I did exactly what she said and this turned out really good. Next time I would use brown sugar and a little more of it to give it a sweeter taste and there no reason to use oil when frying chicken thighs.
2.
Will make this for lunch today.
I have my cut up chicken in a bag with all the spices. Some of the spices seems like overkill. No way you can taste too much over the garlic and ginger, but it will be interesting to see if the yogurt makes it soft.
3.
I've never had Jerked Chicken except Buffalo Wild Wings, and that comercial version is good
But all these Jerked Chicken vids involve a grill and an all day process. I need to find a vid of an old parent in NYC and how they make it for dinner. I found the sauces at the store and I think I can make it taste good by baking the chicken, but if it's too spicy then the kids will immiediately throw down their forks and its a fail.
4.
I do everything he does except I put the tomatoes and the onion in a blender. My son said it was the best thing he's ever tasted which got a cross look from the mrs . I didn't make my noodles though I just used what ever random fat pasta they had at the store.
5.
I did what he did, even used mustard. Really good. Wife took a bite and was like why don't you make these for everyone....uh casue they are't exactly easy to make 4x, and you're always on some healthy diet. I realize too that melted american cheese and hamerburger meat are like peanut butter and Jelly.
Theres also chicken thigh casserole, and fried rice which both always has the kids asking for more, which pretty much
means 10/10.
Pipes FC said
10:54 AM, 04/08/20
Damn, the Red Chili Powder I used in my buttered chicken made it so spicy it was hard to eat. I didn't even put it in the sauce, just on the chicken. It tasted good before the spices burned my face off, but with the amount of effort, it's just easier to buy Indian food.......something I figured out years ago.
The Krink said
12:58 AM, 04/09/20
To make Indian food at home you got to have a lot of spices and a lot of time. I got to the crux of my cooking career
with about a dozen Indian dishes that I could make. Still have the recipes but my spices are old.
Pipes FC said
6:29 AM, 04/09/20
From what I've seen on youtube Chicken Curry doesn't take two days. So if I ever try again, it will be that.......without red chili powder.
The Krink said
1:20 AM, 04/10/20
Most of the time your choice of "curry powder" is all the heat you need. Now if you want to krank up the heat to "unbelievable"
go with the "Curry Paste" that comes in green/red/yellow. A little dab will do you but you can experiment with how much.
The curry paste besides adding heat also adds more curry flavor. Yumm.
Pipes FC said
3:58 PM, 03/29/21
I stumbled across restaurant Curry Base. I made a batch, needs way more salt and sugar than they say, but we'll see how it works out tomorrow in Chicken Jalfrezi.
The Krink said
2:02 AM, 03/30/21
You do that Pipes. Curry in a hurry.
Pipes FC said
6:37 PM, 04/03/21
My Jalfrezi was good. If I had ordered it at a restaurant I would have thought it was good. I think if I ever make it again I'm going to scale back on the turmeric.
The Krink said
1:49 AM, 04/04/21
So have you made "Sag Paneer" yet Pipes.
Pipes FC said
3:25 AM, 04/04/21
The Krink wrote:
So have you made "Sag Paneer" yet Pipes.
No, but it's my second favorite dish. Although sometimes it gives me indigestion.
Pipes FC said
8:26 AM, 08/02/21
This was good. I made it for myself and the peanut gallery was upset cause I didn't cook enough for everyone. Any other day they would have made a sandwich.
steam300 said
8:23 AM, 08/15/21
Looks good, I personally add more garlic and ginger
Pipes FC said
6:19 AM, 08/16/21
steam300 wrote:
Looks good, I personally add more garlic and ginger
That's one thing I noticed just quickly scrolling through random videos, they all use a shyt ton of garlic. I'm going to try it again with garlic and ginger instead of ginger garlic paste
FMB said
5:59 PM, 08/20/21
Spatchcock chicken.. brined 15hrs, 2'10" at 275° on the grill.. was as good as it looks.
The Krink said
1:49 AM, 08/21/21
Did you let it rest for 10-15 minutes before serving? Hardest thing to do after the aroma therapy for an hour.
1.
I did exactly what she said and this turned out really good. Next time I would use brown sugar and a little more of it to give it a sweeter taste and there no reason to use oil when frying chicken thighs.
2.
Will make this for lunch today.
I have my cut up chicken in a bag with all the spices. Some of the spices seems like overkill. No way you can taste too much over the garlic and ginger, but it will be interesting to see if the yogurt makes it soft.
3.
I've never had Jerked Chicken except Buffalo Wild Wings, and that comercial version is good
But all these Jerked Chicken vids involve a grill and an all day process. I need to find a vid of an old parent in NYC and how they make it for dinner. I found the sauces at the store and I think I can make it taste good by baking the chicken, but if it's too spicy then the kids will immiediately throw down their forks and its a fail.
4.
I do everything he does except I put the tomatoes and the onion in a blender. My son said it was the best thing he's ever tasted which got a cross look from the mrs
. I didn't make my noodles though I just used what ever random fat pasta they had at the store.
5.
I did what he did, even used mustard. Really good. Wife took a bite and was like why don't you make these for everyone....uh casue they are't exactly easy to make 4x, and you're always on some healthy diet. I realize too that melted american cheese and hamerburger meat are like peanut butter and Jelly.
Theres also chicken thigh casserole, and fried rice which both always has the kids asking for more, which pretty much
means 10/10.
with about a dozen Indian dishes that I could make. Still have the recipes but my spices are old.
go with the "Curry Paste" that comes in green/red/yellow. A little dab will do you but you can experiment with how much.
The curry paste besides adding heat also adds more curry flavor. Yumm.
I stumbled across restaurant Curry Base. I made a batch, needs way more salt and sugar than they say, but we'll see how it works out tomorrow in Chicken Jalfrezi.
No, but it's my second favorite dish. Although sometimes it gives me indigestion.
This was good. I made it for myself and the peanut gallery was upset cause I didn't cook enough for everyone. Any other day they would have made a sandwich.
That's one thing I noticed just quickly scrolling through random videos, they all use a shyt ton of garlic. I'm going to try it again with garlic and ginger instead of ginger garlic paste
Spatchcock chicken.. brined 15hrs, 2'10" at 275° on the grill.. was as good as it looks.