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Author Topic: Chicken Madras with Taz base  (Read 9729 times)

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Online Stephen Lindsay

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Chicken Madras with Taz base
« on: March 17, 2012, 11:00 PM »
This one was made with Chicken Tikka

Ingredients:

1 portion of precooked chicken
400 ml Taz curry base gravy
BE spice mixture, 1 tsp.
2 tsp. chilli powder
½ tsp. dried fenugreek leaves
¼ tsp. of salt
tomato puree, 2 level tbsp., mixed with 2 tbsp. water
2 tbsp. of lemon juice
fresh coriander, to garnish

Method:

- add 200 ml of warm base to the pan or wok
- add the garlic, tomato paste, mix powder, salt, chilli powder, fenugreek
- over a medium to high heat reduce down until there is very little water left and the oil has come through, stirring occasionally, make sure you scrape down the brown caramelising residue on the side of the pan back into the mix
- the mix should be quite thick. If you add the remaining base when the first reduction hasn't gone far enough then the flavour won't have developed enough and the curry can be bland
- add your precooked meat
- add the remainder of the base and reduce to your desired consistency
- add the lemon juice
- garnish with fresh coriander

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Online curryhell

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Re: Chicken Madras with Taz base
« Reply #1 on: March 18, 2012, 10:15 AM »
It does me no good at all looking at such pictures at this time of the morning.  I could just go that for breakfast SL.  That looks absolutely stunning.  YUM :P
So singe baby singe, the curry's getting better ..........


Online Stephen Lindsay

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Re: Chicken Madras with Taz base
« Reply #2 on: March 18, 2012, 11:53 AM »
CH - I'd have had it for breakfast too if there was any left over but alas it was scoffed last night and the only memory of this curry is the dishes!!
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Offline Salvador Dhali

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Re: Chicken Madras with Taz base
« Reply #3 on: March 18, 2012, 12:15 PM »
Yes, I can only echo CH's sentiments, and would kindly ask that you refrain from uploading images of such wanton filth!  ;)

I'm half-way through knocking up a 15-litre batch of base, and could cheerfully kill for a curry that looks as good as that (and no doubt tastes even better).

Ithenkyou...



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Re: Chicken Madras with Taz base
« Reply #4 on: March 18, 2012, 01:10 PM »
CH - I'd have had it for breakfast too if there was any left over but alas it was scoffed last night and the only memory of this curry is the dishes!!
I always have to leave a bit for later.  For lunch tomorrow i've got some chicken phall from Friday night's cook in with a bit of last nights NIS mixed in, which i'm pleased to say, was of the normal standard compared to last week's efforts  >:(.  Have base defrosting in the fridge as i need to use up the remains of the fresh coriander.  So i guess i'll just have to make another curry tomorrow or tuesday night for wednesday ;D

15 litres of base SD?  Are you f*****g sure or what.  We're all coming round yours for curry ;D.  Your own recipe i take it that you posted in the week?
So singe baby singe, the curry's getting better ..........

Offline Salvador Dhali

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Re: Chicken Madras with Taz base
« Reply #5 on: March 18, 2012, 01:59 PM »
CH - I'd have had it for breakfast too if there was any left over but alas it was scoffed last night and the only memory of this curry is the dishes!!
I always have to leave a bit for later.  For lunch tomorrow i've got some chicken phall from Friday night's cook in with a bit of last nights NIS mixed in, which i'm pleased to say, was of the normal standard compared to last week's efforts  >:(.  Have base defrosting in the fridge as i need to use up the remains of the fresh coriander.  So i guess i'll just have to make another curry tomorrow or tuesday night for wednesday ;D

15 litres of base SD?  Are you f*****g sure or what.  We're all coming round yours for curry ;D.  Your own recipe i take it that you posted in the week?

I can't recall posting a base recipe, CH - although as I continue to machete my way towards a time when memory function is becoming increasingly impaired, that is by no means a guarantee of anything!

No, this is a nothing out of the ordinary type base that I concoct - a sort of mish-mash of the best bits of other bases I've enjoyed success with over the years - that I knock up whenever I'm not checking out the likes of Taz, Az, Kaz, Maz and Shaz, etc.

And no - I'm not f*****g sure or what!  ;D

I now remember why I haven't made such a large quantity for years, but it's in a good cause as it's for a curry party for my dad's 83rd birthday. (83 and still a vindaloo man!)

With 14 or so guests to feed I reckon I may have a little bit left....
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Re: Chicken Madras with Taz base
« Reply #6 on: March 18, 2012, 02:19 PM »
I can't recall posting a base recipe, CH - although as I continue to machete my way towards a time when memory function is becoming increasingly impaired, that is by no means a guarantee of anything!
It must my memory that is failing me.  Wonder who it was.  Maybe it was Dalpuri.  I will have to check now as it's bugging me >:(

Quote
I now remember why I haven't made such a large quantity for years, but it's in a good cause as it's for a curry party for my dad's 83rd birthday. (83 and still a vindaloo man!)
With 14 or so guests to feed I reckon I may have a little bit left....

TOP MAN ;D

Secret to longevity - eat loads of indian curry, particularly vindaloo ;)

Good luck with the curry fest.  I'm sure you'll upload all the goodies for us to salivate over SD  ;D and i'm sure you'll have  a little bit of base over for yourself, if you're careful ::)
So singe baby singe, the curry's getting better ..........

Online Stephen Lindsay

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Re: Chicken Madras with Taz base
« Reply #7 on: March 18, 2012, 03:47 PM »
Yes, I can only echo CH's sentiments, and would kindly ask that you refrain from uploading images of such wanton filth!  ;)

curry porn!!!!!!  :o
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Online Stephen Lindsay

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Re: Chicken Madras with Taz base
« Reply #8 on: July 16, 2012, 04:08 PM »
I've updated this as it's just been pointed out I didn't specify the garlic/ginger paste in my ingredients first

Ingredients:

1 portion of precooked chicken
400 ml Taz curry base gravy
1 tsp. garlic/ginger paste
BE spice mixture, 1 tsp.
2 tsp. chilli powder
½ tsp. dried fenugreek leaves
¼ tsp. of salt
tomato puree, 2 level tbsp., mixed with 2 tbsp. water
2 tbsp. of lemon juice
fresh coriander, to garnish

Method:

- add 200 ml of warm base to the pan or wok
- add the garlic, tomato paste, mix powder, salt, chilli powder, fenugreek
- over a medium to high heat reduce down until there is very little water left and the oil has come through, stirring occasionally, make sure you scrape down the brown caramelising residue on the side of the pan back into the mix
- the mix should be quite thick. If you add the remaining base when the first reduction hasn't gone far enough then the flavour won't have developed enough and the curry can be bland
- add your precooked meat
- add the remainder of the base and reduce to your desired consistency
- add the lemon juice
- garnish with fresh coriander
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Offline TheLegendOfMart

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Re: Chicken Madras with Taz base
« Reply #9 on: August 08, 2013, 05:03 PM »
Is this recipe for 1 portion?


 


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