-
- Administrator
-
-
Welcome to BIRCurries.co.uk Discussion Forum
- OVER 300 BIR-STYLE MAIN DISH CURRY RECIPES
- OVER 300 BIR-STYLE STARTERS, ACCOMPANIMENTS & SIDE DISH RECIPES
- OVER 100 BIR-STYLE CURRY BASE RECIPES
- OVER 100 ANCILLARY RECIPES NEEDED TO MAKE YOUR BIR-STYLE CURRIES
- OVER 100 TRADITIONAL & OTHER NON-BIR STYLE CURRY RECIPES
Your One-Stop Resource for Discussing Anything to do With Replicating British Indian Restaurant (BIR) Style Curries at Home!
Please note that you need to be a MEMBER to access the recipe sections of the forum. Please REGISTER and then become a MEMBER by following the link below:
Membership gives you FULL ACCESS to:
Please send me a Personal Message or email me, at admin@bircurries.co.uk, if you have any questions or if you need any assistance with using the forum.
January 2016- pauly's Chicken Passanda
-
- CAYENNE
- Posts: 1090
- Joined: Thu May 01, 2014 10:45 am
Re: Chicken Passanda
looks scrumptious CA, especially the double portion of chicken.
Re: Chicken Passanda
Tried this last night. Doubled quantities including mix and chilli powder. Think you guys have it right about scaling recipes up in that other thread. Definitely could have got away with only half as much again for mix and chilli. Very tasty nonetheless...
Regards,
Farang
Regards,
Farang
-
- SENIOR MODERATOR
- Posts: 3884
- Joined: Sat May 18, 2013 10:29 am
- Favourite Curries: Chicken Vindaloo
- Location: Co.Cork, Ireland
Re: Chicken Passanda
I would suggest making it in the quantities I originally posted & try that, it will produce a smaller quantity but it will all be in balance. Doubling up is always a gamble.
Re: Chicken Passanda
Aye, will do just that thanks Pauly. I was also using CBM's base as there were still 2 portions in the freezer. 1 to go before cooking up a new batch. I 'll wait till then to try it again.
Cheers,
Farang
Cheers,
Farang
-
- SENIOR MODERATOR
- Posts: 3884
- Joined: Sat May 18, 2013 10:29 am
- Favourite Curries: Chicken Vindaloo
- Location: Co.Cork, Ireland
Re: Chicken Passanda
I did use CBM's base as well as his mix powder in the Pasanda.
-
- PIMENTO
- Posts: 7
- Joined: Tue Feb 24, 2015 12:41 am
Re: Chicken Passanda
I decided to make this one last night, and I thought it was fantastic! (My wife thought it was too spicy.)
-
- SENIOR MODERATOR
- Posts: 3884
- Joined: Sat May 18, 2013 10:29 am
- Favourite Curries: Chicken Vindaloo
- Location: Co.Cork, Ireland
Re: Chicken Passanda
I was wondering what to make the wife last night & I remembered this, haven't made it in ages. I added the wine after the mix powder had fried , rather than after the first ladle of base gravy as in the recipe, I think it cooked off better.
- TikkaTom
- BIRD'S EYE
- Posts: 1265
- Joined: Sun Dec 28, 2014 4:13 pm
- Favourite Curries: Chicken Madras
- Location: Worcestershire, England
Re: Chicken Passanda
Pauly, I tried this tonight and all i can say is WOW WOW WOW. This definitely makes it into our top 5 BIR recipes! I was really dubious about adding the red wine as the smell whilst cooking with spices was really confusing, but the end result was amazing! I used my base gravy, basaar spice mix and doubled up for two people. I liked that it had heat which a lot of the sweeter creamier curries lack. Will definitely be trying again very soon!
-
- SENIOR MODERATOR
- Posts: 3884
- Joined: Sat May 18, 2013 10:29 am
- Favourite Curries: Chicken Vindaloo
- Location: Co.Cork, Ireland
Re: Chicken Passanda
Glad you enjoyed it tikkatom, it's certainly one of my wife's favourites. Yes, the red wine is different but produces a distinctive flavour.
-
- BHUT JOLOKIA
- Posts: 4354
- Joined: Mon Jul 29, 2013 8:38 am
- Favourite Curries: Chicken Vindaloo
- Location: Warrington, North West England
Re: Chicken Passanda
Can't agree more Pauly. The red wine really sets the dish up.
- Alchemist
- BHUT JOLOKIA
- Posts: 4581
- Joined: Fri Oct 18, 2013 7:50 am
- Favourite Curries: Lamb Jalfrezi
- Location: West Yorkshire, England
January 2016- pauly's Chicken Passanda
This month's recipe is pauly's Chicken Passanda has been selected by Westy.
From now on we will lock the Curry Club thread and ask members to post their wonderful attempts at each month's dish in the recipe thread, just to keep things simple!
From now on we will lock the Curry Club thread and ask members to post their wonderful attempts at each month's dish in the recipe thread, just to keep things simple!
- Alchemist
- BHUT JOLOKIA
- Posts: 4581
- Joined: Fri Oct 18, 2013 7:50 am
- Favourite Curries: Lamb Jalfrezi
- Location: West Yorkshire, England
Re: Chicken Passanda
Although I have made this before, as it is this month's Curry Club recipe and was so good the first time around then I am looking forward to having another go!
- Westy
- HABANERO
- Posts: 2240
- Joined: Thu Mar 21, 2013 1:31 pm
- Favourite Curries: Chicken Phal
- Location: Bratislava - Slovakia
Re: Chicken Passanda
I feel ashamed to say that I assured pauly that I would give this a go ...... back on 4th June 2013
Well I've done it now and wished I'd done it back then - wow !
I was unsure what to expect with the wine addition but it's lovely - one of mine and my wife's new favourites - the flavour is difficult for me to describe - sort of dry ( like wine ) , sweet and spicy and very slightly grainy from the almonds - great dish pauly - incredibly moreish
I used CA's original base , my mix powder and the rest exactly to spec except for using raw chicken added at the start .
Well I've done it now and wished I'd done it back then - wow !
I was unsure what to expect with the wine addition but it's lovely - one of mine and my wife's new favourites - the flavour is difficult for me to describe - sort of dry ( like wine ) , sweet and spicy and very slightly grainy from the almonds - great dish pauly - incredibly moreish
I used CA's original base , my mix powder and the rest exactly to spec except for using raw chicken added at the start .
- Attachments
-
- Pauly's Passanda mmmmmm !
- image.jpeg (119.73 KiB) Viewed 9397 times
A curry can never be ‘too garlicky’ or ‘too hot’ .....
Re: Chicken Passanda
Hi Pauly
I understand from your opening comment that this recipe is a smaller " Ladies Portion"
and having not tried it yet, I cannot make a direct comparison to the recipe that's in the Ebook
that I have tried and liked very much.
In fear of breaching anyone's copyright, and so Without divulging any of the ingredient amounts from the list of the Ebook,
I was just wondering if in fact it tasted or was substantially different in any way as the amounts are substantially different ?
what confuses me more, was the fact that the picture above posted by Cory is from the Ebook and therefore I was under the impression that it was made using the ingredients listed there, and not this "ladies Portion" / recipe . . . If that all makes sense ?
I understand from your opening comment that this recipe is a smaller " Ladies Portion"
and having not tried it yet, I cannot make a direct comparison to the recipe that's in the Ebook
that I have tried and liked very much.
In fear of breaching anyone's copyright, and so Without divulging any of the ingredient amounts from the list of the Ebook,
I was just wondering if in fact it tasted or was substantially different in any way as the amounts are substantially different ?
what confuses me more, was the fact that the picture above posted by Cory is from the Ebook and therefore I was under the impression that it was made using the ingredients listed there, and not this "ladies Portion" / recipe . . . If that all makes sense ?
Lee
-
- SENIOR MODERATOR
- Posts: 3884
- Joined: Sat May 18, 2013 10:29 am
- Favourite Curries: Chicken Vindaloo
- Location: Co.Cork, Ireland
Re: Chicken Passanda
Yes, perfect sense leejones. The recipe in the e book was altered by the lads to bring it up to a standard size, I would imagine, so yes, the ingredients are different. I haven't made the e book recipe so I can't really say how different it would be, if I make it for my wife, then I use the original recipe.
-
- SENIOR MODERATOR
- Posts: 3884
- Joined: Sat May 18, 2013 10:29 am
- Favourite Curries: Chicken Vindaloo
- Location: Co.Cork, Ireland
Re: Chicken Passanda
I'm pleased you got round to making it Westy, & thanks for reporting back. The wine is unusual, I know, but it just works so well, if I could turn the clock back, then I would be off to Sarada's, a fantastic restaurant.
- Alchemist
- BHUT JOLOKIA
- Posts: 4581
- Joined: Fri Oct 18, 2013 7:50 am
- Favourite Curries: Lamb Jalfrezi
- Location: West Yorkshire, England
Re: Month 7 - pauly's Chicken Passanda
Just a reminder of this month's curry club recipe (which I have still to have another go at!). It's a winner (IMHO) so why not give this one a try?
Re: Chicken Passanda
Giving this one a go on Saturday night
- AbhiLovesCooking
- PIMENTO
- Posts: 34
- Joined: Sat Dec 19, 2015 6:08 pm
- Location: Chennai,India
-
- Similar Topics
- Replies
- Views
- Last post