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Curry Photos & Videos => Pictures of Your Curries => Topic started by: bmouthboyo on November 27, 2011, 10:01 AM

Title: CA's Madras
Post by: bmouthboyo on November 27, 2011, 10:01 AM: Hi Guys,

Thought I would share my recent CA Madras made with CA Base and Spice Mix

Bloody Lovely

(http://i176.photobucket.com/albums/w182/bossman187uk/Curries/Madras13.jpg)

(http://i176.photobucket.com/albums/w182/bossman187uk/Curries/Madras14.jpg)

(http://i176.photobucket.com/albums/w182/bossman187uk/Curries/Madras15.jpg)

PS. Does this look about the right amount of oil / separation?
Title: Re: CA's Madras
Post by: bamble1976 on November 27, 2011, 10:12 AM: Hi

Oil/separation looks good, good work!

My only comment from the pictures would be that it looks a bit runny still? Reducing the base down to the correct consistency is one of the key steps in producing a tasty curry as it reduces the water content left in the dish which increases the flavour concentration.

Keep up the good work with the pics!

regards

Barry
Title: Re: CA's Madras
Post by: curryhell on November 27, 2011, 11:22 AM: ;D. Great result bmb. I'm sure CA will be pleased with your efforts. I see you like a bit of the green stuff too :D. As for texture, thick or thin is a matter of personal choice, mine being the former. But as bamble says you need some heavy reduction a couple of times to get the depth of flavour in there before you add the last of the gravy. You've made me hungry. I think i'm going to have the remants of last nights naga chicken for breakfast. 8)
Title: Re: CA's Madras
Post by: bmouthboyo on November 27, 2011, 12:02 PM: Thanks guys.

I think it looks a bit runny as I didn't want to waste any of the 400ml base and was worried that if I reduced it for too long I might overcook the chicken.

When a recipe specifies 300ml of base is this what you guys freeze it in? or do you leave some or add more?

Also in order to get the oil to separate at the end do you just leave the pan? I was worried that if I left it for 10 minutes as CA's Madras recipe states it would make the chicken dry.

The GF has one of those HD hand-held camcorders that I bought for her Birthday (Kodak Playsport) so might get a recording of our next curry to see if anyone can give any pointers.
Title: Re: CA's Madras
Post by: martinvic on November 27, 2011, 01:08 PM: Hi bmb

Looks great. 8)

I can only speak for myself, but I now only freeze in multiples of 300ml (or 3 ladlefulls).
So no waste anymore, as I believe most recipes only call for or need that much.

Martin
Title: Re: CA's Madras
Post by: bamble1976 on November 27, 2011, 06:02 PM: Hi

If it asks for 300ml, I freeze 300ml. Oil should separate as it comes to the end of the cooking process. I know what you mean about overcooking the chicken. Are you using pre cooked? If not you could leave the chicken in bigger pieces to cook. Do you pre brown the chicken?

Video of the curry is a good idea. Plenty here to give you positive feedback on your technique :)

Regards

Barry
Title: Re: CA's Madras
Post by: Yousef on November 27, 2011, 06:21 PM: That looks really good bmouthboyo, did it taste as good as it looks.
Great effort...well done.

Stew
Title: Re: CA's Madras
Post by: bmouthboyo on November 27, 2011, 07:03 PM: It tasted amazing thanks Admin :) I can't believe how much easier it was measuring the spices out etc before hand in separate little tubs. Sounds a bit OCD bit made it so much easier and allowed time for me to really see what was going on and how the curry was changing.

The chicken was not pre cooked and was quickly sealed as in CA's madras recipe, very moist and to be honest as good as when I have pre cooked as KD in the past.

I think I will try and freeze in 300ml tubs in future as whenever I cook it's for me and the gf. Thanks for all the feedback guys and will let you know when I post a video of my next curry :)
Title: Re: CA's Madras
Post by: timeless on March 05, 2012, 05:55 PM: Tonights tea

(http://www.curry-recipes.co.uk/imagehost/pics/6bbf9b93fe0444eb22583f06decc88bd.jpg) (http://www.curry-recipes.co.uk/imagehost/#6bbf9b93fe0444eb22583f06decc88bd.jpg)
Title: Re: CA's Madras
Post by: curryhell on March 05, 2012, 06:05 PM: Any more of that?? I'll be round in 5 ;D. Well done timeless. That's made my mind up, i'll be letting the local cook my tea tonight but i'll get the gear out for curry tomorrow. How did it compare to your normal?
Title: Re: CA's Madras
Post by: timeless on March 05, 2012, 07:27 PM: This was the best I've done upto now also this was done with the fresh grinded Garam masala which I think made a big difference.
Title: Re: CA's Madras
Post by: benmitchell88 on October 30, 2012, 12:20 AM: Looks absolutely terrific that, good enough to eat! :)

CA's Madras is next on the list for me ;)
Title: Re: CA's Madras
Post by: mikeyp on October 30, 2012, 01:44 PM: The chicken looks good, what recipe did you use as mine always ends up just not quite right lol..
Title: Re: CA's Madras
Post by: bmouthboyo on November 01, 2012, 10:46 AM: Quote from: mikeyp on October 30, 2012, 01:44 PM
The chicken looks good, what recipe did you use as mine always ends up just not quite right lol..

I just followed CA's Recipe where the chicken gets flash fried / sealed in the oil with Garlic, Ginger and Chilli at the start. I have tried pre cooking the chicken etc, but to be honest I do not feel the extra time really merits the slight difference in taste. If I was catering for a large number of people then sure I would pre cook all the chicken as its just a matter of putting it all together then and the cooking time is greatly reduced.