Chicken Madras

[Peripatetic Phil]

I'm using half and half deggi mirch and kashmiri mirch ...

I also favour that combination :  deggi for heat, Kashmiri for colour.
** Phil.

[Curry addict bob]

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.

[alarmist10]

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

[Curry addict bob]

Your welcome al
Regards Bob