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Indian Chicken Curry

 
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Ken_Griffiths



Joined: 21 Jul 2014
Posts: 854

PostPosted: Sat Apr 25, 2015 11:40 am    Post subject: Indian Chicken Curry Reply with quote

New Indian Chicken Curry recipe

Marinate chicken (enough for 3 or 4 people preferably on the bone) in:
1 tbsp yoghurt, 1/2 tbsp lemon juice, 1/2 teaspoon salt, 1/2 tsp black pepper
and 1/2 tsp turmeric ... Leave for at least 2 hours. This will tenderise the chicken.


Prepare and set aside the spice Powder mix:
3/4 tsp cumin seeds (warmed in pan and ground to a powder)
1 1/2 tsp coriander seeds (warmed in pan and ground to a powder)
1/4 tsp of ground ginger powder
1 teaspoon hot chilli powder

Heat 3 tbsp oil in pan and add
1/4 tsp whole cumin seeds
1/8 tsp black mustard seeds
5 whole black peppercorns
1-2 green cardamon pods cracked
1 inch piece cinnamon
2 whole cloves
2/3 bay leaves
Fry for 30 seconds

Now add two finely chopped onions and add 1/2 teaspoon of salt cook on medium heat till onions are translucent and golden brown, but not burnt. This can take a while but be patient.

Add 1-1/2 tbsp Garlic and Ginger paste cook for a further 4 or 5 minutes

Add 3 or 4 medium sized chopped tomatoes and then cover pan with lid and fry until onions and tomatoes are really mushy. This stage is important as the oil needs to cook through the tomatoes. (fresh tomatoes are preferred but if you use tinned tomatoes then cook a while until the tomatoes go dry/oily in the pan)

Now add a level teaspoon of sugar and two chopped green chillies and the spice powder mix (as shown above) and stir ...(at this stage you can remove bay leaves, cardamon, cloves, peppercorns, cinnamon stick). Add a few drops of water to stop the spices sticking to bottom of the pan and burning.

Main stage of cooking:
After one minute add chicken and its marinade ...cook till chicken is tender (adjust the sauce or gravy thickness by adding some water or vegetable stock during this stage of cooking note that the chicken itself will release water as it cooks) .. When chicken is almost cooked remove from light and let the pot go cold. (preferably overnight - this will enhance the flavours)

On reheating the pot later that day or the next day, check seasoning and then add chopped fenugreek leaves and 1/4 teaspoon of garam masala powder and then just before serving add a tablespoon chopped green coriander leaves and stems stir.

Serve with rice, chapatti or naan bread.

*** Note ....as an optional extra at the main stage of cooking you can also add par-boiled potatoes or a whole chopped green pepper together with the marinated chicken to help fill out the dish and make it a wholesome meal for the whole family.
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Ken_Griffiths



Joined: 21 Jul 2014
Posts: 854

PostPosted: Sat Apr 25, 2015 11:49 am    Post subject: Reply with quote

Naan Bread

Ken's Homemade Garlic, Chilli & Coriander Naan Bread

8oz bread flour sifted
1/4 teaspoon baking powder
1/8 teaspoon baking soda
3/4 teaspoon salt
2 teaspoon granulated sugar
1 teaspoon icing sugar/honey (optional for added sweetness)
One egg white whisked into 4oz semi-skimmed (or whole) milk
3 tablespoons of plain thick yoghurt
1 tablespoon sunflower oil (added to dough after mixing)


Mix above ingredients in a bowl to form a ball. When adding the Milk/Egg mix ... Use just enough to make a soft pliable dough.

Make indent in mixture & add 1 tablespoon sunflower oil.

Kneed dough for 5 mins then wrap in oiled cling film and stand for 1 hour at room temperature. (note the dough does not rise or increase in size)

Next divide dough and make 3 equal sized balls and flatten out with palm of hand and pull/roll into teardrop shapes (approx 1/4 inch thickness ) ... You may need to flour the work surface to prevent sticking.

Sprinkle on very finely chopped dried coriander leaf, garlic & deseeded red chilli or nigella seeds and sesame seeds (Tip - you can delicately spread this mixture out across the surface of the naan with the point of a sharp knife) & when done press in with a roller (if you prefer a plain naan then skip this step)

Cover naan's with oiled cling film & Leave stand for 15 mins

Place each naan in hot tawa pan or dry frying pan until you see air bubbles appear on surface (bottom should have brown spots at this time) .. Try not to burn then move pan under the very hottest grill for one minute or so till the naan's puff up and you get brown burn spots just starting to appear on the top

Keep naan's wrapped in a cloth to stay warm or better still serve straight away.

Before serving, brush top surface with melted butter (note you can use garlic butter for added garlic taste)

(butter from fridge microwaved for 20 to 30 seconds will suffice to melt it, add 1 finely crushed garlic clove)

Tip 1 - when grilling place naan's on an oiled tin foil sheet to prevent them sticking to grill pan

Tip 2 - To revitalise a cold naan bread warm, either in hot oven or toaster just before serving

Serve with home made curry .... Yum!!!

It should look similar to this when cooked:
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Last edited by Ken_Griffiths on Sat Apr 25, 2015 9:30 pm; edited 3 times in total
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Ken_Griffiths



Joined: 21 Jul 2014
Posts: 854

PostPosted: Sat Apr 25, 2015 1:21 pm    Post subject: Reply with quote

Garam Masala Recipe
(Courtesy of Bhavna)
4 tbsp Coriander Seed (20g)
2 tbsp Cumin Seed (12g)
2 tbsp Black Pepper (13.8g)
2 Cinnamon Sticks (each approx 3" long)
10 Black Cardamom pods
10 Green Cardamom pods
1/2 tbsp Cloves (3.25g)
2 Mace
1 Nutmeg
3-4 whole Star Anise
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The Colonel
Site Admin


Joined: 18 Jun 2006
Posts: 2070

PostPosted: Sat Apr 25, 2015 8:46 pm    Post subject: Reply with quote

I LOVE curry...

I was first introduced to it when I was 16... and what a revelation it was!

It's still one of my favorite cuisines Wink

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Ken_Griffiths



Joined: 21 Jul 2014
Posts: 854

PostPosted: Sat Apr 25, 2015 9:53 pm    Post subject: Reply with quote

Yes the important stages are to really cook the onions until golden, but not burnt. It tends to take longer than most cooking programmes show on TV and the other important bit is to really cook out the tomatoes well... That can take an hour or so.

Some people like to blend their sauce before adding the chicken etc. to make it smooth, but it's not really needed if it is cooked for a long time.

Another good tip, is to never add cold water as you cook your chicken curry as the sudden drop in temperature can toughen up the chicken.. If you add water then make sure it is boiling hot. Better still get the consistency correct before adding the chicken, bearing in mind that a fair bit of juice will come out from the chicken as it cooks.

For a more sour madras tasting curry instead of adding sugar add either 1/2 squeezed lime or lemon or 2 tsp of white wine vinegar (never add both lemon and vinegar to the dish) or you can use 1-2 tsp of tamarind paste.

I prefer the sweeter taste and sometimes my wife replaces the sugar with a teaspoon of sweet mango chutney.

The level of chilli in the recipe can of course be adjusted to suit your own 'heat' requirements.
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livo



Joined: 06 May 2015
Posts: 1

PostPosted: Thu Jul 21, 2016 2:42 am    Post subject: Reply with quote

2 Indian chicken recipes. I wont bog this down with recipes as they are easy to google up yourself.

First one is a wet curry. Simply called a "Staff Curry" since it is the dish eaten by the staff in BIR style restaurant / take away places. Apparently they rarely eat all the fancy curries served to the public. Pretty good this one, and there is a variation as made by the Fijian Indians.

Second one is Chicken 65 which is just Indian Fried Chicken and to be honest it was as close as anything I had tried at replicating KFC before finding this site.
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