Chicken bald back

[chickencam]

Has anyone made this?

 

We heard that our butcher was going to be stocking local goat meat and had seen a curry goat made on TV a couple of years ago and wanted to try it. I made this today and it was delicious.

 

I made the one from Levi Roots' book Carribean food made easy. Very different cooking method, you start with a very hot pan then add 6 tablespoons of oil turn the marinaded meat in it quickly then immediately turn it down low and simmer the meat in the oil for 45 minutes. I though that this would be horrible and would stick and make the final dish too oily. It didn't it just made the meat very tender a little like a confit maybe. The whole dish took over 4 hours to cook, but was well worth it.

 

The the all purpose seasoning, I bought a Swartz season all which worked well, I also used medium curry powder not mild just used 1.5 tablespoons instead of 2. It is quite spicy, I used a long then red chilli not a scotch bonnet, I think it would have been too hot for us with that.

[Daphne]

That sounds delicious I love confit and have come to the conclusion that kid is too mild for my taste and that I prefer goat, but TBH I also find that a bit insipid (I probably haven't had an old one ) so the idea of spicing it up a bit would be perfect for me. They start to stock it around now in the old fashioned butchers, so I will have a look out for it

[Alis girls]

A friend whose family are from Barbados makes a mean goat curry. However my OH being Greek loves goats and refuses to eat it. Once she got some goat from the Halal butcher and I was munching away - and she askd me if it was ok. Being super tactful I said it wasnt as good as the last one - to that she said " i knew it that has sold me an old goat" the air was blue - when done well its lovely but dont buy old goat

[Charlottechicken]

It was Hugh F-W who made the curry goat on a visit to Birmingham. I've never tried it, but it looks quite interesting!

 

Here's Hugh's recipe

 

BTW, apparently, it's never called goat curry, always curry goat!!

[chickencam]

That recipe is quite different to Levi Roots version, although as Hugh says they do vary wildly. The meat was so tender, I was worried as I prepared it because it looked quite sinuous and grizzly, but it cooked beautifully.

 

I will either look out for Jamaican curry powder, we are spilt for ethnic grocers around here and there is a huge spice stall in Gloucester market, or I will give Hugh's spice blend a whirl.