Topic: Madras Chicken Curry from the start

[rodwel]

Good morning all, I am new to the curry scene so please be gentle with me, I have cooked many curries in my time but really need to know the professional way to make this curry from start to finish with the right base sauce and how and in what sequence it all goes together to be served ?
Can you help?
Rodwel

[Invisible Mike]

Hi Rodwel

Try this.

2 chef spoons of oil (4tbsp)
1 tsp garlic and ginger paste
1.5 tsp mix powder
1 level teaspoon methi
2 tsp chilli powder
Salt (if needed)
1 tbsp tomato pur?e/paste (pre watered down)
250ml base gravy
1 portion (6-7 pieces) pre-cooked chicken
1 tbsp lemon dressing
1 tbsp chopped coriander

In a heated pan (aluminium for preference) add the vegetable oil. Get it hot but not too hot!
Add the garlic and ginger paste and stir to seperate. Fry for a few seconds but don't allow it to brown. Then add the mix powder and stir, quickly followed by the methi, chilli powder and tomato paste. Stir fry on a low heat for about 30 seconds. You want the rawness of the garlic and spices to be cooked out but don't burn them. Then add 125ml (1 ladel) of the base gravy and "deglaze" the pan. Stir well and add the chicken. You are now safe to crank up the pan to a rolling boil. (The high heat is said to be the key to bringing out the flavours in the madras and in fact any curry.) Stir regularly and make sure you scrape down the caramelisation up the sides of the pan back into the sauce as you go.
Reduce the sauce by half then add the second ladel of base gravy. Reduce again to desired consistency then add the lemon dressing and half of the chopped coriander and stir. Serve up onto a plate/bowl/balti dish and sprinkle with remaining coriander. Serve with pilau rice and H4ppy naans!

There are many different mix powders/base gravies and pre-cooked chicken recipes to try as indeed madras recipes. This is my interpretation of a typical takeaway madras and technique and is probably one of the most simple dishes to make. Just check out the recipe sections and take your pick.

Try JB's or Chewytikka's base and you shouldn't go wrong.

The BIR journey is a long road in getting it all sussed but half the fun is getting stuck in, trying different recipes and finding out what you like. I'm currently using the Glasgow ebook recipes which are a bit different to what most people are used to but very good nonetheless.

All the best

Mike

[rodwel]

Good morning Mushroom Mike.
Many thanks for your reply, I will be trying out your recipe during the week and will report back with my problems if any?
Kind Regard
Rodwel