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Author Topic: Chicken Madras in detail  (Read 9742 times)

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Online Peripatetic Phil

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Re: Chicken Madras in detail
« Reply #20 on: March 29, 2017, 04:21 PM »
Well presented I've previously made this and yes it was good see my images in the other post of this curry
I appear to have lost the plot here ...
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Offline Edwin Catflap

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Re: Chicken Madras in detail
« Reply #21 on: March 29, 2017, 04:26 PM »
Looks great Phil, I am too a convert to the Shaheen base although I now no longer travel past my usual shop to get it. Do you buy it in bulk and where from?

Cheers

Ed


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Re: Chicken Madras in detail
« Reply #22 on: March 29, 2017, 04:52 PM »
Looks great Phil, I am too a convert to the Shaheen base although I now no longer travel past my usual shop to get it. Do you buy it in bulk and where from?
I think I bough half-a-dozen initially, but I can no longer remember from where ("Post-70 traumatic memory disorder") :)  I will look back and see if I can trace it in my online orders.  Oh, and if anyone knows where I can buy Tung Chun Chow Chow in Syrup in bulk, that would be helpful as well -- I can now only find single jars online, whereas I know that I once located them in trays of 12.

OK, looked back and they are available online singly, in 175gm 6s, in 175gm 6s x 12, and in 3kg sizes.

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Offline SoberRat

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Re: Chicken Madras in detail
« Reply #23 on: September 23, 2018, 05:39 PM »
I managed to get hold of a couple of the sachets of Shaheen onion masala. I decided to make this madras with it to see how different it would be to using my own base recipe. I followed Phil's idea of diluting the paste and blending afterwards. The smell of the onion masala was quite different to my base and it was also a lot darker. The madras itself was very similar in flavour to my regular madras, just a little darker in colour. I will certainly use it again as a quick substitute for my normal base. Thanks for the idea Phil!




All the best
Rob
 
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Offline mickdabass

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Re: Chicken Madras in detail
« Reply #24 on: September 25, 2018, 02:51 PM »
Hi Rob

Your madras looks bang on to me as do all of your curries

Just one pedantic question regarding your original post::

Why do you use with a lid?

Wouldn't the curry reduce quicker without one?

Thanks

Regards

Mick

Offline SoberRat

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Re: Chicken Madras in detail
« Reply #25 on: September 25, 2018, 04:42 PM »

Why do you use with a lid?

Wouldn't the curry reduce quicker without one?
Mick

Thanks Mick, yes it's valid question, my main reason is to reduce the amount of spitting/mess but I guess it does slow the thickening of the sauce, but not much honestly.

All the best

Rob
Is opportunity a weakness or is weakness an opportunity?

Offline Madrasandy

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Re: Chicken Madras in detail
« Reply #26 on: September 25, 2018, 07:27 PM »

Why do you use with a lid?

Wouldn't the curry reduce quicker without one?
Mick

Thanks Mick, yes it's valid question, my main reason is to reduce the amount of spitting/mess but I guess it does slow the thickening of the sauce, but not much honestly.

All the best

Rob

Always thought people put lid on to make it hotter inside the pan
You cant beat the heat

Online Peripatetic Phil

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Re: Chicken Madras in detail
« Reply #27 on: September 25, 2018, 10:55 PM »
I put a lid on to retain as much moisture as possible when cooking a base-free recipe such as chicken bhuna, but I can certainly see the benefits of using one to prevent excessive splashing when using a base.  | also use one (for that reason) when frying a mixed whole masala, in which one fully expects the seeds to explode.

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Offline mickdabass

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Re: Chicken Madras in detail
« Reply #28 on: September 26, 2018, 08:35 AM »
Thanks guys.
Ive done the same at some point. I usually put  the lid on badly then its the best of both worlds ie reduces curry fall out and doesnt inhibit the speed of reduction
If you dont ask...you dont find out!

Cheers

Mick

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Re: Chicken Madras in detail
« Reply #29 on: September 26, 2018, 09:47 PM »
Two further thoughts in re lids :  (1) I now remember that Mrs Bari (of whom I have written elsewhere) frequently cooks with the lid on, and (2) I found when I cooked a chicken vindaloo for lunch today that once I deemed the chicken cooked I turned the heat off and put the lid on in order to (a) keep the chicken moist, and (b) conserve heat.

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« Last Edit: September 27, 2018, 11:12 AM by Peripatetic Phil »
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