July 2016 Greybeard's Kashmir Chicken

[TikkaTom]

This is my late attempt at this months curry club! Things started off really badly, I added the dried chillies to the oil and within 10 seconds they were charcoal black and a sooty caramel smoke had filled the kitchen. The oil was way too hot, I had to bin them and start again. I tried again, heated the oil gently and added the chillies. Turned my back for 10 seconds to check on the kids, looked back and my pan was black again!! Binned the contents of the pan along with the kids and managed to get there third time lucky - very slowly fried them until the oil turned a lovely red colour. The wife walked in and gave an "mmm that smells nice" so things looked positive!

Cooked it with Basaar mix and TikkaToms base but with everything else as per instructions. The result was a lovely well balanced curry. The wife and I both enjoyed it. Its really nice to get the full flavour of the chillies without it being overpoweringly hot, I'll definitely be doing more with these dried Kashmiri chillies. Well done GB, nice recipe!

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[pauly]

You got there in the end TT, I admire your persistence ! Looks very nice.

The Kashmiri chillis are lovely to use, incidentally, we took some seeds out, soaked them overnight & sowed them in compost, & they germinated & grew fine, fresh they are lovely.

[Alchemist]

Well done on your persistence TT!

I think I will extend this one into August as I have yet to get around to trying it and we have only had a few members attempt this one and it sounds well worth the effort.

[Greybeard]

10/10 for tenacity, TT. Glad you all enjoyed it.

As you can tell, I have been there (although I think the garlic came off worse than the chilli in this instance)

[rshome123]

I fully intend to try it GB, I promise.

[Alchemist]

Looks like the garlic was just about ready for the spices being added, GB

[Greybeard]

No worries RS, I won't even complain if you use a non-metal spoon

You can actually see the occasional trace of non-burnt garlic in the pan if you look closely, but believe me the aroma was not good. Even a tablespoon of hing would not have salvaged that lot.

[GaryAM]

Looks lovely and I want to try this, can I ask how many ml does the Aldi mug hold please?

[steveparadox]

Looks good greybeard
Funny, as soon as I saw the photo when scrolling through, I knew it was one of yours!

[steveparadox]

Ive watched the YouTube recipe.... Very different with all the chilli flakes at the beginning and something which I would like to try.as you say, the original is much yellowed which I presume is down to the very yellow base gravy. Also notice their base gravy is very watery....anyway, Its certainly for me thinking about trying something like this with the chilli flake idea. Thanks for sharing!

[Greybeard]

Gary,

Just use a standard household mug (UK size), the Aldi bit referred to the brand of the tomato paste but you can use whatever brand you like or is available.

Steve, the photo doesn't do it justice but the colour of the oil really is something else, red and very BIRish.

[Alchemist]

This was cooked yesterday, on location at Dan Sak's house, along with rshome. We all can confirm it is an excellent curry, with some real BIR flavours coming through. Well done GB!

[rshome123]

Very tasty, and well cooked by Alchy of course.

[charliebir]

Looks fantastic, Alchy.

Was there an August recipe, or have I missed something, please?

[Dan Sak]

I had the pleasure of trying this dish yesterday (cooked by Alchemist) Very nice indeed, will be trying this myself in the near future.

Good work GB.

[Alchemist]

Charlie, we extended this one another month, so this recipe covers July and August.

[charliebir]

Thanks for that Alchy.

[ScotchBonnet]

GB, my chilli-head son is away partying on a Greek Island so I won't be doing a hot curry this week (two weeks running I did my chicken Vindaloo) but my other son appreciates a less hot but still flavoursome curry so will likely make your recipe angina this coming week. 1 tsp all-purpose seasoning stirred in near the end. No added sugar.

[Alchemist]

Thanks to all those who tried this recipe and posted their attempts and feedback. Please post all future related posts here, in the original recipe thread.