Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: SoberRat on June 29, 2015, 12:13 AM
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I made this tonight. I had a takeaway last weekend which included a chicken madras. It made me realise that I had lost sight a little on the flavour of this curry from my local. It was quite a light kind of flavour but with good heat and lip burn. So this weekend I decided to try and replicate the taste. I kept the recipe very simple and reduced the amounts of mix powder, g/g paste and tomato puree I have been using. I also only used a small amount of fresh coriander and lemon dressing. I have to say that it is the closest I have got to my local takeaway madras.
(http://www.curry-recipes.co.uk/imagehost/pics/47f8ece6c1a9b3a0b0d3209c5b397302.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/b96ec9f1aa019c66ea96a90ac02ac5c3.jpg)
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That does look very nice, SR. It's crying out for a naan dunked into that sauce.
Good stuff as always :)
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Looks lovely. It seems the use of little and in some cases no spice is producing good results for those who dare to try it!
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Looks delicious SR. Can I ask which recipe you used to create the Madras and what the level of reduction was in spice mix, tom puree etc. I'd like to give this a try at the weekend!
Best
Al
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that looks spot on to me - and is making me rather peckish - 9:30am isn't too early for a curry is it? :)
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Looks like a Madras
A little bit of this and a little bit of that, usually works most of the time ;D
cheers Chewy
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looks yummy :)
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Love Madras ;D
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Thanks for all your nice comments guys.
Al the recipe is as follows
2 TBS oil heat on medium flame, then add g/g paste and sizzle for a bit then add 1 tsp diluted tomato puree. Wait until the sizzle dies away then add 3/4 tsp of mix powder and 1.5 tsp deggi mirch and the same of kashmiri mirch. Mix well and loosen with a touch of base and singe fry. Add about 150ml of base and reduce a bit on high heat. Add precook chicken then a squirt of lemon dressing and a pinch of salt to taste. Mix well. Add a pinch of finely chopped fresh coriander and then a further 150-200 ml of base gravy. On with the lid and reduce for about 3-5 minutes until sauce is a consistency of your preference. Scoff straight away with rice and/or naan.
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Thanks for the recipe and 'method' SR. As someone who has always added the tomato puree after the spice mix powder it'll be interesting to see if there's any difference in flavor, consistency etc. Do you find it makes a difference or is it purely procedural?
Best
Al
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Is that just a teaspoon of Tom Puree SR?
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Do you find it makes a difference or is it purely procedural?
I've never tried it the other way around TBH. It will be interesting to see if there is a difference for you Al.
Is that just a teaspoon of Tom Puree SR?
Yes it is mate, i use measuring spoons, I should have mentioned that. It was slightly heaped too i guess. I actually just went with a gut feeling and wrote this down afterwards, but it was very much an experiment.
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OK, only asked because I don't think I've seen so little tom puree used in a recipe before.
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Thanks for the recipe and 'method' SR. As someone who has always added the tomato puree after the spice mix powder it'll be interesting to see if there's any difference in flavor, consistency etc. Do you find it makes a difference or is it purely procedural?
Best
Al
I've tried adding mix powder first, puree and powder at the same time and lastly puree before mix powder.
My completely subjective opinion is that puree first gives very slightly better results. It could of course have just been luck given the sample size.
Nice looking Madras SR by the way.
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Thanks SR........and for sharing your experience Fried. I'll try the puree first next time to see if there's any difference in the final result.
Best
Al
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Made a madras again using this recipe. I did notice i didn't mention the quantity of g/g paste, its 1 tsp just in case anyone wants to try this recipe. I am convinced that this is as close as i can get to my local restaurant. The amount of chilli powder is to taste if you prefer milder or hotter.
(http://www.curry-recipes.co.uk/imagehost/pics/590b449362330b2562c192e47d69b263.jpg)
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Looks right up my street SR, nice and saucy, perfect for dipping your favourite Indian bread in. Also has just the right amount of oil for me.
Will give it a try when I get back from my hols :)
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Thanks buddy. Its what I like in a madras too, plenty of sauce, some for the rich and as you say any kind of flat bread. I hope you like it. Enjoy your hols.
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I have to agree, just the right amount of oil for me too. I don't like adding too much then scooping it off. Without tasting it looks good. What are you using as chilli powder?
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What are you using as chilli powder?
I'm using half and half deggi mirch and kashmiri mirch but i guess any chilli powder will be ok, i just used these because that's what I have right now.
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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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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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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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Your welcome al
Regards Bob