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Messages - madmatt

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121

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: My Base Gravy

« on: June 11, 2011, 02:37 AM »

Thanks for pointing that out.

Here it is again.
The interesting thing about this base, is all the ingredients go in raw, the onions/garlic/ginger does not get fried before.Just cut the onions into 8, chop the ginger into 1cm ish cubes, bung it in the pan, cover with COLD water, then bring to the boil etc, as per recipe.

Here it is:-

4 Large Onions
6 Cloves Garlic
Big Knob Fresh Ginger
2 tsp Salt
1.5 tsp Chilli Powder(just half a tsp of if v.hot)
1 tsp Turmeric
1.5 tsp Cumin
1 tsp Paprika
2 tsp Coriander Powder
2 tsp Curry Powder (Mild Madras works fine)
1 tin Toms + Puree
3 Tsp Veg Oil

Add onions garlic and ginger to pan.
Cover with cold water.
Bring to boil
Cover and simmer 25-35 mins until much of the water is reduced.
Add the 7 spices, tomato?s & Puree.
Stir, cover for and simmer for 5 mins then add olive or veg. oil and simmer for a further 5-10 mins.
Let this cool then blend & use/freeze

122

Korma / My Chicken Korma

« on: June 10, 2011, 04:35 PM »

Here is my recipe for Chicken Korma.

Its is my wifes favourite.I find it a struggle to cook her any other curries, so generally end up cooking this for her plus a.n.other for me lol.

One thing that I believe Pat Chapman mentioned once is Korma does not HAVE to be mild.It can be as spicy(like anything really) as you like, and this does have a slight kick to it.
This would be due to the base that I recommend using for it, that I have just posted on the Base sauce section.If you want a totally mild korma, obviously, just cut down on the chilli powder.

Here it is:-

Chicken Korma

450g Chicken Breasts, cubed
60g/4 Tbsp olive oil/Ghee
225g/15 Tbsp Madmatts Curry Base
150g/ Small pot single/Double cream(Either works well)
3 Tbsp Desicated Coconut
2 Tbsp Sugar

Heat oil/ghee then add chicken anf fry until sealed(4 mins)
Add Curry Base and fry for 2 mins.
Add sugar,coconut and cream.
Bring to simmer then cover on low to med heat for 5/10 mins.
Stir well then simmer for 5 mins.
Cover again and simmer on lowish heat for another 5 mins.Stir frequently.
When sauce is thick and meat cooked serve up!!!!

Enjoy-And please let me know how you all get on!!

Regards

Matt

123

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / My Base Gravy

« on: June 10, 2011, 04:29 PM »

Here is how I do my base gravy.I have been doing this one for years(Found it to be very easy to do, with good results).

Admittedly I have only recently found this fantastic website, so may well find one that I consider better, but would love you guys/gals to give it a go and let me know your opinions.

I find it works fantastic as a base for the Korma I am about to post on the Mains section.
It also freezes very well, as with most bases i guess.

Here it is:-

4 Large Onions
6 Cloves Garlic
Big Knob Fresh Ginger
2 tsp Salt
1? tsp Chilli Powder(just ? tsp of if v.hot)
1 tsp Turmeric
1.5 tsp Cumin
1 tsp Paprika
2 tsp Coriander Powder
2 tsp Curry Powder (Mild Madras works fine)
1 tin Toms + Puree
3 Tsp Veg Oil

Add onions garlic and ginger to pan.
Cover with cold water.
Bring to boil
Cover and simmer 25-35 mins until much of the water is reduced.
Add the 7 spices, tomato?s & Puree.
Stir, cover for and simmer for 5 mins then add olive or veg. oil and simmer for a further 5-10 mins.
Let this cool then blend & use/freeze

124

Just Joined? Introduce Yourself / Re: Hello

« on: June 10, 2011, 04:21 PM »

Hi All,

Am posting the ingredients for the base and the Korma recipe on the relevent sections now.
Regards
Matt

125

Rice (Plain, Pilau, Special, etc) / Re: Dipuraja's Mushroom (Fried) Rice

« on: June 10, 2011, 12:28 AM »

I tried this last night and it was fantastic.

I used Pat Chapmans perfect pilau recipe for the rice.

Not sure if that recipe is on here(not checked yet)
If not I will post when I get chance

Matt

126

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Dipuraja's Curry Base Gravy

« on: June 10, 2011, 12:25 AM »

Hi All,

I tried his base and his korma recipe(with chicken-For the wife of course!) and it was really quite good.

I also did his mushroom rice and that was top notch,
but the biggest suprise was the mint sauce vid he has on youtube.

I copied that(all except the colouring) and it is exactly as you get in any BIR.
Try it if hosting a party with pompadoms.Your mates wont believe you havent phoned it in!!

Matt

127

Just Joined? Introduce Yourself / Hello

« on: June 07, 2011, 09:03 AM »

Hi All,

Im Matt from Bedford,UK.

Ive been cooking curry's for years.Find it really relaxing and enjoyable.

Alkways searching for a better recipe.

I try and emulate a resteraunt curry, and have got the korma absolutely spot on.(for the wife, of course!!Lol)
I found this to be the best base and korma recipe so far.I have all weights etc if anyone fancys giving it a go.There really is no difference between this and an indian resteraunt.
For base look at this:-
How to make curry base

For Korma copy this:-
How to make chicken korma

Looking forward to finding some good ones on here to try.

Good Luck All!!

Matt

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