Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Madras => Topic started by: Cory Ander on October 10, 2009, 03:50 PM
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CA's Chicken Madras (medium hot, spicy sauce)
(serves 1-2)
Ingredients:
- 300g skinless chicken breast (chopped into approximately 1 inch cubes)
- 75 ml spiced oil (here: http://www.curry-recipes.co.uk/curry/index.php?topic=3295.msg34667#msg34667 (http://www.curry-recipes.co.uk/curry/index.php?topic=3295.msg34667#msg34667))
- 1 tsp fresh garlic (pureed)
- 0.5 tsp fresh ginger (pureed)
- 1 tbsp tomato paste (diluted to a puree with 3 tbsp water)
- 300ml curry base (here: http://www.curry-recipes.co.uk/curry/index.php?topic=3772.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3772.0))
- 1 tsp curry masala (here: http://www.curry-recipes.co.uk/curry/index.php?topic=3765.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3765.0))
- 1 tsp curry powder (any decent mild or medium one, or paste, will do)
- 1 tsp chili powder (or more to taste)
- 0.25 tsp tandoori masala (here: http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0)) - optional
- 0.5 tsp salt (or to taste)
- 2 tsp sugar (or to taste)
- 1 tsp lemon juice (or to taste)
- fresh chopped coriander (to taste)
- fresh chillies (optional)
Method:
- Heat curry base to a gentle simmer
- Heat oil in suitable pan (I use a cast iron wok) until almost smoking
- Add chicken and fry for a couple of minutes, on high heat, with continuous stirring, until sealed (i.e. just white on the outside)
- Add garlic and ginger (and fresh chillies, if using) and fry, for a minute or so, with continuous stirring (do not burn!)
- Remove from heat and add chilli powder, curry masala, curry powder (or paste) and tandoori masala (if using)
- Stir, to coat the chicken, and return to heat
- Immediately add tomato puree, stirring continuously
- Fry for 30 seconds or so, on high heat, with continuous stirring (do not burn!)
- Add a ladle of curry base and stir
- Continue to add the curry base, a ladle at a time, stirring occasionally as the water evaporates and the sauce thickens
- Add salt, sugar and lemon juice to taste and stir
- Continue to simmer, on medium heat, stirring occasionally, until the oil begins to separate (5 to 10 minutes)
- Add fresh coriander to taste
- Serve
Notes:
- You can use any other oil (e.g. vegetable oil, sunflower oil or canola oil) rather than spiced oil, if you prefer, but the result may be different
- You can use any other decent, mildly spiced, curry base, if you prefer, but the result may be different
- You can use any other decent spice mix or curry powder, or paste, in place of the masala, if you prefer, but the result may be different
- You can use any other precooked meat (or prawns) - just add it, after adding the first ladle of curry base, and make sure it is heated thoroughly
Below is a photo of the resultant chicken madras:
(http://www.curry-recipes.co.uk/imagehost/pics/075be30c2aea9d978e70a04fa38313cb.jpg)
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Phwoar! ;D Curry porn!
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Did this last night. Was fantastic!. Many thanks
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Glad it worked for you Steveelsley 8)
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Here's a chicken madras I made, last week, using this recipe:
(http://i814.photobucket.com/albums/zz64/pforkes/Indian/Chickenmadras2ndattempt.jpg)
I used Cory Ander's spicy oil and curry base, for this recipe.
I'll be making this again.
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Hi PF,
Have you mixed up your dhansak and madras photos by any chance? This looks more like the dhansak to me, given it's paler colour and thicker consistency?
Thanks for trying the recipe and for posting your results with photos....how did it taste?
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Have you mixed up your dhansak and madras photos by any chance?
I was thinking the same thing.
Great work pforkes!
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Nope, the photos are correct...I made them a few days apart, so I know they are right.
It tasted DAMN good!!!
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Did this earlier today - made a couple of alterations but it turned out great - was really surprised. Will definitely be doing again shortly.
-KD base
-3 or 4 tbsp vegetable oil
-added 1 pepper + 1/2 onion
-used the chicken tikka from here - http://www.curry-recipes.co.uk/curry/index.php?topic=1555.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1555.0)
(http://www.curry-recipes.co.uk/imagehost/pics/8b3f004c2c398a8e12d2f91fb2f69b31.JPG) (http://www.curry-recipes.co.uk/imagehost/#8b3f004c2c398a8e12d2f91fb2f69b31.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/c5bb84282aac6cc28a34c2ed524e4fe2.jpg) (http://www.curry-recipes.co.uk/imagehost/#c5bb84282aac6cc28a34c2ed524e4fe2.jpg)
I'm a little worried with the amount of oil going in overall, so I'm going to start cutting down gradually. Which area is best to cut down on the oil out of - the base or when making the madras sauce?
I think for mild and creamy curries such as CTM a base extremely low on oil would be ok because a lot of the flavour seems to come from the creamed coconut and the cream, but for the madras I think the oil is harder to cut out. Any thoughts? Thanks
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Which area is best to cut down on the oil out of - the base or when making the madras sauce?
For savoury curries, like Madras as you mention, I feel plenty of oil is important to ensuring the spices fry properly. I prefer to spoon off excess oil at the very end of cooking. It should be well separated and easy to scoop off.
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blanchy,
cut down the oil in the base (i aim for 100ml in 800g onion and i think u could get even lower than that - 50ml is the minimum i've tried and found it ok). u can also get the oil down to 2 tbsp at cooking if u slowboat the cooking. not BIR but still very good.
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Hi Blanchy,
I agree with what Josh said...don't skimp on the oil but rather skim it off prior to serving (you can use this oil for your next curry for added flavour).
However, if you're insistent on reducing the oil, I'd suggest you're probably best off reducing it in your base rather than your main dish (as Jerry suggests).
In my opinion, if you skimp too much on the oil (particularly in the main dish...I personally wouldn't use less than about 75ml per serving), you run of the risk of making a poor tasting and poorly textured curry. The reason being that it is the oil that dissolves and distributes the volatile oils from your spices.
PS: thanks for trying the recipe and for posting your results and photos 8).....why were you "really surprised"?
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Thanks, I'm going to try the KD base sauce again but this time with about 2 or 3 tbsp of oil (instead of 8 ) and see how I get on.
PS: thanks for trying the recipe and for posting your results and photos 8).....why were you "really surprised"?
Mainly because the recipe was fairly simple to make and I just didn't think it'd come anywhere close to restaurant quality...but it was great and had a certain taste about it that reminded me of what I've had in a BIR. Thanks ;D
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Thanks, I'm going to try the KD base sauce again
Blanchy,
try some of the bases off the site. i made the KD base for yrs but since joining the site i've never since made it. not that it's not good but the extra veg and slightly different simple spicing in the site recipes make a better final curry. for example fresh coriander stalk - i now use in all bases.
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The reason I wanted to stick with the KD base was that I wanted to keep everything the same and just reduce the amount of oil in order to compare the effect it has. After I've moved on with that I'll give some of the other bases a go. Unless you can recommend a decent low-oil base to start with? Thanks
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blanchy,
yes for defo - i completely agree with u on changing just one thing at a time. crucial
i use the same amount/proportion of oil in every base i make ie 100ml in 800g onion. in switching from KD to site bases and tasting the base after cooking i felt the oil overpowered and subsequently gave an inferior dish taste (unless the oil surfaces during the cooking as per BIR). i then tried progressively reducing the oil in the base. i settled on 100ml as i add more oil to reclaim it for cooking and the 100ml seems to be what the base naturally retains. if i did not reclaim then i would most probably reduce to 50ml but if u're getting 8 to 10 portions then it's becoming less of a concern.
these days in terms of sat fat the frying oil burns off into smoke during the cooking. the oil in the base is retained though and only released towards the end of cooking.
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thanks, I'll let you know how I get on
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Hi,
I used my last base on this last week whilst under the influence ;D cant remember how good or bad it was so today I made a new batch of CA's base and knocked up this Madras. I found it very similar to my local BIR. Very very nice CA thanks very much, it went down nice with a couple of cold beers ;)
Will
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made this tonight and i have to say it is top notch,really as close as i have came to a bir i have ever made
thank you
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Glad you liked it Will and Fishaman 8)
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I made this madras today after making CA's base yesterday and it does make a very nice curry, however due to me not having any fresh garlic (I know, I should be flogged!) I used some "very lazy" garlic instead, which ruined the flavour for me, I can't knock the recipe though - and the consistency was excellent...Going to have another go once the snow's cleared a bit and I can get out and get some fresh garlic so I won't have that nasty taste of bottled /jarred garlic through it >:( I usually use admin's base and BE's madras recipe, which is bang on BIR for me although the consistency is different...looking forward to having another go with this one though - I'll post piccies of the second attempt...prolly Tues or Weds ;)
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Made this again last night (didn't get pics because we have people over for dinner and I didn't want them to think me odd! - shurrup Satan before ya start!). Have to say it was a very nice curry indeed! Caused a split between guests though - 2 for this one and 2 for the admin's base/BE madras...Definitely going into my recipe book! I prefer the admin's base madras but 'im indoors prefers this one mind you, he's never had any taste - he's stuck with me after all hehe
I consider this to be very similar to some of the more modern restaurant madrases but I like the older style madras result I get with the admin's base...going to have a go at more recipes using your base CA...Have you got any recommendations? Though next time I make the base I'm going to cut down on the capsicum as it was slightly too strong for me and that's the only negative thing I can say about it, and it's only a minor thing. Not bad for an Aussie that's not step foot over here for a number of years...not bad at all!
In fact, I'm going to have a go with your base and UB's pathia recipe (love that recipe!)...and I'll definitely post pics next time.
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Thanks for trying it and reporting back Domi 8)
I'd really be interested in you trying it with my spice mix rather than Bruce Edward's (I presume that you used BE's?). I think it adds some subtle but significant nuances and depth.
I'd also be interested in your view of using spiced oil too (did you use it?). And did you add any tandoori masala?
I look forward to your photos (of your curries, not of your good self, of course ;))
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Domi,
i'd recommend the vindaloo. depends much on personal preference (madras may be far enough) but i really enjoyed the vindaloo and being able to cook out the chilli (from BE) made all the difference on the comfort front.
the ceylon is still on my todo list
http://www.curry-recipes.co.uk/curry/index.php?topic=3953.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3953.0)
http://www.curry-recipes.co.uk/curry/index.php?topic=3868.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3868.0)
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Thanks Jerry ;) I'll be making it in a couple of days will let you know how I get on (vindaloo that is) Do I need toilet roll in the fridge or will I be safe? lol
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For me personally CA's Vindaloo is my best attempt at a BIR curry, maybe not as spicy as some BIR's but texture & taste wise for me its spot on. I have made it five or six times now.
Will
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CA's vindaloo was one of my best curries to date, although to me it tasted more like I would expect a madras to taste. Depends on your chilli powder strength I guess.
You should try it Domi as it's nowhere near as hot as I remember vindaloos.
Paul.
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Looks like I definitely have to do the vindaloo then lol...Thanks for the recommendations fellas! I like them hot! (curries, not fellas....well actually, fellas too hehe) :P
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Domi,
roll will be needed. as PaulP says - looks like a madras and not quite the vindaloo i'm used to but well on the way and very very good as a BIR dish.
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Hy Guys,
Ok, this is my attempt at CA's Chicken Madras, step by step!
Step 1,
(http://www.curry-recipes.co.uk/imagehost/pics/e8fbc25afc5716f23950b052eaf461dd.jpg) (http://www.curry-recipes.co.uk/imagehost/#e8fbc25afc5716f23950b052eaf461dd.jpg)
From left to right, 1, Spiced oil. 2, Un-cooked chicken. 3, Garlic, ginger & 4 chopped chilli's. 4, CA's Spice Masala, curry powder, chilli powder & tandoori masala 5, Tomato paste, dilluted with water. 6, CA's Base. 7, Sugar, salt & lemon juice, mixed together.
Step 2,
(http://www.curry-recipes.co.uk/imagehost/pics/3bda721d8a1f1d7d06d1fe670a8571ff.jpg) (http://www.curry-recipes.co.uk/imagehost/#3bda721d8a1f1d7d06d1fe670a8571ff.jpg)
Frying off the chicken.
Step 3,
(http://www.curry-recipes.co.uk/imagehost/pics/47bbf19f8435539622dcda01eef60844.jpg) (http://www.curry-recipes.co.uk/imagehost/#47bbf19f8435539622dcda01eef60844.jpg)
Garlic, ginger & chilli's added.
Step 4,
(http://www.curry-recipes.co.uk/imagehost/pics/0b3c4ce6675ced1014427dcaef3d217d.jpg) (http://www.curry-recipes.co.uk/imagehost/#0b3c4ce6675ced1014427dcaef3d217d.jpg)
Curry powder, spice masala, tandoori masala & chilli powder added, off the heat.
Step 5,
(http://www.curry-recipes.co.uk/imagehost/pics/23c1fe5712cacafefeab71c357fd42cd.jpg) (http://www.curry-recipes.co.uk/imagehost/#23c1fe5712cacafefeab71c357fd42cd.jpg)
Tomato paste added.
Step 6,
(http://www.curry-recipes.co.uk/imagehost/pics/88998b7ff4cccf1b2318a91c52c726fd.jpg) (http://www.curry-recipes.co.uk/imagehost/#88998b7ff4cccf1b2318a91c52c726fd.jpg)
A third of the base added.
Step 7,
(http://www.curry-recipes.co.uk/imagehost/pics/465ef93950fc1776a5ba23be3adc9d3c.jpg) (http://www.curry-recipes.co.uk/imagehost/#465ef93950fc1776a5ba23be3adc9d3c.jpg)
Two thirds of the base added.
Step 8,
(http://www.curry-recipes.co.uk/imagehost/pics/a4b1f38a2e259748ae5d9cd27b3492de.jpg) (http://www.curry-recipes.co.uk/imagehost/#a4b1f38a2e259748ae5d9cd27b3492de.jpg)
All of the base added along with the sugar, salt, lemon juice and some chopped coriander (not stipulated in the original recipe but, I love the stuff)
Step 9,
(http://www.curry-recipes.co.uk/imagehost/pics/0426d796c67700f2781be275eaf6dc31.jpg) (http://www.curry-recipes.co.uk/imagehost/#0426d796c67700f2781be275eaf6dc31.jpg)
After 5 mins final frying, just to release some oil.
Step 10,
(http://www.curry-recipes.co.uk/imagehost/pics/eab580218b0740a7ba4744788affc781.jpg) (http://www.curry-recipes.co.uk/imagehost/#eab580218b0740a7ba4744788affc781.jpg)
The finished artical.
This was absolutely beautiful, even if I do say so myself ;D
This is the fourth time i've made CA's Madras and each time, it has been as good as the last, no variation whatsoever, just a great consistant dish. It has all the BIR smell, taste and pleasure that you would expect in your fav BIR.
If anybody's interested, this is what I had with it:
(http://www.curry-recipes.co.uk/imagehost/pics/4927e01672a28f6364126714f0dec350.jpg) (http://www.curry-recipes.co.uk/imagehost/#4927e01672a28f6364126714f0dec350.jpg)
Left to right: Seekh Kebabs with side salad (recipe soon to be posted!) Pilau Rice (courtesy of KD2) and CA's wonderful Chicken Madras.
Just checked out the nearest TA menu and for this little lot, it would have cost me: ?11.20 + ?2 delivery charge coz it's under 12 quid. I reckon this cost me about ?3 to make and is far better than any TA I've ever had! ;D
Thanks CA for another great recipe
Ray
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Great stuff Ray! Excellent looking meal. Everything looks spot on. Looking forward to the seekh kebab recipe.
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Great post Ray, thanks for sharing your cooking experience and photos..glad you liked it again 8)
I like you final photo of "the finished article", it looks awesome (colour, consistency and texture). Did you use the tandoori masala? :)
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Hi CA,
Yes, i did use tandoori masala but, i did cheat a bit and used "Rajah's Tandoori masala". Also, the spiced oil wasn't to your spec. I made the Ashoka Bunjara in the week but didn't really like what it added to my final dishes, so I basically retrieved about 150ml of the oil by compressing it through a filter and a sieve. It gave me a very clear, BIR smelling oil with a much higher smoking point!
What I like about all of your dishes CA, is that every component has the "BIR" smell to it, so it stands to reason that the final dish will be spot on. I've always been pro "precooked meat" but your recipes prove that you don't need to. I think the whole Madras took me about 12 mins to cook from start to finish and that was with me faffing around taking pictures.
But for me, the key is the base. If you can get this "bang on", (and this is "bang on"), I think the rest of the dish pretty much takes care of itself, just as long as you don't burn anything!
Brilliant recipe CA, thanks again.
Josh,
I will try to get the seekh recipe on here today with pictures
Ray
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Great sequence of pictures Ray and the final setup looks lush. Lovely looking kebabs. Well done.
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Hi SS,
Thanks for the kind comments. Here's the kebab recipe if you're interested http://www.curry-recipes.co.uk/curry/index.php?topic=4393.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4393.0)
Ray
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I made this last night using your base recipe too CA. Didn't work for me personally, I found the consistency a little runny and the flavour under - spiced.
Next time I'll reduce the oil, double the spice and fry off the chicken separately.
Cheers though ;)
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Hi Deadman,
I made this last night using your base recipe too CA. Didn't work for me personally, I found the consistency a little runny and the flavour under - spiced.
Next time I'll reduce the oil, double the spice and fry off the chicken separately.
Cheers though ;)
Did you follow the recipe to spec? the spice masala, base, spiced oil?
I make this all the time but I've never really experienced the consistency as being 'runny'? Quite the opposite really, my sauce clings to the meat. Maybe you're not reducing the final dish enough or maybe your adding too much base at a time?
With regards to the spicing, why not try replace the tsp of curry powder with an extra tsp of CA's Spice Masala? that may give you the what you're looking for?
If you post back your cooking method, I'm sure CA will advise or If I can help in anyway, I will :)
Ray :)
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fry off the chicken separately.
I'm not sure what you mean by that Deadman. If you mean literally fry the meat before adding then that isn't BIR style. You can pre cook using one of the many recipes on this site as per BIR practise, or you can throw it in raw (for chicken anyway) with the spices and cook it up that way before adding base etc.
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I just don't bother anymore with pre-cooking chicken. I know BIR's do it but, I'm still not sure why?
I don't think it reduces the final cook time by that much and I think you have more control over the tenderness if you cook it from raw in the final dish!
The only benefit that I can see it having from a BIR point of view is that it will last longer cooked? But a decent night's service should take care of meat turnover!
Ray :)
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I just don't bother anymore with pre-cooking chicken. I know BIR's do it but, I'm still not sure why?
I think it's a food hygiene issue Ray. They don't want to be handling raw chicken next to finished food, or even risk not cooking it enough.
I agree with you about home cooking though, no real need to precook unless it's lamb which needs that long cooking to get it tender.
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SS,
I think it's a food hygiene issue Ray.
Good shout!, that makes a lot of sense to me now. I agree with you on the lamb also. I have put up a post requesting a good 'melt in the mouth' recipe, you don't happen to know of one do you?
Ray :)
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I made this last night using your base recipe too CA. Didn't work for me personally
Hi Deadman,
Thanks for trying the recipes and reporting back :)
As Ray asks, is there anything you omitted from (or added to) either the curry base or madras recipe? If so, what?
Assuming you made them EXACTLY to spec, I can only offer you the following advice:
I found the consistency a little runny
You might try:
- Reducing it for longer and/or at higher temperature (until it is the consistency you desire), and/or
- Adding less curry base
and the flavour under - spiced
I'm a little surprised by this but, assuming you have made it to spec, I suggest you consider:
- reducing it further (i.e. longer time and/or higher temperature - as above) should develop more flavour from the spices (and other ingredients)
- adding more curry masala and/or curry powder (I see no problem with adding more)
- adding a teaspoon of commercial madras paste (or something similar). You might be surprised by the result! I would caution against adding too much though, you'll end up with it being overly tart (due to the preservatives, acids, regulators, stabilisers, vinegar, etc)
Next time I'll reduce the oil, double the spice
I see no problem with you doubling the spices (assuming you made it exactly to spec this time?) but I would caution against reducing the oil (especially if you increase the quantity of spices). Why do you feel you need to do this? I'd suggest you spoon off any excess at the end and save it (spiced oil! Smell it!) to make your next curry.
and fry off the chicken separately
Assuming you mean to use precooked chicken? If so, that's fine (it's in the recipe as an option anyway). Just be careful because it is easier to burn the garlic/ginger/spices if you go this route.
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Ray, They use pre-cooked chicken for the same reason they use a number of other prepared elements in the kitchen, speed and continuity. If you think about, it only takes them just shy of 6 mins to produce a dish. You certainly couldn't cook suitably sized chicken pieces in that time.
But like you, I cook fresh as I am afforded more time to do so. But I kebab my chicken and cook it in a very hot oven for 12 mins. Which also allows me to add flavour to the chicken before cooking to, with the result being a pre-cooked chicken that's simply added to the finished sauce just like a BIR. Works for me anyway. :)
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If you think about, it only takes them just shy of 6 mins to produce a dish. You certainly couldn't cook suitably sized chicken pieces in that time
I think you can Axe, it takes next to no time to cook bite sized cubes of chicken breast. I can certainly cook a chicken curry (using raw chicken) in around 6 minutes (such as this madras recipe).
I can only presume they do it for the reason SS suggests....and/or for the added flavour.
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You probably right CA, I was going to add but didn't, that it depends on the size of the chicken pieces.
I'm happy to go with all the theories rolled in to one.
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Pre-cooked lamb, I can totally understand but not chicken. As CA say's, I also can cook this recipe in 6 mins and never have any raw chicken in the dish, and it's so tender and succulent.
SS has sold me the Hygiene theory, chicken can be really nasty stuff if not treated with care.
Ray :)
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Hi everyone.
Don't get me wrong, this was still yummy, it's obviously my fault and I must have been having an 'off night' :o
I think it was down to me washing my chicken and some excess water got in there and I didn't get rid of the moisture well enough.
Also I've never used CA's spice mix before. It's lovely but isn't as spicy as my normal mix (which is no bad thing, I just need to add more)
Big thanks CA.
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Hi Deadman,
What is your spice mix? Would you care to post the recipe please :)?
Ray :)
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Hi Razor. I use Tbsps here. It's:
1 turmeric
0.5 asafoetida
1 cumin powder
1 fenugreek powder
1 paprika
1 turmeric
1 garlic powder
1 methi leaves (rubbed)
1 coriander powder
0.5 chilli powder
1 mustard seeds
1 madras curry powder
Normally I mix around 3 heaped Tbsps of this with a little water to make a paste and fry off after I've added the usual 1 tsp of garlic/0.5 tsp of ginger. Then the rest (ie. tomato paste etc. etc.)
It's very spicy but not hot.
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Hi DM,
Interesting mix. Quite a lot of Methi in this (not one for you Jerry I don't think, lol)
I've added the usual 1 tsp of garlic/0.5 tsp of ginger. Then the rest (ie. tomato paste etc.
Do you add this to the paste or separately? and if so, do you add more garlic and ginger to the main dish?.
Just another point DM, would you be so kind as to post this recipe in the Supplementary section here http://www.curry-recipes.co.uk/curry/index.php?board=28.0 (http://www.curry-recipes.co.uk/curry/index.php?board=28.0) and give it your unique title such as 'Deadman's Spice Paste' It seems a shame that you have gone to all the effort of posting your paste here and maybe not too many members will see it?
On the mustard seeds, do you roast them and grind them or are they as they come?
Sorry for all the questions, but it will help you when you post your recipe, if you can make these points clear.
Brilliant DM, thanks.
Ray :)
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I made this last nice and it was a great Madras exactly the same colour and texture as the picture. This took me only about 8-10 mins to cook with raw chicken which was a bonus. All round a good quick simple Madras recipe nice one!
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Made this madras tonight thought it was good just lacked a little something not sure what though don't think i added enough oil
(http://farm5.static.flickr.com/4081/4857561132_fa8687e35c.jpg)
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Hi Timeless,
Did you use raw fresh chicken or pre-cooked chicken? It can taste a little bland if only using raw chicken and you then need to up the spices a bit.
I always use a good 2 teaspoons of fresh lemon juice in my madras, it really brings the flavour of the chilli out :)
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Hi Timeless,
When you say "it lacked something", do you mean in taste, texture or something else?
Please would you confirm if you used my curry base and if you deviated from either recipe?
In particular, please would you confirm:
- if you used my curry base recipe, did you use my curry masala/spice mix?
- did you change, add or omit anything?
- did your resultant curry base look like my photos?
- if you didn't use my curry base, which did you use?
- did you change, add or omit anything from the madras recipe?
- did you use my curry masala/spice mix?
- did you use my tandoori masala?
- did you use spiced oil? If so, from where did you get it from?
- in both cases, which curry powder (or paste) did you use?
- were your spices fresh?
Sorry for all the questions, but I feel it's important to know if you've made the recipes to spec. or not?
We will be in a better position to help you if you could confirm the above..... :)
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Yes I used every thing by your recipes i cooked the chicken there and then only thing i can think of is i think i missed the odd spoonful here and there on the spice mix and yes i think i could of done with a bit more lemon everything was newly bought .
As with everything practice makes perfect will try again soon. ;D
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only thing i can think of is i think i missed the odd spoonful here and there on the spice mix
Well that wouldn't help! :P
Other than that (assuming you don't miss the odd spoonful on the masala/spice mix), try adding a little more masala/spice mix, curry powder, or a little (e.g. a teaspoon of) commercial madras curry paste (e.g. Pataks, Sharwoods, Ferns, etc)
It would help if you could try and identify what you feel is "missing" though?
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I have made this loads of times as it's easy and quick to make. It was lacking something and was slightly bland to other recipes I have tried on here. I always add a tsp of Pataks madras paste this seems to give it that extra something. Give it a try.
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This was the canine testiculata. It's adaptable and you can make loads of different curries from it. I use the dipuraja precooked chicken with it and it's spot on. Just make sure the curry stays long enough on the hob for the oil to seperate.
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Tried it again last night this time i marinated the chicken in a tikka mix and the leftover tikka mix i added to my base this was alot better
(http://www.curry-recipes.co.uk/imagehost/pics/.jpg) (http://www.curry-recipes.co.uk/imagehost/#.jpg)
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This was the canine testiculata
Glad you like it VC 8)
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I've had 6 portions of this now since joining, & it's a firm favourite with my son, my partner, & everyone who's tasted it.
I really do need to get out my camera.
Trouble is, we just can't wait to get at it.
I think I am developing a compulsive behaviour disorder for this one CA.
Your a curry god.
CArl...
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Just made this CA and let me tell you, it is FANTASTIC!!! I have NEVER EVER EVEN REMOTELY come close to making a curry like this, it truly is restaurant quality! Thank you so much for this recipe, it is appreciated 8000 miles away! Cheers!
KP
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;D Made this yesterday for daughter's birthday party - wife and family are Sri Lankan and know a thing or two about making curry ... they were gobsmacked - absolutely loved it!
I upped the recipe to make enough for 12 - 15 and added 12 birds-eye chillies whole and a couple of roughly chopped onions but other than that exactly as written!
Thanks you - loved it and managed to get enough to save a portion to freeze!
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Glad to hear they were gobsmacked Teach01 8)
Or perhaps they were just being polite! :P
Did you scale it up to make 12-15 in one hit? If so, did you simply multiply all the ingredients by 12-15 too? And, if so, what did you do about the cooking times?
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I've had 6 portions of this now since joining, & it's a firm favourite with my son, my partner, & everyone who's tasted it....I think I am developing a compulsive behaviour disorder for this one CA
I'm glad that you're developing such a disorder GMG 8)
Your a curry god
Hardly, but thank you anyway! :P
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Just made this CA and let me tell you, it is FANTASTIC!!! I have NEVER EVER EVEN REMOTELY come close to making a curry like this, it truly is restaurant quality!
You're most welcome KVP, glad you liked it! 8)
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some endorsements for this dish there CA ;D
on my next to do list :P
Thanks
Alan ;D
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I gotta say, this is an excellent recipe! I do wonder though, I've always thought of Madras curries having a coconut twist to them; though it's not my favorite flavour normally, I do think it was missing from this recipe.
I've never cooked with coconut myself, what would you suggest would be the best form to buy it in for this kind of dish?
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Hi Gav,
I've always thought of Madras curries having a coconut twist to them
I think that is true of a "Traditional Madras", not sure that it's the case for BIR though!
Ray :)
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I've never cooked with coconut myself, what would you suggest would be the best form to buy it in for this kind of dish?
By all means, if you prefer it with coconut in (I do myself, quite often) then add some. It probably takes it away from a typical BIR Madras and more towards a typical BIR Ceylon though.
To answer your question, you can add some (e.g. one or two tablespoons, or so) coconut milk powder, as specified in my Ceylon recipe (see here: http://www.curry-recipes.co.uk/curry/index.php?topic=3868.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3868.0)).
Other alternatives are:
- One or two tablespoons of dessicated coconut. I use fine desiccated coconut. You can grind it first, in a spice mill, if you don't like the coarse texture unground gives you. You can also lightly dry roast it first (until golden brown) if you want a roasted coconut taste (which is quite nice)
- A one inch cube (or so) of creamed coconut block
- A tablespoon, or so, of coconut cream or milk (from a can)
Alternatively (or additionally), you can add a tablespoon, or so, of other ground nuts (almond, cashew, etc).
Hope this helps!
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I gotta say, this is an excellent recipe! I do wonder though, I've always thought of Madras curries having a coconut twist to them; though it's not my favorite flavour normally, I do think it was missing from this recipe.
I've never cooked with coconut myself, what would you suggest would be the best form to buy it in for this kind of dish?
Here in Canada, a "Madras" is a distant cousin of a BIR Madras, with the addition of curry leaves and coconut. This changes the curry into something quite different. But a tasty curry in its own right.
-- Josh
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Here in Canada, a "Madras" is a distant cousin of a BIR Madras, with the addition of curry leaves and coconut.
Same in Australia, Josh.
I quite like (fresh) curry leaves and use them quite often (I have a curry leaf bush/tree), particularly if I'm making a slow-cooked meat curry.
I also like to add a couple to my pilau rice (shock horror! :o ;))
I don't recall ever seeing them in a BIR curry though. They are more of a South Indian (rather than a Bangladeshi) influence, I think......
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Thanks for the advice everyone!
...if I'm making a slow-cooked meat curry.
I knew there was something else I wanted to ask! Would this recipe (or any of your others) be easy to convert into somthing that could be cooked in a slow-cooker? Was just thinking of making a lamb curry soon, so would want to cook the meat for a while.
Thanks,
G.
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I'll bet this curry with lamb in a slow cooker is awesome!!
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Made this at the weekend with Razor's base...
Awesome ;D
You should see the flames I had from the pan while cooking too!
Possibly my new 'favorite' 8)
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Would this recipe (or any of your others) be easy to convert into somthing that could be cooked in a slow-cooker? Was just thinking of making a lamb curry soon, so would want to cook the meat for a while.
It would, particularly for a lamb, beef or pork (or similar) curries (I do it myself, quite often, and it's great for cooking such curries). Though this isn't typically BIR style cooking, of course...
However, you should be aware that the spices seem to lose their intensity and flavour after such prolonged cooking. So, maybe add more spices or add some more towards the end of cooking to "pick it up" (flavour wise) again.
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Made this at the weekend with Razor's base...
Awesome ;D
Glad to hear you liked it TN 8) I would be interested to hear how you feel it compares to making it with my curry base and spice mix?
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made this again yesterday to use the left over turkey, very nice it was too ;D
thanks CA
Will
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made this using your base at the weekend and it was superb, thanks so much for sharing.........right im of to find a recipe for chicken tikka ;D
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made this using your base at the weekend and it was superb
Glad you liked it IMBD...and also glad to hear you made it using my base 8)
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We Cory, You've come up trumps again my friend.
Cant decide which is better, youre madras or your Jalfrezi!!!
Gonna have to do them both again many times me thinks :D
The madras had just the right amount of heat.I followed it to the letter, apart from adding cabbage in (your) the base recipe, and ghee instead of the spiced oil.I will make a batch of the oil soon.
Heres some pics.
Matt
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Looks great MM. Thanks for trying it and reporting your findings with photos 8)
Which recipes did you use for your rice and (naan?) bread?
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That looks fantastic - nice one! :)
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Looks great MM. Thanks for trying it and reporting your findings with photos 8)
Which recipes did you use for your rice and (naan?) bread?
The rice is Dipurajas mushroom rice, made with my pilau recipe( on the rice thread )
And the paratha I hate to admit is shop bought frozen one, dry fried. I find these so good and inexpensive I don't think it's worth the effort to make my own. I do my own naans though, and will post recipe shortly.
Matt
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Over the course of the last week, I have been experimenting with CA's base (http://www.curry-recipes.co.uk/curry/index.php?topic=3772.0) and CA's Chicken Madras for the first time, inspired by the very positive reviews that these have both consistently and recently received. On the first occasion, I followed the instructions to the letter (in fact, the base was unmodified for all of the experiments), on the second occasion I introduced a little mustard oil as I had less than 75ml of spiced oil remaining, and on the third occasion I made rather more substantive changes, which I will document below. I found both CA's Chicken Madras and the variant with mustard oil to be "OK", but in both there was some flavour, difficult to identify with certainty, that was predominating and spoiling the harmony of the dish.
Acting on instinct, last night I made the following modifications :
Ingredients:
- 300g skinless chicken thigh and leg (cut into approximately 1 inch cubes : I had already used all the breast)
- 75 ml CA's spiced oil (http://www.curry-recipes.co.uk/curry/index.php?topic=3295.msg34667#msg34667)
- 2 tsp garlic/ginger pur
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The predominant flavour, which I now attribute to the curry powder (an ingredient that I never use in my day-to-day curries) was gone, and instead the dish had a gentle harmony with all of the flavours complementing themselves perfectly. Almost certainly the key change was the replacement of CA's curry powder by MDH Kitchen King
Hi Phil,
Thanks for trying these recipes and for reporting back with your findings. However, I'm a little confused by your report.
Isn't "MDH Kitchen King Masala" just another "curry powder"? And, presumably, in your opinion (I can't say because I have never tried it to know) a "decent curry powder"?
I don't "recommend" any specific "curry powder" in my recipe. I state that "any decent mild or medium one, or paste, will do". Presumably MDH Kitchen King Masala fits this bill?
Which "curry powder" did you use before that gave you an "OK" result but such a "predominating" flavour that was "spoiling" the "harmony of the dish" please?
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Thanks for trying these recipes and for reporting back with your findings.
My pleasure, CA. We had the fourth curry last night (left-over from the day before, with fresh pulao rice) and my wife agreed that it was probably the best curry I have ever made.
However, I'm a little confused by your report.
OK, then let me try to clarify :
Isn't "MDH Kitchen King Masala" just another "curry powder"? And, presumably, in your opinion (I can't say because I have never tried it to know) a "decent curry powder"?
I don't think so. After all, it's not sold or labelled as a curry powder : it just describes itself as "a blend of spices". And in your own recipe, you draw a clear distinction between a "curry masala" and a "curry powder", and you incorporate some of each, so you and I must surely agree that not all "blends of spices" are necessarily "curry powders" : some of them are, to use your own term, "curry masalas", others are "garam masalas", "pickle masalas" and so on. Perhaps MDH Kitchen King would qualify as a "curry masala" -- I don't know -- but what we choose to call it surely doesn't matter : what matters (in my humble opinion) is that its use makes a very significant improvement to the results, and leads to the best curry I have ever made, so it must surely be worth recommending it to others to try. Would you not agree ?
I don't "recommend" any specific "curry powder" in my recipe. I state that "any decent mild or medium one, or paste, will do". Presumably MDH Kitchen King Masala fits this bill?
It certainly fits the bill (in my opinion) in that if I replace my former curry powder (Rajah Hot Madras Curry Powder) with MDH Kitchen King and ground cumin, I get a dish that is far rounder, far better balanced, and which is (as I commented above) probably the best curry I have ever made :-)
Incidentally, on re-reading both your message and mine, I see that I refer to "CA's recommended curry powder" : what I meant by this (and I agree that it was very unclear) is that you recommend the incorporation of curry powder while I recommend the incorporation of (cumin and) MDH Kitchen King. In the same way, I made recommendations as to the specific type of ground chillies to use : Deggi Mirch and Kashmiri Mirch. And no, I don't have shares in MDH, before you ask !
** Phil.
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it's not sold or labelled as a curry powder : it just describes itself as "a blend of spices". And in your own recipe, you draw a clear distinction between a "curry masala" and a "curry powder", and you incorporate some of each, so you and I must surely agree that not all "blends of spices" are necessarily "curry powders" : some of them are, to use your own term, "curry masalas", others are "garam masalas", "pickle masalas" and so on
To my mind, all mixes/blends of spices are "masalas" and "masala" is synonymous with "curry powder", "spice mix", "mix powder", "curry masala", and so on.
What I would agree with is that all "curry powders" ("spice mixes", "mix powders", "curry masalas", etc) are "blends of spices" and that all "blends of spices" are "masalas".
The prefix ("garam", "pickle", etc) simply describes the type of "masala" (e.g. "garam masala" is a mixture of "hot" spices).
I have said (elsewhere, I think) that the "curry powder" can be replaced with the "curry masala" (and vice versa) in my recipes.
To be honest, my instinct is to do away with using commercial "curry powder" (or variations thereof) altogether. Even specifying the make and type leaves room for variability and uncertainty (though it appears that many BIRs add commercial "curry powder" to their "mix powder").
Nevertheless, you seem to feel that MDH Kitchen King (Masala) is a quality mix and that, I believe, is the important point that you make.
what matters (in my humble opinion) is that its use makes a very significant improvement to the results, and leads to the best curry I have ever made, so it must surely be worth recommending it to others to try. Would you not agree ?
Totally. I will get some and give it a go accordingly. And I am glad that you and your wife enjoyed it so much 8)
And no, I don't have shares in MDH, before you ask !
That thought never crossed my mind! :P
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Well it took a long time,but finally made it.
CA'S chicken madras...only we're vegetarians,so substituted with veg/Quorn.
Thursday made spicy oil.
Friday made Base.
Sunday made final curry.
And how was it?
No word of a lie,it was the best curry ive every made!
Everyone,including the kids enjoyed it.
Wasn't bland in the slightest.
A very full flavored curry.
It's hard for me to put into words,but the base sauce really did it for me.
The base sauce really came through the other flavours in this curry.
With some of the other curries i've cooked in the past,the base always seems over-powered .(does that make any sense?).
Defiantly a keeper this one.
Will be trying some other members base sauce/curry recipes soon.
Excellent work ,Cory Ander
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I made this one last night, albeit with Abdul's curry sauce base (I still have another 6 Tupperware dishes in the freezer to get through before I try out a different base!). It was fabulous.....a smooth and well-spiced sauce....and definitely the best Madras I have ever produced. Yet another hit, CA. I'll definitely be cooking this again, no mistake.
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I'm going to do another one tonight as the last was delicious :P
Here's my last effort...
(http://www.macmillanwebmedia.co.uk/madras.JPG)
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Great picture - looks absolutely delicious.
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Your recipe is similar to mine, but I'm missing just one thing. Ghee!! Where is the Ghee? I don't use oil because Ghee adds so much flavor. Ghee also doesn't burn on very high heat. Is there a particular reason for not using Ghee.
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Looks wonderful,mak.
I could just go that for breakfast
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Bit of a knob question this, :-\
but what is the difference between "Curry Powder" and "Curry Masala"? ( Phil and CA earlier in the thread where talking about)
HS
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I'm going to do another one tonight as the last was delicious :P
That looks brilliant Mac!
Glad you tried it and liked it 8)
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Is there a particular reason for not using Ghee.
Hi Temesta and welcome to the forum 8)
I generally don't specify ghee because, as far as I'm aware, common-all-garden BIRs generally use common-all-garden vegetable oil for most of their cooking.
There is nothing to say that you shouldn't use it though (if that's what you prefer to use).
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what is the difference between "Curry Powder" and "Curry Masala"?
Absolutely nothing HS. I'm just using the term "curry masala" to mean "home made" masala (a.k.a. "spice mix", "mix powder", etc) and the term "curry powder" to mean a commercially bought masala.
Some BIRs add commercial curry powder to their "spice mix"/"mix powder". I don't. I've chosen to add it separately to the main dish.
However, having said that, my personal inclination is to do away with using commercially produced curry powder altogether. But BIRs do use it.....
Hope that makes sense! And sorry for the confusion!
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Thanks CA
Yes, that makes sence, maybe i was reading it wrong :-\
HS
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I'm going to do another one tonight as the last was delicious :P
That looks brilliant Mac!
Glad you tried it and liked it 8)
Cheers mate - Here's the one from last night and it was just as nice!
Added a tomato to it though ;)
(http://www.macmillanwebmedia.co.uk/currypics/IMG_0301r.jpg)
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Hi CA,
I have already asked this question in your spiced oil thread but I think you may have missed it. Do you still produce and use your spiced oil and if so, have you developed it any further? Also, do you really notice the difference when you've used your spiced oil instead of plain?
I often reclaim a few tbsn's of oil from out of my finished dishes, especially when I've used my own base, and it really does smell and taste great, however, I can't really say that it has any influence on the finished dish, and if it does, it is so subtle.
Apologies for going slightly off topic, but I do think that it is a relevant question, especially if the answer provides members with an (approved by your good self) alternative ingredient to make your excellent curries.
Ray :)
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Hi CA,
I have already asked this question in your spiced oil thread but I think you may have missed it. Do you still produce and use your spiced oil and if so, have you developed it any further? Also, do you really notice the difference when you've used your spiced oil instead of plain?
I often reclaim a few tbsn's of oil from out of my finished dishes, especially when I've used my own base, and it really does smell and taste great, however, I can't really say that it has any influence on the finished dish, and if it does, it is so subtle.
Apologies for going slightly off topic, but I do think that it is a relevant question, especially if the answer provides members with an (approved by your good self) alternative ingredient to make your excellent curries.
Ray :)
I haven't experimented with spiced oil yet - I just used bhaji oil to start my curries off :)
Would there be a huge difference?
Cheers
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Hi Mak,
I haven't experimented with spiced oil yet - I just used bhaji oil to start my curries off :)
Would there be a huge difference?
Cheers
I guess it depends on your bhaji ingredients but I would have thought that it would be much more subtle (bhaji oil that is)
Spiced oil smells and taste awsome I just wonder how much effect it has on a main dish? I really need to knock a batch of CA's oil up, but I would like to know from the man himself if he still feels it's worth the effort.
Ray :)
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Think I'm gonna give this spiced oil a go sometime this week and will report back
Cheers
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Good luck mack, personally I find although I agree it smells and tastes awesome, I think it's debateable weather it makes much difference to a finished curry.
Also I found it takes longer than an entire curry to make!
Would maybe be good made with olive oil for bread dipping though!
Matt
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So after years of KD curries I made a CR0 Madras, more specifically CA's Madras along with his base and spire mix etc. The only thing I omitted was the spiced oil as I don't want to use the perish date as an excuse for more curries when I am on a diet lol.
I must say I thought it was lovely ;)
I found it a little bit oily but most BIR curries are too, and the only really downside was the guilt of it I think. I let it cook unstirred for a fair while but I have never managed to get oil to separate to the surface easily.
I loved the texture and the gf commented on how nice the chicken was, which is great as its so easy compared to pre cooking and I was surprised how moist it was. A little confused with the paste, puree, concentrated etc but seemed to do fine just following instinct. This time I had all the quantities laid out like on cooking programs and this really helped when the pan was hot. Anyway enough rambling, top class curry thanks CA and here is the pics...
(http://i176.photobucket.com/albums/w182/bossman187uk/Curries/Madras11.jpg)
(http://i176.photobucket.com/albums/w182/bossman187uk/Curries/Madras14.jpg)
(http://i176.photobucket.com/albums/w182/bossman187uk/Curries/Madras15.jpg)
Phall next :-\
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top class curry thanks CA and here is the pics...
Hi BMB,
Thanks for trying it and reporting your findings with pics....looking good! 8)
Regarding the oil, once it's separated, why not spoon off any excess and save it for cooking your next curry?. I firmly believe that too much oil is far, far, better than too little oil.
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I firmly believe that too much oil is far, far, better than too little oil.
Absolutely.
** Phil.
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Agree with you 100 percent there CA. ;)
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Curry looks fantastic!!
well done
best, Rich
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Looks a stunner!! What was the red wine accompaniment????
Best
al.
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haha that was a whiskey my gf bought back from Thailand. We were too stuffed after the curry to drink any though.
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Can't blame you for that Boyo! I've just taken another look at your pics, and they've convinced me to cook CA's Madras tonight!! It'll be the first time I've tried my second batch of Abdul's base, so it will be interesting to see if I'm improving!!
al.
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Made a vid of me cooking this beauty.
CA could you give any tips? Do I seem to be doing all ok?
CA Chicken Madras Curry (http://www.youtube.com/watch?v=EzoL5T8B_ZA#ws)
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Made a vid of me cooking this beauty.
CA could you give any tips? Do I seem to be doing all ok?
Nice one mate. Looks like Chewytikka may have a rival ;D ;D
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Haha thanks curryhell. It's just nice to actually have something worth while recording and sharing online.
I always wanted to contribute to youtube community but never really had anything worth sharing. I looked about and there isn't much on there for BIR curries really. Also when I get around to it I can brush up on my video editing skills in Adobe Premier which would be a help for work.
Wanted to say thanks CA for your recipe's. I am not at the stage where I feel confident going my own way with curries yet so your recipe's have really opened my eyes beyond KD. I hope you don't mind me posting these videos on youtube.
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Made a vid of me cooking this beauty.
CA could you give any tips? Do I seem to be doing all ok?
CA Chicken Madras Curry (http://www.youtube.com/watch?v=EzoL5T8B_ZA#ws)
Hi BMB,
Great video! Well done! 8)
Otherwise, same comments as I made regarding your korma video (http://www.curry-recipes.co.uk/curry/index.php?topic=3975.msg65409#msg65409 (http://www.curry-recipes.co.uk/curry/index.php?topic=3975.msg65409#msg65409)). Try to get the overall cooking time down to about 6 minutes (using higher heat, if necessary). My fault, since I seem to have overestimated some of the times (by about 100%) in my recipes! :o But I can't edit them now ???
I don't mind you posting these videos on youtube BMB (http://www.youtube.com/user/bmouthboyo (http://www.youtube.com/user/bmouthboyo)); I am flattered that you have! I would just appreciate it if you would be kind enough to mention me as the recipe provider (which I know you have) and cr0 as the source (maybe you could add this and provide a link to here?).
Once again, great video, well done! 8)
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Hi CA I will add the links to this site and a little intro regarding where they originate :)
Unfortunately that's the max my cooker outputs, and I cook on highest heat nearly the whole time.
I might try lessening the initial sealing stage and add the spices a bit sooner to save a few mins
Thanks for feedback
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Awesome recipe, I made this on Saturday and it was perfect - I've been making BIR Currys for a while now but only just stumbled across this site recently and this is the first recipe I followed. Many thanks!
Photos on my FB below, link to your recipe if that's ok!
https://www.facebook.com/media/set/?set=a.10150654342288086.448054.684863085&type=1&l=12427a5ef9 (https://www.facebook.com/media/set/?set=a.10150654342288086.448054.684863085&type=1&l=12427a5ef9)
10/10
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Welcom Sojourn. The first of many let's hope :D
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Thanks CH, oh there will be many more ;D
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Hello,
New on here, so plz b kind!!!
I am going to attempt this recipe tonight, although it will be for 4 people, can you tell me, do I just increase chicken amount or do I need to increase anything else?? Also, I have no spiced oil (and no time to make any for this attempt) is there any alternative I could use??
Thanks!!!! :)
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Using regular oil will be fine, although the results do improve if the spiced oil is used.
If you want to make a double batch then you need to double everything, as you won't have enough sauce. Personally, if I was making this for 4 people, I would make two double batches.
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Hello,
New on here, so plz b kind!!!
I am going to attempt this recipe tonight, although it will be for 4 people, can you tell me, do I just increase chicken amount or do I need to increase anything else?? Also, I have no spiced oil (and no time to make any for this attempt) is there any alternative I could use??
Thanks!!!! :)
Hi gemnseph. Welcome to the forum. The most reliable way would be to cook four separte portions and combine them all. As for spiced oil, Aldi stores sometimes stock Chalice curry oil which is also available in some Asda stores. Don't worry about the spiced oil too much though. Not adding it will make a slight difference but i'm sure you'll be pleased with the overall result with it omitted. Hope this helps.
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I have been using CA's
Chicken Phal, Vindaloo, Madras and Curry (Illustrated!) with darhs base think that was his name for a long time now (years) and good results every time
But last night and can I just say CA you got the spot on its fab best I've ever made
Thank you CA ..
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Cooked this tonight........EXCELLENT!!
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Cooked this last night(albeit without the spiced oil) and as usual it was fantastic.
I added some Mr Naga chilli paste also and it gave it a lovely Naga flavour.
Highly Recommend to make it a tad different.
Matt
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I tried this yesterday but instead of chicken I used onion , garlic , aubergine , courgette , capsicum and tomato and it was really good .. we had it together with a biryani
Once again hat off to CA !! :)
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Just had this tonight , it was fantastic , so tastey , much nicer than my local indian's chicken madras , I really look forward to trying your other recipes CA . thankyou very much :)
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So this evening I made CA's Chicken Madras (http://www.curry-recipes.co.uk/curry/index.php?topic=3830.0), using his base (http://www.curry-recipes.co.uk/curry/index.php?topic=3772.0), curry masala (http://www.curry-recipes.co.uk/curry/index.php?topic=3765.0) and tandoori masala (http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0). I had 375 gm chicken, and wasn't going to put 75 gm back in the 'fridge just to be spot on with the recipe, so I used rounded teaspoons rather than flat and increased the sauce to 375 ml. I increased the salt to about 3/4 teaspoon and reduced the sugar to one teaspoon. No other changes. Verdict : OK, but nothing special. Not significantly better than any other Madras I have made, but no worse than many. Overall I would describe it as "under-spiced", which makes sense if you think that I normally use a minimum of about five teaspoons of spice (curry powder, chilli, cumin, fenugreek, ...) and CA's contains just over three. My wife (and her family) would have approved of the addition of sugar, not an ingredient I would normally consider in a curry; it didn't do anything for me, but nor did it detract from the dish in any way. I added chopped coriander stalks at the end, and they certainly made it far more interesting than it would have been without.
Remains will be blended with my left-over goat curry sauce and (probably) eaten tomorrow. Interestingly, no trace of the raw curry powder smell that I reported earlier today in my write-up of my experiences with CA's base (http://www.curry-recipes.co.uk/curry/index.php?topic=3772.msg77933#msg77933); I don't have an explanation for that at the moment, but it may be that the smell becomes more obvious as the curry ages -- the goat curry I served to Khanh's family was about three days old.
Next Madras to try will be Chewy Tikka's (http://www.curry-recipes.co.uk/curry/index.php?topic=7563.msg65610#msg65610).
** Phil.
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Awesome recipe, I made this on Saturday and it was perfect
Glad you liked it Sojourn 8)
But last night and can I just say CA you got the spot on its fab best I've ever made
Glad you enjoyed it Diesel 8)
Cooked this tonight........EXCELLENT!!
Glad to hear that you enjoyed it Mick :)
Cooked this last night(albeit without the spiced oil) and as usual it was fantastic
Pleased to hear that Matt! ;D
I tried this yesterday...and it was really good
Pleased to hear that you enjoyed it Colin 8)
Just had this tonight , it was fantastic , so tastey , much nicer than my local indian's chicken madras
Pleased to be of assistance s3782 :)
Verdict : OK, but nothing special
Thanks for trying it and reporting back Phil 8)
I can't really explain why your findings are so different than others'. Perhaps it's different experiences, different expectations, different cooking methods and/or different cooking abilities.....or something else. :)
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Have cooked this now 3 times and it has been good and reliable. Last night I thought what the heck and added a couple of tbsps of panpot's bunjarra just before then 1st ladle of base. It darkened the end result and added some texture ( although I had already fried off a small onion finely chopped at the start ) but the flavour was lovely. Also added a small dolop of mango chutney. Not sure of course that this is still then a Madras in the true sense but it went down well nonetheless. MDB's precooked chicken tikka also helped it on its way instead of raw as I have done before. Sorry, no porn, forgot completely.
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i am a complete novice when it come to cooking indian food i used chewy tikkas base and followed your recipe and what a fantastic meal thank you so much CA
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hey i need HELP!
can i make this curry without the spice oil?
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hey i need HELP!
can i make this curry without the spice oil?
Certainly, I've made it many a time with just vegetable oil and it still comes out nice.
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hey i need HELP!
can i make this curry without the spice oil?
Of course. I have done it with both and your really cannot tell the difference imho.
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Thanks guys:)
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hey i need HELP!
can i make this curry without the spice oil?
Of course. I have done it with both and your really cannot tell the difference imho.
Interesting observation there on the spiced oil Ruby; how did it taste by itself?
Rob :)
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hey i need HELP!
can i make this curry without the spice oil?
Of course. I have done it with both and your really cannot tell the difference imho.
Probs best read with Gav's comment too. ;)
Interesting observation there on the spiced oil Ruby; how did it taste by itself?
Rob :)
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Sorry Ruby, I will re-phrase my question. How did the spiced oil taste by itself? Just a bit surprised that its inclusion in a curry made with a base (and meat) containing no whole spices didn't have a significant effect on the finished dish.
Rob :)
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Sorry Ruby, I will re-phrase my question. How did the spiced oil taste by itself? Just a bit surprised that its inclusion in a curry made with a base (and meat) containing no whole spices didn't have a significant effect on the finished dish.
Rob :)
No whole spices but does have mix etc. the oil on its own has a tang of onion bhaji. Not surprising considering how it is made. :) i do also like to add some magic sauce C2G style. ;)
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Sorry Ruby, I will re-phrase my question. How did the spiced oil taste by itself? Just a bit surprised that its inclusion in a curry made with a base (and meat) containing no whole spices didn't have a significant effect on the finished dish.
Rob :)
No whole spices but does have mix etc. the oil on its own has a tang of onion bhaji. Not surprising considering how it is made. :) i do also like to add some magic sauce C2G style. ;)
Thanks. I'd like to make some pre-made spiced oil at some point as an addition to some dishes. Notably fish and perhaps tikka dishes. Good effort by CA as he's designed the recipe based on little/no information. No idea how to make it myself; it's not used at my local TA, but some chefs do seem to use it. I envisage it as being very aromatic (similar to the spiced oil made via pre-cooked meat etc.) fairly simple in terms of ingredients, definitely with Asian bay, quite possibly no onions, and made via high temp baghar/tempering. Think I'll have to wait for Chris' e-book.
Rob :)
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i made this today. it was nice but i had a problem
i never had much sauce to dip bread in. do i need to add more curry base?
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Hi Adam
Did you use 300ml of base, as per the recipe?
With that much base you should have had plenty of sauce IMO.
VTID ;)
Martin