Quote from: rjo333 on May 05, 2013, 03:15 PM
Chicken Ultimate is going to get us there boys - be patient.

yeah of course

I can't play this video from work; does the coriander in the container go in the fridge afterwards?

Quote from: Curryking32000 on April 15, 2013, 11:16 PM

Quote from: uclown2002 on April 15, 2013, 11:03 PM

Quote from: Curryking32000 on April 14, 2013, 12:32 PM
Looks great, will try this one today.  Just one point that I don't think was mentioned is that the chicken needs to be sliced lengthways rather than cubed.

Did you make it?  If so how was it?

I'm going to have a go tomorrow but scaled down for one with last portion of diced pre-cooked chicken though.

-------------

I made it yesterday and will post the pics this weekend.  It was amazing and what a discovery!  Was very different to a Jalfrezi due to the cooking technique, the tandoori powder and GM.  This has to be cooked dry to get that flavour ie only use small quantities of Garabi at a time on a Farley high heat.

Thanks for the tips; better revisit the video then!

Did you make 2 portion curry like Naga's printed recipe or did you scale it down?  If so, just half everything?

Quote from: Curryking32000 on April 14, 2013, 12:32 PM
Looks great, will try this one today.  Just one point that I don't think was mentioned is that the chicken needs to be sliced lengthways rather than cubed.

Did you make it?  If so how was it?

I'm going to have a go tomorrow but scaled down for one with last portion of diced pre-cooked chicken though.

Quote from: meggeth on April 14, 2013, 11:22 AM
Yes, I regularly use the hot oil when I make any curry with a little heat. I think it adds a good flavour and extra "zing" to the curry. Usually cut back a little on the veg oil and add 2-3 tsp of the hot curry oil. I like it.

I have noticed its not sold in all asdas though. I suggest you give it a go!

Ok I'll see if I can get some tomorrow.

You haven't tried replacing the veg oil entirely in a dish?

http://groceries.asda.com/asda-estore/search/searchcontainer.jsp?trailSize=1&searchString=curry+oil&domainName=Products&headerVersion=v1&_requestid=269194

Anyone tried something like this in lieu of regular vegetable oil?

Might be worth a punt.

Quote from: rallim on April 12, 2013, 12:00 PM

Quote from: chewytikka on April 12, 2013, 12:20 AM
Sorry, I don't think this has any worth as a subject for a BIR creative forum.
Would be a better idea, if you deleted this George.
I finally agree that this site is going to the dogs :

Sorry, may as well delete all the other threads not related to "BIR" then? I personally don't care much for supermarket curries! but, one Christmas eve I was finishing the painting of a room in the house before family came up Xmas day, my wife went out to get last minute snacks and whatever from Aada, all the takeaways were closed so she brought in a madras curry and I can tell you I really enjoyed it with a couple of beers from the fridge. Yes not "BIR" but they still have there place...Actually I have tasted worse and binned curries from so called "BIR" takeaways.

I also find the Asda Madras perfectly edible!
http://groceries.asda.com/asda-estore/banneroffers/banneroffercontainer.jsp?listId=1215089809602


Used to have one a week before I started making my own.

Quote from: Naga on April 11, 2013, 07:30 AM

Quote from: uclown2002 on April 11, 2013, 06:58 AM
Looks real good but I can't find a recipe for it??

Loveitspicy originally posted Julian Voight's video demo here.

I add Chaat Masala at the end of the cooking time instead of more Garam Masala, but otherwise, I think I stick fairly faithfully to the recipe as demoed.

This is how I noted the recipe - hope you find it useful:

CHICKEN JAFLONG

Serves: 2

Ingredients

1 green pepper, sliced thickly lengthwise
1 red pepper, sliced thickly lengthwise
1 large onion, sliced thickly lengthwise
2 large tomatoes, halved
3 chefs spoon seasoned vegetable oil
2 heaped tsp garlic/ginger paste
1 tsp salt
2 level tbsp mixed powder
2 tbsp tomato paste
2 level tsp garam masala
2 level tsp tandoori masala
2 tsp Mr. Naga chilli pickle
2 portions pre-cooked chicken
2 portions of base gravy
2 tbsp fresh coriander, chopped
large pinch of garam masala or chaat masala
fresh coriander, chopped

Method

Pre-cook the peppers, onion and tomato by deep-frying them for around 30 seconds.

Heat the oil in a pan. Add the garlic/ginger paste and fry off until aromatic.

Remove from the heat and add the salt, mix powder, tomato paste, garam masala, tandoori masala, Mr. Naga pickle and the pre-cooked chicken.

Return the pan to the heat and stir-fry until the meat is coated in the spices. 

Add the pre-cooked vegetables and stir-fry for around 25 seconds.

Add 1 ladle of base gravy and stir-fry to ensure that it coats the contents of the pan.

Sprinkle the fresh coriander over the pan and stir well in.

Cook for around 1 minute 40 seconds or until the sauce is fully reduced so that the spices roast and the pan is virtually dry. Add a pinch of garam masala halfway through this process.

Continue to add a little gravy at a time until the sauce reaches a thick consistency.

Serve, garnished with fresh coriander.

Excellent; I must give this a try!

Looks real good but I can't find a recipe for it??

Quote from: spiceyokooko on April 09, 2013, 04:32 PM

Quote from: uclown2002 on April 09, 2013, 10:47 AMWhat base did you use with it?

I don't really follow any specific recipes for a base but produce a fairly generic one which is a work in progress. It contains the usual ingredients - about 1kg onions, 30 grams or so each of Garlic and Ginger, balanced with about 300g of savoury components, I think this one had 1/2 a carrot, 1/4 green capiscum, 1/4 of white cabbage and I tried for the first time 1/2 a sweet potato. It also contains about 1.5 - 1.75L of water, I just fill it up to the level in the pan and about 250ml of vegetable oil.

This is brought to a boil, then to a simmer for about 2-3 hours, pureed and returned to the pan. I add about 1/2 can of pureed plum tomatoes, a squirt of tomato puree and about 4 teaspoons of this mix powder, plus about a tablespoon of coconut powder. This is brought back to a boil and then to a simmer until the oil separates. Left to cool and sieved.

It's quite a thin base sauce and I add water to get the right consistency.

As I said, SD's powder worked well with this and produced a very nice basic Chicken curry.

Thanks for that Spicey.