Experimental kitchen: butter chicken
May. 9th, 2006 11:13 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
serindeThis did not go quite as famously as the veg curry. It was very tasty, don't get me wrong; but I need to frob the recipe. Firstly, I have not got the hang of chopping up chicken pieces into sizes that will cook in roughly the same amount of time; I know that's more accurate to at least what I see in Indian restaurants, smaller on-bone pieces, but rather than making myself frenzied about partial-rawness...or stabbing myself in the mouth with errant chicken ribs...I'm going to stick to deboned meat for the time being.
Secondly, the taste & consistency weren't quite on. I thought it was odd that it called for a full half cup of coconut cream, and indeed it was a bit coconut-y. (Maybe that means something different in Strine? I assumed the "milkfat" that rises to the top of a can of coconut milk.) The gloop was also insufficiently gloopy, a bit too watery. This may have been the result of pureeing a can of whole peeled tomatoes in Mister Choppy instead of using the product "pureed tomatoes", which I think would have led to a thicker stuff. And I think I might in future, instead of 1/2 c. cream + 1/2 c. coconut cream + 1/2 c. yogurt, reduce to a total amount of 3/4 or 1 c. of liquidish substance.
It has nowhere near as much butter as I'd feared; about 1 Tbsp. for two pounds worth of chicken. Not that the cream and the coconut and whatnot is exactly virtuous, but it's certainly not Death Inna Bowl.
Secondly, the taste & consistency weren't quite on. I thought it was odd that it called for a full half cup of coconut cream, and indeed it was a bit coconut-y. (Maybe that means something different in Strine? I assumed the "milkfat" that rises to the top of a can of coconut milk.) The gloop was also insufficiently gloopy, a bit too watery. This may have been the result of pureeing a can of whole peeled tomatoes in Mister Choppy instead of using the product "pureed tomatoes", which I think would have led to a thicker stuff. And I think I might in future, instead of 1/2 c. cream + 1/2 c. coconut cream + 1/2 c. yogurt, reduce to a total amount of 3/4 or 1 c. of liquidish substance.
It has nowhere near as much butter as I'd feared; about 1 Tbsp. for two pounds worth of chicken. Not that the cream and the coconut and whatnot is exactly virtuous, but it's certainly not Death Inna Bowl.
