chilli chicken tikka masala 
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What sort of Curry???
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Footychickpea!
Agree with Dougdeep - Thai Green Curry for me - made a fish one the other nice, but chicken and prawn just as good.
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- #23
Top man, i had a king prawn Biryani with a spiced up veg curry and sag bahjee
really tasty
Cheers NSC
Tom Hark Preston Park
Will Post For Cash
- Jul 6, 2003
- 71,897
footychick
Nicola
X 6!
NMH
Banned
This week I diced three chicken breasts and boiled them.
Mixing them in a bowl with several different vegetables, like mushrooms, spinach, baby-corn, red pepper, snow-peas, precooked leftover potato, and sesame seeds, I put this bowl into the fridge.
So far, I've done;
Chicken ommelete. Whisked 2 eggs with 1/4 cup of milk, added mature cheese grates to bowl, then transferred to a pan with WATER (not oil or butter). Let the eggs start to harden before dropping in the chicken and veg. then fold before serving. Add a little soured cream (or plain yoghurt) to top. Takes 10 minutes.
a hot Madras with curry paste and tabasco hot pepper sauce.
Frying up the chicken--cubus with veg, adding paste, and some sundried tomatoes, and garlic. Tan everything before adding paste or sauce, 5 minutes and ready to add to rice.
Tikka, with cashew nut pieces in the rice, and a few mixed herbs. A touch of yoghurt and a little pesto. Same frying as above, adding yog/mayo and a little lemon juice to the rice before going to the plate.
Rogan Josh, pre-made sauce but added a little garlic and some mayonnaise that made it creamier.
Long-grain rice with some herbs.
Pasta with an 'alfredo' sauce. No cheese though, just a little mayo in milk and a key ingredient of a half-teaspoon of Colemans mustard. A little sesame oil in angel-hair pasta at the end to help make it nice and cloying/sticky, and mix with the sauce. I combined the chicken/veg after lightly pan-frying in a butter substitute/spread, and added white pepper.
I still have enough in the bowl for one more curry, pasta or salad.
Mixing them in a bowl with several different vegetables, like mushrooms, spinach, baby-corn, red pepper, snow-peas, precooked leftover potato, and sesame seeds, I put this bowl into the fridge.
So far, I've done;
Chicken ommelete. Whisked 2 eggs with 1/4 cup of milk, added mature cheese grates to bowl, then transferred to a pan with WATER (not oil or butter). Let the eggs start to harden before dropping in the chicken and veg. then fold before serving. Add a little soured cream (or plain yoghurt) to top. Takes 10 minutes.
a hot Madras with curry paste and tabasco hot pepper sauce.
Frying up the chicken--cubus with veg, adding paste, and some sundried tomatoes, and garlic. Tan everything before adding paste or sauce, 5 minutes and ready to add to rice.
Tikka, with cashew nut pieces in the rice, and a few mixed herbs. A touch of yoghurt and a little pesto. Same frying as above, adding yog/mayo and a little lemon juice to the rice before going to the plate.
Rogan Josh, pre-made sauce but added a little garlic and some mayonnaise that made it creamier.
Long-grain rice with some herbs.
Pasta with an 'alfredo' sauce. No cheese though, just a little mayo in milk and a key ingredient of a half-teaspoon of Colemans mustard. A little sesame oil in angel-hair pasta at the end to help make it nice and cloying/sticky, and mix with the sauce. I combined the chicken/veg after lightly pan-frying in a butter substitute/spread, and added white pepper.
I still have enough in the bowl for one more curry, pasta or salad.
NMH
Banned
er....yeah.
Slow roasting gets you tender chicken, and so does boiling.
Ever had chicken soup?
Chicken Dupiaza if you like loads of onion and not too hot, mmmmmmmmm !
The New Golden Bengal in Lyndhurst Road Worthing does an exceptional one.
The New Golden Bengal in Lyndhurst Road Worthing does an exceptional one.
sod1
New member
Chicken Kharai is quite nice.. sometimes its spelt Khorai.... its made with Tomatoes, Green peppers and Onion.. very nice !
I can stretch to a Jalfreizi or a Madras at a push
if in doubt go for a Kharai !
Alonso Moseley
Active member
- Jun 16, 2008
- 522
Try a Goan fish curry from Nishat in Preston St, (delivery only). It has peri peri sauce and cheese in the mix!! Sounds odd but it's a complete winner, sharp, spicy and sweet.