Topic: A breakthrough at last

[George]

I set out this evening to make a simple Madras curry but I was running short of time so I used only a few of the intended ingredients before having a taste, and the flavour was amazing - one of the best curry sauces I've ever made. If I was served this sauce in a restaurant, I'd be very impressed indeed. I say ''sauce' because I didn't even get as far as adding chicken.

It took about 15 minutes to get to that point, and that includes base sauce preparation.

Here are the ingredients I used:
- base sauce, cooked in a pressure cooker for just 10 mins
- stage 2:  oil (non flavoured), onions, garlic/ginger paste, mix powder and tomato

...and that's all, to get as far as the superb flavour.
It suggests to me that a simple approach is often best. I just hope I can repeat it and haven't forgotten anything. I wasn't following a recipe as such.

Here are the ingredients NOT added:
- salt (yes, no salt anywhere in that sauce - amazing!)
- fresh coriander
- methi
- lemon juice
- Worcestershire sauce
- Chicken (or anything chicken related, such as stock)
- or anything else at all

I need to repeat it before giving details of the method.

[Frantheman]

George are u mental, fookin worc sauce in base, grow up, someone said your a chick with a dick, arseole!

[Cory Ander]

George are u mental, fookin worc sauce in base, grow up, someone said your a chick with a dick, arseole!

Very eloquent! 

I presume that George meant that he didn't use Worcester Sauce (or any other ingredients, other than those he mentioned) to make the Madras sauce (some add Worcester Sauce when making a Madras).

Must have been a particularly piquant curry base, or mix powder, to make a Madras without adding any extra chili though?

I sometimes do very similar to make a medium curry or madras (one portion):

• couple of tablespoons of vegetable oil - hot
• 1-2 heaped tsp minced garlic - fry for 20 sec
• 2-3 tbsp tomato puree - fry for 30 sec
• 0.25tsp salt
• 1 heaped tsp spice mix/mix powder/curry powder + 0.5-2tsp chili powder - fry for 30 sec
• few tbsp curry base - reduce
• around 300g raw chicken breast - cubed
• more curry base - a little at a time - around 200-300ml in all
• briskly simmer for around 3 minutes - until sauce is of the desired consistency and oil separates

Also no Worcester Sauce for the Madras 

[uclown2002]

@CA

I notice your (superb) recipes typically use raw chicken.

Do you ever pre-cook your chicken?

If not, can I ask why?

Dave

[Les]

George are u mental, fookin worc sauce in base, grow up, someone said your a chick with a dick, arseole!

A bit harsh my friend, You need to read the post properly before replying. Engage brain before typing

Les

ps. Well done George

[chef888]

i think your right there George mate sometimes less is more well done mate  ( Ivan )

[chef888]

i couldn't agree more Les i don't think theres any need for comments such as those said by frantheman

[Secret Santa]

It suggests to me that a simple approach is often best. I just hope I can repeat it and haven't forgotten anything.

I think it's less to do with the simple approach and more to do with the cooking method.

P.S. Forgive Frantheman, he's Liverpudlian and dey do dat don't dey!  ;D

[chewytikka]

George
Have you ever bought a BIR Madras (Not Morrisons)

A Magic 15 min recipe with details of ingredients that you didn't use, quite a unique approach.

Could you supply more details of your 10 min Pressure Cooker Base.
Photographs, always help to add authenticity to recipes.

[Secret Santa]

George
Have you ever bought a BIR Madras (Not Morrisons)

Condescending git!