chicken tikka pathia from the takeaway

[loveitspicy]

Red - yes - but regional yes
Red is my preferred colour

best, Rich

[Naga]

I agree with your comment about regional differences jb - the Pathias in my area (NE Scotland) tend towards a more tomato red colour.

Do you reckon the local chefs use tomato, Stephen, or is it red food colouring? Or both?

[Madrasandy]

Looking forward to cooking this tomorrow night, any last tips etc jb?
Has anybody else cooked this yet?

Pictures and report on Friday 

[jb]

Looking forward to cooking this tomorrow night, any last tips etc jb?
Has anybody else cooked this yet?

Pictures and report on Friday 

Well,after watching my takeaway chefs at work over the past few weeks(I actually popped in for a sneaky mid week madras last night) I would say that technique is paramount,equally important in my view to having a good gravy,mix powder etc.

Definitely get your pan nice and hot before you add your oil and initial garlic.Leave it to brown and then quickly add your second stage ingredients.Keep the pan hot,don't be frightened and start thinking it's getting too hot,this is how my chefs and other ones do it.Also leave the curry bubbling away on a high heat for quite a while,don't stir too much just leave it.Again,this is how I've seen it done loads of times,the chefs don't seem to be bothered that the curries are just left on their own,when they're ready they instictively know and give it a stir and remove from the heat.

[Madrasandy]

Yup all good advice there jb 

[london]

MA,

Are you going to use 1 Tablespoon of mix powder or cut it down to a Teaspoon?

London.

[Madrasandy]

MA,

Are you going to use 1 Tablespoon of mix powder or cut it down to a Teaspoon?

London.

I will be using the same as the recipe 1Tb

[jb]

Sorry I missed that question before,definetely 1 tablespoon.Slightly less for a medium curry but for something like a madras or pathia 1 tablespoon.

[Madrasandy]

Managed to get in the kitchen tonight and cooked up this.
After never really ordering a pathia, yet having a taste of one 2 weeks ago, I wasnt sure what to expect.
I followed the recipe to the letter, I used jb base and a chewy mix powder, cooked on high heat all the way.
Absolutely spot on , tasted exactly like my mates pathia the other week, a resounding success, hot sweet and sour as it should be.
Loved the fact its an easy uncomplicated curry just needing cooking in the correct way.
Thanks for sharing jb

[london]

Sounds like a good result, on my to do list once I've made some more base.

London.