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Subject: My first attempt at curry chicken rss

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Jim Cote
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Looks pretty tasty.
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The Steak Fairy
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Let's divide this thread into two teams: Chefs vs. Dieticians. The former group gets to discuss the aesthetically pleasing presentation, the recipe, and the satisfaction of creating something both tasty and beautiful. The latter group explains every single thing that's wrong with that picture.
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Boaty McBoatface
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No Naan bread. What kind of curry by the way?
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Richard Pakpreo
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Indian curry right? It doesn't look like Thai Curry or Japanese curry to me.
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Jim Cote
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Indian, yes. I'm a newbie. I watched a bunch of videos on YouTube, and took the average...

Chicken
Red/green chilies
Garam masala
Fennel seed
Minced garlic
Minced ginger
Mustard seed
Cardamom
Coriander
Chili powder
Cumin
Cinnamon
Cloves
Red onion
Diced tomato

Edit: I used a combination of small amounts of white vinegar, red wine vinegar, and lemon juice to dissolve the spices to marinate the chicken.

Eating it now. It's got great depth of flavor, but isn't very spicy (maybe 2 stars by local standards).
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MisterCranky wrote:
Let's divide this thread into two teams: Chefs vs. Dieticians. The former group gets to discuss the aesthetically pleasing presentation.


The fun people vs. the kill-joys.
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The Steak Fairy
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Exactly. I eat that sort of meal about five times a week, and as penance I have to go listen to a dietician grouse at me five times a year. It's a fair trade, actually.
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The Steak Fairy
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slatersteven wrote:
No Naan bread. What kind of curry by the way?


"Naan" means bread. Saying "Naan bread" is not only redundant, but it makes some people hungry for tuna fish.
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Boaty McBoatface
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MisterCranky wrote:
slatersteven wrote:
No Naan bread. What kind of curry by the way?


"Naan" means bread. Saying "Naan bread" is not only redundant, but it makes some people hungry for tuna fish.


It's also a term in common usage

http://www.bbc.co.uk/food/recipes/naan_86626
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The Steak Fairy
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slatersteven wrote:
MisterCranky wrote:
slatersteven wrote:
No Naan bread. What kind of curry by the way?


"Naan" means bread. Saying "Naan bread" is not only redundant, but it makes some people hungry for tuna fish.


It's also a term in common usage

http://www.bbc.co.uk/food/recipes/naan_86626


But it's not really "eloquent," now is it?
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Rich Charters
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Curry rice is one of our favorite family meals. But we just use the Japanese curry base you can buy in the store. It is delicious and one of the few foods that actually is just as good (or better) warmed up then when first made. The consistency improves after spending a night in the fridge.

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午餐先生
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MisterCranky wrote:
slatersteven wrote:
MisterCranky wrote:
slatersteven wrote:
No Naan bread. What kind of curry by the way?


"Naan" means bread. Saying "Naan bread" is not only redundant, but it makes some people hungry for tuna fish.


It's also a term in common usage

http://www.bbc.co.uk/food/recipes/naan_86626


But it's not really "eloquent," now is it?


And curry means just "sauce" in Hindi.

So the phrase, "I got curry sauce on my naan bread" is just repetitive and redundant.
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Mark Finch
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mister lunch wrote:
MisterCranky wrote:
slatersteven wrote:
MisterCranky wrote:
slatersteven wrote:
No Naan bread. What kind of curry by the way?


"Naan" means bread. Saying "Naan bread" is not only redundant, but it makes some people hungry for tuna fish.


It's also a term in common usage

http://www.bbc.co.uk/food/recipes/naan_86626


But it's not really "eloquent," now is it?


And curry means just "sauce" in Hindi.

So the phrase, "I got curry sauce on my naan bread" is just repetitive and redundant.


But then - to me - a curry sauce is not curry. Curry sauce is put on something, such as chips (chunky fries) in Britain or sliced wurst in Germany. A curry has something in it - e.g. lamb dhansak, beef madras, chicken vindaloo etc.

I don't think I've ever been in a situation where - by my definition - I've seen curry sauce and naan together.
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Boaty McBoatface
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MisterCranky wrote:
slatersteven wrote:
MisterCranky wrote:
slatersteven wrote:
No Naan bread. What kind of curry by the way?


"Naan" means bread. Saying "Naan bread" is not only redundant, but it makes some people hungry for tuna fish.


It's also a term in common usage

http://www.bbc.co.uk/food/recipes/naan_86626


But it's not really "eloquent," now is it?


It's our langauge, we will do with it as we please. Don't like it speak German.
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Boaty McBoatface
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richcharters wrote:
Curry rice is one of our favorite family meals. But we just use the Japanese curry base you can buy in the store. It is delicious and one of the few foods that actually is just as good (or better) warmed up then when first made. The consistency improves after spending a night in the fridge.



There's Japanese curry?

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Boaty McBoatface
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MFinch wrote:
mister lunch wrote:
MisterCranky wrote:
slatersteven wrote:
MisterCranky wrote:
slatersteven wrote:
No Naan bread. What kind of curry by the way?


"Naan" means bread. Saying "Naan bread" is not only redundant, but it makes some people hungry for tuna fish.


It's also a term in common usage

http://www.bbc.co.uk/food/recipes/naan_86626


But it's not really "eloquent," now is it?


And curry means just "sauce" in Hindi.

So the phrase, "I got curry sauce on my naan bread" is just repetitive and redundant.


But then - to me - a curry sauce is not curry. Curry sauce is put on something, such as chips (chunky fries) in Britain or sliced wurst in Germany. A curry has something in it - e.g. lamb dhansak, beef madras, chicken vindaloo etc.

I don't think I've ever been in a situation where - by my definition - I've seen curry sauce and naan together.

I don't think any one refers to a vindaloo sauce and chicken, it's a chicken vindaloo. Curry sauce is...a sauce that has a curry flavour. Also I am not sure curry mean sauce, It means a dish made in a certain way.
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The Steak Fairy
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slatersteven wrote:

It's our langauge, we will do with it as we please. Don't like it speak German.


If I don't like you, does that make you German?
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Boaty McBoatface
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MisterCranky wrote:
slatersteven wrote:

It's our langauge, we will do with it as we please. Don't like it speak German.


If I don't like you, does that make you German?



No, I am not a language, also how dose this apply to what I have written, I said if you don't like the way we use English then speak German. I really fail, to see how this is hard to fathom out.
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Adrian Hague
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ekted wrote:
Edit: I used a combination of small amounts of white vinegar, red wine vinegar, and lemon juice to dissolve the spices to marinate the chicken.

Pro-tip 1:
A lot of spices dissolve better in oil than in water. Try using a little ghee (authentic) or some low-flavour cooking oil for the marinade (instead of vinegars).

Pro-Tip 2:
Do not add the garam masala until the dish is complete. Stir in 1 teaspoon at the end to freshen up the spice notes.

Pro-Tip 3:
Tarka garnish: very thinly slice a clove of garlic width-wise into paper-thin slices. Heat 1 tablespoon of ghee until just smoking. Add the garlic (which will cook immediately) and pour over the dish (it should snap and crackle) Yum!

Pro-Tip 4:
Lassi - the curry antidote: 2:1 mix of cold/ iced water and natural greek yoghurt. Add a couple of drops of rosewater and a teaspoon or two of sugar, and whizz with a blender. Pour and serve. You can eat the hottest curry in the world and one mouthful of this will totally wipe out any burning in the mouth.

Tip 5: Chapatti's are the easiest flat-breads to make, just chapatti flour and water, no rising needed, 30 seconds in a HOT dry pan. You can whip up a mess 'o' chapattis in minutes!
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Adrian Hague
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... and if you really want to go the whole hog: buy your spices whole. They last longer, and you roast and grind (I use a coffee grinder) them fresh for each dish. The difference is marked!
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I messed up. It's Tamil not Hindi.

Wikipeidia wrote:
Curry was adopted and anglicised from the Tamil word kari (கறி) meaning 'sauce',


Language is fluid, but pedantry is fun and exciting.
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I make Thai curries all the time at home. Never had any Indian curries, but that looks really good. I can give you a great recipe for an amazing Thai green curry if you're interested in trying one from scratch.
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AdrianPHague wrote:
ekted wrote:
Edit: I used a combination of small amounts of white vinegar, red wine vinegar, and lemon juice to dissolve the spices to marinate the chicken.

Pro-tip 1:
A lot of spices dissolve better in oil than in water. Try using a little ghee (authentic) or some low-flavour cooking oil for the marinade (instead of vinegars).

thumbsup to this.
It's know as "blooming your spices". I think that adding the powdered spices for 30 seconds in reasonably hot oil, before adding the meat/ veggies adds a world of flavor.

Fenugreek is a common and a nice spice, I find. Add it near the end of cooking since it loses its potency if stewed in sauces for a long time.

Naan can be made at home, BTW. Not as fast as chapatis, but worth the wait in my opinion.
I've had excellent results by following this video. Much better than the ones you can buy in stores. Not quite as good as restaurant naan made in a tandoori oven, though.

The only thing to know about this is that when she says the ingredients, she says baking powder but baking soda comes up on the screen (or vice versa, I forget which): The one to use is Baking Soda.

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ekted wrote:
Indian, yes. I'm a newbie. I watched a bunch of videos on YouTube, and took the average...

Chicken
Red/green chilies
Garam masala
Fennel seed
Minced garlic
Minced ginger
Mustard seed
Cardamom
Coriander
Chili powder
Cumin
Cinnamon
Cloves
Red onion
Diced tomato

Edit: I used a combination of small amounts of white vinegar, red wine vinegar, and lemon juice to dissolve the spices to marinate the chicken.

Eating it now. It's got great depth of flavor, but isn't very spicy (maybe 2 stars by local standards).


Garam masala is a blend of other spices that are already on your list. It's a handy way to add spices to your dishes without having to buy them all separately.
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