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September 2016 - rsaha's Kerala Pepper Chicken
September 2016 - rsaha's Kerala Pepper Chicken
(This recipe can be found in the recipe section here - Admin)
This is my attempt at a signature dish at one of the best Indian restaurants in Ottawa. Lamb works as well or better than chicken. As the name suggests it's quite peppery. I've categorized it as hot more for the pepper than the chili heat. It's a nice balance of chili and pepper heat. The pepper grind is important. In North America it's known as butcher's grind. Quite coarse. I think you could leave out the curry leaves if you can't get them. A nice flavour note but not essential.
This is my attempt at a signature dish at one of the best Indian restaurants in Ottawa. Lamb works as well or better than chicken. As the name suggests it's quite peppery. I've categorized it as hot more for the pepper than the chili heat. It's a nice balance of chili and pepper heat. The pepper grind is important. In North America it's known as butcher's grind. Quite coarse. I think you could leave out the curry leaves if you can't get them. A nice flavour note but not essential.
Last edited by Admin on Wed Dec 07, 2016 3:02 am, edited 6 times in total.
Reason: addition of garam masala and salt added to method
Reason: addition of garam masala and salt added to method
- Cory Ander
- SENIOR MODERATOR
- Posts: 9521
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- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
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- JALAPENO
- Posts: 77
- Joined: Sun Dec 20, 2015 9:45 pm
- Favourite Curries: Lamb Tikka Naga Special, Chicken Vindaloo
- Location: Tirol, Austria
Re: Kerala Pepper Chicken
I think I have to try this...
- Mr.Everready
- JALAPENO
- Posts: 236
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- Location: Kintyre, Scotland
Re: Kerala Pepper Chicken
That looks nice
- Westy
- HABANERO
- Posts: 2240
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- Favourite Curries: Chicken Phal
- Location: Bratislava - Slovakia
Re: Kerala Pepper Chicken
And in a copper pan too - your messing with my dreams rs
A curry can never be ‘too garlicky’ or ‘too hot’ .....
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- BIRD'S EYE
- Posts: 1296
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- Favourite Curries: Ceylon, Madras
- Location: Perth, WA
Re: Kerala Pepper Chicken
I think that's possibly the best looking curry I've seen posted up.
Number 1 on my "to do list".
Thanks for sharing rsaha.
Number 1 on my "to do list".
Thanks for sharing rsaha.
- seafret
- HABANERO
- Posts: 2328
- Joined: Sun Feb 09, 2014 10:13 pm
- Favourite Curries: Chicken madras, King prawn bhuna, mushroom pakoras
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Re: Kerala Pepper Chicken
Looks and sounds delicious.
Many thanks for sharing.
Many thanks for sharing.
Free poppadoms and pickles with orders over £15. Tuesday nights only before 6pm.
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- JALAPENO
- Posts: 174
- Joined: Tue Jul 21, 2015 5:38 pm
- Favourite Curries: Chicken Madras, Jalfrezi
- Location: Austria
Re: Kerala Pepper Chicken
It just looks marvelous.
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- BHUT JOLOKIA
- Posts: 4354
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Re: Kerala Pepper Chicken
Really nice texture and colour.
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- BIRD'S EYE
- Posts: 1296
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Re: Kerala Pepper Chicken
When you say the base is just boiled onions rsaha, is that all it is? I want to try this recipe soon. Would you suggest it would be better to boil and blend some onions rather than using my regular (CA's) base?
Re: Kerala Pepper Chicken
Wow - thank you everyone. It's nice to be back:-)
British Indian - don't confuse my photography skills with my cooking skills:-)
I was in a cheeky mood when I posted this recipe and I found the thread about bases called "Just a lot of boiled onions" to be a real thought provoker for me so I put that in for a chuckle. I never thought anyone would actually notice.
I use a simplified version of TikkaTom's base that is really pretty close to just a lot of boiled onions. I'm a believer in base being the blank canvas so I favour a simpler approach. Onions, garlic ginger, tomato, spices, cilantro and oil. No carrot, no cabbage, no green pepper, no secret ingredient that will unlock the holy grail - very close to just a lot of boiled onions I have tried a bunch of base recipes and I really prefer simple.
I had never really looked at CA's simple base before - it's very similar. The regular base moves into the more sophisticated end of base recipes so I'm pretty sure results would differ although by how much I really don't know. I just don't like all the secret ingredient flavour profiles in my base.
If you are in an experimental mood and you do wind up trying this I'm thinking 3 Tbsp of coconut powder (e.g Maggis) would put this completely over the top... On my list to try.
British Indian - don't confuse my photography skills with my cooking skills:-)
I was in a cheeky mood when I posted this recipe and I found the thread about bases called "Just a lot of boiled onions" to be a real thought provoker for me so I put that in for a chuckle. I never thought anyone would actually notice.
I use a simplified version of TikkaTom's base that is really pretty close to just a lot of boiled onions. I'm a believer in base being the blank canvas so I favour a simpler approach. Onions, garlic ginger, tomato, spices, cilantro and oil. No carrot, no cabbage, no green pepper, no secret ingredient that will unlock the holy grail - very close to just a lot of boiled onions I have tried a bunch of base recipes and I really prefer simple.
I had never really looked at CA's simple base before - it's very similar. The regular base moves into the more sophisticated end of base recipes so I'm pretty sure results would differ although by how much I really don't know. I just don't like all the secret ingredient flavour profiles in my base.
If you are in an experimental mood and you do wind up trying this I'm thinking 3 Tbsp of coconut powder (e.g Maggis) would put this completely over the top... On my list to try.
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- BIRD'S EYE
- Posts: 1296
- Joined: Sun Mar 17, 2013 4:11 am
- Favourite Curries: Ceylon, Madras
- Location: Perth, WA
Re: Kerala Pepper Chicken
Thanks for clearing that up rsaha.
I will try it with CAs base, I fact I will cook 2. One as you have instructed, and another with the coconut milk powder as you suggested, I must say that sounds like it will be a real winner.
Thanks again for sharing.
I will try it with CAs base, I fact I will cook 2. One as you have instructed, and another with the coconut milk powder as you suggested, I must say that sounds like it will be a real winner.
Thanks again for sharing.
- Alchemist
- BHUT JOLOKIA
- Posts: 4581
- Joined: Fri Oct 18, 2013 7:50 am
- Favourite Curries: Lamb Jalfrezi
- Location: West Yorkshire, England
September 2016 - rsaha's Kerala Pepper Chicken
Time flies when you're having fun and September has crept up on me like a creepy thing! With no time to ask someone else to nominate a curry this month I have decided to have a turn myself.
Rsaha's recently posted Kerala Pepper Chicken has got my attention (the excellent photos always help!).
Looking forward to trying this one and seeing how others get on.
Rsaha's recently posted Kerala Pepper Chicken has got my attention (the excellent photos always help!).
Looking forward to trying this one and seeing how others get on.
- Greybeard
- BIRD'S EYE
- Posts: 1604
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- Favourite Curries: Dopiaza, Kashmiri, Madras or Garlic chicken
- Location: Somewhere north of Watford but south of Inverness
Re: Kerala Pepper Chicken
This is definite for Friday night curry night. Any objections if I try the coconut version? Unfortunately I don't have any curry leaves though.
The definition of insanity is doing the same thing over and over and expecting a different result.
Re: Kerala Pepper Chicken
Please do Greybeard and let me know how it goes. I will be trying the coconut idea soon myself. Let me know how it goes.
- Greybeard
- BIRD'S EYE
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- Favourite Curries: Dopiaza, Kashmiri, Madras or Garlic chicken
- Location: Somewhere north of Watford but south of Inverness
Re: Kerala Pepper Chicken
Planning to cook this tomorrow night, and I'll throw in a full review + photos (1) for Curry Club if you are happy with that. Looking at the sauce, it seems quite thick, is that right? Just conscious that adding coconut will thicken the sauce considerably.
(1) - These will not be anywhere as good as yours unless I can prise the Canon SLR out of the hands of my teenage daughter
(1) - These will not be anywhere as good as yours unless I can prise the Canon SLR out of the hands of my teenage daughter
The definition of insanity is doing the same thing over and over and expecting a different result.
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- CAYENNE
- Posts: 953
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- Location: West Midlands
Re: Kerala Pepper Chicken
I made this last night and i couldn't get that texture right like you have in picture, i only get that look if using chopped tinned tomatoes instead of tomato puree, i used pasatta, JB's base, for my tastes i thought it was a little over spiced, now don't get me wrong i loved it and will be making it again the weekend, i added half finely chopped onion, a little almond powder just to achieve the texture you have but no good lol, i will use 1 tbsp of the mix powder in the recipe instead of the whole batch.
Thanks for posting.
One thing when do you add garam masala ?
Thanks for posting.
One thing when do you add garam masala ?
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Re: Kerala Pepper Chicken
Greybeard - it wasn't super thick. Maybe a bit more base if you are adding the coconut. I haven't had the chance to try it.
Unclefrank - Thank you. I made a mistake in the instructions. Garam masala, salt and mix go in at the same time.
Your texture doesn't look like mine did as far as I can tell from your pics. It was perhaps on the thick side of a regular BIR and smooth. I use my base - simplified version of Tikka Tom's.
On the over spiced thing I didn't find it so but of course my tastes are my own. Are you using a coarse black pepper? Using regular ground pepper would make this dish way too peppery I suspect. Probably ruin the balance of the dish. To get an idea google Kirkland Coarse Ground Malabar Black Pepper images. It's bigger than individual grains of iodized salt certainly.
Mods - if you don't mind the 4th line in the instructions should be changed from
Add mix powder. Cook over medium low heat about 30 seconds.
to
Add mix powder, garam masala and salt. Cook over medium low heat about 30 seconds.
Also if you could change my tongue in cheek
Base is really just a lot of boiled onions
to
Base is TikkaTom's made without the potato, carrot or green capsicum
I will try to be more precise going forward.
Unclefrank - Thank you. I made a mistake in the instructions. Garam masala, salt and mix go in at the same time.
Your texture doesn't look like mine did as far as I can tell from your pics. It was perhaps on the thick side of a regular BIR and smooth. I use my base - simplified version of Tikka Tom's.
On the over spiced thing I didn't find it so but of course my tastes are my own. Are you using a coarse black pepper? Using regular ground pepper would make this dish way too peppery I suspect. Probably ruin the balance of the dish. To get an idea google Kirkland Coarse Ground Malabar Black Pepper images. It's bigger than individual grains of iodized salt certainly.
Mods - if you don't mind the 4th line in the instructions should be changed from
Add mix powder. Cook over medium low heat about 30 seconds.
to
Add mix powder, garam masala and salt. Cook over medium low heat about 30 seconds.
Also if you could change my tongue in cheek
Base is really just a lot of boiled onions
to
Base is TikkaTom's made without the potato, carrot or green capsicum
I will try to be more precise going forward.
Re: September 2016 - rsaha's Kerala Pepper Chicken
I am honoured and likely not worthy but thank you!
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- CAYENNE
- Posts: 953
- Joined: Wed Mar 20, 2013 1:24 pm
- Location: West Midlands
Re: Kerala Pepper Chicken
yeah i did use coarse black pepper.
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