asw good as a basic t/a which is what others have said about it.

but compared to the fact ive never managed to get near t/a grade with a vindaloo its definetly a step forward for me.

its a right doodle to make to, only made once but think i could make it with looking at the recipe now.

took some pics of the curry when i put it on the table, will post up tonight when i drag them off the sd card on the camera.

best regards

heya stephen, yeah dundee had it real bad. friends in forfar were hit very bad.

Quote from: Phil (Chaa006) on December 07, 2010, 10:12 PM
Well, oil or not, those photographs are rather impressive.  I've just finished 1/4 Chinese Roast Duck, boiled rice & pak choi, but  the sight of those curries had made me hungry all over again !

aye chinese is very well, i made a chicken chow mien for dinner tonight. but you just cant beat a decent bir can you.

Quote from: jimmy2x on December 07, 2010, 10:02 PM
picture of my rice is on this thread.

https://curry-recipes.co.uk/curry/index.php?topic=4173.0

will look into that ub. many thx, allways good to try something new.

yup phil, no oil or ghee i think it tends to make it sticky like a chinese fried rice. my rice flows just like uncooked rice. im not sure if its authentic the way i do it, but it certainly beats any takeaway rice ive had. i think they tend to flow nice too so dont know if they add any oils either.

i think its 972bar i got the steaming idea from which works a treat.

picture of my rice is on this thread.

https://curry-recipes.co.uk/curry/index.php?topic=4173.0

will look into that ub. many thx, allways good to try something new.

i got the recipe off here phil

this is what i do

fill a pot with water, dont matter if too much i pour excess out.

to the pot of water i add

about 8 green cardoman pods which i bust open with a knife
1 or 2 bay leafs
i teaspoon of tumeric
i star anise
3/4 cloves

when pot is boiling i put in rice, then keep an eye on it giving it the odd stir to stop it sticking to the bottom, just as its getting al denti i remove from heat and spoon out the whole spices.

i then tip the rice into a sieve and give the pot a quick scrub and then add about a cupfull of water to the pot and put back on heat.

i put the sieve full of rice in the pot over the water, when the water boils it lets the steam come through the rice. its at this point i start making my curry, allready having pre-cooked chicken boiling at same time as my rice was cooking.

i take the rice off when the curry is made, maybe 10 mins then i guess of steaming.

i take a spoonfull or so out and and place in a small tub to mix with a bit of powder food colouring ( never use liquid food colouring it makes a big mess of your rice) , then add it back in the rice, mixing it through which helps give the rice a nice fluff up as well.

job done

me and the wife happy with it every single time.

i have to be honest, i aint close at all with anything so far. the nearest i think i achieve is a chicken tikki with 3 condiments ie riata, spicy onions, mango chuckney sp:P

i need to get back to basics been experimenting a bit to much rather than follow some of the recipies on here.



edit to add :  i actually think my pilau rice is much better than any bir now, so i guess i am happy with something.

ok grabbed the pics off the phone.

the pics were taking from aberdeen to inverness. the worst weather was between kieth and elgin.

i took some at night ullapool- inverness they just didint come out to clear (very dark)

































AHHHH FINALY INVERNESS AHEAD, -13 c that night in inverness.

haha laughing at your quote domi lol. very good

will do the kd base