Photo of your dinner (Vol 3)

[HM-2]

21TonyK said:

Care to share the spec for the chicken?

The Tikka itself I can't take credit for, it was something a mate brought over for a meal earlier in the year that didn't get used and has been languishing in the freezer uncooked ever since. Can't remember if he made it or bought it, but it was cooked under the grill and then finished with a blowtorch to get a nice char on it.


The curry consists of the following

2tbsp vegetable oil
2tsp mustard oil

1 small chopped brown onion
1 tbsp grated ginger
2 garlic cloves, grated
3 garlic cloves, finely sliced
5 birdseye chillies, roughly chopped

About 1/4 portion this curry base recipe- https://glebekitchen.com/indian-restaurant-curry-b...

1tbsp this spice mix- https://glebekitchen.com/indian-restaurant-spice-m...
2tsp Kashmiri chilli powder
2tbsp tandoori masala powder
2tbsp hot curry powder
1tsp nigella seeds
2tsp dried fenugreek leaves

2tbsp concentrated tomato paste watered down to passatta consistency

~500g ready cooked chicken

Fry onions and grated ginger and garlic in mixed oil until they stop spitting. Add sliced garlic and chillies and quickly fry. Add spices, seeds and fenugreek leaves. Cook on medium heat until oil starts to separate, being careful not to burn the spices or garlic. Once it separates, add tomato paste and a ladle of curry base. Cook until craters form, then add chicken and another ladle of curry base. Cook until craters form, them add the rest of the curry base and slowly simmer to desired consistency.

Should serve four pretty hungry people. With the spice mix and base already knocked out and chicken preprepared you can do it in 15-20 minutes.

Edited by HM-2 on Thursday 23 April 21:43

[21TonyK]

Thank you. Always interested in any variations I can find.

[21TonyK]

Can't take any credit for this one. Definitely worth doing.



https://www.jamesmartinchef.co.uk/recipes/clare-sm...

[TeeRev]

21TonyK said:

Can't take any credit for this one. Definitely worth doing.



https://www.jamesmartinchef.co.uk/recipes/clare-sm...

I watched her cook that, it looked absolutely delicious.

Clare's restaurant is definitely on my must go to list when we can get out again.

[TeeRev]

Here's a recent effort of mine with chicken which Jamie Oliver inspired. Deep cuts in the breast, rubbed Hoi Sin sauce in and left to marinade for a couple of hours then cooked quickly on a hot griddle, it was nice and "gnarly"!!
Served it with a Thai style curry sauce, steamed Pak Choi and some keto friendly "rice" noodle things that my wife likes.



We're both on a low carb/keto diet and no bread, spuds, rice, beans or pulses are allowed so my cooking has had to get quite inventive with alternative vegetables.

[craigjm]

What exactly is the “keto friendly rice noodle thing” ?

[matrignano]

konjac rice I would guess, no carbs and very low cals

barenaked brand is sold at Waitrose/Ocado

[TeeRev]

matrignano said:

konjac rice I would guess, no carbs and very low cals

barenaked brand is sold at Waitrose/Ocado

That's the stuff, its okay and actually a bit more like a noodle than rice.

[6th Gear]

HM-2 said:

21TonyK said:

Care to share the spec for the chicken?

The Tikka itself I can't take credit for, it was something a mate brought over for a meal earlier in the year that didn't get used and has been languishing in the freezer uncooked ever since. Can't remember if he made it or bought it, but it was cooked under the grill and then finished with a blowtorch to get a nice char on it.


The curry consists of the following

2tbsp vegetable oil
2tsp mustard oil

1 small chopped brown onion
1 tbsp grated ginger
2 garlic cloves, grated
3 garlic cloves, finely sliced
5 birdseye chillies, roughly chopped

About 1/4 portion this curry base recipe- https://glebekitchen.com/indian-restaurant-curry-b...

1tbsp this spice mix- https://glebekitchen.com/indian-restaurant-spice-m...
2tsp Kashmiri chilli powder
2tbsp tandoori masala powder
2tbsp hot curry powder
1tsp nigella seeds
2tsp dried fenugreek leaves

2tbsp concentrated tomato paste watered down to passatta consistency

~500g ready cooked chicken

Fry onions and grated ginger and garlic in mixed oil until they stop spitting. Add sliced garlic and chillies and quickly fry. Add spices, seeds and fenugreek leaves. Cook on medium heat until oil starts to separate, being careful not to burn the spices or garlic. Once it separates, add tomato paste and a ladle of curry base. Cook until craters form, then add chicken and another ladle of curry base. Cook until craters form, them add the rest of the curry base and slowly simmer to desired consistency.

Should serve four pretty hungry people. With the spice mix and base already knocked out and chicken preprepared you can do it in 15-20 minutes.

Edited by HM-2 on Thursday 23 April 21:43

You know how to cook a curry.

Looks delicious.

[anonymous-user]

TeeRev said:

That looks like a great keto meal - although I prefer my Pak Choi a touch crunchy - quickly stir fried in a bloody hot work with a few dashes of Soy.

Was the chicken as simple as you describe? Looks tasty!

[TeeRev]

had ham said:

TeeRev said:

That looks like a great keto meal - although I prefer my Pak Choi a touch crunchy - quickly stir fried in a bloody hot work with a few dashes of Soy.

Was the chicken as simple as you describe? Looks tasty!

Yep, it really was that simple, normally when you pan fry or griddle a chicken breast the outside gets dried out before the centre is cooked, the key to this is the deep cuts in the meat, that allows the marinade to penetrate and then when its on the griddle it gets the heat right in to the centre of the meat so it cooks quickly and stays tender.

[Blown2CV]

south indian fried chicken

[Jambo85]

An unexpected bonus of lockdown is that all the wonderful seafood that is landed in NE Scotland and usually shipped straight out of the country is stuck here and it’s available locally now for home delivery. (Not a bonus for the fisherman I understand.) Got a lovely box of stuff delivered during the week including these prawns which I think are small langoustines.

Prawn molee last night from Rick Stein’s India, garlic and coriander naans cooked in my Uuni pizza oven and cucumber salad and rice to accompany.

Excuse the 2x2 holding the hob up in my temporary kitchen!

[Gandahar]

Home cooked chips in "something"

.

Edited by Gandahar on Sunday 26th April 16:57

[amusingduck]

Gandahar said:

Home cooked chips in "something"

Squid ink? Vantablack?!

[Gandahar]

amusingduck said:

Gandahar said:

Home cooked chips in "something"

Squid ink? Vantablack?!

I had trouble with getting Vantablack due to the current problems shopping to be honest.



In techoramapanovision

Edited by Gandahar on Sunday 26th April 19:51

[Sy1441]

Chips & Vantablack hahahahaha

[Birkin1932]

Pan fried Tuna and asparagus with a coriander, chilli, lime and soy dressing. Very nice it was too

[IanPalmer]

My first offering, getting to grips with the pasta maker. Home made pappardelle, home made tomato, oregano, porcini and mascarpone sauce. Washed down with a crisp Soave. We were pleased!

[Nickbrapp]

Quick and simple using what’s in the freezer, 2 small M&S burgers (they remind me of the ones you get in a Burger van) hash browns, egg and cheese for a bun, bloody delicious