UB's Chicken Madras

[joshallen2k]

BB, what's your rice recipe? Looks exactly like my local (no multicolour there). Is it a standard pilau coloured with yellow or turmeric? Or is it something different. My local definitely uses ghee in rosewater in theirs, but I've never been able to reproduce.

Figured I'd ask as yours looks identical.

Cheers,
Josh

[Bobby Bhuna]

Hi BB, yeah thats not looking right mate

I have no idea what you mean! :

Ive resized the two for comparison. If i was served that ill be sending it back!

Lol, that makes it look even worse! Bloody juxtaposition!

your honesty is second to none. 

Thanks mate, hopefully my illustrated cock ups can save the rest of you guys from doing the same thing. Looking on the bright side, at least I got to say juxtaposition ;D

[Bobby Bhuna]

BB, what's your rice recipe? Looks exactly like my local (no multicolour there).

Sorry Josh but I think what you're getting excited about here is none other than yellow food colouring (powdered). I use it rather than Turmeric because it's cheaper and tasteless. My rice is a very simple affair, just Basmati with some Cumin seed, Green Cardomom, Cassia Bark, Bay leaf and Clove. I used to fish out what I could but now use a variation on UBs Muslin method which employs the use of a tea caddy. That rose water idea sounds wonderful though, how would I go about trying that?

[Bobby Bhuna]

It actually frightens me how much I burnt that curry. It all went Pete Tong so quickly! I think it had something to do with the fact I was only cooking one smallish portion. When I do a curry, it's usually enough for 2 smallish portions. I'm really paranoid now!

[SnS]

It actually frightens me how much I burnt that curry. It all went Pete Tong so quickly! I think it had something to do with the fact I was only cooking one smallish portion. When I do a curry, it's usually enough for 2 smallish portions. I'm really paranoid now!

LOL. Back to the 'newbie' Madras recipe then Bobby?  :


SnS

[Bobby Bhuna]

Lol, indeed. I certainly won't take cooking at such high heat so lightly. Once you've done something many times, it's too easy to get careless!

[JerryM]

Joshallen2k,

the hot cooking technique does need practise. i started at 3 setting on my hob and have gradually increased to max 6 setting.

one thing that helps is to combine the chopped raw garlic/ginger/onion (i only use garlic but personal preference) with the tom puree (i use 2 tbsp). it's quite lumpy when frying for about 30 secs (as soon as rawness smell stops) and needs pressing out with the spoon.

see link for further info:

https://curry-recipes.co.uk/curry/index.php/topic,2444.msg22679.html#msg22679