I've not been to any restaurants recently, but as soon as i do, i'll add a review.

When you get round to watching it, The end part is kinda intersting as they scoop some oil from the Rogan Josh curry and say something like "we can then use this oil to add flavour to another curry dish, we all do it"
now if that doesn't answer the question of reusing oil then i don't know what will.
Heres the recipe http://www.bbc.co.uk/food/recipes/database/adhrakigoshtlambmasa_77225.shtml at the end of the recipe it says
"7. Skim off any excess oil from the surface." and in the show thats when they make this statement.

I also joined the chatroom at the end of the program on bbc website and asked Reza about reusing oil, he said "yes i use it aswell, but i wouldn't leave it too long before adding to a curry"
I couldn't realy get anything else out of him cos the chatroom was kinda noisey.

I've noticed that they only wash the pan in running tap water with out any soap, i have read chinese books about how to look after your wok and they say "first time use to heat on high then smear oil around and leave to cool, then never use soap to wash the wok just hot water" this is meant to give the wok a Patina (non stick surface) which would also contain flavour from prevous chinese dishes.

I have started to use only hot water when cleaning my frying pan and that pan is only used for curries, I've noticed that the pan is starting to develop a restaurant smell, with more use im hoping that it'll unfuse more flavour into the curry!

John

i was gona save this for another thread but what the heck....

chicken spit, chicken spit, chicken spilt swallow.

umm now thats good!!!

When i did this method the other day, I only used 1 chicken breast and i chopped it into about 6 pieces and placed in a pan, i then added boiling water from kettle and bought back to boil then left to simmer for 10 mins on low, then drained the water and left it for ages while i did other stuff, when it came to using the chicken i just bunged it in me curry and it had the perfect texture and the taste was just what you'd get from a BIR.

I think this chicken could be used straight away or cooled and placed in fridge to use next day, i never freeze precooked chicken as it always seems to have the taste of "freezer" i.e stick you head into a freezer and smell that frosty smell, well thats what me frozen precooked chicken has tasted like.

Thats why i love this method, cos i can just use 1 chicken breast if i only want to do 1 curry when i get home from work.
Regards
John

Darth....I haven't tried this recipe yet as im a bit confused.....
I've been reading this recipe over and over again, and wonder why the spices are added after the rice is cooked?

Wouldn't it be better to add the spices when starting to cook the rice so the flavour is put into the rice?
or is the a specific reason to do it this way?
Regards
John

George,
I've just had a good read of the Dabari rice, i think that'll be my next experiment.
It looks like a good pattern coming along with Darths recipes, did you use 4 whole star anise in the recipe of "dabari rice" ?

regards
john

Quote from: DARTHPHALL on September 04, 2005, 10:26 AM
This is how i cook my Chicken.
Chop 7-8 chicken breasts into as even pieces as you can ( i cut to the size of a ?2 pound coin = width height). I hope this helps. ;D
Boil a kettle.
Put chicken in pan.
Pour boiled water over chicken to just cover it.
Bring water to boil turn down immediately & slowly cook on simmer for about 8-10 minutes.
Look for one of the biggest pieces take out & cut in half to make sure its cooked through.
Take out immediately & put into your pot of Curry.
This may sound simple but like all of our recipes there is a knack.
I keep checking to see if cooked after about 5 minutes .
My Chicken is tender beyond words due to the lower heat & the small size.
DARTHPHALL..........

I tried this method last night, and found it to taste just like the indian restaurants and takeaways chicken, very tender and it does seem to absorb taste and colour from the curry. I'm gona use this method from now on.
Now after trying that method of Darths, i think im gona give his other stuff a try too!

Quote from: George on October 07, 2005, 03:03 PM
Payal

Here are some more suggestions taken from the 1995 'Taj Good Curry Restaurant Guide' by Pat Chapman

Now before you all laugh:
- these places were voted into the 'Top 100' UK curry houses by club members, not by PC himself, and
- although the guide is 10 years old, I bet most of the establishments still exist. I know my local curry houses haven't changed much in the last 10 years.

The 'Top 100 UK' places listed for Leicester are:
- Curry Fever, 139 Belgrave Road, and
- Friends Tandoori, 41-45 Belgrave Road

Others which look promising include:
Akash, 159 London Road
Curry House, 63 London Road

So it lools like Belgrave Road and/or London Road might be a good starting point.

Regards
George

Be Aware that these places were voted 10 years ago, and the chef at the time may have moved on, they could be very poor now.
For example: i've been to Akash, 159 London Road and its a very poor curry, info at the beginning of this thread

Hello Yellow,

Most of the curry houses i've been in are on the other side of town to the train station. However there is an indian just 5mins walk from the train staion called Jeera Masala, as you walk from the station into town it will be on your right handside, it opened a couple of years ago so im not sure if it has the taste yet! But might be worth ago, im sure you'll know if its any good as you approach it, just open your nostrels and sniff for the smell.
There is also an indian buffet type of place dead oposite jeera masala in a complex with a chinese and a cinema, but i wouldn't try it if i were you as the dishes taste very boring and they definatly dont have the taste.