Chicken Dupiaza and Madras

[JerryM]

Josh,

u're going in the right direction for me. this is "red" curry that you're aiming at as opposed to "brown". it is as u say very different. once smitten though. did u add tom puree as well as the passata as for me it's an "and" not an "or". i'd go 4 tbsp of passata to get closer to the BIR taste.

i've come across the green chilli effect in admins jalfrezi. for a madras though u need that chilli powder - i use 1/4 tsp (so that my wife is ok with the heat). i think restaurant madras would need 1 tsp (but it does depend on the chilli powder itself)

very much looking fwd to CK's recipes too.

[adriandavidb]

Jerry

I guess I reduce the 450ml of base down to 250/300ml ish.  But that's just a guess, I havn't measured!  By base is a fairly thin one, and the curry ends up like BIR consistancy at the end.

I too use loads of fresh corry, about a third Of a small (Morrisons) bunch.
having madras tonight in fact, I start to get withdrawal symptoms after about 5 days!

[JerryM]

Adrian,

thanks for the figures - i reckon we are about the same on thinness (your's if any a little thinner). i was interested in whether the evaporation the longer it goes on makes a difference. i'd previously convinced myself that it doesn't and your figures confirm it - thanks appreciated.

i have base left and intend a madras tonight. the ladies don't seem to get the withdrawal symptoms and my good lady is therefore the only difficulty in adopting a regular weekly curry night or 2. ;D

[joshallen2k]

u're going in the right direction for me. this is "red" curry that you're aiming at as opposed to "brown". it is as u say very different. once smitten though. did u add tom puree as well as the passata as for me it's an "and" not an "or". i'd go 4 tbsp of passata to get closer to the BIR taste.

i've come across the green chilli effect in admins jalfrezi. for a madras though u need that chilli powder - i use 1/4 tsp (so that my wife is ok with the heat). i think restaurant madras would need 1 tsp (but it does depend on the chilli powder itself)

very much looking fwd to CK's recipes too.

Yes, a heaped tsp of puree as well as the pasatta. Didn't find that the Ashoka g/g puree made a noticeable difference, I assume they do that primarily for always having it on hand. Looking forward to your report on the Ashoka marinade and the onion paste.

-- Josh

[JerryM]

Didn't find that the Ashoka g/g puree made a noticeable difference,

Josh,

having made the pre fried stuff i now think whenever i've used garlic/ginger paste in the past i've not cooked it enough to get the rawness out of the ginger (the garlic has started to brown before the ginger has cooked out properly).

what the pre cooking seems to do for me is that it takes the hit and mis out at the dish frying stage.

in terms of taste absolutely right no difference with the above proviso.

[chinois]

Nice photos! Both look very tasty!

[Bobby Bhuna]

Thanks Josh, I will post recipes for both, my madras is how I like it though and probably not standard BIR.   

Any word on your recipes CK? I'm looking forward to trying them! ;D

[Curry King]

Thanks Josh, I will post recipes for both, my madras is how I like it though and probably not standard BIR.   

Any word on your recipes CK? I'm looking forward to trying them! ;D

I forgot all about them to be honest BB, I have been very busy lately with work, not even enough time to cook curry 

When I find some time I will post them up.