Cooking a curry with lots of flavour but not spicy?

[Gavin]

My current partner hates hot spicy food but likes food with lots of flavour.....

Anyone help me out with any decent receipes for a chicken based dish with lots of flavour please.....

I would normally make my own jalfrezi based dish.....

 

[vicisthebest]

Chicken Makhani is always popular in my house, even if you do like spicy curry, this one still always goes down well and is full of flavour. Also not as creamy as kormas etc.

Couple of recipes I found:

http://www.channel4.com/4food/recipes/popular-cuisines/indian/murgh-tikka-makhani-indian-spiced-chicken-recipe

http://www.bbcgoodfood.com/recipes/6077/chicken-makhani

 

[Psycho Sonny]

lots of garlic
lots of ginger
lots of onion
blend until a paste is made in a food processor

fry paste until slightly golden

add peppers
add chicken or other meat
add turmeric, methi, garam masala, haldi, salt, all the indian spices, etc.
add some finely chopped tomatoes
add 1 or 2 green chilli's finely chopped (dont worry the yoghurt later on will take away all the heat)

cover and heat until chicken is cooked, stirring every so often.

remove from heat

once chicken is cooked add greek yoghurt (not cream) and stir in with some freshly chopped coriander.

job done

im indian and worked in several restaurants and my family own one too and owned others in past, i also dont measure anything so no idea how much i put in.

 

[Gavin]

Thanks ill try that one another day as i dont have all of those ingrediants....it sounds very nice

 

[remy87]

lots of garlic
lots of ginger
lots of onion
blend until a paste is made in a food processor

fry paste until slightly golden

add peppers
add chicken or other meat
add turmeric, methi, garam masala, haldi, salt, all the indian spices, etc.
add some finely chopped tomatoes
add 1 or 2 green chilli's finely chopped (dont worry the yoghurt later on will take away all the heat)

cover and heat until chicken is cooked, stirring every so often.

remove from heat

once chicken is cooked add greek yoghurt (not cream) and stir in with some freshly chopped coriander.

job done

im indian and worked in several restaurants and my family own one too and owned others in past, i also dont measure anything so no idea how much i put in.

Going to try this!

 

[Psycho Sonny]

add more onion for a thicker base (thicker curry) but the tub of greek yoghurt will make it somewhat runny.

i have always said i would try and make a traditional curry thread for authentic dishes, but tbh i hardly ever cook indian, i try and eat as healthy as possible all the time, so that rules out most indian meals.

maybe 1 day that thread will appear, maybe when i have more time.

 

[HamZilla]

Deseed the chillis to give a more mellow heat.

 

[Gavin]

at what stage is it best to add the yoghurt?

cheers

 

[rG-tom]

add more onion for a thicker base (thicker curry) but the tub of greek yoghurt will make it somewhat runny.

i have always said i would try and make a traditional curry thread for authentic dishes, but tbh i hardly ever cook indian, i try and eat as healthy as possible all the time, so that rules out most indian meals.

maybe 1 day that thread will appear, maybe when i have more time.

Do you have a recipe for a pathia mate?

cheers

Tom.

 

[Psycho Sonny]

at what stage is it best to add the yoghurt?

cheers

after the chicken is cooked and you have removed from heat, but the curry is still hot, you also have to serve straight away, otherwise will get cold.

obviously the yoghurt will cool it down in 2 ways, heat wise and spicy wise.

 

[Psycho Sonny]

Do you have a recipe for a pathia mate?

cheers

Tom.

errrrm patia is not an authentic curry, so i dont know it, i'll get my dad to ask the chef.

i can make it though, simply because everything already gets prepared by the chefs before hand, so the red sauce is already made up and i just add it to the curry sauce base and add chicken.

im assuming it will be mango chutney, red food colouring, and tomato sauce, so the below may not be 100% accurate, but it will be near enough.

so therefore you would cook the base first but prepare the red sauce before hand.

patia sauce

blend all 3 below, it should be an extremely thick and sticky sauce, i mean so thick and sticky it's hard to clean off anything it comes in contact with.

mango chutney
red food colouring (this is not essential)
tomato sauce

base (curry sauce)

blend a lot of onions
add a small amount of ginger (this curry uses little or zero ginger or garlic, depends on the chef)
add a small amount of garlic
blend again

fry paste until golden
add some water
blend until smooth but not too runny so be careful how much water you put in
now add your meat and patia sauce (above)

cover and cook until meat is cooked, stirring regularly, if added too much water, let some evaporate, etc, use your judgement also depends on how you like it, thick or runny, so just use your own judgement.

at the end when serving scoop into bowl and add a small dash of lemon juice on top, we dont use fresh lemons but you can, we use a squeezy bottle we buy in from suppliers.

different restaurants will have different recipes, some places add in green peppers, etc, we dont.

i will verify exactly what goes into the patia sauce later on, but im pretty sure it's just those 3 ingredients.

also i have never ever ate a patia curry in my life, but it's supposed to be sweet and sour type dish.

you can also use the red patia sauce as a glaze for cooked chicken wings or chicken legs make sure the chicken has its own tikka style flavouring marinaded into it for 24hours.

take cooked wings/legs (whilst still extremely hot) and throw into a pan with some patia sauce, add a lot of lemon juice and heat on full blast for 30 seconds stirring rapidly to cover the wings/legs. take off heat and serve, they are extremely messy though, i have tried these and they are fantastic.