^ did i mention life is too short to grind your own :)
a 2Kg curry on the way, 1/4 of that me lad will do tomorrow
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^ did i mention life is too short to grind your own :)
a 2Kg curry on the way, 1/4 of that me lad will do tomorrow
6 hours in the slow cooker and 30 mins on the stove to reduce a bit. I had to fight my instinct to ladle out a curry brekkie... lunch it is
Attachment 99489
it was worth the wait
Attachment 99496
Very nice.
Hope there's some left for tomorrow, coz it will taste even nicer.
^^Good effort sir
Don't think Satay really counts as curry but this ended up quite spicy
I was not impressed with the jar sauce so the first thing I did was rev it up with 2 table spoons of red curry paste
I have not made Thai curry in over 2 years I think so I had forgotten how potent the red paste is
Attachment 99504
I added lots of other things to bring the jar sauce to life. Next time I won't bother with jar sauce and just use cocnut milk and peanut butter.
Added garlic, ginger, sesame, fit sot, soy sauce, honey so by the end it had stayed quite for from a satay.
Attachment 99505
Satay is not the most photogenic of curries
Attachment 99506
My first try and it was well yummy and did 4 nights but I will try to go for something closer to real satay next time
A strange thing happened when I finished creating my latest bloke batch Tandoori
Attachment 99559
For the first time in 2 years I was slightly less than 100% gobsmacked by its punjabi pungency
Attachment 99560
I think the spicy Satay I knocked up has rekindled my sweet tooth when it comes to curries so I might put the sour Indians on the back burner for a while (once I have polished off the 2.5kg of tandoori that are now sitting in the fridge) and refocus my attention on the SEA Thai style coconut cream curries
I must admit Loops I am partial to coconut cream in my curry.
A nice Beef Massaman or a Thai Green curry.
I'm just about to have a Butter chicken curry with basmati yellow rice.
Usually make my curries on the stove top, but tried something different today, baking the curry. Started off by making some fresh garam masala, putting some cardamon pods, cinnamon stick, cumin seeds, whole cloves, black peppercorns and some grated nutmeg into a small grinder.
https://i.imgur.com/FYFLb06.jpg
https://i.imgur.com/7IJv9wD.jpg
Assembled the makings.
https://i.imgur.com/RU0pKYA.jpg
Next step was making the sauce for the chicken. This couldn't be easier as it was a case of mixing the ingredients together in a bowl, no cooking required. The mix was tomato puree, dijon mustard, ground cumin, garam masala, lemon juice, chilli powder, and single cream.
https://i.imgur.com/0DRuLRX.jpg
I'm doing 4 chicken breasts, which were put in some oil in which I'd fried off some cinnamon stick, cardamon pods and cloves for a few seconds. Couple of minutes each side to brown the meat, then put to one side in a baking dish.
https://i.imgur.com/0uLQgQN.jpg
In the same pan, some more oil added, and very thinly sliced onion (I used a mandoline), green chillies and ginger were fried until golden.
https://i.imgur.com/HHMSzbF.jpg
The onion mix was spread across the top of the chicken breasts.
https://i.imgur.com/AB4wZWz.jpg
Some mustard seeds went in the pan until starting to pop, then garlic added.
https://i.imgur.com/8hy5OLt.jpg
Once the garlic started to brown, the sauce was poured in.
https://i.imgur.com/oCcxvZZ.jpg
Once the sauce started to bubble, it was carefully poured over the chicken, without washing the onion from the top.
https://i.imgur.com/Y3i9Mf6.jpg
30 minutes in the oven and she's ready.
https://i.imgur.com/x2amrzQ.jpg
Went for a fairly plain spiced basmati rice to go with it. Started by frying off some thinly sliced onion in a few spoons of oil.
https://i.imgur.com/83Xv1AW.jpg
Once the onion started to turn brown, added some chopped garlic, green chilli, garam masala, salt and turmeric to turn it yellow.
https://i.imgur.com/eoEiJIo.jpg
https://i.imgur.com/isgJwhQ.jpg
Once the smell of the spices became obvious, the drained rice was added, given a good mix to coat all the grains, then chicken stock added. Brought to the boil, lid on, and simmered on a low heat for 20 minutes.
https://i.imgur.com/zakT7so.jpg
The chicken was so moist and tender, I'll definitely be baking it again in the future.
https://i.imgur.com/cTcUO8t.jpg
https://i.imgur.com/X4mD98u.jpg
https://i.imgur.com/hTL33gF.jpg
Wow PAG that looks fantastic, I am sure there is none left for me?
2 questions on this tiny phone screen, is that Dried Cumin behind the Maille mustard jar, and did you obtain in Thailand?
I live in the sticks but make a monthly trip to C Rai where we have Makro , Big C, Tops, a few deli type places , or did you buy online, or bring from Europe?
With such detailed and excellent photos I will give it a go,
I have an electric oven from Catalonia what temperature was used, top , middle or bottom shelf and what advantage over cooking on the hob, speed, succulence, tenderness etc?
Indian style Curry is one of the few dishes I like to cook and eat, my wife makes lovely Matsaman and Penang but sometimes the Madras appeals
Plan B
Do you deliver :smileylaughing: I am sure I am not the only member who'd love to try it, green due and excellent pix off a phone?
Yes, ground cumin which you should be able to get at any Tops (Central) or even Makro. There are quite a few Indian restaurants in Phuket, so the Makro's have quite a good stock, I tend to buy the large packs of spices that I use often, such as cumin, turmeric, cardamon and cinnamon. The recipe called for an oven temperature of 180C, though as I have a fan oven, I reduced it to 160C. What you're describing, I'd stick to 180C/middle shelf. Certainly this chicken was so much more moist and tender over even the most carefully fried chicken that I normally make.Quote:
Originally Posted by david44
https://i.imgur.com/KOHfR8e.jpg
https://i.imgur.com/MXKW502.jpg
Makro do powdered cumin in their spice section
Have you tried the Spice Tailor sauces? I bought a couple when I was in England to try out and thought they were okay.Quote:
Originally Posted by Joe 90
Attachment 99827
I ground the spices, cooked with chicken, red pepper and courgette and added a chopped tomato and a couple of extra chillies.
It was not bad for a 45 minute meal (not 10 mins as on the packet)
I reckon you ought to have a go chitty...
Never heard of them Troy.Quote:
Originally Posted by Troy
I bet you bought them in a posh shop like Waitrose or sainsbury's .:)
Me, I cook my curry's completely from scratch although I'm always open for suggestions and more experimenting :spin:
Opening a jar for your sauce is not 'completely from scratch'.Quote:
Originally Posted by Joe 90
:rolleyes:
Quote:
Originally Posted by Joe 90
:smileylaughing:
Wife and I often buy different pastes in the Thai market, especially the ones from the South, rather than making our own and, so far, they've all been pretty good.Quote:
Originally Posted by Joe 90
Yeah, I bought these sauces in Waitrose so way too posh for you...
Tomato puree and stock, no not the upside down tomatoes you prefer:)Quote:
Originally Posted by cyrille
:smileylaughing:Quote:
Originally Posted by Troy
Hiso curry pastes
An outstanding page of curries with PAG setting the bar high again.
Decided to up my game and my phone camera.
First up, some foraging for wild garlic..
Attachment 100053
Preparing the ingredients..
Attachment 100054
Frying the chicken fillets in turmeric and coconut oil..
Attachment 100055
Bunging all the other spices and ingredients into the pot and bringing to the boil..
Attachment 100056
Add in the wild garlic and watch it reduce..
Attachment 100057
Attachment 100058
Add in the chicken and simmer..
Attachment 100059
A damn fine TD tomato puree into the mix without a trace of 4 upside-down tomatoes:smileylaughing:
Attachment 100060
I must say my new camera makes my food look even more edible..
Attachment 100061
In fact I'd go as far to say it's looks the dogs bollocks.
Attachment 100062
A sold 10/10 from me and I pray for a solid in the morning:)
Is that served with a side of raw coriander? :smileylaughing:
Acha baba I think Pukka is what you are groping for.Quote:
Originally Posted by Joe 90
For an authentic Indian taste no meat, asafoetida, fenugreek, cloves are used on teh Malabar coast
For Cheshire Carnivore seeking soxual adventures the Curry 69 is a big hitter in Mangalore right down the Malabar coast until Tamil sambars predominate around Ernakalum, these excellent dishes may be tasted in Tooting and Penang in Tamil cafes
I knew you would love to cock it see video, for exotic starters use feathers, for erotic the whole bird, the directions muted and some soothing sounds
how to cock chicken 69 at home | Restaurant Style chicken 69 - YouTube
It's the only way to do it you heathen red savage:)Quote:
Originally Posted by hallelujah
:deadhorsebig::smileylaughing: keep em coming, how about glazed aspic?Quote:
Originally Posted by Joe 90
I reckon Hal is going through every takeaway that Manchester has to offer this past week.
It's only a matter of time till it's the turn of the curry.
What with no sun snd stuck inside with the pissing down rain all the time, he's gonna give Dill some competition on the scales.:)