• February 23, 2019, 03:43 PM
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Author Topic: Chicken Madras  (Read 501 times)

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Offline bolinao

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Chicken Madras
« on: February 10, 2019, 03:55 PM »
What's left of the Chicken Madras and naan I made last night, really tasty.

Got the recipe from here.  :)

http://www.curry-recipes.co.uk/curry/index.php?topic=5376.0

« Last Edit: February 10, 2019, 04:22 PM by bolinao »

Online Peripatetic Phil

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Re: Chicken Madras
« Reply #1 on: February 10, 2019, 04:14 PM »
Unfortunately without a hyperlink for "here" we are not a lot wiser ...
(Retrospective thanks for adding the link).

** Phil.
« Last Edit: February 10, 2019, 04:45 PM by Peripatetic Phil »
Ogham's law :  The intellectual content of any message is inversely proportional to the number of emoticons that it contains..


Offline bolinao

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Re: Chicken Madras
« Reply #2 on: February 10, 2019, 04:19 PM »
Added.  ;)

Offline littlechili

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Re: Chicken Madras
« Reply #3 on: February 12, 2019, 09:41 AM »
Nice looking Madras with tender looking pices of Chicken, also a good recipe linked don’t miss Chewys technique.

Online Garp

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Re: Chicken Madras
« Reply #4 on: February 12, 2019, 01:21 PM »
Loving the naan - looks superb.

Offline pap rika

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Re: Chicken Madras
« Reply #5 on: February 12, 2019, 01:29 PM »
I'll second Garp, good looking naan, which recipe did you use.

Regards pap rika.

Offline bolinao

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Re: Chicken Madras
« Reply #6 on: February 12, 2019, 02:55 PM »
Thanks, I used happy Chris's recipe and method for the naan,
It was my best batch yet, cooked about 5 of them., all bubbled, wish I had taken a photo of them before we ate them.
I made the dough and formed them in balls about a month ago, made 11, cooked 6 on the day, then froze the rest for about 4 weeks, took them out and left for about 7 hours before cooking them. The one on the photo is from the frozen batch.


Offline bolinao

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Re: Chicken Madras
« Reply #7 on: February 12, 2019, 03:03 PM »
Nice looking Madras with tender looking pices of Chicken, also a good recipe linked don’t miss Chewys technique.

Thanks

Yes the chicken was very tender, I think I have worked out how to make tender every time.

The chicken is pre-cooked first before adding to the madras, to do this I leave the chicken out of the fridge until it is room temperature, wash under cold water  then cooking the chicken chunks in a pan with about 2 table spoons of vegetable oil, I only cook the chicken until it is about 75% cooked, then turn off the stove, leave for about 30 minutes before adding.

Offline pap rika

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Re: Chicken Madras
« Reply #8 on: February 12, 2019, 03:18 PM »
Thanks bolinao, that would be my choice too, despite having used other recipes, with and without yeast, I personally only use H4ppy Chris's yeast free version. Can you clarify, were the naans yeast free and cooked on the stovetop, using a tava/tawa type utensil.

Regards Pap rika

Offline littlechili

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Re: Chicken Madras
« Reply #9 on: February 12, 2019, 06:59 PM »
H4ppy Naan/CBM/SP Naan some of the best on the forum, but the yeast free is unbeatable for UK Bir replication. The thread/posts and feedback speak for themselves.

http://www.curry-recipes.co.uk/curry/index.php?topic=12589.0

http://www.curry-recipes.co.uk/curry/index.php?topic=6282.0

http://www.curry-recipes.co.uk/curry/index.php?topic=13151.0


 


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