Recipes by their Ingredients

chicken stock

  • Base Curry (BIR)

    >Base Curry
    Base Curry (BIR)
    (Makes 10 cups or 2½ quarts)


    Akhni Stock
    8 cups water
    1 yellow onion, cut into quarters
    14 green cardamom pods
    2 black cardamom
    10 whole cloves
    6 garlic cloves, crushed
    4 bay leaves
    4 inch cinnamon stick
    4 tsp coriander seeds
    4 tsp fennel seeds
    4 inch chunk fresh ginger
    2 star anise
    2 tsp black peppercorns

    Base Gravy
    10 medium onions, chopped
    1 large carrot, peeled and diced
    ½ large green bell pepper, diced
    ½ large red bell pepper, diced
    2 stalks leafy celery, diced
    ¼ of a green cabbage head, chopped
    2 cups (16oz) canned chopped tomatoes
    6 sprigs fresh cilantro with leaves
    1 cup vegetable oil
    4 tblsp ghee
    4½ tblsp fresh ginger puree
    4½ tblsp garlic puree
    1 tbsp ground turmeric
    1 tbsp garam masala
    1 tbsp freshly ground cumin
    1 tbsp freshly ground coriander seed
    1 tbsp ground fenugreek powder
    1 tbsp smoked paprika
    1 tbsp salt
    2 cups chicken stock (homemade preferred or at the least use Better Than Bouillon brand chicken base)


    NOTES: BIR Base Curry, also known as British Indian Restaurant Base Gravy, is a crucial component in creating the distinctive flavors found in British Indian restaurant-style curries. Akhni stock is a flavoring stock that's used in the making of BIR base gravy. It serves as the foundation for many British curry dishes. Asian/Indian bay leaves preferred, as they are milder – use 1 regular bay leaf if unavailable.

    To turn your base British Indian Restaurant (BIR) curry into a full curry, you can add additional ingredients such as cooked meat (chicken, lamb, or beef), vegetables (like potatoes, peas, or bell peppers), and more spices or seasonings to enhance the flavor. You can also adjust the consistency by adding water, coconut milk, or cream to achieve your desired thickness. Serve your full curry with rice or naan bread for a complete meal! Click here for more ideas on what to add to this base curry.

     

    For the akhni stock: add all akhni stock ingredients to a saucepan. Bring to a boil for ten minutes then strain the mixture discarding the solids and reserve the akhni stock.

    For the base gravy: pour the oil into a large heavy bottomed saucepan and heat over medium high heat until simmering.
    Add the diced onions and fry, stir often for about 20 minutes until the onions are soft, lightly browned and translucent.
    Add the bell peppers, celery, cilantro, carrot and cabbage and mix.
    Fry for another five minutes and then add the ginger, garlic and all of the spices except for the turmeric.
    Now add the tomatoes, chicken stock and just enough Akhni stock to cover the vegetables and simmer for about half an hour. Add more stock as needed.

    After 30 minutes, remove the mixture from the heat and allow to cool slightly.

    Using a handheld immersion blender blend until silky smooth, if you have one, otherwise, scoop the mixture in batches into a blender and blend until silky smooth, about three minutes per batch if using the blender. Add more Akhni stock if needed to achieve the proper consistency, it should roughly be the consistency of thin cream.
    Once your sauce is smooth, melt the ghee in a frying pan and add the turmeric powder to the ghee. It will darken as it cooks. You want to brown it for about 30 seconds being careful not to burn the turmeric. Now add the turmeric/ghee mixture to the sauce and bring to a simmer again.
    Once it is simmering, turn down the heat and simmer for another 20 - 30 minutes.
    Enjoy!
    This can be stored in the fridge for up to three days or freeze in 3 cup portions for up to three months.

    BIR House Mixed Powder (Every curry joint in Britain has their "secret" blend of house spices, this is ours!):
    3 tbsp ground cumin
    3 tbsp ground coriander
    4 tbsp curry powder
    3 tbsp paprika
    3 tbsp ground turmeric
    1 tbsp garam masala

    Things you can make from this base:
    1.) BIR Chicken Korma (for 4) – 1½ cups BIR curry base, 1¾ oz (50 grams) almonds, crushed (or cashews or both), 2 tblsp fine white sugar, 1 tblsp butter, 1¾ oz (50 grams) creamed coconut block, 3⅓ oz (100 ml) cream. Cook the above ingredients until combined (less than 4 mins) – Add 1 lb raw chicken such as mini fillets or a breast cut into1 inch chunks and heat on low for 10 minutes to cook through.

    2.) BIR Bhuna (for 4) – In 2 tblsp vegetable oil fry 1 four inch cinnamon stick for 10 seconds then add 1 lb of cleaned prawns or chicken to cook - (if your protein is already cooked then add it at the end). Next add 1 tblsp tomato paste with 1 tblsp grated ginger, 1 tblsp garlic paste, 1 tblsp cumin powder, 1 tblsp red chili powder, 1 tblsp coriander powder, 1 tsp turmeric. Cook for 2 minutes then add 1½ cups BIR curry base. Cook for 2 minutes more then squeeze the juice of one lemon in and then add 1 small bunch cillantro leaves, torn or chopped. Salt and pepper to taste.

    2.) BIR Saag (for 4)
    ¼ lb baby spinach leaves
    3 green bird's eye chillies or Thai chilies - roughly chopped
    1 handful cilantro leaves
    2 tbsp ghee
    ½ onion, chopped finely
    1½ tbsp garlic and ginger paste
    1 tblsp cilantro stalks
    1 tsp cumin, ground
    1 tsp coriander, ground
    2 tblsp mixed powder
    ½ tsp Kashmiri chilli powder
    ¼ cup tomato puree
    1 cup base curry
    1 tblsp plain natural yoghurt
    Juice of ½ lemon
    ½ tsp garam masala
    Salt to taste

    Directions:
    Preparing the spinach by placing all of the spinach, chillies, coriander and lemon juice in a food processor and blend to a smooth paste. You may need to add just a bit of water to do this. Set aside.

    Now heat the ghee in a large pan over medium heat.
    Once the pan is hot, add the chopped onions and fry for about 15 minutes until soft and translucent but not too brown.
    Add the ginger and garlic paste and allow to cook for about 30 seconds.
    Add in the cumin, coriander powder, garam masala and kashmiri chilli powder and mix.
    Remove the onions from the pan and use a processor or blender to blend the onions and the tomatoe until smooth.
    Pour the onion/tomato mixture back into the pan. At this point if you want to ass meat or paneer, add it now.
    Cook for 40 minutes or until any meat is nice an tender. Add the base sauce gradually stirring it in, cook for about 5 minutes.
    To finish, add the spinach puree you made earlier and stir it into the curry.
    Cook for another 2 minutes. Adjust seasoning and add the salt and pepper to taste.
    Just before serving, add the yogurt one tablespoon at a time stirring it into the sauce.
    Stir in the lemon juice and serve.

  • Cajun Jambalaya

    Cajun Jambalaya
    Cajun Jambalaya
    (Serves 6-8)


    [The Holy Trinity]
    1 Bell Pepper Finely diced
    1 Large Onion Finely diced
    4 Celery stalks Finely diced

    Proteins
    1 lb Andouille sausage sliced
    1 lb shrimp (26/30), peeled & cleaned

    Seasonings for Shrimp
    2 tsp Tony Chacheres Creole Spice

    Spices and other ingredients needed
    2 cups long grained Louisiana Rice
    3 1/2 - 4 cups Chicken stock
    2 tblsp vegetable oil
    1 tblsp Kitchen Bouquet
    1 tblsp Tomato paste
    1 tblsp Seasoning salt
    3 Garlic cloves finely diced, approximately 2 tsp.
    1/2 tsp Oregano
    1/2 tsp Thyme
    1/2 tsp Old Bay seasoning

    Garnish
    1/2 cup Green onions chopped
    1/4 cup Parsley chopped


    NOTES:Mahatma brand rice is Louisiana Long Grained rice. 26/30 is the shrimp size, 26 to 30 shrimp per pound is a medium sized shrimp, once you get to U15 (under 15 shrimp per pound they are quite large!), whereas 36/45 they are tiny. So the higher the number, the smaller the shrimp!
     

    Dice onions, celery, and bell pepper into small pieces. Set aside.
    Cut andouille into thin rounds. Set aside.
    Coat shrimp in Tony Chacheres Creole Seasoning. Set aside.

    Heat oil in large pot or dutch oven.
    Add andouille sausage to pot and brown for approximately 5 minutes. Set aside.
    Brown the shrimp on both sides, no longer then 5 minutes. Set aside.
    Add onions, celery, and bell pepper to pot. Reduce heat to medium and cook for approximately 7 minutes, stirring and scraping bottom of pan to release bits of sausage from bottom of pot.

    Add the chopped garlic and tomato paste and cook for 2 minutes, stirring occasionally.

    Add the sausage, chicken stock, Kitchen Bouquet, seasoning salt, thyme, oregano, and Old Bay to the pot and bring to a boil.
    Add the rice and return to a boil.
    Cover and reduce to a simmer and cook 5 minutes. Add your shrimp in, finish cooking another 5-10 minutes or when the liquid disapears or rice is cooked.
    Sprinkle the green onions and parsley over each serving for garnish. Enjoy!

  • Chili Lime Chicken Coconut Soup

    Chili Lime Chicken Coconut Soup
    Chili Lime Chicken Coconut Soup
    (Serves @ 6-10)
    2-3 Chicken breasts, boneless, cut into ¼ inch strips
    1 tblsp chili powder, mix together with the salt below
    ¾ tblsp salt
    lime zest, from 5 limes
    5 limes, squeezed for their juice
    2 lg cans of coconut milk
    10 cups of chicken stock
    1 stalk of lemon grass, optional, OR zest of 2 lemons
    1 tsp salt
    1 tsp white pepper
    1 roasted jalapeno pepper, seeds removed, minced
    1/8 tsp cayenne pepper
    2 corn tortillas, cut into 1½ inch by ¼ inch sliced strips and fried crispy
    1 green onion, optional, sliced thin
    NOTES:

    Bring stock to a simmer and stir in salt, white pepper, cayenne pepper.
    Now add the roasted jalapeno lime zest and lime juice and lemon grass/zest if using.
    Now turn heat to low, add coconut milk. Don't let the coconut milk boil as it may separate.
    Taste and adjust seasoning or salt.

    Roll the raw chicken strips into the mixture of salt and chili powder and then cut into small ½ inch pieces. Drop into soup and stir. The chicken should not take long to cook in the soup, around 3-5 minutes.

    Serve and garnish with chopped scallion and crispy tortilla strips.

  • Huli Huli Chicken

    Huli Huli Chicken
    Huli Huli Chicken
    (Serves 2-4)


    4 lbs boneless chicken thighs
    1 cup pineapple juice
    1/2 cup soy sauce
    1/2 cup brown sugar
    1/3 cup ketchup
    1/4 cup chicken broth
    2 tsp fresh ginger root grated
    1½ tsp minced garlic
    green onions, sliced thin for garnish


    NOTES: If you use sweetened pineapple juice, reduce the brown sugar by 1 tblsp. Recipe from The Recipe Critic
     

    In a medium sized bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger and garlic. Reserve 1 cup sauce for basting. Add the chicken thighs and sauce to a Ziploc bag and marinate at least 3 hours or overnight.

    Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink. Baste occasionally with reserved marinade during the last 5 minutes. Garnish with green onions if desired.

  • Oxtails over Rice

    Oxtails over Rice
    Oxtails over Rice
    (Serves 4-6)

    1 oxtail (about 1-2lbs)
    1/3 cup Canola oil, plus 1 tblsp
    1½ tsp salt
    15 cloves of garlic, peeled
    3 carrots, chopped into ½ inch pieces
    2 onions, chopped into ½ inch pieces
    2 stalks of celery, chopped into ½ inch pieces
    1 parsnip, chopped into ½ inch pieces
    1 bottle red wine
    1 cup chicken stock
    2 tblsp butter
    2 chicken bouillon cubes or a tblsp of the chicken stock paste. ("Better then Bouillon")
    1 tblsp Parmigiana Reggiano cheese, grated

    NOTES:

    Pre-heat oven to 500 degrees.

    Toss the oxtail in 1 tblsp of canola oil and sprinkle with salt.
    Roast for 20 minutes.

    Meanwhile in a large stock pot, add 1/3 cup of canola oil, 15 cloves of garlic, carrots, parsnip, onions and celery, saute until the vegetables have a nice color to them, about 10 minutes.

    Now pour in the bottle of wine over the sauteed vegetables. Add in the oxtails and any rendered fat from the roasting tray. Cover completely with the chicken stock. Let simmer on low for 2 hours.

    Remove the oxtails from the stock pot, when cooled down a little, remove the meat from the bone and set aside the meat, toss the bones.

    Toss into the stock pot 1 tblsp of butter, then take the liquid and vegetables from the stock pot and using a blender blend them. You may need to add some chicken stock to the mix if it is too thick.

    Taste the mixture, you may want to add some salt or pepper to taste.

    Cook rice in chicken stock or add some chicken bouillon to the water. Twirl a tblsp of butter into the rice along with a tsp of salt and or Tony Chacheres Cajun Spice mix.

    Lets tie this dish together now, heat up some of the oxtail in a pan with the sauce, pour over rice. Top with some fresh grated Parmigiano Reggiano cheese.
    Enjoy!

  • Salmon Mousse

    Salmon Mousse

    Salmon Mousse


    (Serves 60)

    6 cups fully cooked salmon chunks or 6 cans (45 ounces or 2+3/4lb) salmon, drained, bones and skin removed If cooking fresh: add to a small bowl the following ingredients, mix and pour over salmon, add a pan of water to the oven, then bake at 250 degrees for 15 minutes (up to 10 minutes longer for thicker cut of salmon): 2 tblsp olive oil,
    1¼ tsp salt,
    pepper, to taste
    2 tsp parsley, minced
    2 tsp basil, minced
    2 tsp dill, minced
    2 tsp lemon zest, minced
    1 shallot, minced

    Let the salmon cool:
    6 packages (48 ounces) cream cheese, softened
    12 tablespoons chicken stock
    12 tablespoons sour cream
    6 tablespoon finely chopped white onion
    6 teaspoon lemon juice
    3 teaspoons salt
    12 tablespoons minced fresh dill for garnish OR 2 oz caviar

    NOTES:

    In a large Mixer, beat cream cheese, chicken broth and lemon juice until smooth.
    Add the salmon, sour cream, onion and salt, mix well until blended.

    Pipe into shells or onto crackers, etc.
    Refrigerate for at least 2 hours.

    Sprinkle with dill or top with caviar.

  • Smokey Black bean and Bacon Soup

    Smokey Black bean and Bacon Soup
    Smokey Black Bean and Bacon Soup
    (Serves 4)
    5 cups chicken broth (stock)
    2 cups black beans
    15 strips of bacon
    ½ tblsp bacon fat (liquid)
    ½ tsp chipotle pepper (a smoked jalapeno)
    ¼ tsp liquid hickory smoke
     
    NOTES: O.k., o.k. you do not have to add the bacon fat. (But it tastes so good in here!) You can also puree ¾ of the batch and leave some whole beans in there.

    INSTRUCTIONS

    Boil beans in the stock until tender. Add fat, chipotle and liquid smoke.
    Puree with a blender, taste!


    Adjust seasoning with a little salt if needed. Crumble the bacon into the soup and stir well. (Do not puree any further.) Bon Appetite!