Happy birthday Phil
All the best
Stew
All the best
Stew
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#82
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: New Base Sauce Recipe -
January 17, 2014, 06:58 PM
Good to see this recipe still going strong.
Madrasandy would love to see your pics of finished curries.
Good luck with the dinner party, let us know how it goes.
Cheers.
Stew
Madrasandy would love to see your pics of finished curries.
Good luck with the dinner party, let us know how it goes.
Cheers.
Stew
#83
Just Joined? Introduce Yourself / Re: Just what We've been looking for
January 14, 2014, 07:44 PM
Welcome kiwipete,
enjoy the site and let us know how you get on.
Stew
enjoy the site and let us know how you get on.
Stew
#85
Curry Videos / Re: 24 minute BIR video
January 09, 2014, 06:54 PM
Best video I have seen in a while.
Totally stripped back to basics. There are so many people out there selling ebooks and spouting off about secret techniques. It is clear that its just experience that delivers.
Great find.
Stew
Totally stripped back to basics. There are so many people out there selling ebooks and spouting off about secret techniques. It is clear that its just experience that delivers.
Great find.
Stew
#86
Traditional Indian Recipes / Re: BENGALI CHICKEN CURRY:
January 03, 2014, 04:48 PM
So this recipe did need tweaking see the fist pic for ingredients and reduce the water added to just cover.
Chicken Breast - 1, cut in medium pieces
Onion - 1, finely sliced
Potatoes - 1/2, peeled and cut into medium pieces
Ginger Garlic Paste - 1 tsp
Turmeric - 1/2 tsp
Green Chili - 3, sliced
Cumin Powder - 1 tsp
Coriander Powder - 1/2 tsp
Cardamom (small) - 3 to 4
Cinnamon sticks - 2
Cloves - 4
Roasted Cumin Powder - 1/2 tbsp (Dry Fry Whole Spice, then grind to powder)
Salt - 1 tsp
Oil - good glug
Chicken Stock cube - half
Also added a teaspoon of chili powder.
Boiled for 30 mins on lowish heat.
A very tasty curry, very spicy and not for the faint hearted.
Next time I would add tomato paste and tomato pasata to give a deeper red colour as I am not sold on the colour.
Worth a go if you fancy a change.
Stew
Chicken Breast - 1, cut in medium pieces
Onion - 1, finely sliced
Potatoes - 1/2, peeled and cut into medium pieces
Ginger Garlic Paste - 1 tsp
Turmeric - 1/2 tsp
Green Chili - 3, sliced
Cumin Powder - 1 tsp
Coriander Powder - 1/2 tsp
Cardamom (small) - 3 to 4
Cinnamon sticks - 2
Cloves - 4
Roasted Cumin Powder - 1/2 tbsp (Dry Fry Whole Spice, then grind to powder)
Salt - 1 tsp
Oil - good glug
Chicken Stock cube - half
Also added a teaspoon of chili powder.
Boiled for 30 mins on lowish heat.
A very tasty curry, very spicy and not for the faint hearted.
Next time I would add tomato paste and tomato pasata to give a deeper red colour as I am not sold on the colour.
Worth a go if you fancy a change.
Stew
#87
Traditional Indian Recipes / Re: BENGALI CHICKEN CURRY:
January 02, 2014, 06:34 PM
Cooking this right now. Recipe requires some tweaking on quantities as only cooking for me.
Update with photos coming.
Looking good though
Stew
Update with photos coming.
Looking good though
Stew
#88
Traditional Indian Recipes / BENGALI CHICKEN CURRY:
January 01, 2014, 05:37 PM
BENGALI CHICKEN CURRY:
Ingredients:
Chicken Breast - 2, cut in medium pieces
Onion - 2, finely sliced
Potatoes - 2, peeled and cut into medium pieces
Ginger Garlic Paste - 2 tbsp
Turmeric - 1/2 tbsp
Green Chili - 3, sliced
Cumin Powder - 1 tbsp
Coriander Powder - 1/2 tbsp
Cardamom (small) - 3 to 4
Cinnamon sticks - 2
Cloves - 4 to 5
Roasted Cumin Powder - 1/2 tbsp (Dry Fry Whole Spice, then grind to powder)
Salt - 1 tbsp
Oil - 1/3 cup
Recipe:
1. Wash the potatoes and keep them aside.
2. Wash the chicken pieces in water and keep them aside.
3. Heat oil in a kadhai or Saucepan and fry ginger garlic paste, green chili, cumin powder, cinnamon, cardamom and cloves for about 45 seconds.
4. Add onions and fry it till golden brown over a low/medium heat around 15 minutes.
5. Add 3 - 4 cups of water and stir the mixture over medium heat for around 3 minutes.
7. Add the chicken, add half cup of water, stir it for 3 - 4 minutes.
8. Once the chicken becomes white, add the potatoes.
9. Add 2 - 3 cups of water and cover the kadhai or Saucepan.
10. Cook over medium heat for 20 - 25 minutes.
11. When the gravy starts to thicken, and chicken and potatoes are cooked add the roasted cumin powder and take it off the stove.
Ingredients:
Chicken Breast - 2, cut in medium pieces
Onion - 2, finely sliced
Potatoes - 2, peeled and cut into medium pieces
Ginger Garlic Paste - 2 tbsp
Turmeric - 1/2 tbsp
Green Chili - 3, sliced
Cumin Powder - 1 tbsp
Coriander Powder - 1/2 tbsp
Cardamom (small) - 3 to 4
Cinnamon sticks - 2
Cloves - 4 to 5
Roasted Cumin Powder - 1/2 tbsp (Dry Fry Whole Spice, then grind to powder)
Salt - 1 tbsp
Oil - 1/3 cup
Recipe:
1. Wash the potatoes and keep them aside.
2. Wash the chicken pieces in water and keep them aside.
3. Heat oil in a kadhai or Saucepan and fry ginger garlic paste, green chili, cumin powder, cinnamon, cardamom and cloves for about 45 seconds.
4. Add onions and fry it till golden brown over a low/medium heat around 15 minutes.
5. Add 3 - 4 cups of water and stir the mixture over medium heat for around 3 minutes.
7. Add the chicken, add half cup of water, stir it for 3 - 4 minutes.
8. Once the chicken becomes white, add the potatoes.
9. Add 2 - 3 cups of water and cover the kadhai or Saucepan.
10. Cook over medium heat for 20 - 25 minutes.
11. When the gravy starts to thicken, and chicken and potatoes are cooked add the roasted cumin powder and take it off the stove.
#89
Talk About Anything Other Than Curry / Re: Happy Christmas to everyone
December 25, 2013, 10:35 PM
Merry Xmas one and all
Stew
Stew
#90
Talk About Anything Other Than Curry / Re: Being spammed by Russians
December 11, 2013, 05:54 PM
I've upped the sign in security so hopefully this will stop the spambots
Stew
Stew