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Messages - Spencerman

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11
Tandoori Dishes / Re: CTM - Chicken Tikka Masala
« on: July 18, 2007, 10:06 PM »
I was 'challenged' to make one, but if I am honest I found it really too easy to do.  It was much easier than I found the Madras, whether that is because I have now made a few of those I do not know, but it really is an easy curry to make, and as you say, it is ideal for a large gathering, this, and also I find Madras rice is quite popular.  The worst or hardest part was preparing the chicken tikka, but then even that wasnt that bad, and it can be shortened and changed to still get a great result from the main curry part.  Many thanks for sharing this recipe with us all.

12
Tandoori Dishes / Re: CTM - Chicken Tikka Masala
« on: July 17, 2007, 07:54 PM »
Well, I managed to do this dish over the weekend, and it was a really easy to do curry.  It is much less preperation than the Madras, although I do prefer the Madras myself, and I feel is a really good all rounder for people who like curries, and for those people who have never tried one but proclaim that they dont like curry (like my dad).  The hardest part and most time consuming was the marinading the chicken, and although I know that there are shortcuts which probably have pretty decent results, for this being the first attempt I wanted to do it all 'by the book' so to speak.  I do not have a barbecue, so I used one of those little disposeable ones (well two of them actually) and I must say that anyone else who does this, buy the bigger ones, as I didnt have enough heat left to cook my last skewer of chicken, so I lit up a second one and threw some sausages and burgers on, as you do.  Here are my results.

Here is the chicken after marinading for 36 hours, poped on some skewers and ready for the grill:



Here is the chicken cooking nicely on the throwaway barbie:



Cooked and ready to use:



Now, I used the same base gravy as I used for the Madras (Darth Phalls), so in order to work with the same sort of quantaties, I tripled everything so as to use the three tubs of base gravy as per the Madras, that way I figured that I would get the same sort of quantaties, which I did.  Here is the mix with chicken added, before the addition of the cream:



And here it is with the cream added:



I do not like to add food colouring and things like that if I can help it, so in this case I left it out, giving it a rather pale looking colour as an end result, but I can assure anyone that the taste and flavour were great.  Here is the finished article:



I really enjoyed this curry, despite me preferring stronger ones like the Madras.  I fed some to my mum, and she loved it, as she did with the Madras, but I think that she preffered the creamyness of this one.  Anyone looking for a nice easy curry to make for, as Domi put it 'curry wimps' then this is really nice and easy.  I also like this sort of dish when I just fancy a change for the wimpier side, although I more often tend to turn to the darker side of curry and opt for that Phall, so maybe I shall try one of those next?

13
Madras / Re: THE MADRAS 100% CLONE (OF MY LOCAL BIR).
« on: July 10, 2007, 06:36 PM »
Knowing Canadians, it will probably be called something like, crushed tomatoes, or similar.  I know that dolmio make one and they call it crushed tomatoes rustica, but it is just basically tomatoes and nothing else.

14
Tandoori Dishes / Re: CTM - Chicken Tikka Masala
« on: July 07, 2007, 08:20 PM »
Ok, I am still stuck on this dish, on maybe what would seem to be a rather silly thing.  I didnt realise that the chicken tikka would take so long to marinade, so that means that I cannot cook it this weekend, but I am aiming for next week.  I was just a little confused about the cream.  Do I use full fat cream, or half fat, or what sort?  There are so many different ones in the shops that I am unsure which one would work best?

15
All Other Hints N Tips / Re: Measurement Reference Sheet
« on: July 03, 2007, 07:53 AM »
Wow, just found this, many thanks for taking the time to put this info here Chilli Prawn, it really is useful information.  I am sure that had I spotted this earlier, then it would have saved me asking a few questions that you would have covered.  Thats the trouble when you are new to something, so much to search through and try!  ;D

16
Madras / Re: THE MADRAS 100% CLONE (OF MY LOCAL BIR).
« on: June 29, 2007, 09:28 PM »
That does look great, makes me hungry just to look at those pics.  I am really glad that it all went well for you, and that you were well pleased with the result, it certainly is a pretty tasty curry!

17
Madras / Re: THE MADRAS 100% CLONE (OF MY LOCAL BIR).
« on: June 24, 2007, 06:36 PM »
The onions that I used are asda large onions, about 90mm diameter (they do them in size not weight).  I also used smaller ones, but kind of guessed how many to make about 15 of the larger sized ones, so probably used about 25 onions in total, but they would have been the equivalent of 15 90mm diameter ones, if that helps.  I have nothing to hand at the moment to weigh one I am afraid.  I find that you can get really large onions that are sold in packs of two, but the ones that I refer to are sold in bags of three.  And please feel free to bombard away.  I really just tried to follow the recipe to the letter as much as possible, allowing for them all to cook, before blending them all up into a really fine mix, I made sure that they were well and truely blended!  Then I recooked and allowed to cool.  I have made two loads of this base now, and the second time turned out just the same as the first (although I added the chilli powder the second time but not the first, but I like my curries hot).  I didnt chop everything up really tiny, as you can see from the pictures, as I figured that as long as everything is cooked, you are going to blend it up anyway, but I kept the carrots and the celery, and even the peppers about the size that you might chop them for other more usual cooking dishes, sunday roast etc.  The onions I just chopped in half, and then sliced into about five or six slices.  The corriander I chopped up quite finely.  I am not sure if I mentioned already, but where it said 600-700ml of oil, I used around 600ml of oil to start with, not 700, but that is down to personal preference I guess.  I hope that helps, but please feel free as I said to ask away any questions that I may be able to answer for you.

18
Just Joined? Introduce Yourself / Re: Hi from the UK
« on: June 24, 2007, 10:52 AM »
I used to use several local takeaways at least once a week (each one depending on the curry I fancied, never found one that did them all the way I like), but now I havent used them for ages, they probably think that something has happened to me!

19
Just Joined? Introduce Yourself / Re: Hello from Scotland
« on: June 24, 2007, 10:49 AM »
You really cannot go wrong with Darths Madras, it is really great, I have had that for breakfast without any worries!  I want to try some different ones, but that Madras is so good that I just cant help myself making and eating loads more.

20
Just Joined? Introduce Yourself / Re: Hi......
« on: June 24, 2007, 10:47 AM »
I started off with Darths base, and I wouldnt advise scaling it down either.  I am on my second batch already as it really does make a nice curry.  You will need two large pots though to fit it all in!

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