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Author Topic: My Madras  (Read 2792 times)

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Offline dave3310

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My Madras
« on: January 24, 2016, 10:04 AM »
Straight to the point -- Here's my madras recipe that I find stunning.


1 and a bit Chefs spoon seasoned oil
1 Heaped teaspoon garlic and ginger
Half chefs spoon blended plum toms
1 teaspoon methi leaves
1 Heaped teaspoon mix
1 Heaped teaspoon chilli
1 teaspoon ground cumin
2 pinches salt
2 tablespoons fresh coriander
Squirt of lemon juice
6 drops of worcester sauce
Half teaspoon sugar
300ml base (JB's)
Pre cooked chicken

1/   Heat oil and add G & G     (30 secs)
2/   Add blended toms     (1 min)
3/   Add methi     (30 secs)
4/   Add mix, cumin, chilli, salt     (30 secs)
5/   Add 100 ml base and reduce slightly    (2 mins)
6/   Add 100 ml base and keep cooking     (1 min)
7/   Add 1 tablespoon fresh coriander along with the lemon juice, worcester sauce, sugar     (1 min)
8/   Add pre cooked chicken and 100 ml base     (3 mins)
9/   Serve and garnish with remaining fresh coriander     Done

The real key, I find, is the heat level that this is cooked with.  I use an Aga and always cook this on the hottest hob stirring the dish for most of the cook time. 

I also only use an aluminium pan as it will caramelise the sauce as it cooks, unlike a non stick wok.

Give it a go and see what you reckon.   :D

Online Unclefrank

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Re: My Madras
« Reply #1 on: March 30, 2016, 01:42 PM »
Made this last week and what a surprise it was, it's an absolutely lovely dish,  the lavour of this was spot on for me i loved it.

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