One pot ...the real deal Highway Chicken ( curry)

Channa

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Here you go , last few days been working on a few recipes and came across this one, Highway Chicken by no less than legendary Indian Chef Harpal Singh.

This dish is typical "Dhaba " food, street food or likely to be found in a road transport café for Indians. ( no Relais routier for these boys) ...Twas delicious ,video attached is 11 mins long but lists ingredients and technique...with some proper good tips for the foodies.

Here is my attempt

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Here is the video, note like anything recipes are a guideline and he uses a bit of water to make the "gravy" or sauce to us, serve with a bit of naan or chappati ...back in India. !

YouTube

As an aside Harpal has a cookery channel and it is particularly touching when he replicates his mothers chicken curry ,,,very proud and emotional and for me you are getting the real deal , not the crap sold in most restaurants...I hope you enjoy

I have attached the link to his mums curry for your convenience anyone that is interested

YouTube

For anyone really wanting to get involved with Indian Cooking this guy is very good, Whites are packed , just a flight to India see you February !!( I wish )

Channa
 
Bu--er you ,see you at it again,im just in from a long trip to buy a new car and im starving,switch on and there in my face is food again.:tongue:
 
We've got a prawn curry bubbling away as I write Andy, complete with home grow chillies and coriander, and all of the accompaniments.

Smells out of this world! :tongue:
 
For anyone really wanting to get involved with Indian Cooking this guy is very good, Whites are packed , just a flight to India see you February !!( I wish )

Channa[/QUOTE]

I am going on Sunday, never been, so excited, hoping for lots of curry, for breakfast as well it seems!
 
moonshadow said:
For anyone really wanting to get involved with Indian Cooking this guy is very good, Whites are packed , just a flight to India see you February !!( I wish )




Do they not squeal a bit when put into the pan.:scared:
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moonshadow said:
For anyone really wanting to get involved with Indian Cooking this guy is very good, Whites are packed , just a flight to India see you February !!( I wish )

Channa
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I am going on Sunday, never been, so excited, hoping for lots of curry, for breakfast as well it seems![/QUOTE]

lucky you , whereabouts ? Goa ? or Kerala ? ....they do serve what looks like a marmalade for breakfast alas it isn't and proper kickstarts your day....!!! ...What I found is very little food is hot the idea is the spices bounce off each other to give flavour , even a vindaloo, try one different to anything in this country

Indians are a funny lot , con you if they can part of the game tenner for a taxi when it should be £3 all part of it, but they wont rob you I always felt safe there.

I am extremely envious ,,,go and enjoy , I look forward ot your tales upon your return

Channa
 
moonshadow said:
For anyone really wanting to get involved with Indian Cooking this guy is very good, Whites are packed , just a flight to India see you February !!( I wish )

Channa
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I am going on Sunday, never been, so excited, hoping for lots of curry, for breakfast as well it seems![/QUOTE]

Whereabouts are you going, Sue? I've visited a lot of India. Slummed it and done the 5 star too. Treat yourself to a thali when you see them. If you've not had one it's a plate with pots of different curry and dhal. Yummy. Enjoy. I love India x
 
We have a local curry house whuch specialises in Keralanian cuisine not the generic Pakistani or Bangladesh versions. We had a meak 2 days ago and they do a 'tray of treats' which is various chutneys with puppadoms. one of the chutneys was one with red onions tried to emulate it as the chef,when asked, refused to tell me the recipe,any idea what it is,it was quite light and sweet?
 
sasquatch said:
We have a local curry house whuch specialises in Keralanian cuisine not the generic Pakistani or Bangladesh versions. We had a meak 2 days ago and they do a 'tray of treats' which is various chutneys with puppadoms. one of the chutneys was one with red onions tried to emulate it as the chef,when asked, refused to tell me the recipe,any idea what it is,it was quite light and sweet?
Click to expand...

Is it this one?

YouTube
 
sasquatch said:
We have a local curry house whuch specialises in Keralanian cuisine not the generic Pakistani or Bangladesh versions. We had a meak 2 days ago and they do a 'tray of treats' which is various chutneys with puppadoms. one of the chutneys was one with red onions tried to emulate it as the chef,when asked, refused to tell me the recipe,any idea what it is,it was quite light and sweet?
Click to expand...

Pickles and chutneys are an intrinsic part of Indian cooking, like garam masala (masala means spice mix) recipes are often guarded and passed from mother to daughter.

A lot of chutneys contain achar which is mango, and jaggery which is a cane type of sugar. To answer your question directly it could be anything. Kerala is the coconut state, so could make an appearance ?

All is not lost, I will message my pal for you who is my man on the ground and is a Keralite. Grandma might tell us !!!.

Your observation of local Keralian cuisine made me smile compared to Pakistani , Bangladeshi versions. People rarely appreciate the size of the sub continent and its make up , Hindu , Muslim , Sikh and Christian influences, then our own from colonial days, or in the case of Goa Portuguese, Vindaloo a Portuguese derived word meaning vinegar and garlic , which pork was preserved in and sent from Portugal. Other influence is proximity to the coast, and social history. Parsi Indians (Bombay and Pakistan) settled after being persecuted by Muslims 400 years ago and originated in Persia modern day Iran. If you take a dish called Papeta par eda (potato and eggs) various versions exist in places like Saudi and Afghanistan all derived from social migration and changed by ingredients local.

You could spend a lifetime studying Indian cuisine, and still only scratch the surface such is the diversity. as you may have gathered I get a tad enthusiastic

Channa
 
I love the pickles and chutneys. Sometimes, at home we will have a plate of Pappadums and Samosas with all of the chutneys rather than a full meal.

Often, the simple ones are the best. One we had last night was just a mixture of diced onion, grated cucumber and mint. Julie also makes various Raitas to cool the palate, but I am a real lover of lime pickle.:tongue:
 
My father was passionate about mango chutney due to his father being in the merchant navy and sailing regularly to India and Burma,in fact he is buried in Rangoon having died there. However he always brought back a few large earthenware jars of chutney,my dad told me that it was a good timer for Grandads return,when with each jat they opened they knew roughly were he was on the voyage the last jar they opened indicated that he was on the homeward stretch.
I brought my dad some mango chutney when I first went out to India,one of them was mango and chillies!!! I now make my own mango chutney.
Indian breakfast for me was usually acouple of fried eggs or masala/ idli dosa which my local curry house does for me. My youngest daughter loves mango lassi and when she asks for it in a restaurant the waiters are quite taken aback!
She is now living in Devon, we have been to a restaurant in Newton Abbot and now she is on first name terms with the staff!
I love currys!!!
I bought in the Works remainder bookshop an HUGE cookbook which covers every Asian cuisine,Nepal,India,Pakistan,Japan,China,Malaya,Burma,Thailand,Singapore and Indonisia-phew! Still working my way through it
 
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