Curry Recipes Online

British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Madras => Topic started by: Peripatetic Phil on December 10, 2010, 06:39 PM

Title: KD1/PT
Post by: Peripatetic Phil on December 10, 2010, 06:39 PM

Because I make occasional reference to my variant of Kris Dhillon's "Chicken Madras", I thought I may as well document it once and for all, and then simply refer to it henceforth as "KD1/PT" with a hyperlink rather than keep repeating the information in various posts.

The starting point is KD's pre-cooked chicken, which can be summarised as follows :

• 5 large chicken breasts (approx 2lb, with skin and bone removed)
  
• 6 tablespoon of vegetable oil
  
• 1 teaspoon turmeric
  
• 4 tablespoon of stage-2 curry sauce (http://www.curry-recipes.co.uk/curry/index.php?topic=5161.0stage-2 curry sauce)

• Cut the chicken into curry-size pieces
• Place oil,  curry sauce and turmeric into a large saucepan and mix well.
  
• Cook on medium heat, stirring continuously until the sauce starts to darken in colour (approx 4-5 minutes).
  
• Add chicken and stir until all the pieces are well coated with the sauce.
  
• Turn down the heat and continue cooking with the lid on for 10-15 minutes, or until the chicken is tender, stirring frequently.

The main variations occurs in the next stage :

• 5 tablespoon of vegetable oil
  
• 3/4 pint stage-3 curry sauce (http://www.curry-recipes.co.uk/curry/index.php?topic=5161.0)
  
• 1/2 lb pre-cooked chicken
  
• 2 teaspoons Bassar curry masala
  
• 1 teaspoon salt
  
• 1 teaspoon ground cumin
  
• 1/2 teaspoon fenugreek
  
• 1 tablespoon finely chopped green coriander stalks
  
• 1 tablespoon coarsely chopped green coriander leaves and stems
  

• Heat the oil in a large, deep frying pan, and add the curry sauce, and bring to a gentle rolling boil.
  
• Without reducing the heat, add the salt, Bassar curry masala  and chicken, and continue cooking for about five minutes.
  
• Reduce the heat and stir in the ground cumin and fenugreek. Simmer for a further 2-3 minutes.
  
• Put in the chopped coriander stalks and cook for another two minutes.
• Skim off any excess oil and serve sprinkled with chopped coriander leaves.

Notes :

• The chicken does not need to be breast; it can even be bone-in, so long as the pieces are kept reasonably small or the cooking time adjusted accordingly
• I double the quantity of liquid per unit weight of meat, and double the quantity of spices per unit volume of liquid
• All spoons are rounded, not flat
• I substitute Bassar curry masala for ground chllies
• I omit the garam masala and fresh tomato
• I use coriander stalks rather than leaves during the cooking process, but garnish with leaves as does Kris

Hope this may be helpful :
** Phil.