Rob's Chicken English Curry

**Neo** · 13-06-2013, 01:51 AM

I've made this curry half a dozen times now to this exact recipe and it comes out perfect every time. It's quick and easy, takes 15 mins to prep and 30 mins to cook, and it tastes bloody marvellous. Give it a go and you won't be disappointed, it's fairly hot, about a Madras I'd say, but it doesn't linger and the flavours are well balanced, for what it is. Ok it English curry because it's got your typical English ingredients that you'd normally bake, fry or boil to mush, and well I'm English and it's my bloody recipe alright

So let's get cracking, first a bit of inspiration, this stuff is nectar of the Gods

and English curry must eaten after several jars of ale to be fully appreciated.

Right here we go, this is the gear. Mae Ploy Yellow Curry Paste, this is a Thai forum after all

Mrs Neo is a vegi, so this is going to be a one man recipe, but heads up you can do this with sweet potato instead of chicken and vegi stock, but anyway I digress...

So.. a heavy pan, a splodge of vegi oil and curry paste about the size of your thumb, chuck in a chopped up chicken breast,

stir it up and sear the meat on a very low heat,

then get the lid on the pan,

put the heat very low 2-3 and keep the moisture in, while you do the veg.

Potatoes, runner beans and a tomato and a chilli.. notice there's no onion, you don't need it..

Chop the spuds into eighths to get the right size and quarter the tomato, the tomato is just for flavour and gives it a little zing, take the ends off the beans and chop them, the chilli just needs two or three slices along it's length so you get the heat off the seeds and the fresh chilli flavour, but you can hoy it out at the end so you're not chomping down on chilli seeds

Then the stock, half an oxo chicken stock cube, 1tsp of light soy sauce (light not dark, salty, not sweet

) 4tsp of lemon juice, and a 2cm square bit of rock sugar..

add about 250-300ml of boiling water and mix it up til its dissolved,

put you veg in the pan, now add the stock but only enough so that it doesn't cover the veg, this is crucial otherwise it'll be soup, not curry,

put the lid on the pan and boil it at number 7 for twenty minutes... right, that's half time..

after the curry has been boiling for 15 minutes, get some Basmati rice on the go, half a cup of rice for one person, it takes about ten minutes, so after another 5 minutes check the potatoes, you should be able to slide a table knife straight into them by now,

then what you do.. turn the heat right down t o about 4, take the pan lid off and it will reduce really quickly as the spuds draw in the liquid, give it 5 mins and it'll just a have a bit of juice in the bottom of the pan, then it's done..

this is the bit where you need smelly-vision...

and I'm only into my second pint, bonus

I do love a curried spud...

quick, easy and tastes spot on... Enjoy!

**Aberlour** · 13-06-2013, 02:04 AM

Looks beautiful. Would you call that a mussaman? Or is mussaman paste different to yellow curry paste?

I said to my wife just two days ago how it's quite funny eating potato and rice in the same meal. She had used a Japanese curry paste that day. Seems strange but it does goes very well.

**Neo** · 13-06-2013, 02:18 AM

Originally Posted by Aberlour

Looks beautiful. Would you call that a mussaman? Or is mussaman paste different to yellow curry paste?

I said to my wife just two days ago how it's quite funny eating potato and rice in the same meal. She had used a Japanese curry paste that day. Seems strange but it does goes very well.

I think they use Yellow paste for the mussaman curry, it's got a lot less chilli content than the Green or Red paste, but still has plenty of kick... would I call this a mussaman..?

No definitely not, read the bloody thread title!

any way it's almost a dry curry so not even close.
I prefer cooking the meat up with the curry paste first, always did it that way with Indian curry paste and prefer the way it gets the flavour into the meat rather than stewing all the ingredients and taking away the individual flavours, and also it's a lot less fannying about, I like doing chicken green curry, but go off the whole soupy stew idea after a few times, and I also like Indian but it's just basically a lot of sauce with meat... so anyway that's my take on how a curry should be, give it a go you won't be dissapointed.

**nigelandjan** · 13-06-2013, 02:34 AM

Nice one mate ! any curry as long as its not too hot is good with me

**blue** · 13-06-2013, 03:04 AM

looks nice , but you need a massive portion of pudding and custard too, as it's still winter in Britain.

**somtamslap** · 13-06-2013, 03:14 AM

Bally good show old bean.

Better than my tin of sagaloo - fucking disgusting.

You also appear to have an impeccable taste in fine ale - for this I applaud you. However, I abhor your taste in brands of brown sugar. For this, a single point shall be deducted.

9/10

Actually, to expand ever so slightly on the points system, I'd like to refer the right honorable gentlefolk to the thread title - Rob's Chicken English Curry, which is clearly an inadvertent rehash of Rob's English Chicken Curry.

7.5/10

**Neo** · 13-06-2013, 05:06 AM

Originally Posted by somtamslap

You also appear to have an impeccable taste in fine ale - for this I applaud you.

Oh aye... I've got pedigree,

well, I did have...

**Humbert** · 13-06-2013, 06:10 AM

Looks more like pad prik gaeng tua with some spuds added in than curry.

**Neo** · 13-06-2013, 06:23 AM

Everyone's an expert...

pad prik gaeng tua

never heard of it, though it does make you sound clever.

**Neo** · 13-06-2013, 06:34 AM

Well... I've had a good night, made a damn fine curry and drank a skinful of quality English ale, it's 12.30 am here, time for me to stagger off to bed and clear up the carnage in the morning.. nite all

**Humbert** · 13-06-2013, 06:49 AM

Originally Posted by Neo

Everyone's an expert...

pad prik gaeng tua

never heard of it, though it does make you sound clever.

Next time you are here take a break from whoring and sample the food. Pad prik gaeng tua is as common as it gets.

**Dillinger** · 13-06-2013, 02:05 PM

Looks like a squid ball curry,

Bla-muk Pad Prik Gang

**Smug Farang Bore** · 13-06-2013, 02:50 PM

Green for the choice of beer!

**richie22** · 13-06-2013, 03:00 PM

Originally Posted by Aberlour

Looks beautiful. Would you call that a mussaman? Or is mussaman paste different to yellow curry paste?

I said to my wife just two days ago how it's quite funny eating potato and rice in the same meal. She had used a Japanese curry paste that day. Seems strange but it does goes very well.

Totally different pastes.

**Neo** · 13-06-2013, 03:11 PM

Originally Posted by Smug Farang Bore

Green for the choice of beer!

Cheers

**Loy Toy** · 13-06-2013, 03:29 PM

Looks different but suspect very tasty Rob.

I can't eat chicken curry with anything but real Indian Chaphatti mate and not one so-called Indian Restaurant in Thailand knows how to make it right.

**Dillinger** · 13-06-2013, 03:57 PM

^ You need a little trip to Little India, Penang

I like a load of sauce on a mildish curry and to mop it up with a Nan bread

**bsnub** · 13-06-2013, 04:02 PM

Originally Posted by Humbert

Originally Posted by Neo

Everyone's an expert...

pad prik gaeng tua

never heard of it, though it does make you sound clever.

Next time you are here take a break from whoring and sample the food. Pad prik gaeng tua is as common as it gets.

**Loy Toy** · 13-06-2013, 04:06 PM

Originally Posted by Dillinger

^ You need a little trip to Little India, Penang

Malaysia has the best chicken curry and chapatti in the world mate.

Nan bread is a little to heavy for me and prefer freshly made chapatti. The really thin layers perfectly soak up the curry sauce and is not to filling.

**Dillinger** · 13-06-2013, 04:25 PM

Originally Posted by Loy Toy

Nan bread is a little to heavy for me

I keep meaning to try Roti Canai for breafast instead of McMuffins, this guy looks pretty adept at it

Ashik making Roti Canai in Batu Ferringhi - YouTube

**pseudolus** · 13-06-2013, 04:32 PM

well that is supper decided then, now that I am drooling. Need to get to KL next month; no decent rendangs in all of Thailand and roti is touch and go.

**Boon Mee** · 13-06-2013, 04:43 PM

[quote=Neo;2479719]

Originally Posted by Aberlour

Looks beautiful. Would you call that a mussaman? Or is mussaman paste different to yellow curry paste?

Well, one thing's for sure, a Muselmann wouldn't be able to partake of the beverage Neo's got going!

**tonnab1** · 24-06-2013, 04:04 PM

It looks a very "yummy" & I shall definitely have a try with that recipe this week. Can I get that curry Mae Ploy tin from Lotus?

**Belzybob** · 24-06-2013, 06:53 PM

A tip for better flavour. Use chicken thighs rather than breast. I was breast man for years, but discovered thighs and have never gone back.

**Neo** · 25-06-2013, 12:04 AM

I like thigh meat.. lovely in Chicken Chasseur, but for a curry breast works best imo.

Tonnab1.. you can get Mae Ploy in Thai supermarkets, but any Yellow Curry paste will do.

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