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Old 12-16-2010, 07:48 PM   #721
Jammin OP
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Originally Posted by quicktoys2 View Post
cool ............


Quote:
Originally Posted by fizzerfz1 View Post
Greetings friend! Very proud to see another Madrasi on a RTW. Been following your thread for quite some time and enjoyed reading. Didn't wanna post until I completed reading it. One of the best RRs I have read.

I hope to meet you if my vacation (to India) coincides with your arrival in Chennai later in life.. 2012 or 2013?

I may never be able to do a trip like yours, so thanks for taking us along. Good luck & be safe.
Nads in the house! Hello, fellow Madrasi. Yes, I plan to reach India in 2013 sometime, but we'll see how it goes... Hoping to get something published in The Hindu at some point. My dad keeps bugging me about it. and when I get home, maybe I'll trade the DR for a good ole Enfield, eh

You'll love my next post...
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Old 12-16-2010, 07:56 PM   #722
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Talking Jammin's Chicken Curry

Recipe for Jammin's Chicken Curry

This is the dish that I prepare when I am staying with people and they request me to cook an Indian dish. With all the good vibes that emanate when people eat my curry, I've got a new tagline for my trip: Spreading Eudaimonia thru Curry Diplomacy

Ingredients for 4 people (scalable)
1 whole chicken or 8 thighs
4 large onions
1 whole garlic bulb (8-10 cloves)
5 cm (2 in) ginger root
6 medium tomatoes (soft and ripe)
4 serrano peppers or equivalent chilies (skip the chilies if you can't handle too much spice)
2 heaped table spoons curry powder (or more for a stronger flavour)
8 table spoons (or more) canola oil
2 tea spoons salt (or more depending on taste)
1 bunch of cilantro

Preparation
Chop whole chicken into individual pieces (remove the skin to be a bit healthier)
Dice onions and tomatoes into 1/2 cm squared (1/4 in sq)
Dice garlic and ginger
Dice chili peppers (leave the seeds if you like it hotter)

Things to remember to make this curry a success
- add each ingredient slowly to the pot, a little at a time
- how well you fry the onions will determine how the curry comes out
- listen to the pot as the oil and water from the ingredients are clashing and keep the sound steady throughout
- use a thick walled pot
- have a strong flame

Cooking it
In a thick-walled pot, heat up about 6 tbls of oil or enough to cover the bottom of the pot. When oil is hot, add a few onions and start stir-frying. Listen to the sizzle between the hot oil and the water from the onions. This is an indicator of the temperature of the dish. Try and keep this stable. As the onions fry (and the water evaporates), the sizzle will lower in volume, at this point, add a few more onions. The bigger the flame you have, the faster you can add all the onions. Always have enough oil in the dish to coat the onions liberally in oil. The onions should be fried till they are golden-brown, getting dark. This will take about 15 mins or more. Be patient. The secret to a good curry is frying the onions to the proper state.


The onions with ginger, garlic and the chili peppers (in La Paz, Bolivia).

After about 10 mins of frying the onions, add the ginger, then the chilies. When all the onions are close to being golden-brown, add the garlic. The flame throughout should be on medium-high to high. When the garlic has been slightly roasted, start adding in the pieces of the chicken one at a time, stir-frying each piece for about 30 seconds before adding in the next piece. Start with the larger pieces and the ones with more bones first. When all the pieces are in, add the curry powder and salt, stir-frying the dish the whole time.

After about 2 mins, slowly start adding in the tomatoes. This is where the curry gets its sauce from. Add a few tbls of tomatoes and then mix them into the dish until they soften, then add a few more. This process can take about 5-10 mins. After all the tomatoes are in, lower the flame and do a taste test for salt and add more if needed. If you want it more liquidy, add some hot water. Check to see if the big pieces of chicken are cooked with a knife. Once the chicken is cooked, the dish is done. Turn off the stove and either chop the cilantro or just pull apart with your hands and sprinkle over the dish. Cover the pot and let the garnishing of the cilantro work into the curry.

Goes well with rice, naan (Indian flat bread) or any other kind of bread.


Seasoning the curry with freshly chopped cilantro (in Sao Paulo, Brazil).


Preparing my curry in the place for Argentine assados (bbq's). Go ahead and give the recipe a try and let me know if I should modify the instructions to make it simpler.


Just in case, here’s how to make a good pot of rice on the stove
Put some oil in the pot, then 1 cup of rice and stir-fry for a minute. Add 2 cups of water and once the water is boiling, lower the flame to minimum and cover the pot. After about 15 - 20 mins, check to see if all the water has been absorbed by the rice. When the water is gone, the rice is ready. Do a taste test and if the rice is still raw inside, add some more water and wait for it to be absorbed.

Happy Eating (use your fingers for a tastier experience )
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Trip Website: JamminGlobal.com
Current Ride Report: Global South | Past Trips: CDR '09, Alaska '08, Mexico '07 | YouTube Videos
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Old 12-16-2010, 08:05 PM   #723
tricepilot
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I should have asked to you to make this dish when you stayed at my house
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Old 12-16-2010, 08:27 PM   #724
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I should have asked to you to make this dish when you stayed at my house
Hey Bob yeah, but that pizza was really good

_______________

I'm all set in Sucre for the Lagunas route. Heading to Potosi tomorrow, then down to Tupiza, up to Uyuni and then about 4 days or so to San Pedro. I'll be out of touch for a week or so. Will check in when I get to the other side.
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Current Ride Report: Global South | Past Trips: CDR '09, Alaska '08, Mexico '07 | YouTube Videos
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Old 12-17-2010, 06:01 PM   #725
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After hearing about Jammin's Chicken Curry I am very glad you posted the recipe. Although I am sure I will not do it justice as the experience of having it made by you is what makes it priceless!
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Old 12-18-2010, 05:29 AM   #726
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Old 12-18-2010, 07:55 AM   #727
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I have copied off and saved that recipe! Thanks!
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Old 12-18-2010, 09:19 AM   #728
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Jay, thanks for posting the recipe. I'm thinking it will go great coming back in the house after snow blowing.
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Old 12-18-2010, 07:33 PM   #729
TrevorHeath
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Jay,

Send me your direct e-mail address.

I'd like to forward you a copy of the latest publication to feature the Indian inventor and engineer, Somender Singh from Mysore.

A brilliant man who's motto is "We specialize in work few understand".

Thanks for the curry recipe and safe travels.

Trevor Heath
Seattle, Washington
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Old 12-24-2010, 04:03 PM   #730
Jammin OP
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I made it! I rode from Salar de Uyuni across the Lagunas route to San Pedro de Atacama in Chile. This was the most challenging ride I've done. 5 days of deep sand, non-stop washboard, loose gravel and I didn't even drop the bike once :) Amazing high altitude desert scenery peaking at 5045m (16550 ft). It was hot during the day and freezing cold at night. The camping was spectacular. Now south to Ushuaia
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Trip Website: JamminGlobal.com
Current Ride Report: Global South | Past Trips: CDR '09, Alaska '08, Mexico '07 | YouTube Videos
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Old 12-24-2010, 05:27 PM   #731
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Happy Holiday Jay
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Old 12-25-2010, 12:39 AM   #732
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Happy holidays Jay and ride safe
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Old 12-25-2010, 05:07 AM   #733
crashmaster
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Right on Jay! That ride was the highlight of my South America trip, for sure.

Feliz Navidad desde Buenos Aires.
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Old 12-27-2010, 11:15 AM   #734
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glad you made it through

I wasn't brave enough for that crossing, did the landcruiser tour instead!

Merry belated Christmas!
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Old 12-27-2010, 05:28 PM   #735
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Hi Jay -

Great RR - I just finished it from the start to current. I've been lurking around ADV for some time and finally found the RRs. I'm hooked.

Thanks for the curry recipe. I can't wait to try it. Not many good Indian restaurants in College Station - gotta go to Houston.

You are really being an ambassador for the Green movement. Good luck with your studies.

I look forward to reading about your adventures as you go along.

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