Hi JerryM,
The base is - 6 Medium or 8 small Onions
1 Red Pepper
3 Whole bulbs of Garlic
1 Piece of Ginger 2" square ish
1 Carrot
1 Good Tsp Turmeric
1 '' '' Paprika
1 '' '' Cummin
1 '' '' Coriander ( powder )
2 '' '' Curry Powder
2 '' '' Chili Powder
1 Tin of Plum Tomato's
Plenty of Salt to taste ( prob 1-2 tablespoons )
1 Cup of Sunflower Oil
Rough chop ingredients,put in large saucepan,add cold water,bring to boil, Then cover and simmer until water has reduced,then add Spices/Toms/Oil/Salt, gently stir in,continue to simmer for 10 - 20 mins.
When cooled Puree in blender.
Makes about 2.5 ltrs.
Madras is basically the one that goes with SnS's base.
http://www.curry-recipes.co.uk/curry/index.php?topic=2783.0But I fry 1 diced green chili per portion when I fry the Garlic/Ginger/Tom Puree
Also where the recipe states 1 Teaspoon of Tom/Puree I use 1 Tablespoon ( per portion )I also add some quarterted fresh Tomato's at the time I add the Spices plus some fresh Corriander,also for Garnish.
Pre cooked Chicken as can be found on the forum -
Chicken Marinade.
http://www.curry-recipes.co.uk/curry/index.php?topic=3215.0