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by **Number 9** » Sat Apr 25, 2009 2:20 am

Well i just drank 12 fanta and had a Chicken Patia(I dont do lambs) with pilau rice and a peshwari naan..it was good.
I will let ya'll know how sore my rear is in the morning! :cool:

by **daxy1** » Sat Apr 25, 2009 2:35 am

i had last night a mixed biryani with large veggie korma sauce madras hot proper ring stinger but well worth it
i got it from the nahid restaurant laird street!
oh and a pashwari naan

by **maypaxvobiscum** » Sat Apr 25, 2009 4:27 am

kazza 1 wrote:
maypaxvobiscum wrote:theres this dish called butter chicken. i've no clue whats inside but it tastes amazing. my mom makes amazing curries too. us being indian and all

BUTTER CHICKEN

Ingredients
3 lbs skinless chicken, and cut into 2-inch pieces
1 inch gingerroot
6 garlic cloves
1 1/2 teaspoons salt
5 ounces plain yogurt
1 lemon, juice of
1 cinnamon stick, 2-inch long broken up
10 green cardamoms
6 cloves
10 red chili peppers
8 peppercorns
2 tablespoons oil
2 tablespoons tomato puree
8 ounces butter
14 ounces chopped tomatoes
5 fluid ounces single cream

Directions

1 Grind together the cinnamon, cardamoms, cloves, chillies and peppercorns.
2 Mix the spices into the yogurt, add the juice of the lemon blend well.
3 Marinate the chicken in this mix for about two hours.
4 Crush the garlic and ginger to a pulp with the salt, this can be done with the blade of a knife.
5 Heat the oil in a pan or wok and fry the ginger and garlic pulp for 1 minute. Add the chicken and spices and cook for ten minutes.
6 Add then tomato puree and tinned tomatoes, and butter, bring to the boil reduce the heat and simmer till the chicken is cooked.
7 Stir in the cream and simmer for a further 5 minutes.
8 Serve with boiled rice and curried pineapple

Have never tried to make this but it sounds lovely. I love cooking my own Indian and Chinese food. Actually make a very good Rogan Josh with Mushroom Pilau Rice. It takes ages to make though. Love going to our local Asian supermarket to buy my spices and things!
Ciggy.. do you make your own Naan bread? Would love to try but have never tried.

the type of naan you see in the picture here is garlic naan with butter chicken. basically there are a few methods and varieties of naan but my fave would be the garlic naan.

by **maypaxvobiscum** » Sat Apr 25, 2009 4:33 am

NiftyNeil wrote:
maypaxvobiscum wrote:theres this dish called butter chicken. i've no clue whats inside but it tastes amazing. my mom makes amazing curries too. us being indian and all

I'd hazard a guess at chicken and butter Maypax, but I could be wide of the mark.

My fave curry's a Chicken Balti from the Balti King in Widnes. He ain't called the King for nothing you know. Sadly though, I now live over 4000 miles away.

trust me Nifty its the best.

its not exactly that hot either. pretty mild.

i checked out Balti King in UK. don't they have takeaway services and a few outlets?

by **Lando_Griffin** » Sat Apr 25, 2009 5:25 am

Number 9 wrote:
dawson99 wrote:Don't do curry's... spicy [email]cr@p...no[/email] offence.

I get one called Patia..its great but very sore on exit!
Well worth it though..lovely stuff!

I wonder do Indian folk get burny holes or does yer rear get used to it!

Patia is Korma for blokes.

I never order anything else. :nod

by **Lando_Griffin** » Sat Apr 25, 2009 5:30 am

maypaxvobiscum wrote:theres this dish called butter chicken. i've no clue whats inside but it tastes amazing. my mom makes amazing curries too. us being indian and all

"Butter Chicken" Ingredients:

1. Chicken.

2. Butter.

by **Judge** » Sat Apr 25, 2009 8:23 am

Lando_Griffin wrote:
maypaxvobiscum wrote:theres this dish called butter chicken. i've no clue whats inside but it tastes amazing. my mom makes amazing curries too. us being indian and all

"Butter Chicken" Ingredients:

1. Chicken.

2. Butter.

very culinary

think i'll stick to kazza's cooking

by **shanks72** » Sat Apr 25, 2009 8:23 am

Ciggy wrote:Ive just made a beef Vindaloo, nan bread, popadoms, cucumber and yoghurt dig, it was fab, hot but fab.

I love a medium Indian vegetable curry....

and those yogurt dips are really nice...

by **zarababe** » Sat Apr 25, 2009 5:08 pm

Ask for one of them in India or Pakistan and they'll be CLUELESS

by **woof woof !** » Sat Apr 25, 2009 5:12 pm

Spent many many months in India , the curries there are sh'it and nowhere near as hot or tasty as those served up in the west. They do however have some interesting twists on the curry theme including curry flavour sparkling water and curried popcorn, had them both in a cinema whilst watching a german film "Whom the Gods Wish to Destroy" , given the circumstances an appropriate title

.

Anyways , my choice is Madras. Hot but not so hot that it obliterates your taste buds.

(btw Hottest food I've ever had was in Thailand, had one meal where I ended up with actual blisters on my lips some Thais eat those tiny "birds eye" green chillis raw, the way you or I would bite into a spring onion

)

by **maypaxvobiscum** » Sat Apr 25, 2009 5:15 pm

Lando_Griffin wrote:
maypaxvobiscum wrote:theres this dish called butter chicken. i've no clue whats inside but it tastes amazing. my mom makes amazing curries too. us being indian and all

"Butter Chicken" Ingredients:

1. Chicken.

2. Butter.

am i the only one who really thought it was butter and asked ''what did they do to make the butter look like that?'' lol

speaking of Thailand, green curry is a compulsory dish. once again ive no clue whats inside but i HAVE to get a bowl of it everytime i hit a thai diner.

by **woof woof !** » Sat Apr 25, 2009 6:24 pm

maypaxvobiscum wrote:speaking of Thailand, green curry is a compulsory dish. once again ive no clue whats inside but i HAVE to get a bowl of it everytime i hit a thai diner.

Along with coconut milk the most distinctive ingredient is sweet basil, which provides an almost liquorice flavour to the dish, the meat is usually beef or chicken. The "heat" of the green curry is dependent on how much chilli paste is added whilst cooking.

by **GYBS** » Sat Apr 25, 2009 7:59 pm

where is good old tikka massala

by **Judge** » Sun Apr 26, 2009 11:34 am

for all the thickies, who still keep asking wheres my masala, wheres my rogan josh.

this poll is about strength of curry from mild to very hot

you must add your description of what type

by **Rafa D** » Sun Apr 26, 2009 3:09 pm

A Phal.

Always has to be a phal.

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Fave curry - Poll and post you thoughts

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