Author Topic: Chicken madras with mango?  (Read 15151 times)

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Offline goncalo

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Re: Chicken madras with mango?
« Reply #20 on: August 20, 2013, 11:11 PM »
Thanks Bob. Just to confirm, 2 chef spoons of mango? sounds a lot to me.. :)

I can't see how that jalfrezi can be as depicted on the sizzler menu... in fact, the majority of jalfrezis on this site/youtube hardly can. :)

Offline chewytikka

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Re: Chicken madras with mango?
« Reply #21 on: August 20, 2013, 11:40 PM »
Just your lack of restaurant knowledge, Jal frezi can be and is served in a karahi sizzler with a wooden base
all part of the drama and also spikes the flavour. I think CH bought a couple last year.

Chewy you Mr.Knowitall,  hic. hic.  ::) just trying to help.

Anyhoo stop messing with Madras Bob, whatever next, Coriander in a Korma.  :o ;D


Offline Bengali Bob

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Re: Chicken madras with mango?
« Reply #22 on: August 21, 2013, 09:06 AM »
Jal frezi can be and is served in a karahi sizzler with a wooden base
all part of the drama and also spikes the flavour.
I think you could be right Chewy.  This is the full sizzler selection.  There's also a couple more "standard" jalfers on the menu that I missed. 



I must admit I have always thought of a sizzler dish as a dry(ish) affair.  Come to think of it, a sizzling bowl of curry sauce hereabouts is usually called, a Balti.  :D     


Anyhoo stop messing with Madras Bob, whatever next, Coriander in a Korma.  :o ;D
I am a bit of a messer aren't I?  What do you reckon to a Chocolate korma?  Seem quite popular these days.  ;D


Rob  :)


Yup, 2 big ones in a madras goncalo.  Start with 1 if you like.  Adjust to taste.

Online Secret Santa

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Re: Chicken madras with mango?
« Reply #23 on: August 21, 2013, 04:37 PM »
What do you reckon to a Chocolate korma?  Seem quite popular these days.  ;D

I reckon a korma would be the one curry where you could reasonably add chocolate without making it uneatable. You've given me ideas now!

Oh and if a madras has mango added it ain't a madras!


Offline chewytikka

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Re: Chicken madras with mango?
« Reply #24 on: August 22, 2013, 03:23 PM »
Hi Rob
Lol  ;D just noticed, you've got a Karahi / Sizzler.
http://www.curry-recipes.co.uk/curry/index.php/topic,12206.msg97938.html#msg97938
A few restaurant dishes served in these pots. Heated mad hot (empty) on the burner, then the curry
is added to it and is served smoking to the table.

cheers Chewy

Offline loveitspicy

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Re: Chicken madras with mango?
« Reply #25 on: August 22, 2013, 03:28 PM »
Just your lack of restaurant knowledge, Jal frezi can be and is served in a karahi sizzler with a wooden base
all part of the drama and also spikes the flavour. I think CH bought a couple last year.

Chewy you Mr.Knowitall,  hic. hic.  ::) just trying to help.

Anyhoo stop messing with Madras Bob, whatever next, Coriander in a Korma.  :o ;D

This one post has made me laugh so much

cheers chewy

best, Rich

Offline rshome123

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Re: Chicken madras with mango?
« Reply #26 on: August 22, 2013, 03:38 PM »
Tried Chicken Tikka Madras yesterday (Chewytikka recipe) with 2 CSP Mango Pulp... nice flavours. Not quite as sweet as you might expect.


Offline Bengali Bob

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Re: Chicken madras with mango?
« Reply #27 on: August 22, 2013, 04:22 PM »
Oh and if a madras has mango added it ain't a madras!

Good point.  I wonder if I should get onto Trading Standards.  ;D

Found another place today.  Zeera Lamb Madras on the menu.  I quite like the sound of that.  They also have a dish called, Red Mullet Fantasy.  Sounds tasty as well.

Rob  :)

Offline Kylie1969

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Re: Chicken madras with mango?
« Reply #28 on: August 24, 2013, 08:28 AM »
Bob, that looks fabulous!

I love the taste of mango in our curries  :)

Offline goncalo

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Re: Chicken madras with mango?
« Reply #29 on: August 24, 2013, 11:49 AM »
Just your lack of restaurant knowledge, Jal frezi can be and is served in a karahi sizzler with a wooden base
all part of the drama and also spikes the flavour. I think CH bought a couple last year.

Well, "lack of restaurant knowledge" would imply every restaurant does things alike, but I speak from experience, being a jalfrezi head, I have always gotten dryish versions of the same dish I'd order for delivery whenever it was served on a sizzler plate in the restaurant. In fact, there is a video from Viceroy Brasserie where this can be seen. I suppose different restaurants do things differently, but... I'd imagine overflowing a sizzler with sauce would not suit the effect.  I don't actually own a sizzler, so I can't say for sure.


 

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