that first shot is sorta nervous so close to the edge of the plateRobs response is most likely to stop encouraging me and that it’s not big nor is it clever
It would have been a freebie, however I insisted on paying and suggested that instead they gift me the method and recipe one day when they feel my Pathia debts are paid off in full
So here we have pushing the plate to it’s very limit a Chicken Pathia, Plain Naan, Plain Rice and Chilli Sauce.
I did drop half the rice but I can live with that, least it wasn’t the Pathia goodness.
The **Now Eating** Thread
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The consistency is thicker than it looks, all under control.
I’ve headed in from the kitchen at speed after plating up many times to be confident in zero spillage
Bloody hell @Gilbert89 put a warning on that next time please, that edge is making feel queasy
Caporegime
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Some good dipping action going on there. Hopefully you enjoyedRobs response is most likely to stop encouraging me and that it’s not big nor is it clever
It would have been a freebie, however I insisted on paying and suggested that instead they gift me the method and recipe one day when they feel my Pathia debts are paid off in full
So here we have pushing the plate to it’s very limit a Chicken Pathia, Plain Naan, Plain Rice and Chilli Sauce.
I did drop half the rice but I can live with that, least it wasn’t the Pathia goodness.
From scratch chicken Korma..
Well, not strictly Korma, but used what spices I had in the cupboard.
Got a recipe as that looks glorious
A buttery, also known as a rowie or Aberdeen roll or just Roll, is a savoury bread roll originating from Aberdeen, Scotland.
Not really, I just make a curry base
indian restaurant curry base - glebe kitchen
Indian restaurants cook a whack of different curries to order. Ever wonder how they do it? They have a secret weapon. They use Indian restaurant curry base.
glebekitchen.com
Let it cool, then stir in natural yogurt, double cream and or coconut cream (don’t put cold yogurt/cream into a hot base, it’ll split), add chicken (fried in oil & cayenne) and ground almonds (or whatever you fancy) and warm through.
I’m sure it’s not authentic, but it works for me.
Once you’ve got a load of curry base made up (you can freeze it) you can make any curry you like super quickly.
Oh, and don’t skimp on the oil, it’s very necessary.
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Not really, I just make a curry base
indian restaurant curry base - glebe kitchen
Indian restaurants cook a whack of different curries to order. Ever wonder how they do it? They have a secret weapon. They use Indian restaurant curry base.
Let it cool, then stir in natural yogurt, double cream and or coconut cream (don’t put cold yogurt/cream into a hot base, it’ll split), add chicken (fried in oil & cayenne) and ground almonds (or whatever you fancy) and warm through.
I’m sure it’s not authentic, but it works for me.
Once you’ve got a load of curry base made up (you can freeze it) you can make any curry you like super quickly.
Oh, and don’t skimp on the oil, it’s very necessary.
Cheers, my wifes makes a decent home curry, yours just looked particularly good. As you say, probably heavier on oil than we usually go with.
Caporegime
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- 1 Dec 2010
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- Welling, London
What brand of bread is that?
Korean beef rib.
With what looks to be Ketchup..
Only way to prove otherwise is a trusty comparison
Only joking, you have previously scientifically proved it is Sriracha time and time again
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With what looks to be Ketchup..
Only way to prove otherwise is a trusty comparison
Only joking, you have previously scientifically proved it is Sriracha time and time again
I can conduct more tests with other ketchups and post my findings here by Sunday evening
I can conduct more tests with other ketchups and post my findings here by Sunday evening
I think there would be a market for that type of material on YouTube.
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