Jen was asking about restaurant help on in2curry and here's what they said:-

Hello Jen, thank you for your interest along with everyone else. Just to keep everyone posted, we are talking to a well established Indian restaurant in the Midlands to see if we can provide some sort of package for all you interested parties out there. It is too soon to make any promises for the moment but please bear with us. Many thanks, K.S.

I wish!!

Quote from: PACMAN on April 06, 2005, 07:22 PM
the chefs were doing exactly this boiling down the bones and creating a stock. they eat the chicken that came off the bones in a curry.
They said they were making the stock for the next day.

Maybe I'm on the right track then.
I will post results

Quote from: Curry King on April 06, 2005, 07:04 PM
Yeah I'm sure that nothing goes to waste in the restaurant so its definitely a possibility, just seems a bit eek

Yes you are right.
I'll double eek that!
I'll give a go at the weekend.
To tell the truth, I don't much like working with raw meat.
But in search of? "the taste" I will
I've got to know

If this is right it wouldn't be so strange.
A few people have suggested the addition of chicken stock and it's common practice in indian traditional cooking, to cook chicken on the bone.
It would be very cheap to make

Quote from: Curry King on April 06, 2005, 06:09 PM
What a load of tripe

Seriously though if this is really added in to the gravy how can they sell a vegetarian curry?

We need to ask some chefs.

Meat

This is the chicken jelly recipe
Here is what you do:-
Get a full skinned chicken (or the whole chickens bones and a little meat like wings)
Then  add 2 black cardomons
8 green cardomons,
8 bayleaves
2 long cinnamon sticks,
1 teaspoon peppercorns
1 teaspoon salt
and  2 tablespoons of vegetable oil.

Put in enough water to half cover the chicken (which was skinned).
I warn you , it really doesn't smell nice.
I thought it would be unusable because of it's smell.
I cooked it on very low for about four hours.
The meat takes on a string like quality.
Then I strained it and left it to cool.
The jelly that you get on top is what you use.
It is surprisingly very un spicy.
Almost like chicken crisps with a hint of bay leaves.
I added this to my curry gravy and boiled for another ten minutes to dissolve.
It works out about half a tablespoon per curry portion.
The jelly keeps three days in a fridge or could be frozen
Most of my curries are veggy so the addition of this stock made a massive difference

Quote from: Admin on April 04, 2005, 09:29 AM
Kept my Gravy next to the cooker at Room Temp, by day 3 took the lid off and it was bubbling and i assume fermenting. I cant see this happening in a takeaway as it would spoil way to quick.

Sooner or later, one of us is going to get food poisoning.
I left my gravy out for three days too.
It didn't bubble, but improved  on day two.
I think more than three days is really pushing it

Quote from: Mark J on April 06, 2005, 12:25 PM
You are assuming the indian chefs know what it is they do that gives that taste, sounds odd but they may not know exactly why, just that by doing what they do it gives that taste

I think Mark has hit the nail squarely on the head.
It is an extremely happy and consistant accident.
The chefs think we are potty, and don't even understand our problem!

Quote from: Curry King on April 06, 2005, 09:20 AM
How did you make the curry Pete?

I got creative and made it in the oven with a casserole dish.
I have recently found, cooking this way, gives better results.
Thanks for the recipe, it's? agood one.
Like everyone else, I am frustrated at not being able to reproduce, the missing flavour.
But I do believe that the recipe is exactly what they do in the restaurants.
I have had a couple of curries without "the taste".
Both were bought on a Sunday.
One was from Bengal Cuisine
One was from "Indian Cottage" in Cornwall.
I reckon that was because the base had was fresh and not had added the oil from other cooked curries.