Yep, chicken with curry sauce, instead of chicken curry.
Waitroise and M&S curry are usually decent. Never hot, but flavour is good. They also do proper naan breads instead of the cake like texture (and crazy fat content) of many supermarket naan bread. That said, Morrisons have some packs of really nice and huge naan breads, tucked away in the bread section. Think they're aimed at the Indian community, rather than the regular branded naans.
the meat always appears to have been pre-cooked separately
Just like BIR cooking then.
Nothing to report, none in store near me last night.
Going to check again later today.
I've had restaurant/takeaway Vindaloo twice in my life and the difference between the two was night/day.
First one, in a good restaurant was full of chunky potato bits, other nice veggies and meat. It was very spicy, but it was 'front of the mouth and lips' heat coming from fresh chilli. It was tasty and hot.
Second one, when drunk, procured from a shady-looking takeaway only. On opening the dish I was confronted by what looked like dog food in nuclear Bisto. It tasted as it looked and was virtually inedible as all the spice was basically coming from industrial quantities of hot chilli powder being thrown into a generic 'sauce'.
If I fancy a hot curry, I generally order a Jalfrezi as you can pretty much guarantee the heat will be coming from fresh chillis.
the meat always appears to have been pre-cooked separately then dumped onto the sauce when it needs to be cooked *IN* the sauce to get the flavour right.In fact you can even see from that picture - the meat is still white when it should have soaked up the sauce's colour.
These are the words of a curry n00b
[url= https://goodfood.uktv.co.uk/recipe/madhur-jaffreys-chicken-tikka-masala/ ]Sausage[/url]
Just like BIR cooking then.
BIR?
British Indian Restaurant, sorry.
I had a takeout one in Penzance. It was called a 'prawn bangalore' (think phaal x 3). It made me cry whilst all balled up on the floor of hotel-room. I was drunk and hungry so wouldn't let it beat me. Finished the lot but the memory lives on.
#misplacedheroics
I agree. BIR curries are precooked meat chucked into a pan of appropriately tweaked formula curry sauce.
Mrs. S failed to find the Volcanic Vindaloo in our local Mozzer's.
I think Madras is over-rated, I like a medium curry but Madras seems to go for heat over flavour.
However, just recently I seem to have a craving for hotter dishes, Xacuti and Kadhai are favourites at the moment.
Tried some of the Morrisons “naga” curry as someone at work brought one in and darent try it!
It’s hot, but nowhere near as hot as the National Press marketing board have been making out.
I’m not a “curry hardman” by any means, but I’d eat it without breaking a sweat.
Good marketing though. Flying off the shelves apparently.
Not tried the stupid hot one yet ,BUT did have a Morrisons Vindaloo last night ... Im out! as the 10 minute ride to work this morning as at best a Danger ride ...
Drac - Moderator
Yup, make you’re own far better.
+1, even just a quick wander down the world food aisle at ASDA will find you curry powder mixes which you just throw in the pan with meat and oil (the hotter you can get it the better) add onions, veg, tomatoes, water as required and it's done. Usually only costs pence too.
I agree. BIR curries are precooked meat chucked into a pan of appropriately tweaked formula curry sauce.
Some are, but my old local used to have the chef's stations facing directly into the waiting area, ferociously hot if you sat too close but everything was from scratch. The only downside is you occasionally got a disappointing one where a different chef hadn't used anywhere near enough spice.
So how did they make a dish with chicken tikka in?
Not doubting you and sounds awesome but in the case of tikka it is cooked first.
You can of course cook the meat while preparing but it doesn’t absorb much at all.
Sold out here too (Stamford Hill, London) 🙁
On BIR, for a while I was making curries based on The Curry Secret book, which is basically the BIR method. Pre-cooked big vat of curry "gravy" which is just onion sauce, freeze batches and use as necessary whipping up a blended tomato sauce with the onion sauce which would last a few dishes in the fridge. The rest is spices, veg, chillies and meat to suit the dish. All tweaking the basic sauces.
Texture was authentic to a BIR of this style dish. House smelt of onions. Also the dishes were oily. Nice but I'm sure not that healthy.
Gave up and just do fresh cooked tomato dishes with spices, veg, chillies etc. Sometimes swimming in sauce, sometimes more dry (less authentically BIR I guess 😉 ).
(going to be borrowing 'BIR' as a term from now on 😀 ).
I started with that book but never did like the base sauce and yes they could be oily, I stopped making them for a few years. Then I switched to The Curry Guy’s book and base sauce, much more authentic to BIR, yes it’s real term for a cooking style style cooking.
Tuesday I prepared a new batch of base sauce.
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Once they’re done it’s easy to knock a curry up within a few minutes, you can freeze the tikka too but if I’m planning on using tikka I do it the day before or first thing in the morning ready to cook as the curry is being cooked. Easiest though is Aldi’s king prawns.
So how did they make a dish with chicken tikka in?
Marinated chicken on skewers into the tandoor? Surely that's an acceptable amount of pre-prepared as opposed to a ladle of gravy over plain meat.
I'm fussy about my curry, I'll drive over from Reading to pick up a curry from here. http://wokinghamtandoori.co.uk/menu, I can recommend the murgh khazana or gost kata masala.
Marinated chicken on skewers into the tandoor? Surely that's an acceptable amount of pre-prepared as opposed to a ladle of gravy over plain meat.
Yup tdone in a tandoori oven on the skewers, some restaurants will do just that though have pre-cooked meats not done in the tandoori too. Easiiest way to produce the food at restaurant turn over speeds. If I’ve not had time to make tikka I’ll drop raw chicken into the sauce, as chicken cooks quick it works but it’s doesn’t really absorb much flavour from the sauce.
Just the same for the supermarket style ones why cook different batches of curries when you just do the one and add what ever meat or veg they want at the end, very authentic.
[url= https://www.amazon.co.uk/Curry-Fragrant-Thailand-Vietnam-Indonesia/dp/0241198666/ref=pd_sim_14_56?_encoding=UTF8&psc=1&refRID=TX7KE226RFW4Z72F2WG9 ]This is my current favourite curry book[/url] - I have recently been making curries from other countires and had some great ones.
No one else do 'Staff Curry Roulette'?
We get food delivered to work from The Punjab on Milkstone Road in Rochdale.
Huge fresh Kobedi kebabs with naan and salad, £2.50.
Staff curry for two, with 4 roti and salad, £5.00, all spot on.
Depending who's cooking and who has phoned the order through, mild to mtfu.
🙂
Good shout for the Curry Guy base sauce, thnks. Looks just the job for a BIR fix. Have already pasted the recipe into my gravybook 🙂
My staple so far has been 50 Curries book from Camellia Panjabi. Amazing.
Cauli and almond is on the menu next week:
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Seems (obviously i guess) that it's mostly just a promo excercise for Morries. No trace of the beast at my local big Morries. Bought some other stuff in there anyway, so I guess they win!
Bought some other stuff in there anyway, so I guess they win!
Same!! 🙂
Good shout for the Curry Guy base sauce, thnks. Looks just the job for a BIR fix. Have already pasted the recipe into my gravybook
It’s a very good book, he is going to start doing videos soon too.
