Author Topic: Chicken Madras  (Read 1796 times)

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Online livo

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Re: Chicken Madras
« Reply #10 on: February 12, 2019, 08:09 PM »
I love the apparent simplicity of the linked original Madras recipe. Another important tip from CT regarding the significance of heat and technique. No wonder the Chicken Madras is such a recommended dish to practice and learn from.

I remember reading and posting on the SP naan thread and my confusing coconut block for cream cheese in the video. Doh!!!. I don't know that I ever made it but I will today as I now see it does not contain additional baking powder.  I've eaten all of the Haldiram's frozen naan and used all my frozen SAF dough. Time to try a BIR naan again. ;D
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Online Peripatetic Phil

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Re: Chicken Madras
« Reply #11 on: February 12, 2019, 09:17 PM »
As we can now attach PDFs, I attach Chewytikka's original recipe.
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Online livo

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Re: Chicken Madras
« Reply #12 on: February 12, 2019, 09:33 PM »
Thanks Phil.  That curry pan of CT's has copped a banging on the spoon side.
Whiskey is the answer, but what was the question?

Offline bolinao

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Re: Chicken Madras
« Reply #13 on: February 12, 2019, 10:17 PM »
Can you clarify, were the naans yeast free and cooked on the stovetop, using a tava/tawa type utensil.
Regards Pap rika

Yes they were yeast free and cooked on gas stove top using a tawa... thanks


 

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