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Chicken Curry
DMW
Posts: 13,832
So I was at my dealer (we all have one, right) earlier this week and picked up some Dizzy Pig Bombay Curryish. Decided to go to the source for a recipe.
Really good, fairly easy as well. All done on the Small in a Lodge CI Dutch Oven, uncovered the whole time. I tossed a wood chunk in after the lump was established, before putting the DO in. Not sure what kind it was, it was loose in my deck box.
After browning the chicken, pulled it out, and this is after the onions/garlic/potatoes/tomato paste were going for a swim.
Time for the chicken and yogurt to join in the fun.
Simmer for a few more minutes
And time to eat
Was served with rice, no plated pics, rather rushed ordeal tonight. I can see this being used in lots going forward. Great flavor already mixed up and ready to go.
They/Them
Morgantown, PA
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
Comments
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how was the heat level of that bombay currish?LBGE, Marietta, GA
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Looks fantasticMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Love Curry-ish! Got it in roasted veg right now while doing a spatchcock chicken with red eye expressLovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
That looks great! Did you fry the chicken until crispy first? Try just browning it a bit next time - you may like it even more.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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caliking said:That looks great! Did you fry the chicken until crispy first? Try just browning it a bit next time - you may like it even more.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
tulocay said:how was the heat level of that bombay currish?They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
I thought that might be the case, but I couldn't tell from the pic.As a variation, try the following sequence:oilonionsgarlic/gingerchickenCurry-ishtomato (paste/sauce/puree)waterAdd the potatoes either after the onions or after the tomato, depending on whether you like them browned first or not. About 5-7 mins between each step to saute/brown things in the pot. After adding the water, cook until the chicken and potatoes are done and the sauce is the consistency you like.And then send me a plate#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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@caliking I'll give that a try next time. Just to be sure, still brown the chicken first?They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
I really hate to say this but the curry-ish has way too much fennel for me.
Steve
Caledon, ON
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DMW said:@caliking I'll give that a try next time. Just to be sure, still brown the chicken first?
Steve
Caledon, ON
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Little Steven said:DMW said:@caliking I'll give that a try next time. Just to be sure, still brown the chicken first?Most Indian (or thereabouts) meats are browned a bit first, with the onions/ginger/garlic/spices. Not as heavily browned/seared as most Western recipes meats, but lightly. Even for pressure cooker recipes, the meat should not be added after the water at the end to cook. Water goes in at the end to make the sauce/gravy. Seafood (fish, shrimp) usually does not usually get browned and is added to the sauce/gravy at the end to cook quickly until done.But one need not be so rigid. Try both ways, @DMW and see what you like. My melanin is my street cred!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Little Steven said:I really hate to say this but the curry-ish has way too much fennel for me.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Little Steven said:DMW said:@caliking I'll give that a try next time. Just to be sure, still brown the chicken first?DMW, looks like a great cook! Appreciate you posting, and glad to hear all enjoyed.Happy cookin!Chris
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Chris, I agree with you on the English version. And I HATE raisins in anything savory.
______________________________________________I love lamp.. -
Picadillo feels bad for you.nolaegghead said:Chris, I agree with you on the English version. And I HATE raisins in anything savory.
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Eggcelsior said:
Chris, I agree with you on the English version. And I HATE raisins in anything savory.
Picadillo feels bad for you.
______________________________________________I love lamp.. -
nolaegghead said:Chris, I agree with you on the English version. And I HATE raisins in anything savory.[Raisins are often added in biryani (meat pilaf type of dish). LS made some at an eggfest. He thought it turned out pretty well... until someone asked the above question].#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Nature Boy said:Wassup Steve?! Hope all is well up yonder. My whole take on curry (not the seasoning, but a pot of curry) was inspired my my vietnamese mom in law. There are as many styles of "curry" as there are cooks who cook the eclectic dish that is "curry" in peoples' minds. My Mom in law had her own totally wild take on it. She would cut leg quarters with a cleaver…right through the bone. She'd season it up and brown those hard in the pan and end up with a ton of fond and fat. She'd fry the potatoes. She used a curry paste in a jar and it was Indian inspired (as opposed to Thai, English or whatever). Anyways, she always served it with crunchy baguettes purchased at the local bakery and extra crunched in the oven before serving. It was full blown nirvana….I will always remember it. Once in a while you got a little crunchy sliver of bone, bit the broth was rich and…..I digress. I have had so many unique curries, and always hated the English version…they use stuff like raisins.DMW, looks like a great cook! Appreciate you posting, and glad to hear all enjoyed.Happy cookin!Chris#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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caliking said:Little Steven said:DMW said:@caliking I'll give that a try next time. Just to be sure, still brown the chicken first?Most Indian (or thereabouts) meats are browned a bit first, with the onions/ginger/garlic/spices. Not as heavily browned/seared as most Western recipes meats, but lightly. Even for pressure cooker recipes, the meat should not be added after the water at the end to cook. Water goes in at the end to make the sauce/gravy. Seafood (fish, shrimp) usually does not usually get browned and is added to the sauce/gravy at the end to cook quickly until done.But one need not be so rigid. Try both ways, @DMW and see what you like. My melanin is my street cred!
Steve
Caledon, ON
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LS- read your post again, and we are indeed saying the same thing#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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That's more or less how we curry too. btw, LS I know we're supposed to grind curry powder from scratch, but our go to commercial curry powder is Baba's Meat Curry Powder from Malaysia, decent taste and real time saver.canuckland
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caliking said:nolaegghead said:Chris, I agree with you on the English version. And I HATE raisins in anything savory.[Raisins are often added in biryani (meat pilaf type of dish). LS made some at an eggfest. He thought it turned out pretty well... until someone asked the above question].
Steve
Caledon, ON
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Maybe I have my terms mixed up. I seasoned the chicken pieces with the Curryish before browning in a minimal amount of oil. Would this be considered frying?And what I'm hearing is there are multiple correct ways to prepare a dish cooked in multiple countries, some larger than the US?They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
@dmw Try that rub on chicken bombs it's fantastic! Franco from CGW was at Dizzy Fest last year and he made them with Bombay Curryish and that is my family favorite!Bristow Virginia XL&Mini One of the best feelings in life is watching other people enjoy the food I cooked!
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caliking said:LS- read your post again, and we are indeed saying the same thing
Steve
Caledon, ON
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Little Steven said:caliking said:LS- read your post again, and we are indeed saying the same thingDMW said:Maybe I have my terms mixed up. I seasoned the chicken pieces with the Curryish before browning in a minimal amount of oil. Would this be considered frying?And what I'm hearing is there are multiple correct ways to prepare a dish cooked in multiple countries, some larger than the US?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I think I'm gonna try this this weekend. Need to go and replensih some of my spices so I'll pick up the curry-ish as well. Hope they have the mediterraneanish too.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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