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Post by nitenews on Apr 20, 2013 14:04:14 GMT -5
Does anybody have a copy of this from the Old World.
I had it bookmarked, but of course that leads me nowhere these days.
Hoping ........
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Post by HalcyonDaze on Apr 20, 2013 16:21:45 GMT -5
Hm, I thought I'd seen another mention of it here, but can't find it.
I think a few people do still have it, hopefully one of them sees the post!
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Post by scicaro on Apr 20, 2013 16:42:03 GMT -5
Pretty sure I have it saved at home. Will look when I get back if no one else posts.
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Post by kneazle on Apr 20, 2013 18:40:35 GMT -5
Luckily I emailed it to a friend
Soul's Butter Chicken:
2 to 3 tablespoons of butter
1 - 2 onions
1/4 tsp. of cinnamon
2 tsp. of crushed garlic
2 tsp. crushed ginger
1/2 tsp of ground turmeric
1 to 2 tsp. of ground chilli
1 tablespoon of coriander
14 oz. of skinless boneless chicken thighs or breasts
1/4 to 1/2 cup ground almonds
8 oz. of whole peeled tomatoes with juice
1 tablespoon of tomato paste
1/2 cut of unsweetened yoghurt
Trim and cut the chicken into small cubes, cover and put aside.
Slice the onions into thin wedges
Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy.
Add the onions and cinnamon ot the pan and fry lightly. When the onions are sfot stir in the crushed garlic and ginger.
Then add the tumeric chilli and coriander, saute over med. heat.
The spices are fried first to release their maximum flavour and this really enhances the dish.
Add the cubed chicken and saute stirring constantly until the chicken has turned white.
Pour in the ground almonds, tomatoes and tomato paste.
Mix thoroughly. Cover and simmer for 20 to 30 minutes.
Add the yoghurt and heat through.
Serve on rice with Indian Bread.
(Serves 4)
Soul's tip - the flavour is enhanced if you marinade the chicken with a paste of ginger, garlic and 1/2 tsp. of lemon juice for 30 min. before cooking.
Also you can add some cayanne pepper for a bit of extra heat - enjoy!
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Post by nitenews on Apr 20, 2013 21:52:28 GMT -5
Thank you, thank you!!
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Post by princessofpenguins on Apr 21, 2013 14:26:38 GMT -5
Oh good, I was going to ask for this...
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Post by thelittlesthobo on Apr 21, 2013 17:14:50 GMT -5
I found a print out I have of one of the first cook books from t'other place. Haven't had a chance to browse it again. Tomorrow's job!
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Post by crazycat on Apr 21, 2013 21:15:23 GMT -5
That sounds good. Just emailed it to myself to make this weekend. Thanks Kneazle!
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Post by kneazle on Apr 21, 2013 21:38:19 GMT -5
Oh and another recommendation - have Soul Curry cook for you, she's really very good (though she made a lamb dish rather than this)
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Post by thelizardqueen on Apr 7, 2015 11:34:30 GMT -5
I'm thinking of making this tonight - can anyone tell me whether that's a tablespoon of fresh or ground coriander?
Thanks!
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Post by Queen on Apr 7, 2015 11:37:25 GMT -5
since it's fried I'd go with ground coriander...
and now I'm hungry...
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Post by thelizardqueen on Apr 7, 2015 11:51:09 GMT -5
Yeah, that's what I'm thinking. Nowt wrong with sprinkling a bit of fresh coriander on top though, is there?
I don't know what's got into me but after 9 years of living in the UK I suddenly feel the urge to cook curries ... even ordered a used cookbook!
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Post by princessofpenguins on Apr 8, 2015 13:42:57 GMT -5
I´ve always used ground coriander for this recipe. Of course you can sprinkle fresh coriander on top...
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Post by Queen on Apr 8, 2015 16:17:53 GMT -5
mmmm coriander
and yes, I expect fresh coriander on top would be pleasing
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Post by thelizardqueen on Apr 9, 2015 19:27:09 GMT -5
Sooo, I made this and it was very nice but maybe I was let down a bit by my ingredients ... the tomatoes weren't as flavoursome as I'd hoped (might have to buy a better brand next time) and I think some of our spices are past their best  It certainly got me into the idea of cooking curries so thank you very much SoulCurry! Everyone else: do you stick to yoghurt or do you add a spoonful of cream? Sieve the almonds? I wasn't sure about the texture of the sauce. (I did use full fat yoghurt.) Any other successful modifications? P.S. This recipe sounds veeeery tempting: www.tilda.com/public-recipes/dhruvs-perfect-chicken-curry |
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Post by veronicainsocks on Apr 11, 2015 1:39:44 GMT -5
this recipe didnt work for me when i made it years ago. something was missing and i dont remember what. it wasnt smooth and rich. i still liked it.
maybe cumin?
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Post by sprite on Apr 11, 2015 8:53:09 GMT -5
i've been making a lot of soups with tinned tomatoes lately, and they always seem to have a rich aroma and taste.
i'm glad this is bumped--i ordered butter chicken somewhere and it wasn't very interesting. maybe if i make it at home, it'll be better. i'm not good at curries, which disappoints me.
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Post by veronicainsocks on Apr 11, 2015 12:43:39 GMT -5
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Post by tucano on Apr 11, 2015 14:33:17 GMT -5
The fish curries in Sri Lanka are amazing.
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Post by sprite on Apr 12, 2015 4:18:49 GMT -5
hmmm. i have a lot of fish stock. could try that.
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Post by viv on Mar 20, 2016 14:17:13 GMT -5
Yay, I was hoping this would be on here. Just made one from another recipe, and although it was ok it wasn't great.
I'll be trying Soul's recipe soon!
Thanks guys.
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Post by princessofpenguins on Mar 20, 2016 15:59:23 GMT -5
This recipe is fantastic!
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Post by libbyh on Mar 20, 2016 18:05:51 GMT -5
I remember trying this way back when and thinking "Wow, a genuine Indian curry, this will be fantastic", but it wasn't - we were quite disappointed with it. But maybe it's just my cooking, not the recipe.
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sadiep
Eating Figjam
Posts: 834
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Post by sadiep on Mar 20, 2016 18:53:02 GMT -5
Me too Libby.
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It certainly got me into the idea of cooking curries so thank you very much SoulCurry!
