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May 2016 - ScotchBonnet's Garlic Chilli Chicken

Group testing of selected forum recipes by forum members
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charliebir
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Re: May 2016 - ScotchBonnet's Garlic Chilli Chicken

Post by charliebir »

Great photos. The "craters" in the first one are great !
Charlie.
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ScotchBonnet
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Re: May 2016 - ScotchBonnet's Garlic Chilli Chicken

Post by ScotchBonnet »

That first photo looks like dawn breaking over a thermal mud pool. I want to climb up on that chicken rock and dive right in (mouth open wide). Bullet chillies sound good - do you need a bit more of them for heat but they also give a bit more flavour?
"There is no such thing as too much oil; just an insufficiency of naan".
rshome123
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Re: May 2016 - ScotchBonnet's Garlic Chilli Chicken

Post by rshome123 »

I get good sunlight coming into the kitchen late afternoon, early evening. Helps with the photos, but I'm trying to trace the source of the shadows.

I am quite impressed with the flavour of (very fresh) bullet chillies I used once the pith/seeds have been removed (can be quite bitter). It still brought a slight sweat on though with only the 1 tsp extra hot chilli powder. I do like the full on flavour of finger/Thai chillies too, which are sharper as well as being a lot hotter (weight for weight).
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Tabs
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Re: May 2016 - ScotchBonnet's Garlic Chilli Chicken

Post by Tabs »

Shadows thats me licking the flavour off ya windows :whistle:
rik
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Re: May 2016 - ScotchBonnet's Garlic Chilli Chicken

Post by rik »

My effort;
20160513_153603.jpg
20160513_153603.jpg (84.05 KiB) Viewed 26920 times
Nice and garlicky (the 3 fat cloves weighed 21 grams!). The pot is 900 ml if the portion size looks meagre, was quite a lot of curry overall.

Will do again and up the heat a bit, overall very very nice

Sorry about the glare, flash on the smartphone thingy.

Rik
Nicholas Parsons!
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Alchemist
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Re: May 2016 - ScotchBonnet's Garlic Chilli Chicken

Post by Alchemist »

Looks like a good result there, Rik.
ian631

Re: May 2016 - ScotchBonnet's Garlic Chilli Chicken

Post by ian631 »

ScotchBonnet's Garlic Chilli Chicken.
This is gonna be the first dish I try, looks amazing.
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ScotchBonnet
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Re: May 2016 - ScotchBonnet's Garlic Chilli Chicken

Post by ScotchBonnet »

Thank to all who have tried this and for the feedback and photo's. @rik - according to various websites a garlic clove weighs 4-7g each so 21g isn't too much for "fat" cloves - I must weight mine sometime. For monster cloves, and for some garlicky advice, this site says that their cloves are generally 14-16g each and their "gourmet" cloves go up to 45g each.
"There is no such thing as too much oil; just an insufficiency of naan".
rik
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Re: May 2016 - ScotchBonnet's Garlic Chilli Chicken

Post by rik »

Thanks for the garlicky heads up SB, 21 g, for me, was the weight of the crushed garlic in a pinch pot after peeling and pressing, I like the idea of 45g cloves though, saves a lot of messing about peeling and what not.

Nice recipe though, good colour and flavour.

rik
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charliebir
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Re: May 2016 - ScotchBonnet's Garlic Chilli Chicken

Post by charliebir »

Thanks for the link to the garlic website, SB. It is full of useful info.

I have tried to grow it several times, with little or no success so far.
Charlie.
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TikkaTom
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Re: May 2016 - ScotchBonnet's Garlic Chilli Chicken

Post by TikkaTom »

Gave this a try tonight with TikkaTom base and Basaar spice mix. I didn't have any birds eye chillies so had to use a couple of bullet chillies instead, which was a shame as the dish didnt quite turn out hot enough for me. With the right chillies it would have been bang on! My wife and I were both very impressed with the curry - very fresh tasting and a nice garlic hit. Well done SB, great recipe!
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sb-garlicchilli.jpg
sb-garlicchilli.jpg (201.72 KiB) Viewed 26869 times
Squibo
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Re: May 2016 - ScotchBonnet's Garlic Chilli Chicken

Post by Squibo »

This will have to go down as a "I tried my best" attempt, I had to miss a few ingredients as I didn't have them and this was the last time this month I would get a chance to make it.

All to spec apart from, I substituted extra hot with 2 tsp Kashmiri powder (I am also a wimp), normal Tesco chili's, no all purpose seasoning and the worst of all no fresh coriander (the shame)

It was nice though and still pretty hot for my taste, I think the extra hot powder would have killed me off :), so apologies for the substitutions but I would certainly make it again at this heat level.

Pic makes it look a bit darker than it actually was for some reason.
20160515_160753.jpg
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ScotchBonnet
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Re: May 2016 - ScotchBonnet's Garlic Chilli Chicken

Post by ScotchBonnet »

Make it as hot (or as not) as you like it. What are the other curries in your photo?
"There is no such thing as too much oil; just an insufficiency of naan".
Squibo
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Re: May 2016 - ScotchBonnet's Garlic Chilli Chicken

Post by Squibo »

Last month's Sagwalla and a Madras
alexwilkie12
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Re: SB's garlic chilli chicken

Post by alexwilkie12 »

Looks fab ,I must try this...

Alex
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Re: May 2016 - ScotchBonnet's Garlic Chilli Chicken

Post by Smeghead »

made this last weekend using CA's base.
Big fan of garlic and chillies, so found this to be spot on.
Thanks for the recipe.
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ScotchBonnet
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Re: May 2016 - ScotchBonnet's Garlic Chilli Chicken

Post by ScotchBonnet »

May ends soon and we can look forward to next month's curry. Thank you to all who tried this recipe and for the photo's and feedback. I'll be making this + korma on Monday as I'm off work for the day and it's either cook curry or cut the grass. Thinking of having some rajma (kidney beans in spicy gravy - recipe to follow once I get it right) and mushroom matar (this one) as accompaniments. Rice will be of the simple boiled variety and the naan will, as ever, be store-bought since I can't beat the store we get them from.
"There is no such thing as too much oil; just an insufficiency of naan".
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Alchemist
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Re: May 2016 - ScotchBonnet's Garlic Chilli Chicken

Post by Alchemist »

Agreed SB, a great turnout for Curry Club this month. June's recipe will be selected by Mr Everready, who has another treat in store for your tastebuds...

This review has now concluded. Please post any further comments on the recipe in the recipe thread

Thanks to all those who took part
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