Hiya Folks here is another one for all you curry lovers to try out, I will also soon be adding a Traditional Bangladesh dish that would be eaten in the the villages by people in Bangladesh, this may not appeal to all as it's so different from Restaurant food, but below is what you would expect in most Indian restaurants
Chicken Madras
Cooked in a hot, spicy sauce10 pieces of pre-cooked chicken
see below (1)350ml of pre-simmering melting base gravy
see below (2)2 tablespoons of melted ghee
1 tablespoon of minced garlic
1 1/2 tablespoons of tomato paste mix
see below (3)1 tablespoon of mix powder
see below (4)1 teaspoon of medium chili powder
1/8 teaspoon of hing (optional)
1 tablespoon of chopped coriander stalks
1 tablespoon of chopped coriander leaves
1 teaspoon of dried methi leaves
Method:1. Add the melted ghee to your pan set between low and medium heat. Allow the pan temperature and ghee to equalise.
2. Add the minced garlic. Keep stirring scraping and shaking the pan and cook the garlic until it turns golden. (This is critical, if undercooked you will get a raw garlic flavor and if overcooked obviously a burnt taste but more so a bitter taste). Remove from heat.
3. Add the tomato paste mix. Return to the heat and stir in well with the edge of the spoon. (Keep stirring until the tomato paste extrudes colour into the ghee)
4. Add the chilli powder and stir round for a few seconds adding the hing whilst stirring.
5. Add the mix powder and methi and stir around for 10 seconds, shaking the pan contents in a forward and backwards motion.
6. Add half of the melting base gravy/sauce and turn the heat up full. Keep stirring until boiling occurs.
7. Add the pre-cooked chicken and the chopped coriander stalks. After about 30 seconds add the remainder of the melting base gravy/sauce.
8. You should now keep folding in the contents from the outside of the pan to the centre to balance the heat and keep stirring.
9. After about 3 minutes add the finely chopped coriander.
Natural evaporation should thicken your curry which should be ready in about 6 minutes. However if the curry is thickening too early add a touch more gravy/sauce or if the curry is not thickening leave to thicken.
Finally serve and garnish with a touch more coriander.
DONE !! (1) Pre-cooked chicken.Make Up Liquid
500ml of cold water
2 Asian bay leaves
3 green cardamoms
1 whole clove
1 full finger of star anise
1/2 inch piece of cassia bark (not cinnamon)
Main2kg of chicken, cut into bite sized pieces
2 Spanish onions (or Tesco extra large onions)
1 tablespoon of blended garlic
1/2 tablespoon of blended ginger
75ml of vegetable oil
2 level teaspoons of table salt
25g of coconut cream
1 heaped tablespoon of mix powder see below (4)
1/2 tablespoon of tomato paste
Method:1. Peel the onions and chop relatively finely,
2. You will need 2 pans, one we will call pan A, capable of holding all the chopped onions and all of the water, and another pan we will call pan B, capable of holding 500ml of water, both with room to boil.
3. Place into pan B all of the ingredients for the infused make up liquid.
4. Place into pan A the vegetable oil and sprinkle in half the salt. Add the chopped onions, minced garlic and minced ginger and sprinkle over the remaining salt. Stir in well and leave to stand for 10 minutes. Note: The salt will react with the onions and start to extract juice.
5. Turn on the heat to pan B until boiling and then turn down to a simmer. Apply a medium heat to pan A. Keep stirring the contents and soon you will detect that the cooking process has begun from the sound produced. The chemical and heat reaction between the oil, salt and onions begins to melt the onions, neutralising all of the acids thus making the mixture sweeter, and you will see that juice is being produced at the bottom of the pan. You must keep stirring and turning the onions over. At no point must you let the onions burn or brown at the bottom of the pan, otherwise it is in the bin time.
6. What will happen of course is that you will start to evaporate all of the water off, so after about 10 minutes you need to add a small amount of cold water. To further assist in the melting down you can sprinkle a little more salt onto the top then stir in. BE CAREFUL. You should taste the juice for saltiness. You cannot reverse this, so do not overdo the adding of further salt.
7. Add the chicken, tomato paste, mix powder and the coconut to pan A.
8. Remember to keep stirring. After 5 minutes add the contents of pan B minus the twigs. Top up with water to cover all of the ingredients if necessary.
9. Leave to cook now until the chicken is cooked through. Do not overcook or the chicken will start to break up.
10. Once cooked, turn off the heat and allow to cool down naturally. Then remove the chicken from the base and store or freeze in 10 portion pieces.
Recipe makes approx 2 litres of gravy.
(2) Gravy (The Body Base)
600g of Spanish/Dutch Onions when peeled
80g of carrots
1/4 of a green bell pepper
1/4 of a red bell pepper
1 tablespoon of blended garlic
2 teaspoons of blended ginger
300ml of Rapeseed Oil
1 1/2 level teaspoons of table salt
1.5 litres of hot water
100g of tinned plum tomatoes
4 green cardamoms
1 1/2 tablespoons of mix powder see below (4)
1 1/2 teaspoons of garam masala
1 1/2 teaspoons of onion powder
1 1/2 tablespoons of tomato paste
50g of block coconut cream
Method1. Peel the onions and chop relatively fine, approx 1/2 to 3/4 inch pieces
2. Chop the 1/4 green and red pepper into 1/2 inch pieces.
3. Slice the carrots thinly
4. Add the oil to a pan on a low to medium heat, and allow the oil to start to warm up.
5. Add half of the chopped onions. Sprinkle half of the salt over the top of these.
6. Add the remaining onions, sprinkling the remaining salt over the top again. It is during this stage that the salt will begin to react with the onions.
7. Allow the oil to slowly gain temperature.
8. At the point when the oil is just starting to gently fry the onions, give the onions a stir.
9. Add the garlic, followed by the ginger, and stir in. At this point, approximately 4 minutes should have elapsed since adding the oil to the pan.
10. Add the chopped red and green pepper, green cardamoms and carrot. Stir in and allow to cook.
11. After 20 minutes from adding the oil to the pan, add the water.
12. Place the lid on the pan and turn up the heat to boil the contents. Once boiling, turn down to a simmer and add the plum tomato.
13. Stir in and replace the lid. Cook for 30 minutes.
14. Add the mix powder, onion powder and garam masala. Do not stir in.
15. Cook for 10 minutes.
16. Add the tomato paste and block coconut. Stir in and allow to simmer for 20 minutes.
17. Turn off the heat and blend the gravy.
Note : the Gravy should be the consistency of thin soup.(3) Tomato paste mixMix equal quantities of tinned tomato paste and water.
(4) Mixed powderAll measurements are level teaspoons.
8 teaspoons of turmeric powder
6 teaspoons of Supreme curry powder (must just say curry powder, not Madras powder of anything else).
5 teaspoons of coriander powder
4 teaspoons of cumin powder
2 teaspoons of garlic powder
2 teaspoons of Supreme garam masala
1 teaspoon of ginger powder
Mix all together and store in an airtight contained.