0ni
Registered Rustler
This, my friends, is the fucking tits. Perfect for a higher calorie keto day. Mine is in the fridge just sitting right now waiting for me to finish cooking and eat later tonight.
You will need:
Chicken wings or whatever cut you like. Wings is best because wings are the best. There is no dispute here, no ifs or buts wings are the second coming of Jesus there is no denying it. They come in packs of 2kg and I ate 500g of them for lunch so This is made with 1.5kg of wings.
Pataks Rogan Josh Source
An onion
Ginger
Garam Masala (fucking amazing, combination of peppercorns, cloves, cinnamon, cardamom and cumin, all of which have shown to reduce inflammation significantly along with ginger. Perfect for training. Spice your food already)
Chillies in the jar
Whole cumin seeds
Mustard seeds
Coriander seeds
Butter
Olive oil
OK so you start by brazing the wings, skin side down. You're not cooking them in the pan you're just browning them a little. This softens them and the muscles all relax and you'll get some nice chicken oils in the pan. When this is done put them on a plate.
Add the cumin seeds and mustard seeds and coriander seeds. A tablespoon of each is good. Also the earlier you do this the better. Morning or previous evening. Crank it up high and keep it moving while you chop your onion. Eventually yo shit will start popping all over the place and this is when you add the onion along with some olive oil. Turn it right down and keep stirring it until the onions start to go clear. Then you add the garam masala, ginger and chillies. Again, a tablespoon is about right of each. Then add the Pataks sauce along with some butter. Two fingers is about right and melt that shit all in and keep stirring it. I'll put some water in the jar and shake it and pour that in so I get all of it. It says serves 3 and give a recipe for 350g of lamb but it's a lie.
By now it will be smelling pretty dank and you'll be hungry so put about half of the sauce in the bottom of the pot then add the brazed chicken skin side down in your curry pot so that it all at the bottom and not sitting on top of each other. Then cover the tops of the chicken in the rest of the sauce and make sure you have full coverage. You'll need to brush the sauce around a little most likely it's OK. It's quite a dry curry.
Leave it in the fridge and cook it when you want it. 30 minutes on a low heat (150 fan forced) is good. You want to cook it pretty slow that's how it gets really dank honestly. No need to stir it all all you can just leave it there stewing away. A slow cooker is pretty ideal for this if you have a wide one but mine is deep and I can't get that "sea" of chicken you want. So I use a tajine.
To serve it up just put it all in a big ass wide bowl/plate. Then you have a smaller plate and you pick out the wings and eat them with your hands obviously and when you're done you also have a pretty awesome soup left over. The soup has all the good nutrients and fats, proteins etc in so if you're bulking or after a lot of calories and goodness you want to eat the left over juices really all the goodness is in there.
I'll add a picture of the finished product later, maybe around 9pm
You will need:
Chicken wings or whatever cut you like. Wings is best because wings are the best. There is no dispute here, no ifs or buts wings are the second coming of Jesus there is no denying it. They come in packs of 2kg and I ate 500g of them for lunch so This is made with 1.5kg of wings.
Pataks Rogan Josh Source
An onion
Ginger
Garam Masala (fucking amazing, combination of peppercorns, cloves, cinnamon, cardamom and cumin, all of which have shown to reduce inflammation significantly along with ginger. Perfect for training. Spice your food already)
Chillies in the jar
Whole cumin seeds
Mustard seeds
Coriander seeds
Butter
Olive oil
OK so you start by brazing the wings, skin side down. You're not cooking them in the pan you're just browning them a little. This softens them and the muscles all relax and you'll get some nice chicken oils in the pan. When this is done put them on a plate.
Add the cumin seeds and mustard seeds and coriander seeds. A tablespoon of each is good. Also the earlier you do this the better. Morning or previous evening. Crank it up high and keep it moving while you chop your onion. Eventually yo shit will start popping all over the place and this is when you add the onion along with some olive oil. Turn it right down and keep stirring it until the onions start to go clear. Then you add the garam masala, ginger and chillies. Again, a tablespoon is about right of each. Then add the Pataks sauce along with some butter. Two fingers is about right and melt that shit all in and keep stirring it. I'll put some water in the jar and shake it and pour that in so I get all of it. It says serves 3 and give a recipe for 350g of lamb but it's a lie.
By now it will be smelling pretty dank and you'll be hungry so put about half of the sauce in the bottom of the pot then add the brazed chicken skin side down in your curry pot so that it all at the bottom and not sitting on top of each other. Then cover the tops of the chicken in the rest of the sauce and make sure you have full coverage. You'll need to brush the sauce around a little most likely it's OK. It's quite a dry curry.
Leave it in the fridge and cook it when you want it. 30 minutes on a low heat (150 fan forced) is good. You want to cook it pretty slow that's how it gets really dank honestly. No need to stir it all all you can just leave it there stewing away. A slow cooker is pretty ideal for this if you have a wide one but mine is deep and I can't get that "sea" of chicken you want. So I use a tajine.
To serve it up just put it all in a big ass wide bowl/plate. Then you have a smaller plate and you pick out the wings and eat them with your hands obviously and when you're done you also have a pretty awesome soup left over. The soup has all the good nutrients and fats, proteins etc in so if you're bulking or after a lot of calories and goodness you want to eat the left over juices really all the goodness is in there.
I'll add a picture of the finished product later, maybe around 9pm
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