Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Madras => Topic started by: Curry King on October 12, 2005, 06:42 PM
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Chicken Madras
1: heat two or three tblsps of veg oil (tesco cheapo variety)
2: I then put in two cubes of ginger and one of garlic (i mince and freeze them in ice cube trays, probaly a tblsp per cube)
fry til just browning slightly
3: put in a few tablespoon of base - lower heat
4: Put in tblesp of the MDH powder - fry for few minutes - low heat - add water if it sticks
5: Put in precooked chicken cubes (i fry fast until sealed and white - but only barely cooked)
6: Put in the rest of the base sauce
7: Simmer / splatter for 10mins
8: Put in creamed coconut - stir in
9: Simmer another 5mins, put in the fromage frais stuff or yogurt ( Stir the fromage frais in well bit by bit)
10: turn off heat
11: put in 1/2 tsp of garam masala - NOT COMMERCIAL MIX - equal weights of cloves, cinnamon, blk cardomon seeds, pepper
12: put in methi
13: squeeze juice of a lemon in
Hey presto!
Notes:
I notice that lemon juice is not used a lot in recipes - but i think it makes a big difference
I also think that the usual garam masala with cumin and coriander ruins a curry as it makes them all taste the same.
It is basically a curry powder, whereas the one i use is very fragrant and not like a curry powder.
the methi is a great ingredient and smells soo good!
I know that creamed coconut is usually soaked to make a milk - but I cant be bothered and just use it stright from the package
The chilli amount I use suits me, I have found that the chilli amounts used in most recipes here to be way too hot.
I use at least twice ot three times the amount of ginger as most recipes use - I love the zing
I do not have a lot of experience with various curry powders as I usually do the dry-fry spices and grind for each dish
(I used to only make authentic curries with a full dish recipe rather than the base and final dish BIR style)
the MDH Chicken Curry masala powder seems very good though
Let me know if anyone trys it, I thought is was superb
Regards
niall
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I wonder if the curry powder is Eastern Star
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dammit, someone try my recipe!!
only joking, but this one is the best curry ive ever had
(and i have done lots of recipes)
its on the markj base which is my favorite
be careful with the lemon though as i did one tonight
and the lemon i used was all juice and it was a bit much
do the lemon bit by bit, you can always add as the saying goes
i'd love some feedback
niall
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Wouldnt mind trying this. Tell me, how much base do you put in when u say put in REST of base sauce? Also how much 'creamed coconut'?
I'll give it a bash....thanks. PS: Using Muttley's base sauce.
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Hi,
This wasn't my recipe I posted it for niall and incase he doesn't come back to clarify the details I would usualy add "the rest" of the base sauce in my currys by sight. You know how much sauce you get with a takeaway so try and get it the same, or if you like more sauce with your curry then add a little more. The creamed coconut for me is something you add too taste so try adding a little at a time until you think it tastes right.
Cheers
cK
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Yeah, makes sense. I'll use my brain for once....lol will tell you all how it went.
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hi all
havent logged on in a while
i only use about a 1/2" square (a dice)
it goes in towards the end so you can
try a little and add to taste
rgds
niall