Search found 103 matches
- Thu Jul 14, 2016 10:12 pm
- Forum: Curry Club
- Topic: July 2016 Greybeard's Kashmir Chicken
- Replies: 38
- Views: 434970
Re: July 2016 Greybeard's Kashmir Chicken
NO! - do not add sugar, please. This tasted a bit like a good madras of yesteryear (albeit red instead of yellow) and I meant dry as a compliment here much as a dry champagne is better than Bucky put through a Sodastream. The pepper and chilli powders combined to create a unified front of main taste...
- Thu Jul 14, 2016 4:54 pm
- Forum: Curry Club
- Topic: July 2016 Greybeard's Kashmir Chicken
- Replies: 38
- Views: 434970
Re: July 2016 Greybeard's Kashmir Chicken
Made this tonight and would have it again (as would sons). Not sure how big your breasts are but I used 600g chicken, 1 very large yellow pepper, 2 medium onions (maybe 120g) and 600ml gravy for 3 portions. The dried chillies were ones I got from a Chinese supermarket and were a nice, dark red when ...
- Wed Jun 29, 2016 12:39 am
- Forum: Curry Meetings
- Topic: Meet Up In Ashton-under-Lyne 17th July 2016
- Replies: 42
- Views: 154073
Re: Meet Up In Ashton-under-Lyne 17th July 2016
Enjoy your curry, lads. I will be working and my "curry action" for that day will be a Nong Shim Shin Cup (subject to the kettle having been fixed).
- Sat May 28, 2016 6:40 pm
- Forum: Curry Club
- Topic: May 2016 - ScotchBonnet's Garlic Chilli Chicken
- Replies: 57
- Views: 120512
Re: May 2016 - ScotchBonnet's Garlic Chilli Chicken
May ends soon and we can look forward to next month's curry. Thank you to all who tried this recipe and for the photo's and feedback. I'll be making this + korma on Monday as I'm off work for the day and it's either cook curry or cut the grass. Thinking of having some rajma (kidney beans in spicy gr...
- Wed May 18, 2016 10:49 pm
- Forum: Photos
- Topic: First Attempt
- Replies: 10
- Views: 9517
Re: First Attempt
If this is your first attempt, blodwyn, I cannot wait to see your later efforts once you are up to speed. Well done, looks great.
- Mon May 16, 2016 9:46 pm
- Forum: Curry Club
- Topic: May 2016 - ScotchBonnet's Garlic Chilli Chicken
- Replies: 57
- Views: 120512
Re: May 2016 - ScotchBonnet's Garlic Chilli Chicken
Make it as hot (or as not) as you like it. What are the other curries in your photo?
- Sat May 14, 2016 5:12 pm
- Forum: Curry Club
- Topic: May 2016 - ScotchBonnet's Garlic Chilli Chicken
- Replies: 57
- Views: 120512
Re: May 2016 - ScotchBonnet's Garlic Chilli Chicken
Thank to all who have tried this and for the feedback and photo's. @rik - according to various websites a garlic clove weighs 4-7g each so 21g isn't too much for "fat" cloves - I must weight mine sometime. For monster cloves, and for some garlicky advice, this site says that their cloves a...
- Thu May 12, 2016 7:53 pm
- Forum: Curry Club
- Topic: May 2016 - ScotchBonnet's Garlic Chilli Chicken
- Replies: 57
- Views: 120512
Re: May 2016 - ScotchBonnet's Garlic Chilli Chicken
That first photo looks like dawn breaking over a thermal mud pool. I want to climb up on that chicken rock and dive right in (mouth open wide). Bullet chillies sound good - do you need a bit more of them for heat but they also give a bit more flavour?
- Mon May 09, 2016 8:31 pm
- Forum: Photos
- Topic: Glasgow style Chicken Chaat
- Replies: 3
- Views: 5754
Re: Glasgow style Chicken Chatt
Looks very tasty and very representative of several Glasgow restaurants' offerings. Did you get the plates from Mr Singh's? (for those not in the know, Mr Singh's in Glasgow often serve food on odd-shaped plates or at least they did last time I was there).
- Sat May 07, 2016 6:58 pm
- Forum: Curry Club
- Topic: May 2016 - ScotchBonnet's Garlic Chilli Chicken
- Replies: 57
- Views: 120512
Re: May 2016 - ScotchBonnet's Garlic Chilli Chicken
Looks very good, Alchemist. I tend to try to keep the salt levels down. You get used to it and I also find naan salty enough; maybe it's more noticeable with rice alone.
- Fri May 06, 2016 5:35 pm
- Forum: Curry Club
- Topic: May 2016 - ScotchBonnet's Garlic Chilli Chicken
- Replies: 57
- Views: 120512
Re: May 2016 - ScotchBonnet's Garlic Chilli Chicken
I got the chillies from ASDA. They are labelled "hot and fiery thin chillies" and the country of origin is India. They freeze well and you can slice them straight from frozen. They got some negative reviews on the ASDA website along the lines of they aren't as hot as they used to be but I ...
- Fri May 06, 2016 4:04 pm
- Forum: Curry Club
- Topic: May 2016 - ScotchBonnet's Garlic Chilli Chicken
- Replies: 57
- Views: 120512
Re: May 2016 - ScotchBonnet's Garlic Chilli Chicken
I basically started with about 90ml oil and tripled the amount of most items with the exception of the extra-hot chilli powder where a put in just 1 rounded tsp. Technique-wise I deviated a bit from how I'd do a single portion. Using a wok, I cooked the onions first then added in the chillies, garli...
- Thu May 05, 2016 3:11 pm
- Forum: Curry Club
- Topic: May 2016 - ScotchBonnet's Garlic Chilli Chicken
- Replies: 57
- Views: 120512
Re: May 2016 - ScotchBonnet's Garlic Chilli Chicken
I'm flattered, guys. Off to make a triple-sized portion for tonight.
- Tue May 03, 2016 11:09 pm
- Forum: Curry Club
- Topic: June 2018 - ScotchBonnet's Pudina Gosht
- Replies: 20
- Views: 374866
Re: SB's Pudina Gosht
When I ask the butcher for lamb I get leg or chump cut into large cubes. He has already trimmed any thick pieces of fat off. So, rather than asking for a particular cut, if you tell your butcher what you plan to do with it the a good butcher will give you the best stuff. If you are buying it pre-pac...
- Tue May 03, 2016 7:50 pm
- Forum: Curry Club
- Topic: June 2018 - ScotchBonnet's Pudina Gosht
- Replies: 20
- Views: 374866
Re: SB's Pudina Gosht
There is a traditional dish of "murgh pudina" which is chicken made with mint leaves so I think it would work very well IF you want minty chicken. Not everyone likes minty chicken, though, so you could cut down on the mint or leave it out (and then it would be a chicken madras or something...
- Sat Mar 12, 2016 7:17 pm
- Forum: Curry Club
- Topic: March 2016 - Westy's Chicken Pathia
- Replies: 35
- Views: 47684
Re: Westy's Chicken Pathia
When it comes to photo's, the lens is very important. Hence my mega-mega pixel phone camera is worse than my old 1.5 megapixel Fuiji camera with its compact, but very nice, Fujinon lenses. Remember that photos uploaded to this (and many other) sites are often way less than a megabyte in size.
- Thu Mar 10, 2016 9:48 am
- Forum: Photos
- Topic: Photgrapic Evidence - Dhansak weekend
- Replies: 9
- Views: 5320
Re: Photgrapic Evidence - Dhansak weekend
I'll likely be doing more dal and dansak myself as I just got a 2Kg bag of red lentils for £2.50 (which works out cheaper per portion than an accompanying glass of milk). I used to do a decent vegetable dansak so might brush up on that recipe - need to make it again and actually weight things before...
- Tue Mar 08, 2016 12:03 am
- Forum: Photos
- Topic: Photgrapic Evidence - Dhansak weekend
- Replies: 9
- Views: 5320
Re: Photgrapic Evidence - Dhansak weekend
It all looks very tasty, indeed. Just how much was lost to sampling between the photo at 10 minutes and the one at 20?
- Sat Feb 13, 2016 10:40 pm
- Forum: Curry Club
- Topic: March 2016 - Westy's Chicken Pathia
- Replies: 35
- Views: 47684
Re: Westy's Chicken Pathia
Certainly looks the part with plenty of runny gravy and authentic chunks of pale chicken. As luck would have it I've just got a few jars of Patak's mango chutney for 89p each.
- Sun Feb 07, 2016 1:14 am
- Forum: ScotchBonnet
- Topic: ScotchBonnet's Recipe Index
- Replies: 3
- Views: 37263
ScotchBonnet's Recipe Index
SOME BASICS Mix Powder 1 - my standard simple mix powder. An exotic blend of carefully prepared whole seeds and select spices. SB's Kilo-Base - my standard base gravy using everyday quantities: 1Kg onions, 400g tin of tomatoes etc. SB's Pressure Cooker Base Gravy - a very simple base gravy using sta...