Topic: Chicken Madras, not quite there

[neelio]

I currently use the chewy base & mix powder.  Cooked a madras to his recipe, but it just seems to be lacking in depth of flavour to my takeaway, wondering if anyone else gets the same?  its still very nice, but not quite there.  Any tips??

[Onions]

A change of base and / or mix powder (one at a time) suggests itself.

[chewytikka]

Your dish looks OK, if a bit mushy.

BIR style cooking is a learning curve which goes against text book methods.
Tip: Practice burning your spices and cook the gravy on high heat for at least 5minutes.
The more you cook the better you should get.

[neelio]

I did leave the gravy cooking for some time, I think perhaps singeing the spices would be best to try 1st. I know theres a learning curve & im not far into it, so will need to take more time, think its best to try to get some feedback/support though so its more of a guided effort.

Thanks for the feedback, appreciated.

[curryhell]

Neelio, i've taken the liberty of resizing your pic to a more viewable size. I too can remember starting out on the BIR journey many years ago.  And it certainly is a learning curve, even for those who've been at it a while, me included  ;D
Nothing wrong with your choice of gravy and mix powder.  Stay with them and practice your technique.  You will then see how your curries start to improve and you gain experience and more confidence.
As CT says, try hard frying the spices for longer and then adding half the gravy.  Again cook this hard until it reduces considerably, then add the remain and simmer until the desired consistency is reached.  Have a look at these two videos which are a good example of what you're aiming to do

http://www.curry-recipes.co.uk/curry/index.php/topic,5634.0.html


[youtube]https://www.youtube.com/watch?v=SmBAVg96G0c[/youtube]

Keep us posted on how you get on with your next curry.

[Madrasandy]

Yep, stick with CT base and mix powder neelio, set yourself up and cook a few Madras's one after the other and try cooking higher heat and dont be scared of burning the spices.