Quote from: Stephen Lindsay on November 26, 2012, 06:50 PM
This is my first effort - it's actually a South Indian Garlic Chilli Chicken and I know that's not what you are after Chris but I thought I'd share it anyway. Gonna try a few tweaks but the initial thought is hot, garlicky and quite sweet - really good.

thanks SL, I just made it and the vid is uploading to youtube as i type, it looks a lot different 

I resent this post, how the hell is it helping this forum. you are inciting the fact that there are people with thousands of post are the best.
are my posts as good or do i need to have?

gona have a go at making this to night and will video it for you good people.
Just setting things up and noticed no G&G paste  i never saw them put any in or did i?

Quote from: getonthegarabi on November 26, 2012, 11:09 AM
Superb footage Chris.  Great work.  Looking forward to see how the other experienced chefs here get on with the recipe.

One chefs spoon sliced raw garlic.  Schwing!!!

Rob 

cheers rob, just modded the recipe to "1 level ish chefs spoon sliced raw garlic" about 5 cloves

thanks guys for your comments 

That looks like the real deal meggeth well done mate.

Quote from: curryhell on November 25, 2012, 08:22 PM
Well done Chris.  Good bit of detective work there.  The video and the recipe work well together to provide a good idea of how to put the dish together.  Obviously the kicthen was very busy but were quite happy to have you watch proceedings.  I think i'd try to get in there when it's  a bit quieter and see how much info the chefs are prepared to part with.  Definitely a  relationship worth developping .
Did you happen to notice how much the garlic was cooked in your  dish?  Browned or the rawness just fried out?  Will definitely be having a crack at this 

thanks CH, the garlic was raw that i could tell, timings from the vid. Empty pan on a very high heat for 45 seconds then add the oil and leave for another 45 seconds, then add the garlic.

this is recipe wrote in order they go in the pan.
1.5 chefs spoons oil
1 level ish chefs spoon sliced raw garlic (about 5 cloves)
1 heaped chefs spoon chopped onions
1 tbsp fine chopped green peper
1 chefs base gravy 
pinch of salt
1 tbsp fresh chopped coriander
1 tsp dried methi leaf
2 slices red peper and 2 green chillis cut in half
150 ml tomato (tinned plum tomatoes blitzed this is used in all the currys)
1 tbsp mix powder plus chilli powder as to your heat level
add meat now 
200 ml base gravy
finished with fresh chopped coriander, enjoy i did 

it is going to be cooked in the nearest pan, but keep your eye on it as it moves up the range.
my TA curry being cooked.

here's the vid, my tea (South Indian Garlic Chicken) it is going to be cooked in the nearest pan, but keep your eye on it as it moves up the range.
i will write down the recipe for you guys

my TA curry being cooked.

clockwise from top right madras, dansak, saag, buna.