Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Madras => Topic started by: SoberRat on February 14, 2016, 09:00 AM
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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.
(http://www.curry-recipes.co.uk/imagehost/pics/1631c164d19740636018760752ffb5b6.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/f219dbee2bef19a7ac50f9b96d312077.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/79acf2c5b48dafc0ae63d38e2a3c3ee8.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/04a48bfc991db5441210714c575a495c.jpg)
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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.
** Phil.
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Thanks Phil, I will keep that in mind when I next post a recipe.
Rob
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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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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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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 (http://www.curry-recipes.co.uk/curry/index.php/topic,14313.msg125444.html#msg125444)", 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.
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Phil,
is the Shaheen base as good as other base recipes posted on this forum?
London.
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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.
** Phil.
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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.
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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)
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Phil I take it that the shaheed base is this one? Never thought about diluting it, might give it another go.
http://www.curry-recipes.co.uk/curry/index.php/topic,13258.msg109765.html#msg109765
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Phil I take it that the shaheed base is this one? Never thought about diluting it, might give it another go.
http://www.curry-recipes.co.uk/curry/index.php/topic,13258.msg109765.html#msg109765
It's "Shaheen", not "Shaheed", Ed, but otherwise correct. Not only diluted 1:1 but also liquidised for two minutes to get the authentic BIR smooth consistency. This base is so convenient I can't see myself ever making a batch of base again unless I am planning to cook for more than four people -- you would need only two Shaheen pouches for four people after dilution.
** Phil.
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Thanks Phil going to give it another go taking your recommendations on board
:)
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Really nicely explained and clearly laid out.
Cheers SoberRat
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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.
Thanks for trying this Phil and also for the feedback on the curry and the recipe presentation. It certainly looks like a very nice curry you have made and I would quite happily dip a chapati or 3 into it. I left out the methi leaves mainly because of the dish I was trying to re-create from my local takeaway which had no methi in at all. I normally use methi in my hot curries especially my vindaloo recipe which I hope to post soon.
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Thanks for trying this Phil and also for the feedback on the curry and the recipe presentation. It certainly looks like a very nice curry you have made and I would quite happily dip a chapati or 3 into it. I left out the methi leaves mainly because of the dish I was trying to re-create from my local takeaway which had no methi in at all. I normally use methi in my hot curries especially my vindaloo recipe which I hope to post soon.
You are most welcome. I look forward to trying your vindaloo recipe as and when available. Does it feature potato, as used in all the BIRs with which I am familiar ?
** Phil.
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I don't use potato most of the time Phil but I have on occasions, it doesn't harm the recipe to add it anyway. I wouldn't say that my vindaloo is much like I get around here as they tend to be in the 'hotter madras' category, my one is quite rich and hot. Well, hot for me anyway.
Rob
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Ah well, I shall try it regardless (but perhaps with the addition of a little potato to increase the chances of it meeting my expectations !).
** Phil.
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Really nicely explained and clearly laid out.
Cheers SoberRat
You're welcome Dajoca
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Well presented I've previously made this and yes it was good see my images in the other post of this curry
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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 ...
** Phil.
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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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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.
- http://shaheen.co.uk/index.php?id_product=15&controller=product&id_lang=2#/pack_size-masala_sauce_175g_size
** Phil.
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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!
(http://www.curry-recipes.co.uk/imagehost/pics/ebcfe716931aca2f851c0bd610024712.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/1e17bd79c3b3b0a40ab5e7c1a4e946e2.jpg)
All the best
Rob
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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
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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
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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
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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.
** Phil.
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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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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.
** Phil.