Topic: Madras curry cooked at home takeaway style video & recipe.

[h4ppy-chris]

you will need:

2 chefs spoons of oil.
1 Tsp G&G 50/50.
half chefs spoon tomato from a tin of plum tomatoes blended.
a good pinch of methi (dried fenugreek leaves)
1 heaped Tbsp fresh chopped coriander.
1 Tbsp mix powder.
half Tbsp diggi mirch.
half Tsp chilli powder.
quarter Tsp salt.
350ml base gravy.
1 Tsp lemon dressing is best, or use lemon juice.
1 portion of precooked chicken

Madras curry cooked at home takeaway style.

[curryhell]

I could definitely eat that plate of food for lunch .  Interesting ordering of ingredients Chris.  Are you following the lead from the BIR that does your South Indian Garlic chicken?

[h4ppy-chris]

I could definitely eat that plate of food for lunch .  Interesting ordering of ingredients Chris.  Are you following the lead from the BIR that does your South Indian Garlic chicken?

yes mate and from a fishing buddy who owns a TA, he used to be the head chef at the TA where i videod the SIG.
he was at my house the other day for 2 hours talking curry and offered to come round in January and cook some curry.

[curryhell]

I hope you were taking notes at the time and are now writing them up to share with the rest of us  ;D.  This has got loads of potential and could result in a flying start to 2013  :

[chewytikka]

"There Ya Go Madras"  ;D well done

Big change from your first Madras vid Chris
Really good when members nail this technique.

Your Tarka sequence is near enough, but you could try burning the spices a little
before you add the Garabi and my little tip of sticking another pan/lid on top
to max the heat into the sauce.

Good quick Video, thanks for sharing
cheers chewy

[h4ppy-chris]

I hope you were taking notes at the time and are now writing them up to share with the rest of us  ;D.  This has got loads of potential and could result in a flying start to 2013  :

I did more than take notes, i recorded the hole conversation (YES AM BAD) 

[h4ppy-chris]

thanks chewy.

[George]

Thanks for the video - very interesting. I will adopt your technique of letting the base sauce reach a high temperatue on one side of the pan. It makes more sense to me than, for example, worrying about pressures at the top versus the bottom of a pan.

[Micky Tikka]

well done hc watched a chef cook a curry last week and he done exactly the same as you by putting the spices in and some base then didnt touch it for a while
great video

[h4ppy-chris]

Thanks for the video - very interesting. I will adopt your technique of letting the base sauce reach a high temperatue on one side of the pan. It makes more sense to me than, for example, worrying about pressures at the top versus the bottom of a pan.

Thank you George, i hope it helps you and others out on the road to BIR.