Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: littlechilie on November 13, 2014, 04:27 PM
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(http://s13.postimg.org/40cg78ho3/image.jpg) (http://postimg.org/image/40cg78ho3/)
(http://s13.postimg.org/5e432jgxf/image.jpg) (http://postimg.org/image/5e432jgxf/)
Chicken Madras,
Had a little time today so knocked this one up, delicious 8)
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What's your take on the recipe lc?
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Hi Fried,
Thanks for the question,
Littlechilie's Madras
http://www.curry-recipes.co.uk/curry/index.php/topic,13439.0.html#new (http://www.curry-recipes.co.uk/curry/index.php/topic,13439.0.html#new)
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Looks very yummy
Got to agree once the technique is cracked its all so simple its all on this site well done ;)
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I've never tried lime in a madras, I'll have to give that a go when I have a piece lying around in the fridge. Why no ginger? I also note that you use raw chicken which I did for years, only recently using pre-cooked. I think I might go back to the raw chicken, I find the precooking adds too much flavour.
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I've never tried lime in a madras
That's because a Madras doesn't have lime in it. ::)
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I have been able to chat with the chefs at our local curry house, now as we eat there with a table of 20 once a month they have become very accommodating.
Lime or lemon it's all down to your preference as there is set rule!
(Edit) lemon is the norm in bir as I stand corrected.
I use raw room temp chicken as the restaurants only precook for speed not flavour, if u think about it when u precook chicken it's practically cooking in a curry juice ;)
I'm not in a hurry when I cook and it only adds another few minuets to cooking time.
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Hi SS.
You should write a book called that's because ::)
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I've never tried lime in a madras
That's because a Madras doesn't have lime in it. ::)
I know it has lemon in it.
My precooked chicken has cardamom, cinnamon, cloves, asian bay, mace, it's good in a lot of dishes, but I like my Madras simple.
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Certainly looks bloody good, LC, thanks for sharing :)
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Looks good littlechilie, but no tomato puree/paste in a madras? Watered down that's what normally causes the flaming. Graham Masala must be a regional thing :)
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Well done lc looks delicious, no toms of any shape or form ? Good call on the ginger though.
SS still cant find your none lemon madras recipe? ;)
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I use raw room temp chicken as the restaurants only precook for speed not flavour, if u think about it when u precook chicken it's practically cooking in a curry juice ;) I'm not in a hurry when I cook and it only adds another few minuets to cooking time.
One of the keystones of traditional Indian cooking is letting meat (chicken or lamb) cook in its own juices with little added liquid. Although this may seem inconsistent with BIR cooking, even a small application of this approach can transform the final outcome in terms of taste. I like to think that BIR is a constantly evolving technique rather than a commercially driven dogma, but I could be wrong (or even mad :-\ ? and I add orange marmalade to my Madras :o :o :o).
Well done LC :) :P :)
Cheers
Chrisnw
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Looks good littlechilie, but no tomato puree/paste in a madras? Watered down that's what normally causes the flaming. Graham Masala must be a regional thing :)
Well spotted bud I have made the edit (tsp tom pure not watered down in to the hot oil)
MA, yep well spotted I also added one tomato quartered :'(
Thanks.
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and I add orange marmalade to my Madras :o :o :o).
You may very well do that but the resultant curry would no longer be a Madras! ;)
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This is one dish that is still not cracked for me.
Consequently always clambering for members preferences on the in's and out's.
Given me the push to have another go at my no 3 madras.
For info I still can't decide if a tad of Ginger is needed. Must admit heart seems to overrule on each make and it's a garlic only.
Had a recent slight breakthrough having realised the MDH brand of Kashmiri chilli powder is rubbish. Just got a bag or Hera brand - delicious and such a difference. Can't believe I've been missing out for years. That zerra madras recipe gave me the push to check it out.
I've also stumbled between small amount puree 1 tsp and large amount 1 tbs. Currently on large.
That tomato segment is something that keeps shouting at me. You don't see it at all places hence my indecision.
Fresh coriander is a must for me. Took a long time to even bottom that.
Quite amazing how so few ingredients and small changes can make such huge differences.
There seems to be endless variations out there in BIR land which muddies the water.
Browning the garlic puree is something Might just have to revisit given littlechilli endorsement.
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having realised the MDH brand of Kashmiri chilli powder is rubbish. Just got a bag or Hera brand - delicious and such a difference.
That's an interesting find Jerry. Most people on this forum appear to worship at the altar of MDH Kashmiri chilli powder so you are at odds with the vast majority. Myself I don't like Kashmiri at all and think it has no place in BIR curries as the brands I've tried have all had an unpleasant bitter flavour...the MDH being the best though in that respect. I'll try to find the Hera brand though just for a laugh.
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Secret Santa,
not much takes me by surprise these days on BIR. this was a shock - a big oversight by myself (i'd never checked it out).
i've already used third of a bag in a week. i'm not saying that other brands will not be as good (TRS i always rate too).
the nearest example i can think of is paprika - buy the supermarket stuff and its OK, get the spanish stuff and a world of difference.
best wishes
(http://www.curry-recipes.co.uk/imagehost/pics/78d3844055f4955fbc53beae80b4b848.jpg) (http://www.curry-recipes.co.uk/imagehost/#78d3844055f4955fbc53beae80b4b848.jpg)
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Yep jerry, I have recently changed Kashmiri brands and was instantly hit a much more vibrant powder , on flavour and colour.
Can't for the life of me remember which brand , will update when I'm home
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Could any one person find any evidence that a Kashmiri chilli exists
Kashmiri chilli powder is a mild chilli powder with colourings that's all and is and well over priced
When purchased as whole Kashmir chillis they are just mild chillis
20 years ago it was never heard of so whats all the fuss and trying to hunt them all about?
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kashmiri chillis....lovely crimson colour, almost purple and nearly black in places...mmmm
(http://www.curry-recipes.co.uk/imagehost/pics/621d9c7351f8eefc62013667d4ca6e0a.JPG) (http://www.curry-recipes.co.uk/imagehost/#621d9c7351f8eefc62013667d4ca6e0a.JPG)
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We have above a photo of some chillis called Kashmiri
Lots of dark mild chillis on sale
I am not the only one not convinced
http://masdudiable.com/2010/01/07/searching-for-kashmiri-chillis/ (http://masdudiable.com/2010/01/07/searching-for-kashmiri-chillis/)
If three was a latin name it would help :D
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in my world, three is a number.
its latin name is most likely III
hope that helps.
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...I am not the only one not convinced...
Me either. I grew chillies from the seeds taken from Top-Op dried Kashmiri chillies and they had no heat in them whatsoever. Not conclusive, I know, as they would hybridize, but it was disappointing nevertheless.
Pity, really, because I've for 3 x 200g bags still to use!
in my world, three is a number.
its latin name is most likely III
hope that helps.
Haha! Nice one! :D
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I'm sure 'kashmiri' chilli powder is a general name to cover a lot of different species, much like paprika.
This year I started drying chillis and making my own powder, It's good fun to be able to dabble around with different levels of heat/ fruitiness/ colour etc.
I'll have a look out for the 'Hera' brand.
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Kashmiri chillies, both whole dried and powder are used widely in traditional Indian cooking in many regions. They provide flavour & colour but have little (i.e. no heat). Dried whole Kashmiri chillies make a great dall topping when fried in oil with cumin & garlic (Punjab speciality).
Cheers
Chrisnw
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in my world, three is a number.
its latin name is most likely III
hope that helps.
Yes very helpful for a 3rd world joke
It would be nice to identify the sub species so as we could grow them
I believe the whole concept is to empty wallets ;D
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Mr.mojorisin and chrisnw have convinced me to look further into chillies.
I think h4ppy-chris initially got me interested. Me not knowing the proper name bullet chilli. I'd known them as squat fat.
In short I now use fresh green chilli (the long thin ones) and the squat along with the red long ones.
I also have a bag of extra hot crushed red chilli and a bag of whole red chillis.
Next up has got to be those dry kashmiri like in mr.mojorisin photo - I've never tried them and feel I need to. Certainly given chrisnw endorsement.
In short I don't feel I have enough understanding on what you might assume to be a simple picture which clearly is not.
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Jerry, thanks for the 'heads up' but please watch this video from my great friend & mentor in Hyderabad, Chef Harpal Singh Sokhi, I am sure that many others on this site are also great fans of his too. My only variance, is that I do not de-seed the chillies as he does as Kashmiri chillies are very mild, anyway here is thie link - https://www.youtube.com/watch?v=DbMHuV-J20Y (https://www.youtube.com/watch?v=DbMHuV-J20Y)
P.S. Sorry to divert your great post LC :(
Cheers
Chrisnw
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have well and truly adopted this Heera (am sure other top notch brand will give same ie TRS, East End) Kashmiri chilli powder - perhaps even got a tad greedy using at least 1 htbsp per portion in madras.
the greed surfacing when i made a south indian garlic adding the same amount - big mistake - ruined the balance of the dish. on a re try using 1 tsp worked a treat.
in short real good stuff but not to be used liberally across all. i should have known that.