Chicken curry. Not particulary any actual curry, but not far off a hot Jalfrezi.
-
- 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.
Chicken Tikka Jalfrezi.
Forum rules
Photos and discussions relating to a specific recipe to be posted in the associated recipe thread. Please start a new thread for a new (discrete) topic.
Photos and discussions relating to a specific recipe to be posted in the associated recipe thread. Please start a new thread for a new (discrete) topic.
-
- PIMENTO
- Posts: 14
- Joined: Wed Dec 25, 2013 12:35 am
- Location: Stockport, Greater Manchester. Not far from Rusholme :-)
Re: Chicken Tikka Jalfrezi.
Which recipe did you use Stuka?
They've been cooking on Blue Peter, now they're sampling the dishes,
I don't normally like tomatoes John but this is delicious.
I don't normally like tomatoes John but this is delicious.
Re: Chicken Tikka Jalfrezi.
looks good stuka. is that a couple of bits of potato in it?
used to be emcf
-
- SENIOR MODERATOR
- Posts: 3884
- Joined: Sat May 18, 2013 10:29 am
- Favourite Curries: Chicken Vindaloo
- Location: Co.Cork, Ireland
Re: Chicken Tikka Jalfrezi.
Very nice looking curry.
- Cory Ander
- SENIOR MODERATOR
- Posts: 9521
- Joined: Sat Mar 02, 2013 3:52 pm
- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
Re: Chicken Tikka Jalfrezi.
Looks good, stukaville
How did it taste? Which recipes did you use as a basis?
(maybe they are chunks of onion, Sveedy?)
How did it taste? Which recipes did you use as a basis?
(maybe they are chunks of onion, Sveedy?)
CA (aka Admin)
-
- PIMENTO
- Posts: 14
- Joined: Wed Dec 25, 2013 12:35 am
- Location: Stockport, Greater Manchester. Not far from Rusholme :-)
Re: Chicken Tikka Jalfrezi.
Heyup peeps.
I thought it looked like potato myself when I looked at the pics afterwards but it was actually some yellow pepper.
I didn't follow a particular recipe for this one but it included :
The base from Mick's second book, 300 ML.
one large white onion, half diced and half sliced
some red and some yellow pepper cut into chunks.
This was thrown in first and fried on high heat in about 5 tablespoons of the spiced oil from Mick's second book.
Next in was 3 table spoons of tomato puree, with a drop of water.
after 1 min I added a tablespoon of the special spice mix from the second book and a teaspoon of MDH Deggi Mirch,
a teaspoon of ground fenugreek, two teaspoons of chilli powder, a good pinch of rock salt, a teaspoon of lemon juice and about a teaspoon of sugar.
I added about 50 ml of base gravy to moisten the pan a little then after 1 min added the remainder.
Thrown in some sliced cherry tomatoes with coriander towards the end.
The taste was full bodied and fiery, i do like them hot.
I thought it looked like potato myself when I looked at the pics afterwards but it was actually some yellow pepper.
I didn't follow a particular recipe for this one but it included :
The base from Mick's second book, 300 ML.
one large white onion, half diced and half sliced
some red and some yellow pepper cut into chunks.
This was thrown in first and fried on high heat in about 5 tablespoons of the spiced oil from Mick's second book.
Next in was 3 table spoons of tomato puree, with a drop of water.
after 1 min I added a tablespoon of the special spice mix from the second book and a teaspoon of MDH Deggi Mirch,
a teaspoon of ground fenugreek, two teaspoons of chilli powder, a good pinch of rock salt, a teaspoon of lemon juice and about a teaspoon of sugar.
I added about 50 ml of base gravy to moisten the pan a little then after 1 min added the remainder.
Thrown in some sliced cherry tomatoes with coriander towards the end.
The taste was full bodied and fiery, i do like them hot.
-
- Similar Topics
- Replies
- Views
- Last post
-
- 12 Replies
- 6784 Views
-
Last post by cartz64
-
- 16 Replies
- 15131 Views
-
Last post by Red_Snappa
-
- 4 Replies
- 2826 Views
-
Last post by ScotchBonnet
-
- 1 Replies
- 1259 Views
-
Last post by rfr
-
- 8 Replies
- 13580 Views
-
Last post by pauly