Chicken Curry

DMW · April 2014

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.

http://dizzypigbbq.com/portfolio/bombay-ish-chicken-curry/

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.

tulocay · April 2014

how was the heat level of that bombay currish?

hapster · April 2014

Looks fantastic

Cookbook_Chip · April 2014

Love Curry-ish! Got it in roasted veg right now while doing a spatchcock chicken with red eye express

caliking · April 2014

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.

DMW · April 2014

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.

Thanks @caliking. The photo does make it look fried, but no, it was just browned. I tossed it with the Curryish before browning, left the fond behind to mix with the onions when they went in.

DMW · April 2014

tulocay said:

how was the heat level of that bombay currish?

@tulocay Not too hot at all. I think if it was just me I would probably add some additional heat. For SWMBO and the kids it was right on, and they don't go for really spice food.

caliking · April 2014

I thought that might be the case, but I couldn't tell from the pic.

As a variation, try the following sequence:

oil

onions

garlic/ginger

chicken

Curry-ish

tomato (paste/sauce/puree)

water

Add 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

DMW · April 2014

@caliking I'll give that a try next time. Just to be sure, still brown the chicken first?

Little Steven · April 2014

I really hate to say this but the curry-ish has way too much fennel for me.

Little Steven · April 2014

DMW said:

@caliking I'll give that a try next time. Just to be sure, still brown the chicken first?

You don't really brown the meat in Indian gravies. You fry it in the mixture of spices, onions, garlic, ginger, tomatoes etc. It picks up the colour of the masala and whatever else is in there. This is true of gravies (curries) but there are a lot of fried dishes. A lot of the meats are pressure cooked with almost no browning and then "stewed" with the other stuff.

caliking · April 2014

Little Steven said:

DMW said:

@caliking I'll give that a try next time. Just to be sure, still brown the chicken first?

You don't really brown the meat in Indian gravies. You fry it in the mixture of spices, onions, garlic, ginger, tomatoes etc. It picks up the colour of the masala and whatever else is in there. This is true of gravies (curries) but there are a lot of fried dishes. A lot of the meats are pressure cooked with almost no browning and then "stewed" with the other stuff.

Much love, respect, and props, but I must disagree.

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!

caliking · April 2014

Little Steven said:

I really hate to say this but the curry-ish has way too much fennel for me.

Yes, but its a reasonable starting point.

Nature Boy · April 2014

Little Steven said:

DMW said:

@caliking I'll give that a try next time. Just to be sure, still brown the chicken first?

You don't really brown the meat in Indian gravies. You fry it in the mixture of spices, onions, garlic, ginger, tomatoes etc. It picks up the colour of the masala and whatever else is in there. This is true of gravies (curries) but there are a lot of fried dishes. A lot of the meats are pressure cooked with almost no browning and then "stewed" with the other stuff.

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

nolaegghead · April 2014

Chris, I agree with you on the English version. And I HATE raisins in anything savory.

Eggcelsior · April 2014

nolaegghead said:
Chris, I agree with you on the English version. And I HATE raisins in anything savory.

Picadillo feels bad for you.

nolaegghead · April 2014

Eggcelsior said:

Chris, I agree with you on the English version. And I HATE raisins in anything savory.
Picadillo feels bad for you.

86 any raisins, honey or other sweetness and I'm all-in.

caliking · April 2014

nolaegghead said:

Chris, I agree with you on the English version. And I HATE raisins in anything savory.

This is where LS pipes in with "y'all put raisins in yer jambalaya??"

[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].

caliking · April 2014

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

That sounds really good!

Little Steven · April 2014

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?
You don't really brown the meat in Indian gravies. You fry it in the mixture of spices, onions, garlic, ginger, tomatoes etc. It picks up the colour of the masala and whatever else is in there. This is true of gravies (curries) but there are a lot of fried dishes. A lot of the meats are pressure cooked with almost no browning and then "stewed" with the other stuff.
Much love, respect, and props, but I must disagree.

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!

That was kind of what I meant by frying it in the spice as opposed to frying the meat in oil by itself. I have never seen a really caramelized exterior on any meat in curries like you would in a western stew.

caliking · April 2014

LS- read your post again, and we are indeed saying the same thing

Canugghead · April 2014

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.

Little Steven · April 2014

caliking said:

nolaegghead said:

Chris, I agree with you on the English version. And I HATE raisins in anything savory.
This is where LS pipes in with "y'all put raisins in yer jambalaya??"

[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].

It's funny cause Chris (Nature Boy) was there too. He said that he normally didn't like fruit or nuts in savoury dishes but really liked it.

DMW · April 2014

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?

GeorgeS · April 2014

@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!

Little Steven · April 2014

caliking said:

LS- read your post again, and we are indeed saying the same thing

It's OK. I was hurt at first but I'm over it now.

caliking · April 2014

Little Steven said:

caliking said:

LS- read your post again, and we are indeed saying the same thing
It's OK. I was hurt at first but I'm over it now.

My turn: :x

DMW 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?

Shocking concept, aint it?

However, I am claiming "curry" for the Indian subcontinent, since most of the spices used are indigenous to the area. And you have it right - most Indian recipes play fast and loose with cooking terms and even measurements. There is no consensus in Indian cookbooks about how much a teaspoon actually measures, for example.

Griffin · April 2014

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.

Chicken Curry

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