if you like indian curry

you didnt say how much chicken and 16 fresh greeen chillies ?
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Max 1 breast size portion per person I would say. And 16 finger chillies sounds about right as that works out at 8 per person.
 
Amnesia said:
you didnt say how much chicken and 16 fresh greeen chillies ?
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as other answer, allow 1 small to medium chicken breast per person. cut in bite size chunks
also its upto you how many chillies you use.

as they are split length ways you can pick them out if you want, or leave them out all together
 
Amnesia said:
you didnt say how much chicken and 16 fresh greeen chillies ?
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it's not a lot, you will be surprised how many chillies go into to curry paste. Also Jalfrazi is a fairly hot curry.

Will have to give it a try.

best home made curry I've had is:

Mutton Black Curry (ceylon)
1kilo Stewing mutton or lamb
Ghee for frying (very importaant you use ghee)
1 teaspoon ground cinnamon
1 tablespoon coriander seed
2 teaspoons cumin seeds
15 dried chillis
saffron
1/ litre coconut milk
2 garlic clothes
1 large onion
1-2 lemons juiced

1) grind spices
2) Fry spices in ghee until very dark coloured
3) add all ingredients into a saucepan and simmer for several hours until meat is tender and it has reduced to a thick dark sauce.
4) add lemon juice just before serving
 
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I'm going to try this as soon as possible as jalfrezi one of my favourite dishes, any tips for restaurant style pilau rice?

This is what I've been making recently for one serving, don't know what it would be called but I really like it.


2 chicken breasts
1 tbsp ground nut oil
1/2 tbsp ginger garlic paste
1/2 tsp cumin seeds
6 green chillies
1/2 medium onion finely chopped
200g chopped tomato & 1 tbsp cashew nuts pureed
1 tsp corriander powder
1/8 tsp asafoetida
20g coconut cream w/ 150ml water
2tbsp natural yogurt
1/8 tsp garam masala
 
Thanks for the recipe. Going to have a go at making it when my chillies ripen.

Does anyone know if cayenne chillies can be used in curry?

Also, does anyone know of any decent online places to buy spices? I don't think I've ever seen a shop that sell spices near me.
 
Jamie Oliver's curry recipes in his Ministry of Food book are actually pretty damn good and don't need a huge effort to make them.... he gives good tips on rice too!
 
Pour rice into a jug until you hit the 250ml mark
Rinse the rice until the water runs pretty clear
Leave to soak for 30 minutes and then then rinse once more
In a saucepan (with a tight fitting lid) melt 25g of butter
Add a bay leaf, several cloves and green cardoman pods, teaspoon of corriander seeds and same of fennel seeds
Fry gently for a minute to release those heady aromas
Add the rice and stir fry (gently so you do not break the grains) for a minute
Add enough boiling water to cover by about 1 cm (if using a small pan)
Whack the heat up to get the water back to boiling and as soon as it starts to bubble turn the heat down, give the rice one more stir and cover with foil and lid to ensure it is a snug fit.
Simmer on most gentle heat you have got for about 15 minutes then switch off the heat and leave for another 5-10 minutes.
At this point the rice should have absorbed all the water and will be fragrant and fluffy (and wont be stuck together because of the butter)

And in reply to the use chicken with bones, you are spot but in this situation I think you would have to cook them seperatly as they wouldn't get a long enough cooking time
 
D1ngd0ng said:
Pour rice into a jug until you hit the 250ml mark
Rinse the rice until the water runs pretty clear
Leave to soak for 30 minutes and then then rinse once more
In a saucepan (with a tight fitting lid) melt 25g of butter
Add a bay leaf, several cloves and green cardoman pods, teaspoon of corriander seeds and same of fennel seeds
Fry gently for a minute to release those heady aromas
Add the rice and stir fry (gently so you do not break the grains) for a minute
Add enough boiling water to cover by about 1 cm (if using a small pan)
Whack the heat up to get the water back to boiling and as soon as it starts to bubble turn the heat down, give the rice one more stir and cover with foil and lid to ensure it is a snug fit.
Simmer on most gentle heat you have got for about 15 minutes then switch off the heat and leave for another 5-10 minutes.
At this point the rice should have absorbed all the water and will be fragrant and fluffy (and wont be stuck together because of the butter)

And in reply to the use chicken with bones, you are spot but in this situation I think you would have to cook them seperatly as they wouldn't get a long enough cooking time
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And in reply to the use chicken with bones, you are spot but in this situation I think you would have to cook them seperatly as they wouldn't get a long enough cooking time[/QUOTE]

that is very similar to the pilau rice i make, but i cheat a bit.
i use easy cook basmati rice. from asda or tesco or vetee (brand) rice. (no rinsing or presoaking)

as yours i add butter or oil to pot.
then i add
5 green cardammons split,
1 piece of cassia bark (cinnamon)
6 cloves.
1 tsp cumin seeds,
1tsp turmeric
4 bay leaves.

fry everything above gently for 1 min.
then i add 1 mug of rice (straight from the bag :D) this will do 2 servings.
then i add 2 mugs of cold water.
bring to boil.
stir once.
put lid on and simmer for 15 mins (12 mins for vetee rice) then turn off.
leave lid on for 5 mins then remove and fluff it with a fork.
then add about 1 tablespoon of chopped fresh coriander
then serve :D

if you are making double then do the same with the spices.
 
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