I made this tonight, using JonG's suggestion of skinless Drumsticks, I made it with 9 although I think I would make it with less next time so that I can 'get at' the gravy during reduction as my pan was full (probably more my lack of skill than measurements).

I think I was expecting a 'curry' with meat on the bone and a 'dry' sauce (I have had this served in a clay pot in restaurants before) but it is really a good side dish, to go with bhaji's, samosa and kebabs (seekh and shami) and some salad, sort of BIR Mixed Grill if you like.

Tasting all the way through, it was not until the little lemon juice and Coriander was added that I was impressed.  I will make this again.

T63... could you suggest if this could be made into a more 'liquid' curry, meat falling off the bone, as I mentioned above?  Maybe with the addition at different stages of some butter, sliced tomato, etc.. not the same dish but as a base for the curry?  Just a thought.

I have never eaten or cooked a Korma as I just don't think it is a curry.

The only time I have even been around one was over 30yrs ago, at a meal with a partner and my parents where my father, who doesn't like anything spicy or with garlic, refuses to eat cheese (must be a WWII/rationing experience thing) and won't eat anything with an excess of oil (Maybe where I get it from, though I am trying) was advised to have a Korma.  He really enjoyed it!  Enough said I think.

Welcome A Board jakebodle

Quote
when I started eating Indian food in this country, "on the bone" was the norm, with a 50p surcharge for "off the bone" and a further 50p surcharge for breast rather than leg. 

I can't remember the exact prices and tbh I am fairly certain, in Bradford back in the 1980's, it was probably not "Indian" (restaurants, eat in only) anymore but rather Bangladeshi or Pakistani (takeaways/delivery). I do remember the prices being as you say, more for off the bone though.

I remember my wife in the 90's getting an occasional Friday night Chicken tikka curry and peeling the meat from the bone to feed to our 1 year old, sauce and all.  He loves curry btw whereas my daughter, the qualified chef, does not (She is lvl 3 Pastry Chef, so more sweet and savoury than spicy).

I know there are various ways to 'tenderise' meat and I presummed it wasn't just the use of a mallet...

A quick search brought up this Sheknows and only this that mentions yogurt as far as I can see.

No 'chatter'.

Simple message in all it's connotations.

Be well!

Quote from: Peripatetic Phil on March 30, 2020, 09:25 PM
For the chilli-heads : 

I have enjoyed the past BBC productions "Back in Time for Dinner" and "Back in Time for School" and I have just finished watching the latest one, Back in Time for the Corner Shop

Something for a few of you at approx 45mins of Episode 4, 1970's and descriptive again at a similar point in Episode 5, 80's and 90's 

BAJ

Quote from: mickyp on March 29, 2020, 07:12 PM
Just wondering is it just me or does anyone else look to spice up a normal meal to satisfy the need for a chilli "fix"

I know what you mean... and whilst I haven't added it to my breakfast cereal yet, I have found that for lunch I am choosing to have pasta (with chillies) or pizza (with lots of chillies), Nachos covered in chillies, Hot Salsa (more chillies) and cheese or just cheese on toast... with chillies and a dash of Worcestershire sauce and black pepper.  I have some popular Chocolate wafer mints for general use but also some 85% Dark Chocolate (hidden away) and out on display (nobody else will eat it), a popular confectioner's Dark Chocolate with Chilli.

Other than that and the occasional curries, chilli con carne or burritos, I can't really say I have noticed if I am honest. 

BAJ

Yesterday it was Karai Chicken Lahori with heated wraps in place of Naan or chapati... and it might well be supper tonight as well.

After I made this last night for supper and then again for my son, this now ranks as no.2 behind Chicken Patala... or maybe even joint no.1 but I will have to make it a few more times I think 

Thank you very much MA 

P.S. As you can see, I used some red finger chillies I grew last year and froze