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May 2016 - ScotchBonnet's Garlic Chilli Chicken
- ScotchBonnet
- BIRD'S EYE
- Posts: 1653
- Joined: Sat May 23, 2015 6:54 pm
May 2016 - ScotchBonnet's Garlic Chilli Chicken
(This recipe can be found in the recipe section here - Admin)
FAQ
Q How much garlic?
A As much as you want or as much as your guests can tolerate. I could just fit 2 fat (un-crushed) cloves on a teaspoon; attempts to fit 3 on would cause one to fall off. So that's a fair bit of garlic per person.
Q Why slit the chillies?
A This release the flavour and has good visual appeal but they aren't too overpowering. Add more chillies or more chilli powder if you want to up the heat.
Q What is tamarind sauce or what could I use instead?
A I used tamarind sauce out of a bottle (East End brand). You could substitute some lemon juice or some real tamarind pulp (steeped then squeezed) but the commercial sauce has a very nice flavour and you can also use it to make a pathia, pour it over prawns etc.
Q What could I use instead of all-purpose seasoning?
A You could use vegetable bouillon powder if you have it or a quarter of a stock cube or just taste the dish near the end of cooking and add a bit more salt and some pepper if required.
Q What to serve it with?
A I would serve it with simple, plain boiled rice and naan or chapati to scoop up the lovely sauce. I have also served it as one of several dishes as part of a buffet for many people where I made the chicken pieces smaller and just served it with naan with no rice so that people didn't need to use a fork.
Q Can I do it with pre-cooked chicken?
A Of course you can - just fry the onions, add the spices and pastes then a ladle of gravy and then add the pre-cooked chicken in followed by more base gravy etc. as per above.
FAQ
Q How much garlic?
A As much as you want or as much as your guests can tolerate. I could just fit 2 fat (un-crushed) cloves on a teaspoon; attempts to fit 3 on would cause one to fall off. So that's a fair bit of garlic per person.
Q Why slit the chillies?
A This release the flavour and has good visual appeal but they aren't too overpowering. Add more chillies or more chilli powder if you want to up the heat.
Q What is tamarind sauce or what could I use instead?
A I used tamarind sauce out of a bottle (East End brand). You could substitute some lemon juice or some real tamarind pulp (steeped then squeezed) but the commercial sauce has a very nice flavour and you can also use it to make a pathia, pour it over prawns etc.
Q What could I use instead of all-purpose seasoning?
A You could use vegetable bouillon powder if you have it or a quarter of a stock cube or just taste the dish near the end of cooking and add a bit more salt and some pepper if required.
Q What to serve it with?
A I would serve it with simple, plain boiled rice and naan or chapati to scoop up the lovely sauce. I have also served it as one of several dishes as part of a buffet for many people where I made the chicken pieces smaller and just served it with naan with no rice so that people didn't need to use a fork.
Q Can I do it with pre-cooked chicken?
A Of course you can - just fry the onions, add the spices and pastes then a ladle of gravy and then add the pre-cooked chicken in followed by more base gravy etc. as per above.
"There is no such thing as too much oil; just an insufficiency of naan".
- Westy
- HABANERO
- Posts: 2240
- Joined: Thu Mar 21, 2013 1:31 pm
- Favourite Curries: Chicken Phal
- Location: Bratislava - Slovakia
Re: SB's garlic chilli chicken
Thanks for posting SB
Good to see the FAQ at the end , I already had a question having read the recipe but it was answered without the need to bother you during your siesta- nice one
Good to see the FAQ at the end , I already had a question having read the recipe but it was answered without the need to bother you during your siesta- nice one
A curry can never be ‘too garlicky’ or ‘too hot’ .....
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- SENIOR MODERATOR
- Posts: 3884
- Joined: Sat May 18, 2013 10:29 am
- Favourite Curries: Chicken Vindaloo
- Location: Co.Cork, Ireland
Re: SB's garlic chilli chicken
Good post SB, I was just going to ask you what Tamarind Sauce was, the Q & A section is a great idea. I was interested in the use of All Purpose Seasoning, I use it in my base gravy, I've never tried adding it to a curry.
- seafret
- HABANERO
- Posts: 2328
- Joined: Sun Feb 09, 2014 10:13 pm
- Favourite Curries: Chicken madras, King prawn bhuna, mushroom pakoras
- Location: North York Moors
Re: SB's garlic chilli chicken
This looks to be excellent SB. Like the FAQs. Garlic chilli chicken is one of my son's favourites and intend to try this before too long. Many thanks for taking the time to write this.
Free poppadoms and pickles with orders over £15. Tuesday nights only before 6pm.
- seafret
- HABANERO
- Posts: 2328
- Joined: Sun Feb 09, 2014 10:13 pm
- Favourite Curries: Chicken madras, King prawn bhuna, mushroom pakoras
- Location: North York Moors
Re: SB's garlic chilli chicken
Cooked this a couple of days ago and very very pleased with the result. Definitely as good as any I've eaten in a restaurant and son mightily impressed.
Used CA's base and spice mix 1. Only changes to recipe was using lemon juice instead of tamarind paste and adding another fat clove of garlic - so very garlicky indeed. Really pleased with the texture.
Cheers, SB!
Incidentally, I videoed myself cooking this, which really does concentrate the mind. Don't know if I'm brave enough to share the results of that experiment though....
Used CA's base and spice mix 1. Only changes to recipe was using lemon juice instead of tamarind paste and adding another fat clove of garlic - so very garlicky indeed. Really pleased with the texture.
Cheers, SB!
Incidentally, I videoed myself cooking this, which really does concentrate the mind. Don't know if I'm brave enough to share the results of that experiment though....
Free poppadoms and pickles with orders over £15. Tuesday nights only before 6pm.
- ScotchBonnet
- BIRD'S EYE
- Posts: 1653
- Joined: Sat May 23, 2015 6:54 pm
Re: SB's garlic chilli chicken
I'm very glad that you enjoyed it. Share the video - it's better than I or many others can do, I'm sure.
"There is no such thing as too much oil; just an insufficiency of naan".
- Cory Ander
- SENIOR MODERATOR
- Posts: 9521
- Joined: Sat Mar 02, 2013 3:52 pm
- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
- Westy
- HABANERO
- Posts: 2240
- Joined: Thu Mar 21, 2013 1:31 pm
- Favourite Curries: Chicken Phal
- Location: Bratislava - Slovakia
Re: SB's garlic chilli chicken
Seafret videoed the preperation of this dish Cory - SB is keen to see it , as are many of us
Come on Seafret - don't go all shy on us
By the way - that is a great looking dish of curry Seafret - gorgeous in fact
Come on Seafret - don't go all shy on us
By the way - that is a great looking dish of curry Seafret - gorgeous in fact
A curry can never be ‘too garlicky’ or ‘too hot’ .....
- Cory Ander
- SENIOR MODERATOR
- Posts: 9521
- Joined: Sat Mar 02, 2013 3:52 pm
- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
Re: SB's garlic chilli chicken
Ah, thanks Westy....seaftret's footnote escaped my attention, initially....yes, please post it, seafret, don't be coy!
CA (aka Admin)
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- PIMENTO
- Posts: 14
- Joined: Thu Oct 22, 2015 12:58 am
Re: SB's garlic chilli chicken
Definitely give this ago at the weekend, sounds right up my street.....thanks for posting.
- ScotchBonnet
- BIRD'S EYE
- Posts: 1653
- Joined: Sat May 23, 2015 6:54 pm
Re: SB's garlic chilli chicken
Hey, northernmonkey, did you have a bash at it then?
"There is no such thing as too much oil; just an insufficiency of naan".
- charliebir
- BIRD'S EYE
- Posts: 1287
- Joined: Tue May 26, 2015 2:45 pm
- Favourite Curries: Pathia, Garlic Chilli, Madras.
- Location: Aberdeenshire, Scotland.
Re: SB's garlic chilli chicken
Fancied some Tandoori Garlic Chilli Chicken on Friday night.
I was going to use my own concoction, but chanced upon this recipe and decided to give it a go.
The Tandoori bit is my idea and full credit to SB for the rest of the recipe.
I would usually do the Tandoori Chicken on the BBQ. Not a nice job in Aberdeenshire in February. So I cut the chicken into thin strips, marinaded it overnight and then stir (almost no oil) fried it to create a "Tandoori" look.
The garlic was peeled and then thinly sliced because we like it that way. Garlic cloves were medium so upped them to 4.
Used tamarind paste, which I had in the cupboard. One of the reasons for choosing this recipe. With hindsight I should maybe have used less, but no problem. Served with own pilau rice.
Great recipe, thanks SB.
I was going to use my own concoction, but chanced upon this recipe and decided to give it a go.
The Tandoori bit is my idea and full credit to SB for the rest of the recipe.
I would usually do the Tandoori Chicken on the BBQ. Not a nice job in Aberdeenshire in February. So I cut the chicken into thin strips, marinaded it overnight and then stir (almost no oil) fried it to create a "Tandoori" look.
The garlic was peeled and then thinly sliced because we like it that way. Garlic cloves were medium so upped them to 4.
Used tamarind paste, which I had in the cupboard. One of the reasons for choosing this recipe. With hindsight I should maybe have used less, but no problem. Served with own pilau rice.
Great recipe, thanks SB.
Charlie.
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- PIMENTO
- Posts: 41
- Joined: Wed Apr 13, 2016 12:33 pm
- Favourite Curries: Garlic chilli chicken
- Location: Oldham, UK
Re: SB's garlic chilli chicken
New to the forum so spent some time looking through recipies for ideas and SB's GCC caught my eye so knocked it up last night. Used my own base including half a head of cabbage! and one of my own mixed powders made with 2 Black cardamoms for a slight smokey background. Tweaked a few things as you usually do by adding a little more sliced Garlic (to finish the bulb), 1tsp of Madras paste and a simple garnish of tomatoes. Made a bit of a blue though! used 1 level tsp of a new Chilli powder which I ground up (TRS Birds eye, dried extra hot) which was tooooo hot for my good lady. I managed to salvage the final dish as I tempered it with half a lemon and half a lime which interestingly took the whole dish in a slightly different direction, more towards a Pathia.
Overall I was pleased with the results and would recommend anyone to give it a try.
On a seperate note and maybe not for here, has anyone else used the TRS chillies above? These chillies are seriously hot. Maybe a topic for further discussion.
Overall I was pleased with the results and would recommend anyone to give it a try.
On a seperate note and maybe not for here, has anyone else used the TRS chillies above? These chillies are seriously hot. Maybe a topic for further discussion.
- Cory Ander
- SENIOR MODERATOR
- Posts: 9521
- Joined: Sat Mar 02, 2013 3:52 pm
- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
Re: SB's garlic chilli chicken
Looks good, albeit with quite a few deviations from the original recipe. Probably quite a different beast from the original.
PS: by all means, please start a new thread about TRS chilli powder (in the relevant section of the forum)
PPS: would you like to share your curry base and mixed powder recipes with us (in the relevant sections of the forum)?
PS: by all means, please start a new thread about TRS chilli powder (in the relevant section of the forum)
PPS: would you like to share your curry base and mixed powder recipes with us (in the relevant sections of the forum)?
CA (aka Admin)
- TikkaTom
- BIRD'S EYE
- Posts: 1265
- Joined: Sun Dec 28, 2014 4:13 pm
- Favourite Curries: Chicken Madras
- Location: Worcestershire, England
Re: SB's garlic chilli chicken
Nice pic of a lovely looking curry FG! Very thick rich looking sauce.
- Alchemist
- BHUT JOLOKIA
- Posts: 4581
- Joined: Fri Oct 18, 2013 7:50 am
- Favourite Curries: Lamb Jalfrezi
- Location: West Yorkshire, England
Re: SB's garlic chilli chicken
Nice job fg and fab photo.
May 2016 - ScotchBonnet's Garlic Chilli Chicken
Hi All
I have been asked to chose this month's recipe and have decided on ScotchBonnet's Garlic Chilli Chicken.
I chose this recipe because it seems a popular dish, the recipe is clear and consise with Q&As, and I hope members will enjoy making this. It would be great to see some pictures of your currys.
viewtopic.php?f=261&t=5050
Good luck with your curry makng.
Chilliman
I have been asked to chose this month's recipe and have decided on ScotchBonnet's Garlic Chilli Chicken.
I chose this recipe because it seems a popular dish, the recipe is clear and consise with Q&As, and I hope members will enjoy making this. It would be great to see some pictures of your currys.
viewtopic.php?f=261&t=5050
Good luck with your curry makng.
Chilliman
- Cory Ander
- SENIOR MODERATOR
- Posts: 9521
- Joined: Sat Mar 02, 2013 3:52 pm
- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
Re: May 2016 - ScotchBonnet's Garlic Chilli Chicken
Good choice, Chilliman, nice to see another deserving member's recipe being reviewed
CA (aka Admin)
- seafret
- HABANERO
- Posts: 2328
- Joined: Sun Feb 09, 2014 10:13 pm
- Favourite Curries: Chicken madras, King prawn bhuna, mushroom pakoras
- Location: North York Moors
Re: May 2016 - ScotchBonnet's Garlic Chilli Chicken
Played chilliman. This is one of my favourite recipes. Anyone who tries it will be very pleased with the result.
Free poppadoms and pickles with orders over £15. Tuesday nights only before 6pm.
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- PIMENTO
- Posts: 41
- Joined: Wed Apr 13, 2016 12:33 pm
- Favourite Curries: Garlic chilli chicken
- Location: Oldham, UK
Re: May 2016 - ScotchBonnet's Garlic Chilli Chicken
I can vouch for that recipie first hand!!
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