Photo of your dinner (Vol 3)
Discussion
HM-2 said:
chml said:
That curry looks absolutely spot on, what's the craic with it?
This is the base for the recipe - https://glebekitchen.com/restaurant-style-chicken-...That site absolutely rocks for curry recipes. Every single one I've tried has been incredible.
I used that one as the base, but stripped out the coconut milk, almond flour and cream. I did put in a spoonful of greek yoghurt, and a load of frozen spinach.
Chicken is done via this recipe - https://glebekitchen.com/chicken-tikka/. First time I've tried it and it was really good. I also marinaded the paneer in the same way.
Naans are from these guys - http://www.handmadenaan.com/. My local corner shop has just started stocking them. Normally I buy from the Indian supermarkets but these are 90% as good and don't require me trekking into town.
Base mix ready.
6 hours cooking and blended.
But not with as much corriander as per the link.. I rarely check stocks
Chicken was in a dry marinade yesterday but mixed with ghee and no yoghurt this time,
Extras prepped for the base.
Finished minus garnishes and plating but you got the idea.
Worth doing it all the long way? Maybe.
Blown2CV said:
How did you get on with the method.... as I understand it, authentic ramen is somewhat involved...
I googled "easy ramen recipe" so it's almost certainly not authentic! https://www.theflavorbender.com/easy-homemade-chic...
21TonyK said:
Worth doing it all the long way? Maybe.
Sorry Tony there was an omission in the information published on the last page. I forgot to note that I tend to use a half and half mixture of water and good quality fresh chicken stock instead of the water used in the recipe as I find it gives the base a bit more depth. Bit late now though...
HM-2 said:
21TonyK said:
Worth doing it all the long way? Maybe.
Sorry Tony there was an omission in the information published on the last page. I forgot to note that I tend to use a half and half mixture of water and good quality fresh chicken stock instead of the water used in the recipe as I find it gives the base a bit more depth. Bit late now though...
21TonyK said:
HM-2 said:
21TonyK said:
Worth doing it all the long way? Maybe.
Sorry Tony there was an omission in the information published on the last page. I forgot to note that I tend to use a half and half mixture of water and good quality fresh chicken stock instead of the water used in the recipe as I find it gives the base a bit more depth. Bit late now though...
HM-2 said:
21TonyK said:
HM-2 said:
21TonyK said:
Worth doing it all the long way? Maybe.
Sorry Tony there was an omission in the information published on the last page. I forgot to note that I tend to use a half and half mixture of water and good quality fresh chicken stock instead of the water used in the recipe as I find it gives the base a bit more depth. Bit late now though...
But yes, salt is the answer... to most things.
Another scratchmade curry from Glebe kitchen, this time "hotel style". Naga tikka chicken with tumeric and chilli potatoes and a pretty boss naan.
"Hotel style" curry base/gravy. Much beefier in strength and taste than the "restaurant style", you could quite easily throw some chicken in this and call it a curry.
Aloo Ki Katli; fried potatoes with green chilli, tumeric and Nigella seeds
Quick tikka, not a patch on doing it properly over charcoal but the blowtorch sorted it out well enough.
Aaand finished.
Without a doubt the best curry I've ever made. Absolutely friggin' incredible.
"Hotel style" curry base/gravy. Much beefier in strength and taste than the "restaurant style", you could quite easily throw some chicken in this and call it a curry.
Aloo Ki Katli; fried potatoes with green chilli, tumeric and Nigella seeds
Quick tikka, not a patch on doing it properly over charcoal but the blowtorch sorted it out well enough.
Aaand finished.
Without a doubt the best curry I've ever made. Absolutely friggin' incredible.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff