2010 Cooking Club Week 9: Curry

joolsveer

Mea culpa for being tardy but here it is.

It's a kinda curry

I use leftover Sunday roast for this. Can be chicken, lamb, pork or beef. For this attempt I used the leg meat from a roast chicken. I make the recipe up as I go along and generally throw in anything I find in the fridge.

Ingredients
Shredded cooked chicken meat - 250gms
red chilli medium - finely chopped
Chunk of root ginger - peeled and finely chopped
Three cloves of garlic - peeled and crushed
Three tablespoons of groundnut or rapeseed oil
Dry sherry 3tbs
Chicken stock 250mls (made from the chicken carcass)
Sweet pepper - finely chopped
Medium onion - finely chopped
Tomato puree 3tbs
Light soya sauce 3tbs
Ground cumin - level teaspoon
Ground cinnamon - level teaspoon
Flour - tablespoon
Mushrooms - 100gms - finely chopped
M&S or Franks Hot Sauce to taste
Scallions - bunch - finely chopped
Basmati or Thai rice

Method
Heat oil in pan/wok and fry chilli, ginger and garlic. Add onions and fry for a couple of minutes and add pepper and finally mushrooms, continuing to stir. Add spices and fry on for 2 or 3 minutes. Throw in chicken and stir well. Add flour and fry still stirring well. Add sherry and cook for 3 minutes ensuring that nothing sticks to the pan. Add soya sauce and stock and cook for ten minutes while cooking rice in a separate pan. Add scallions and hot sauce to sauce before serving.

John Mason

do you think it would matter if we left the sherry and the chillies out ?

dont do chilies and we dont have much demand for sherry

brian ireland

Nice !. I will try this on Thursday.
I have been looking for a curry from scratch. I think I actually have all the Ingredients, bought a root ginger last week in Superquinn thinking I would use it someday so here goes.
I have started to cook my rice in the oven in a dish and its working out great. So Thursady is joolsveer Curry & and oven baked rice.. :pac: :pac: :pac:

brian ireland

M&S or Franks Hot Sauce to taste??
What is that or what would be an equivalent? Us jobs seakers don't shop in M&S

The Sweeper

It's chili sauce. If it's just for heat, you could use fresh chilis, or chili flakes to the same effect.

joolsveer

irishbird wrote: »

do you think it would matter if we left the sherry and the chillies out ?

dont do chilies and we dont have much demand for sherry

You could leave the chilli out if you add cayenne pepper for a bit of spiciness or add more hot sauce. Instead of the dry sherry get some Chinese cooking wine (I got some in Tesco I think). Try the Chinese shop in Abbey Street (near Jervis Centre) for sauces etc. They are great value).

joolsveer

brian ireland wrote: »

M&S or Franks Hot Sauce to taste??
What is that or what would be an equivalent? Us jobs seakers don't shop in M&S

I got the Franks sauce in Superquinn and the M&S sauce in Lisburn. It lasts for ages.

John Mason

thanks, no hot sauce for me though - i cant eat anything like that my stomach screams for about 3 weeks afterwards

i

TechnoPool

bump!

Malari

TechnoPool wrote: »

bump!

Why, did you make it? Has anyone?

I'll give it a go this weekend, as most of this stuff comprises my store-cupboard staples (apart from the sherry, ahem).

nice1franko

I made this tonight and I didn't think was great at all sorry, no offence OP! I know you did say you make it as you go and all that but it just wasn't for me. I wasn't too convinced by the recipe tbh but thought I'd give it a go anyway. I have pics BTW which I'll post up on Monday.

So, it started out well: Garlic, chilli and ginger... happy days. Things could go very well from here very easily (maybe just a can of coconut milk and we're all set?!) ... but it just goes a bit all over the shop after that imo - tomato puree, cinnamon, soy sauce etc, and I actually couldn't taste any of it after the Franks Red Hot sauce went in.

Anyway, maybe I messed it up or maybe it'd be be right up someone elses alley but that's just my opinion and I do offer it with the utmost respect, OP.

It is a cooking club after all though and dissecting things and offering opinions afterwards is one of the main benefits (I think... is it? I hope so or I'm going to look a right a$$hole here ) !!

Thanks Jools - we did eat it -and it was different!

brian ireland

Made this today. We had mixed comments on this. I thought it was very nice and so did my daughter. The wife and son said it was just ok. Only put a smidgen of franks hot sauce because of nice1franko's comments. Its worth a try if you wanna try Kinda curry from scratch.

To me this is what Cooking club is all about, recipes that people have either invented of seriously modified from an original. Nice1 joolsveer.

Little Alex

nice1franko wrote: »

So, it started out well: Garlic, chilli and ginger... happy days. Things could go very well from here very easily (maybe just a can of coconut milk and we're all set?!) ... but it just goes a bit all over the shop after that imo - tomato puree, cinnamon, soy sauce etc, and I actually couldn't taste any of it after the Franks Red Hot sauce went in.

That's what I thought aswell when I read the ingredients list. I couldn't imagine sweet cinnamon, vinegary Franks sauce and salty soy sauce in one recipe. I guess that's what you'd call "umami"!

nice1franko wrote: »

It is a cooking club after all though and dissecting things and offering opinions afterwards is one of the main benefits (I think... is it? I hope so or I'm going to look a right a$$hole here ) !!

True!

Anyway, I made it last night for lunch today. I had a couple of tastes last night and it wasn't bad at all. I did vary the ingredients, though. I used less cinnamon, Sriracha instead of Franks (it's less vinegary) and added a squeeze of lime juice. I didn't add any sherry because I don't have any.

I never shredded chicken before and am happy with the way that worked out. I did it by pulling apart the strands of meat along the grain by hand. Time consuming but worth it.

As I had too much chicken I used the rest to make something like Chinese takeaway-style crispy shredded chicken:



Thank you, joolsveer, for the recipe!

nice1franko

Here's my attempt at this:

The Black Oil

Made this last night, liked it. Thanks.