UB'S BASE CHICKEN


1 KG CHICKEN BREAST CUBED
1 LT COLD WATER
5 CLOVES
4 CARDAMOMS
4 INDIAN BAY LEAVES
1 STAR ANISE
1 TSP RAJAH CHICKEN SEASONING
0.5 TSP TURMERIC

METHOD

ADD TO PAN 1 LT COLD WATER, CLOVES, CARDAMOMS, BAY LEAVES, ANISE, SEASONING, TURMERIC AND BRING TO BOIL - ADD CHICKEN AND MORE WATER TO COVER CHICKEN -  BRING BACK TO THE BOIL AND SIMMER UNTIL CHICKEN IS COOKED, REMOVE CHICKEN FROM WATER AND WHOLE SPICES. READY.

NOTES:

LT = LITER
TSP = TEASPOON
TSP = 5ML

Hi apprentice, if your just starting out in BIR cooking i really recommend this website

http://www.curryhouse.co.uk/rsc/index.htm

I started out with curryhouse recipes, clear instructions/methods theres better stuff here at cr0.co.uk but its a good benchmark to get your self into restaurant cooking.  ;D

if you want a really quick one pot curry try this one

https://curry-recipes.co.uk/curry/index.php/topic,2237.0.html

its here santa

https://curry-recipes.co.uk/curry/index.php/topic,674.0.html

It must take a lot of free time to sort out all thous miss-placed threads not to mention all the hard work the guy puts in to cooking Curry's posting his recipes/findings for all of us to see and replicate

I know i dont have that much time.

this all done from a passion of Indian food...unbiased and completely free, a credit to cr0.co.uk - hoping he still continues as one of us curry nutters! 

I think i might go back to school if curry cooking lessons are now available...  ;D

http://news.bbc.co.uk/player/nol/newsid_7280000/newsid_7280000/7280027.stm?bw=bb&mp=wm&news=1&bbcws=1

note the heat/flames on that first dish... lucky devil's i would of pestered that chef for hours.

hay parker thanks for the link... Ive been looking for a good cookware on-line store for ages TA, UB  ;D

Quote from: Cory Ander on February 16, 2008, 10:30 AMI have only ever (in 25 of years of curry cooking) seen asian bay leaves in one asian shop (in Australia).  That's where I bought mine from, in a big bag.

Indian bay leaves are readably available from any Asian supermarket i buy TRS bay leaf also i think rajah dose both types so careful there... as for bir's they use both. but Ive been chatting to a ex bir chef and tells me and i quote "make sure you buy Indian bay leaves not English ones"
;D

Quote from: Secret Santa on February 20, 2008, 07:48 PM

Almost certainly not. Or at least not if you want to make the same curry as the author.

agreed.

Quote from: Bobby Bhuna on February 20, 2008, 06:30 PM

Does a spice mix containing more than the basic spices give more or less of a BIR flavour?

i think less because any one can put loads of ground spices together.. a good balance to the dish is most needed.

Quote from: Bobby Bhuna on February 20, 2008, 06:30 PM

What are sensible ratios of the common spices used?

mmm thats a biggie... totally debatable all are slight variations of the same