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Author Topic: Chicken Madras  (Read 10030 times)

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Online Peripatetic Phil

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Re: Chicken Madras
« Reply #20 on: July 28, 2015, 08:32 PM »
Quote from: SoberRat on July 28, 2015, 08:16 PM
I'm using half and half deggi mirch and kashmiri mirch ...
I also favour that combination :  deggi for heat, Kashmiri for colour.
** Phil.
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Offline Curry addict bob

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Re: Chicken Madras
« Reply #21 on: July 31, 2015, 08:19 PM »
I've just made and eaten sobers chicken madras and I must say it was a typical BIR madras taste we really enjoyed this and I will be definitely doing this on a regular basis brilliant
Bob.
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Offline alarmist10

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Re: Chicken Madras
« Reply #22 on: August 01, 2015, 10:51 AM »
Beautiful looking dish, Bob! Thanks to the advice I received earlier (thanks SR and Fried) I tried the tomato puree in the pan before adding the spice mix.....the result was a completely different and much better taste.  I have also used another tip I saw on the Forum and now add dried Methi leaves at the start of cooking along with garlic/onion and again it has produced a final flavor that I'm really happy with.  Thanks guys!
Best
Al
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Offline Curry addict bob

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Re: Chicken Madras
« Reply #23 on: August 01, 2015, 11:31 AM »
Your welcome al
Regards Bob
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