Chicken Madras
1: heat two or three tblsps of veg oil (tesco cheapo variety)
2: I then put in two cubes of ginger and one of garlic (i mince and freeze them in ice cube trays, probaly a tblsp per cube)
fry til just browning slightly
3: put in a few tablespoon of base - lower heat
4: Put in tblesp of the MDH powder - fry for few minutes - low heat - add water if it sticks
5: Put in precooked chicken cubes (i fry fast until sealed and white - but only barely cooked)
6: Put in the rest of the base sauce
7: Simmer / splatter for 10mins
8: Put in creamed coconut - stir in
9: Simmer another 5mins, put in the fromage frais stuff or yogurt ( Stir the fromage frais in well bit by bit)
10: turn off heat
11: put in 1/2 tsp of garam masala - NOT COMMERCIAL MIX - equal weights of cloves, cinnamon, blk cardomon seeds, pepper
12: put in methi
13: squeeze juice of a lemon in
Hey presto!
Notes:
I notice that lemon juice is not used a lot in recipes - but i think it makes a big difference
I also think that the usual garam masala with cumin and coriander ruins a curry as it makes them all taste the same.
It is basically a curry powder, whereas the one i use is very fragrant and not like a curry powder.
the methi is a great ingredient and smells soo good!
I know that creamed coconut is usually soaked to make a milk - but I cant be bothered and just use it stright from the package
The chilli amount I use suits me, I have found that the chilli amounts used in most recipes here to be way too hot.
I use at least twice ot three times the amount of ginger as most recipes use - I love the zing
I do not have a lot of experience with various curry powders as I usually do the dry-fry spices and grind for each dish
(I used to only make authentic curries with a full dish recipe rather than the base and final dish BIR style)
the MDH Chicken Curry masala powder seems very good though
Let me know if anyone trys it, I thought is was superb
Regards
niall
I wonder if the curry powder is Eastern Star
dammit, someone try my recipe!!
only joking, but this one is the best curry ive ever had
(and i have done lots of recipes)
its on the markj base which is my favorite
be careful with the lemon though as i did one tonight
and the lemon i used was all juice and it was a bit much
do the lemon bit by bit, you can always add as the saying goes
i'd love some feedback
niall
Wouldnt mind trying this. Tell me, how much base do you put in when u say put in REST of base sauce? Also how much 'creamed coconut'?
I'll give it a bash....thanks. PS: Using Muttley's base sauce.
Hi,
This wasn't my recipe I posted it for niall and incase he doesn't come back to clarify the details I would usualy add "the rest" of the base sauce in my currys by sight. You know how much sauce you get with a takeaway so try and get it the same, or if you like more sauce with your curry then add a little more. The creamed coconut for me is something you add too taste so try adding a little at a time until you think it tastes right.
Cheers
cK
Yeah, makes sense. I'll use my brain for once....lol will tell you all how it went.
hi all
havent logged on in a while
i only use about a 1/2" square (a dice)
it goes in towards the end so you can
try a little and add to taste
rgds
niall