Quote from: madstwatter on April 28, 2011, 05:20 PM
Hi Chewy,
I made a Madras with your 3 Hour base and was very impressed. In fact, it was probably the best I have ever made. I think the sieving of the base, Kashmiri Chilli Powder and cooking on a high temperature with the lid on for the last 30 seconds until the oil separates made the most difference from my previous efforts.
I still think there is a slight taste difference to my favourite BIR but the more I think about it the more I think that the missing taste may be down to the cooking of chicken bones in the base. I'll add some homemade chicken stock to my next batch as I am sure it will give me an indication whether this is worth pursuing.
Many thanks for the recipes, btw do you have a particular precooked chicken method?
Hi Mads
Glad you gave the recipes a try, I think if you keep at it, you should produce better than your favourite BIR.
The thing is about Madras and BIR cooking in general, if you went to ten restaurants in your area and ordered Madras, they would all probably be similar, but no two would be identical, in taste or even Chilli strength. Unlike if you opened a tin of Heinz tomato soup or a can of Coca-Cola, you would be confident to get the same taste every time.
There simply is no "absolute" recipe in BIR cooking.
The curry base is easily flavoured and changed with any kind of stock or flavour enhancer, after all it is only "onion water"
e.g. put a couple of Indian bay leaves and a cinnamon stick in it, on the final boil/simmer, say 20 minutes and those two Indian
flavours will shine through, in the finished sauce.
On precooking Chicken
I prefer Roast Chicken most of the time or Breast baked in foil
just seasoned with salt and pepper
Cheers and have fun
Topic: Madras Sauce Video Recipe (read 147,747 times)
