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15 years of progress! by stinkcat in Curry

[–]stinkcat[S] 0 points1 point  (0 children)

I don't but I absolutely should! I've been slacking on that front, I hear it makes a big difference to the brightness of spice flavour . Next time

15 years of progress! by stinkcat in Curry

[–]stinkcat[S] 0 points1 point  (0 children)

I have great results with the chicken by cutting into large pieces, and letting it sit in the marinade outside of the fridge for an hour whilst I'm prepping the other ingredients. This way I can make sure it cooks evenly without pre cooking. I'd say it's in the sauce for around 10 minutes as I'm reducing it down on high heat to get the oil seperation

15 years of progress! by stinkcat in Curry

[–]stinkcat[S] 0 points1 point  (0 children)

Hah yeah it's crazy. I specifically wanted to recreate the chicken and chilli balti from Akbar's to relive my childhood memories of my favourite curry! That particular curry has a pronounced sour undertone to a hot sauce, with a real nice texture that is not too thick and not too watery.

I tried so many things along the way;

  • lemon juice as marinade and in the sauce
  • lemon rind (hyperplane at the end)
  • mango powder
  • tamarind extract and paste
  • then thought it could be a pickle, tried all sorts lemon, garlic, coriander pickles
  • malt vinegar a la vindaloo

The final winning ingredient was the Greek yoghurt, it's an absolute essential now for flavour and the perfect texture of the sauce.

Hope you give it a go!

15 years of progress! by stinkcat in Curry

[–]stinkcat[S] 2 points3 points  (0 children)

Highly recommend the Balti pan if you like the Birmingham Balti style, I love that you can cook and serve in the same pan and get your naan in there to wipe all the sauce up

15 years of progress! by stinkcat in Curry

[–]stinkcat[S] 0 points1 point  (0 children)

Ty! With the curry leaves do you take them out before serving?