Topic: Balti Chicken Madras 2 ways

[Peripatetic Phil]

Why / how come / how the dramatic change of colour between these two stages, Livo ? It is almost as if they are two different dishes, one based on normal chicken and one on chicken tikka ...

** Phil.
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BIR Style Finishing Off. (Part 2)

[livo]

Just put a couple of drops of Pillar Box Red in it mate to experiment with colouring.  I never use food colour but thought I'd see how much it took to make a difference.  Plus the Rabbitoh's are Red and Green.
Red Chicken and Green chilli and coriander.

One of the videos I watched last night showed a guy making up his restaurant's Tomato sauce and he put red food colour in it, so everything that had the tomato sauce in it would be red.

[littlechilie]

Anyone else no able to view the photos unless clicking on them?

[livo]

They just came straight up for me as soon as I posted them lc.

[vinders]

I'm unable to view them  - either on a laptop or ipad. When I click on them an error message is produced

[vinders]

Forget that, I can now see them on my laptop - needed time for them to download - they don't seem to work with an ipad though.

Nice pictures - thanks!

[Peripatetic Phil]

Just put a couple of drops of Pillar Box Red in it mate to experiment with colouring. 

OK, obviously a personal matter, but for me the red colour is off-putting; if I am served a red curry in a restaurant, I immediately assume they have used chicken tikka in it rather than fresh, and send it back if they have (unless it is declared as based on chicken tikka on the menu).  Using chicken tikka rather than pre-cooked chicken seems increasingly common these days (especially in the so-called house/chef's specials -- fancy names, fancy prices, and usually rubbish compared to a simple bhuna, dhansak, Madras or vindaloo), and I for one dislike the effect on the finished dish.

** Phil.

[Secret Santa]

I have to agree Phil. It's weird how the colour affects our notion of what we expect in a curry. In the photos above the orangey couloured madras looks great but the addition of red colouring ruins it for me.

[Dajoca]

One of my most favouritist ever curries was a Punjabi Massala from a curry house in Arbroath.
It was a vivid bright red and made me sweat just by opening the carton.

Fantastic stuff, so I don't have too much of an issue with the actual colour of things, but just with how much toxic, radioactive glass coated asbestos was gently ground up to make it taste so good.

Now anything containing Dihydrogen Monoxide is a different kettle of worms and should be treated with caution. 

[Madrasandy]

Not at all keen myself on red food colour added to the madras, it looked absolutely fine prior to this addition.