Thanks for the link Rob

Quote
It is important to cut the chicken breast pieces at an angle as shown. This takes a little more time but it will be worth the extra work.

I don't quite like when recipes try to induce us to do certain things, but can't quite justify why.

Quote from: spiceyokooko on February 03, 2013, 10:30 PM

Quote from: gagomes on February 03, 2013, 09:08 PM
Thank emin-j! The cookery course may or may not cover "BIR". This is what I was able to get off from the school

I'm not sure you'll learn much about BIR style cookery from anyone working at one of Atul Kochar's restaurants. It's more kind of Michelin Starred Traditional Indian Cuisine than BIR. You know the stuff, fancy plates, small portions, intense flavours, not a bit of floating oil in sight!

I was very fortunate in my younger years to be a regular diner at the Star of India in Brompton Road, London, which was one of the very first Indian Restaurants to have opened in this country. Either just after or just before Veerswamy that Phil mentioned.

Oddly, Reza Muhammed, now a celebrity chef http://uktv.co.uk/food/chef/aid/530626 was a small boy when I started going there, his parents owned and ran it.

The very best Indian food I've ever had. Their Tandoori Chicken, (not the same at all as the Tandoori chicken you're probably familiar with) came to the table as a whole chicken with a web of fine coconut over it and I've never found the same ever again or a recipe for cooking it.

Well, as I don't just want to learn BIR, but rather how to cook properly and in a variety of styles, how to intensify the flavors in food, I think his teachings can be useful. I am a fairly beginner cook (I cooked the first time around May 2009) I am hoping the learning can help me get more confident. If out of it I can have a decent meal and/or learn a few things, I don't think the 70 euro will be totally lost

Quote from: Sainty62 on January 24, 2013, 04:50 PM

Quote from: RubyDoo on January 24, 2013, 04:34 PM
wow  - 1st time I think I have seen nutmeg used in a Ruby!!!!   

Weird thing is, you can't taste it, but it does something to the flavour. I don't know, I just make and eat them  ;D

Thanks Sainty, what curry is this supposed to be? garlic jalfrezi?

How hot would you rate it with the 6 bird eyes chillies and do you de-seed them and open/dice em?

I'll try it when my taz base runs out

Quote from: Secret Santa on February 03, 2013, 09:41 PM

Quote from: gagomes on February 03, 2013, 09:26 PM
the color was darker than the pure C2G method

You don't seem to have added any cream which lightens the korma a lot and which is used in most BIR versions.

True, generally adding coconut flour and almonds and the coconut milk does the trick. I don't really like cream in my curries though

Quote from: Phil [Chaa006] on February 03, 2013, 09:45 PM

Quote from: gagomes on February 03, 2013, 09:08 PM
The chef running the course does work in a famous indian restaurant in London, but to be quite honest, I don't expect "BIR" coming from the Michellin route

As famous as (say) Veeraswamys, or somewhere not quite as famous would you say ?
** Phil.

Not sure what veeraswamys. Here is a link to the reviews:
http://www.tripadvisor.ie/Restaurant_Review-g186338-d720660-Reviews-Tamarind-London_England.html

"Ranked #939 of 10,938 restaurants in London" (at TripAdvisor)

463 reviews at google:
https://plus.google.com/116296165691032227030/about?hl=en

Quote from: Garabi Army on February 03, 2013, 08:43 PM
Julians C2GO recipe never fails    Since I've been using this the missus thinks I'm a genius 

I agree. C2G is fairly straight forward. I just made the korma and here's what I did (and it worked quite well, but the color was darker than the pure C2G method)

Ingredients:
taz base
portion for 2 persons
1.5 to 2 tbsp of coconut block cream
2.5 tbsp of almond powder
3 tbsp of coconut milk (the watery bit)
2 tbsp of jaggery goor (grounded)

Method:

Throw a ladle of base into a frying pan on mid-high heat until reduced, scrape the bottom/sides
throw in a tbsp coconut  block
add the second laddle, let it cook for a little while on mid heat
add the grounded almonds, stir well
add the precooked chicken (I used C2G's method)
add the the second tbsp of block coconut
add the jaggery goor
add a few squirts of milk coco water (2.5-3 tbsp, or to taste)
mix well and let it cook for 1-2 mins on medium-high heat
Serve

Quote from: emin-j on February 03, 2013, 07:33 PM
gagomes, all Indian cooking lessons are educational but there are some restaurants which serve 'traditional' Indian food which is completely different than BIR t/a food just confirm which style you will be learning.

Thank emin-j! The cookery course may or may not cover "BIR". This is what I was able to get off from the school

Quote
Hi Goncalo

The course will cover spices, how to cook/roast them, meat/fish/vegetarian dishes, how to adjust flavours and will give a good general knowledge of Indian cookery.

The chef running the course does work in a famous indian restaurant in London, but to be quite honest, I don't expect "BIR" coming from the Michellin route

Thanks guys. I used creamed coconut for the first time yesterday in my ceylon, so I'll definitely use it this time too. This will likely help with getting less grainy, but I'll still have to stir in almond powder to balance out the coconut flavour

Quote from: Secret Santa on February 03, 2013, 02:50 PM
If you don't like the graininess then use coconut-milk powder or a block of coconut cream. You are actually using coconut flour and not ordinary desiccated coconut aren't you, as that will definitely be grainy?

Yes, I'm using coconut flour (or so it says on the tin) -- the idea of using block coconut cream is a good one, however, then there is also the almond powder, which is also adds to the grains/lumps :-)

This reminds me that I got in touch with the owners of a restaurant I went to few times in Cambridge and asked whether I could get trained by their chef. The owner was very humble and just said "No problem, come over when you are in Cambridge", so I'm planning to take 2-3 days off to visit Cambridge some time in March. I wouldn't mind visiting other parts of UK if any cr0 meetups are to be held around this time?

I will likely be heading to oxford for a day trip one of these days and then spend some time in cheltenham, so the closer to one of these areas, the better!