This is quite spooky, that is pretty much the same as the way I make my madras:-
-3tbs oil
-3 or 4 breasts of chicken (skinless)
-4 LEVEL tps Bruce Edwards' spice mix (20ml);- use less (1 lev tbs, 15ml) if you wish
-1 or 2 lev tps chilie (I use rajah, they're all slighty different, heat wise)
-1/4 lev tps of GROUND dried methi leaf
-1 lev tps brown sugar ( I actually use '50/50 mix ie 1/2 tps each of demerara & white)
-1/2 tps salt (more if none in your base)
-1 green chilie (the large mildish type, about the size of a finger)
-3 or 4 dried curry leaves (optional, not really needed)
-3 tbs of the juice form a tin of tomartos (or same quantity the blitzed contents of a the tin), do NOT use puree, even white tower, too sweet.
-1/4 of lev tps (and NO more)Worchester sauce.
-450 mls of any thinish base
-a good tbs chopped corriander leaf (with the fineer stalks)
Heat oil in a heavy based frying pan, chuck in finely chopped chilie and curry leaves, wait 'till frying well and the smaller bits of chillie starting to brown.
Add one ladle of the base and then (immediately) your spice mix, chillie powder, salt, suger and ground dried methi leaf, KEEP stiring and fry for 30 seconds (minute max) 'till you get "toffee" smell, add another ladle of base cook two mins till oild starts to rise, ass (raw!) chicken, cut into smallish pieces. Cook and stir a couple of mins.
Add remainder of base plus 3 tbs tinned tomarto juice and 1/4 tps worchester sauce.
Cook 10 mins or so on a fairly high heat ( I actually do the whole process on max heat on a big gas ring), 'till sauce thickens to correct BIR consistancy.
Add chopped corry.
NOTE: Even though the chickenwas added raw the 10 to 15 mins the whole process takes ensures the fairly small pieces of chicken are completely cooked through, cut a relatively big bit in half to check.
Serve with pilau rice and chipattis!
REALLY good, last had it night before last!
Sometimes at the initial frying stage I also add a small dried chillie, and at the end of the cooking make sure it's on top of the curry as a garnish, along with some uncooked plucked corriander leaf just scattered on top!
NOTE the tomarto juice adds sourness and gives a more BIR ish flavour in my opinion than lemon juice or vinager. The small quantity of Worchester adds a tamarind note, but with a more rounded flavour, this is REAL BIR trick, I've seen it done in a demo.
Enjoy!
Topic: Stew's Madras - Restaurant Style (Read 11476 times)
