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Author Topic: Chicken Madras in detail  (Read 10058 times)

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Offline SoberRat

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Chicken Madras in detail
« on: February 14, 2016, 09:00 AM »
Here is a detailed post of my chicken madras recipe. It's very simple and uses very few ingredients but as long as it is cooked properly tastes like a good BIR madras IMO. Hope someone finds this useful.







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Re: Chicken Madras in detail
« Reply #1 on: February 14, 2016, 09:11 AM »
I like the non-video style of presentation, Rattus sobrietus, and I can see you have gone to great trouble to present the text overlays in a contrasting colour, but I cannot help but feel that it would be better still were you to present image and caption in separate (horizontally-aligned) frames.  Admittedly the post would be twice as long physically, but I nonetheless think that it would make the recipe even easier to follow.

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Offline SoberRat

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Re: Chicken Madras in detail
« Reply #2 on: February 14, 2016, 09:15 AM »
Thanks Phil, I will keep that in mind when I next post a recipe.

Rob
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Re: Chicken Madras in detail
« Reply #3 on: February 14, 2016, 09:31 AM »
Typically simple madras recipe, good clear intructions with pictorial example at every stage.  Ideal for the beginner and expert alike.  Nice work SR.  Resultant curry would go down well here for breakfast  :P
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Offline SoberRat

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Re: Chicken Madras in detail
« Reply #4 on: February 14, 2016, 09:36 AM »
Thanks CH. I agree about having it for breakfast but unfortunately it all disappeared last night. But never mind, there is always more base gravy in the freezer just begging to be used.

Rob
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Re: Chicken Madras in detail
« Reply #5 on: February 14, 2016, 05:51 PM »
Trying this one now, SR.  Only changes from your recipe are :

1) Double the oil (I like oily curries)
2) "Mix powder" -> "Rajah mixed masala" (I neither have nor use "mix powder" in the sense that that phrase is generally understood here).
3) My base is 175ml "Shaheen" onion masala base, diluted 1:1 with water and liquidised for two minutes, used hot.
Oh, and (4) (I nearly forgot) -- fresh free-range chicken breasts (two); I had no pre-cooked chicken and could not see what benefit(s) it might bring.

Initial impressions (based on sampling chicken and sauce at various stages) is that it is going to be a darn sight better than last night's "Balti from Rishton", q.v.  Possibly a little too tomatoey for my taste, perhaps because the Shaheen base has more tomato content than the one you used.  I would also like some fenugreek (ground) or Kasoori methi in it, I think.

P.S.  Initial impressions were correct.  An excellent curry, SR, confirmed by the fact that when I went back into the kitchen a couple of minutes ago in order to put cling film over the remaining curry, pickles, onion salad, etc., I dipped the remaining 1/4 chapati in the sauce and it was excellent.

** Phil.
« Last Edit: February 14, 2016, 06:45 PM by Phil [Chaa006] »
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Online london

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Re: Chicken Madras in detail
« Reply #6 on: February 14, 2016, 11:39 PM »
Phil,

is the Shaheen base as good as other base recipes posted on this forum?

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Re: Chicken Madras in detail
« Reply #7 on: February 15, 2016, 06:09 AM »
is the Shaheen base as good as other base recipes posted on this forum?
I have not used any base other than KD1, London (never seen the need); the Shaheen base, once diluted and liquidised, seems fine to me, and has the great advantage that it can be stored at room temperature.

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Re: Chicken Madras in detail
« Reply #8 on: February 15, 2016, 04:32 PM »
And just as good the next day.  I have also removed the remains of the lamb from the Rishton Balti sauce and put it in the remains of this sauce; a very significant improvement.

** Phil.
« Last Edit: February 15, 2016, 04:56 PM by Phil [Chaa006] »
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Re: Chicken Madras in detail
« Reply #9 on: February 20, 2016, 06:13 PM »
Just about to cook this again; this is the recipe I shall follow (printing the images overlaid with text does not yield an easily readable recipe)

•   2 tablespoons garlic-infused oil, 2 tablespoons chilli-infused oil
•   1 teaspoon finely chopped or puréed garlic and ginger
•   1 teaspoon tomato purée, diluted with two teaspoons boiling water
•   1 teaspoon mixed masala
•   1 teaspoon deggi mirch
•   1 teaspoon Kashmiri mirch
•   350 ml base (warmed)
•   Sufficient chicken for one
•   Squirt lemon dressing
•   Handful chopped coriander
•   Good pinch kasoori methi
•   Salt to taste

1.   Heat oil on medium flame
2.   Add garlic/ginger and allow sizzling to reduce
3.   Add tomato purée and cook for about 20 seconds
4.   Add mixed masala, deggi & Kashmiri mirch with a little base to prevent burning
5.   Cook for 30 to 60 seconds
6.   Add one ladle of base and increase heat
7.   Mix well and increase heat to near maximum
8.   Wait for the oil to start separating
9.   Add chicken, lemon dressing, salt, coriander & methi
10.   Mix well and add a further ladle of base
11.   Put on lid and reduce until oil separates again
12.   Add remainder of base
13.   Reduce as required, garnish with torn coriander, serve.

** Phil.
« Last Edit: February 20, 2016, 07:41 PM by Phil [Chaa006] »
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