Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Madras => Topic started by: Cory Ander on March 12, 2007, 11:53 PM
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Background:
This is my my recipe for Chicken Phal/Vindaloo/Madras/Curry.
My humble apologies to the purists but (here at least) the most notable difference between the Phal, Vindaloo, Madras and Curry is simply the quantity of chilli powder added, plus a couple of other small differences (please see Notes below) :P
I have divided the ingredients into those that I consider essential and those that I consider optional. I use all of the ingredients specified and I recommend that you do so too (certainly on the first occasion, then subsequently adjust it to your liking).
You can substitute any other meat or seafood for the chicken to make a Meat or Seafood Phal/Vindaloo/Madras or Curry. Alternatively, simply add pre-cooked vegetables, of your choice, in Step 14, to make a Vegetable Phal/Vindaloo/Madras/Curry
I have included some photographs where I have cooked a Chicken Phal. I hope these prove to be helpful. Please note that, in the photos, I actually cooked the phal sauce separately and then added it to the fried chicken.
Serves 4
Ingredients - photo 1:
Essential:
- 1kg chicken breasts (cut into 1 inch cubes)
- 150ml vegetable oil
- 3 tbsp fresh pureed garlic (or bottled, if you prefer)
- 1 tbsp fresh pureed ginger (or bottled, if you prefer)
- 2 tbsp tomato paste (double concentrated)
- 2 tbsp curry powder (any decent one will do)
- 1 tsp chilli powder (for Curry)- or 0.5 tsp hot chilli powder
- 2 tbsp chilli powder (for Madras)- - or 1 tsp hot chilli powder
- 4 tbsp chilli powder (for Vindaloo)- or 2 tsp hot chilli powder
- 6 tbsp (or more) chilli powder (for Phal)- or 4 tsp hot chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp salt (or to taste)
- 500ml curry base - warmed (any decent one will do)
- approximately 200ml - 500ml water
- 2 tbsp sugar (or to taste)
Optional:
- 1/4 medium onion (finely chopped)
- 4 red chillies (or more - finely chopped)
- 1 tbsp red capsicum (finely chopped)
- 1/2 tsp tumeric
- 1/2 tsp tandoori masala (see here: http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0))
- 1/4 tsp fenugreek powder
- 2 tbsp tomato sauce
- 1 tbsp dried fenugreek leaves (rubbed between fingers)
- 2 tbsp fresh coriander (finely chopped)
Method:
1. Mix the curry powder, chilli powder, coriander powder and cumin powder and salt (and fenugreek powder, tumeric powder and tandoori masala, if using) in a bowl.
2. Heat the wok/karahi/frying pan (on high heat)
3. Add the vegetable oil and heat until just starting to smoke (on high heat)
4. Add the onions (if using) and fry for about 30 seconds, stirring continuously (be careful not to burn them!) - photo 3
5. Add the red chillies and capsicum (if using) and continue to fry for about another 30 seconds, stirring continuously (be careful not to burn them!) - photo 6
6. Add the garlic and ginger purees and continue to fry for about another minute, stirring continuously, until they are golden brown (be careful not to burn them!) - photos 4 & 5
7. Add the tomato paste and continue to fry for about 2 minutes, stirring continuously - photo 7
8. Add the chicken, and fry for about 2 minutes, until just sealed (i.e. white all over)
9. Add the spice mix (from Step 1) and continue to fry for about another 2 minutes, adding about 200ml of water, a little at a time, stirring continuously (be careful not to burn the spices!) - photos 8 & 9
10. Add the curry base, about a ladle at a time, and continue to fry until the water has evaporated, stirring continuously - photo 10
11. Once all the curry base has been added, continue to cook for about 3 - 5 minutes, stirring occasionally, until the oil begins to separate.
12. Reduce the heat to medium
13. Adjust the sauce to the desired consistency by adding a little water (approximately 300ml)
14. Add the sugar (and tomato sauce, dried fenugreek leaves and fresh coriander, if using)
15. Adjust the salt to taste
16. Finished! - photos 14, 15, 16 & 17
Notes:
1. Unless stated otherwise, the following measures apply:
a) "tsp" = 1 level 5ml teaspoon
b) "tbsp" = 1 level 15ml tablespoon
c) "ladle" = 142ml
2. If you're worried about burning the spices, mix them with sufficient oil or water, to make a stiff paste, before frying them
3. For the Madras, optionally add the following:
- 200ml tinned tomatoes, after Step 11, and continue to cook for 5 minutes (alternatively, add fresh tomatoes - coarsely chopped)
- 1 tsp lemon (or lime) juice (fresh or bottled) after Step 12
- 2 tbsp ground almonds or coconut powder after Step 12
4. For the Vindaloo, optionally add the following:
- 1 tsp vinegar (any) or 1/2 tsp tamarind puree after Step 12
- 2 par-boiled potatoes (quartered) after Step 12
5. Caution! Chilli powders vary dramatically in strength! Please use your discretion when considering the quantities specified above! I have assumed a medium strength chilli powder. However, I generally prefer to use less of the hottest chilli powder I can find.
6. Please do not be shy with adding sugar. It dramatically alters (and, in my opinion, improves) the taste!
7. Although I have specified dried fenugreek leaves and fresh coriander leaves as optional, I believe they really do improve the taste and I highly recommend their inclusion. The downside is that the resultant curries don't look quite as attractive (to me anyway) - photos 15, 16 & 17
Copyright ? Cory Ander 2007
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Photo 1 - Chicken Phal Ingredients (from the left):
- Chicken Breasts (chopped into approximately 1 inch cubes)
- Garlic (fresh plus bottled) and Ginger (bottled) purees
- Onion (chopped)
- Curry Base (warmed)
- Dried Fenugreek Leaves (rubbed)
- Fresh Red Chillies (chopped)
- Tomato paste
- Spice Mixture plus Salt
Not shown: Vegetable oil, water, sugar or red capsicum
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photos (clockwise from top left):
Photo 2: The Cooking Rig (30MJ/h three-ring gas burner and 32cm cast iron wok)
Photo 3: Frying the onions
Photo 4: Adding the garlic and ginger
Photo 5: Frying the garlic and ginger
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photos (clockwise from top left):
Photo 6: Adding the fresh chillies (and red capsicum)
Photo 7: Adding the tomato paste
Photo 8: Adding the powdered spices
Photo 9: Frying the spices
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photos (clockwise from top left):
Photo 10: Adding the curry base
Photo 11: Finished phal sauce
Photo 12: Frying the chicken
Photo 13: Adding the phal sauce
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photos (clockwise from top left):
Photo 14: Finished phal (in wok)
Photo 15: Finished phal - ready to eat (without fenugreek of coriander)
Photo 16: Finished phal - ready to eat (without fenugreek of coriander)
Photo 17: Finished phal - ready to eat (with fenugreek of coriander)
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CA's Chicken Phal 8)
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Blimey must have taken you ages to put all this together, looks fantastic!
cK
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Blimey must have taken you ages to put all this together, looks fantastic!
cK
I totally agree, these are great pictures, hats off to you. I will be trying this one out.
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Blimey must have taken you ages to put all this together
Yeah, it did take a while CK.....but that's ok.....I got to eat it! :P ;) ;D
Regards,
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CA, that's beautiful.
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Brilliant CA. ;) I bet the end result was well worth the wait. ;D
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This curry base - is it store bought or do you have a recipe for it?
British food was synonymous with Wendy's fish and chips. That was way back in the 80s. Which is why I am so intrigued by what you folks have going here! It's a whole new dimension! And, yes, I've only flown through Heathrow, never visited the UK. Hope to do so one of these days!
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CA
What a superb account. The standard of presentation is up there with some of the most lavish books and I'm sure the recipe itself is much better.
Is your gas ring powered by bottled gas?
Regards
George
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Hi Polarmate,
Curry base recipes can be found here;
http://www.curry-recipes.co.uk/curry/index.php?topic=422.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=422.0)
There are quite a few and no correct one as such, I don't know which one Cory uses for he's recipes but I think he is of the any good base will do camp.
cK
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Is your gas ring powered by bottled gas?
Thanks George :)
Yes, the gas burner is really for outside use (i.e with barbecues) and is powered by bottled LPG (Liquid Petroleum Gas)
Regards,
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I don't know which one Cory uses for he's recipes but I think he is of the any good base will do camp
Well, that's sort of right CK :P
I do believe that any DECENT curry base will SUFFICE......
HOWEVER,.....I also firmly believe that a REALLY GOOD curry base is fundamental to a REALLY GOOD CURRY! (i.e. with regard to "the taste" and "the smell").....every bit as much as the technique used to make the curry.
I think that it is difficult to achieve a REALLY GOOD CURRY with a mediocre Curry Base. I have a freezer full of such a Curry Base now. It's "OK", and I will use it up,.......before stocking up with a Curry Base of my own concoction yet again! :P
Regards,
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WOW...amazing! Thanks for sharing CA
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Looks the business Cory mmmmmmmmmmmm tasteeeeeeeee !! :)
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Thank you! My journey continues...
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Yes, the gas burner is really for outside use (i.e with barbecues) and is powered by bottled LPG (Liquid Petroleum Gas)
Regards,
Hi Cory,
Amazing shots
Two questions:-
Does this burner get as hot as a restaurant gas cooker?
Do curries cooked on it, match your normal takeaway curries?
Thanks
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Does this burner get as hot as a restaurant gas cooker?
My domestic cooker (largest ring) is 12MJ/h; my barbecue wok burner is 18MJ/h; this burner is 30MJ/h; I've seen 4 ring burners at 50MJ/h (I figured this was overkill and went with a smaller burner instead)....
....but some Chinese restaurants are between 80 - 150MJ/h :o See here http://www.curry-recipes.co.uk/curry/index.php?topic=1664.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1664.0)
I haven't found out what a typical Indian restaurant burner is. I do ask, in the gas show rooms, but they don't seem to know....they think I'm kind of weird.....which is kind of weird :P
Things spit and spatter all over the place, so it seems plenty hot enough. My gas cooker (12MJ/h) is a bit weedy in this regard. My barbecue burner (18MJ/h) is pretty good (and maybe ideal?). This burner seems plenty capable enough to me (and even a bit scary at times!). It is a regulated low pressure burner. If I want it hotter, I'll just whip the regulator off (and probably burn the house down in the process!) :P
Do curries cooked on it, match your normal takeaway curries?
Do you mean in terms of taste and/or smell Haldi?
I think there is noticeably more (and somewhat nicer and different) smell produced when frying the spices at these higher temperatures but, to be honest, I'm struggling to get a really good taste and smell from this particular curry base :-\
Nevertheless, I do think these higher heats contribute significantly to "the taste" and "the smell"
Don't get me wrong, the curry shown was a damn fine curry, but lacked some depth and strength of taste and smell that I know I can produce using my own curry base.
Regards,
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Have you posted your curry base on here CA?
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Hi There,
This phal curry looks fantistic but im wondering if 6 tbsp of chilli powder, of any strength
seems a bit excessive.
Has anyone tried this recipe with the full 6 tbsps of chilli,if so i would like to know if you had to call the fire brigade due to the excessive heat from your breath. :P
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Hi Debbie63,
Welcome to cr0 and thanks for your comments Debbie. :)
Naturally you have to call the fire brigade, that's what a phal is all about! ;) ;D
There is also an option to pep it up with some fresh chopped chillis of course :P
Regards, 8)
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If I'm making a phall I will always use fresh chili in place of too much chili powder as it really comes back up on you, well me anyway :)
I find a couple of scotch bonnet's chopped into a pulp and added at the begining along with a "healthy" dose of extra hot chili powder is just about right.
cK
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Hi Debbie63,
The 6 tsp of Chili isn't that much when you consider that the recipe is to serve 4. As you can see that only means 1 1/2 tsp per portion. that doesn't seem much to me as I put 1 tsp of chili powder and fresh chilli's in to my Vindaloo, which I don't think is as hot as my local's Vindaloo.
Cheers.
Blondie
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Thanks for your comments Blondie.....
....but just in case people get the wrong impression, that's actually 6 TABLESPOONS (tbsp), not 6 teaspoons (tsp), of chilli powder in the Phal! ;D
Naturally, people should put as much, or as little, chilli powder in as they wish. One person's phal is another person's madras after all! :P
BUT! Please bear in mind that a PHAL was DESIGNED to blow your socks off! And you won't do that without copious amounts of chilli (powder or otherwise) I'm afraid! ;D
A PHAL is not for the feint hearted, for sure! ;)
Has anyone tried it (or the others) yet by the way?
Regards,
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Why don't u use Habanero peppers? They are very, very Hot and have a pleasant flavour that would be more pleasing,imo, than an overdose of Cayenne. I had some Mexican salsa with Habaneros in a San Diego restaurant and it was great. Also, they infuse a nice bright orange colour.
http://en.wikipedia.org/wiki/Habanero
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Hi Stargazer,
Sure, you can use any kind of fresh chillis instead of (or as well as) chilli powder. I've mentioned this in the recipe.
Curry King says he uses Scotch Bonnets/Habernero chillis in his. I also use them, from time to time, but I use them very judiciously. This is because I find they impart a very distinctive flavour that I do not detect in BIR Phals (and nor do I particularly like the flavour).
I'm also pretty sure that BIRs mostly use chilli powder to obtain the heat.
At the end of the day, each to their own I suppose 8)
Regards,
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It's probably worth mentioning that if you chop your scotch bonnets\habernero chili's up to a pulp and fry at the very start I find they lose a lot of there flavour and leave you with just the heat.
cK
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Thanks for the great tip CK
Is this what BIRs do to get the heat do you think?
Regards,
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I'm fairly sure they don't unless you ask for fresh chili, although I have requested this before and found they have just added them whole. I don't normaly order phalls as they tend to make me gag with the amount of chili powder thats used :-X
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CA, here you go...pop one of these in your curry and watch the smoke blow out your ears ;D
>>The New Mexico State University Chile Pepper Institute has certified the Bhut Jolokia or 'ghost chilli' from India as the hottest ever tested......The ghost chilli tested at 1,001,304 Scoville Heat Units (SHUs)<<
Interesting article see: http://www.thisisdorset.net/display.var.1260269.0.heated_debate_over_worlds_hottest_chilli.php
Stargazer
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Cory Ander, your dedication to the reproduction of BIR is first class. I am humbled by your formidible knowledge.
In your recipes you say that the garlic and ginger can be bottled, can you reccomend a make because the stuff Ive tried seems always to be a bit vinigery, spoiling the final outcome.
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Awww shucks Lorrydoo, stop it, I'm blushing! ;)
Try these links for pureed fresh and bottled garlic and ginger:
http://www.curry-recipes.co.uk/curry/index.php?topic=1192.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1192.0)
http://www.curry-recipes.co.uk/curry/index.php?topic=1642.msg14824#msg14824 (http://www.curry-recipes.co.uk/curry/index.php?topic=1642.msg14824#msg14824)
I know what you mean about the very distinctive acidic taste (and smell) that bottled versions have. I often use a mixture of fresh and bottled in the ratio of about 2 fresh to 1 bottled.
Regards,
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Just found this on youtube, its the kitchen in an Indian restaurant. You can see the basic sauce on the stove and other dishes getting cooked full blast on the stove top. It might give some clues!
http://www.youtube.com/watch?v=cp_px2yY7cw&mode=related&search=
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Check out this video at 1:38 and you can clearly see a large tin of ghee near or on the back of the stove!
http://www.youtube.com/watch?v=cp_px2yY7cw&mode=related&search=
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Quite a few Indian restaurants in this part of the world use Ghee... one of my local ones chucks the empty cans into their garbage skips, I've noticed them quite a few times.
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Hi guys,
There's stacks of stuff debating the virtues of ghee on this site. I suggest you look at these threads, for starters, and add your comments and observations to them 8)
http://www.curry-recipes.co.uk/curry/index.php?topic=301.msg2525#msg2525
http://www.curry-recipes.co.uk/curry/index.php?topic=645.msg5861#msg5861
http://www.curry-recipes.co.uk/curry/index.php?topic=327.msg2833#msg2833
Regards,
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Hi Cory, have made your Madras curry today using ifindforu base. It looked the part and I will post some pictures when my phone decides it wants to communicate with the PC.
I added some concentrated brown chicken stock to get that BIR chicken flavour but no it wasnt having it and it was undetectable!
Personally, I think the two components we are looking for are 1) the chicken flavour in the sauce. 2) The sweet taste (possily in the oil).
Do you know anything about Knorr Boullion? Because my intensive stock didnt come close to working, hence are we looking at a flavouring product? I priced up the Knorr boullion (Veg and chicken) 1kg and they were ?12 each Macro, do you think the BIRs might use this?
Sorry for all the questions Cory, but this quest is driving me mad and I keep making good curries but not BIR ones, Im just drawing a blank every time.
Regards,
Barry.
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Tonight I am going to make your Vindaloo with Darth's base. I will let you know how it turns out!
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Hi LD,
Sorry about the delay in replying to you LD! ::)
Thanks for trying the recipe. I presume that, from what you say, you were disappointed with the end result?
I empathise with your frustrations and quest LD. I'm pretty sure that most of us, with very few exceptions, share them! :P
A little while ago, I started a thread about flavour enhancers, etc, that might be of some interest to you? (here: http://www.curry-recipes.co.uk/curry/index.php?topic=1484.msg12938#msg12938)
I would also add that I am certain that high heat is instrumental in brining out that BIR taste and smell, as indicated here: http://www.curry-recipes.co.uk/curry/index.php?topic=1851.0
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Tonight I am going to make your Vindaloo with Darth's base. I will let you know how it turns out!
How did you get on CF?? :P
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Made it, it was very good. I only ate a bit of it and had the leftovers the next day. I truly believe the theory about not cooking the curry yourself giving the "taste" as I enjoyed it more the next day.
Only problem I had was that a bit of water seperated from the curry when finished. Any ideas for that? I don't want to cook the crap out of the meat to reduce the water content so I think I will try adding the base gravy bit by bit so each addition has more time to reduce.
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Hi CF,
Thanks for your reply CF 8)
Hmmmm....if your pan is hot enough, any water (in the base), or that you have added, should evaporate quick sticks! :P
What SHOULD separate is the oil! I really don't understand how the water will "separate" :-\
If you added too much base/water (or too much at a time), and it didn't evaporate fully, you should just end up with a thinner/runnier sauce (with little oil separation)? :-\
I agree that you don't want to cook the crap out of the meat (nothing worse than dry, overcooked, chicken! :P). A few minutes, on full blast, to evaporate any excess water, wouldn't do much harm though?
When the water "separated", did you have it on rice by any chance? Excess water can come from the rice if it isn't drained thoroughly.
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Thanks for your help CA. I've been trying to get that BIR taste for a few years now and I honestly think that I've cracked it. I think the key is cooking your base sauce and tomato paste until nice and dark, and using lots of oil. That's it!
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CA does it again ;D Very nice recipe Mr. Ander :P
I made this last night and it tastes spots on! if we hadn't already eaten, we'd have scoffed it last night but we were stuffed :-X I'll post up a piccie later on ;)
I don't think my home cooker gets the same heat as your ring (gas ring that is :P ) so I cooked each stage a little longer, the result was darker than I expected but the taste was great :D (although I admit I was a little worried when I tasted it before I put in the final stage ingredients).
I'm really looking forward to eating it tonight (so is Mr. Domi lol)
Thanks again CA :)
@curry_fanatic...I usually add my tomato paste (if using) to the base and heat it a while before I prepare the rest of the curry ingredients, so it's on a slow simmer for a while and I believe (maybe I'm kidding myself lol) that it does make a difference to the final taste :)
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Hi Domi,
Thanks for trying it and so glad you found it to your liking! :D
How much chilli powder did you use, by the way, Domi? I've been a little apprehensive because I know chilli powders vary enormously in hotness! And I DO like them hot! 8)
The quantities specified are really for a "medium" strength chilli powder. I have "extra hot" chilli powder where the quantities can be halved or quartered with the same resulting hotness. But I'm sure people will be judicious in their approach! :P
You're absolutely right about the addition of the final ingredients. Sugar, in particular, really seems to transform the dish and bring out the flavours!
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Funny you should ask that Cory, I only had just over a tablespoon of schwarz hot chilli powder left,(I've been cooking all week and not been shopping yet) so made up the quantity (2 tbsp) using a mild one (still schwarz). I didn't need to add any water at the end though as I always add an extra ladle or so of base into each batch when I pot them up so I don't lose any flavours (or dilute them) using water, 'tis just one of my funny ways lol :P
I thought 2 tblsp of sugar would make it too sweet, but it's not at all, my hubby swears it's bang on to one of our local BIRs and better than alot he's bought and paid for (and believe me,that's high praise from him lol :P ) and he had no complaints about the heat, so I guess the two chilli powders must have evened each other out :)
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and better than alot he's bought and paid for (and believe me,that's high praise from him lol :P)
...sounds like a dead man walking to me Domi! ;)
And would you say it was madras hot? Which curry base did you use?
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(http://img.photobucket.com/albums/v119/xx_dominatrix_xx/CAMadras.jpg)
It's madras hot to me :P but next time I make it I'll make sure I have enough chilli powder to get the full heat ("man heat" I call it lol :P ).
I used Darth's base to make this one...it's the best base I've tried so far. I've still yet to try Pete's, ifindforu's and Bruce Edward's bases....oops and the one the admin posted this week :o (looks like I might be around here some time yet :o )
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Made your Madras (for the first time) and CTM for parents last weekend and they were both absolutely fantastic. In fact I was suprised to find myself going for extras of the Madras.
Thanks a lot Cory Ander. Even my Dad praised me which is extremely rare!
A bit cheeky but do you have any more curry recipes in the pipeline? I'll be the first to try it if so.
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Have to give that Phal a try.Must remember to put the toilet roll in the fridge the night before though!
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I cooked this last weekend for the first time with a simple base sauce recipie I had and all I can say is...........WOW!!! It was amazing - I might as well throw all my indian take away menus away now!! Fantastic. Thanks v much!
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Hey CA, this looks great! I'm gonna knock this one up tonight with my remaining admins base sauce from la freezer! I'll put up the pictures tomorrow. Wish me luck!
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And here it is. Lamb Madras using admins new base sauce. This was a seriously tasty curry!
(http://www.curry-recipes.co.uk/curry/gallery/3840_05_12_07_11_55_25.JPG)
(http://www.curry-recipes.co.uk/curry/gallery/3840_05_12_07_11_55_51.JPG)
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and the Phall
(http://www.curry-recipes.co.uk/curry/gallery/3840_17_12_07_12_34_54.JPG)
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Two thumbs up for this recipe!!!!!!!
Thank you so much for letting me know how it's done!
Andy
PS
Yes, I have overcome my initial "YUK, Disgusting" failure btw ;D
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I tried this recipe yesterday for my first ever attempt at making a curry from scratch. I used the Admin's base and CA's tikka and rice recipes to supplement. Wow!!!!! Its fantastic. I actually feel quite proud that I managed it. Mind you, it did take me and my wife all day to prepare. ::)
Thanks for all the suggestions. Cant wait to have another go next week. ;)
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Nice one MrCurry!
I know that if this site had been running when I first started making BIR curries I would have had the same reaction as you. Be interesting to see how your next one turns out.
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Welcome to cr0 MrCurry 8)
And glad you liked your curry!
But what better way to spend your day hey! ;)
The good news is that you can freeze the base (together with any surplus tikka, rice and curry) and use it to make a much quicker curry next time! :P
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You will see that I have edited (i.e. reduced) the amount of chilli powder in the recipe (as an option).
The problem is that the piquancy of chilli powder varies so dramtically that it's a little hard to predetermine. :-\
I've had (got) hot chilli powder that knocks your socks of if you use just 1 teaspoons of the stuff. I've also had chilli powder where several teaspoons are needed for a similar piquancy.
It's probably advisable to start off cautiously and subsequently adjust to your own preference. 8)
How much did you use MrC? And how did you find it?
Which of the "options" did you use?
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CA,
I used two tablespoons of Schwartz Hot Chilli Powder, as well as four (small) red Birdseye fresh chillies, finely chopped. The result was a curry with a bit of 'bite'. However, next time, I'll add more. I also had a little difficulty in getting the base to 'brown'. Perhaps I didn't caramalise the onions enough at the start, I just allowed them to turn translucent. In addition, using organic chicken (as I will for everything now!) made a huge difference.
Only five days till my next curry attempt. ;)