Topic: UB's Chicken Madras

[Unclebuck]

UB's Chicken Madras - Hot, cooked in rich gravy

Serves One

1 Portion of UB's Base Chicken
300 ml Base gravy
2 Tbsp veg oil
1.5 Tsp spice mix
2 Tsp chili powder
0.5 Tsp Methi
1.5 Tbsp Tomato Paste
1 Dsp Minced Onion and Capsicum
1 Dsp Minced Garlic
1 Tbsp Lemon Juice
0.25 Tbsp Fresh Coriander

Method

Add oil to pan on medium to high heat when oil is hot add spice mix, chili powder and methi as spices start to darken add minced onion/capsicum and minced garlic if your temp is correct here the mince will spit and fizz keep stirring for a minute then add base gravy a bit at a time to keep heat in pan constant, Add Tomato Paste stir then add lemon juice stir well add base chicken simmer until meat has heated though and serve with fresh coriander.

Notes:

Spice mix

Coriander 8 parts
Turmeric 7 parts
Cumin 5 parts
Curry powder 4 parts
Paprika 4 parts


Minced Onion and Capsicum Mix: 1 medium onion to half capsicum blended with a little water.

Base gravy is best added/used just off the simmer.

Lemon is for personal taste adds a bitter kick.. My BIR leaves a fresh slice in the dish.

Methi is dry leaf kind.

Tomato paste is a mix of double concentrate tom puree and water, 40% puree to 60% water - white tower.

Salt to taste.
 
Base Gravy click here

UB's Base Chicken click here


Revision 20/07/08

[Tikkatrev]

DAM IT UB! i was feeling peckish now im starving! have to say looks great im now thinking this one might be one to try for the weekend, i will need to make some more base gravy first mind ;D thanks for the recipe tt

[Bobby Bhuna]

UB, what would you give this /10? It seems very similar to many of the better Madras recipes I have used. I'm quite eager to try out your base sauce. I love the aromatic spices that are often left out of the base and sometimes grind up small quantitues but am sure that the little bag technique seems like a better idea.

Great post mate! It's always nice to see some effort put in! ;D

[Unclebuck]

DAM IT UB! i was feeling peckish now im starving! have to say looks great im now thinking this one might be one to try for the weekend, i will need to make some more base gravy first mind ;D thanks for the recipe tt

Your welcome, let me know how you get on 

[Unclebuck]

Hi BB, I wouldn't be as bold to give it a score, ill let the site users judge only because i would probably be a little biased but I'm really very happy with it ;D - friends and family give it 10/10.

a lil tip - base chicken is a must it just dosnt work with raw chicken.

Great post mate! It's always nice to see some effort put in! ;D

thanks mate.

I'm quite eager to try out your base sauce. I love the aromatic spices that are often left out of the base and sometimes grind up small quantitues but am sure that the little bag technique seems like a better idea.

Cool it'll be nice to see how a veteran gets on with it.

[Bobby Bhuna]

Cool it'll be nice to see how a veteran gets on with it.

Hahaha, don't let post count fool you, I'm just easily distracted at work! ;D

[Tikkatrev]

Done this to the letter last night UB(with UB base and base chicken) a wet and hot madras is right up my street and I can not believe how good this is! it something a bit special that i didn't think i would ever get close to. its got all the right notes for me, heat, aromatic smells, and taste of what i cant describe even looking at the ingredients its like and Smokey/orangery taste perhaps thats the lemon juice? anyway this recipe will now have to compete with the curry houses around here because they have just lost a customer ;D 10/10  ;D  thanks again UB, tt

ps. i really like its simplicity it took about 8mins from start to finish and faster on the second one!

[Unclebuck]

Hahaha, don't let post count fool you, I'm just easily distracted at work! ;D

No no, I mean you always go back to the chopping board and give honest results good or bad... So a review from a reg cr0 member is a plus ;D

[Unclebuck]

Done this to the letter last night UB(with UB base and base chicken) a wet and hot madras is right up my street and I can not believe how good this is! it something a bit special that i didn't think i would ever get close to. its got all the right notes for me, heat, aromatic smells, and taste of what i cant describe even looking at the ingredients its like and Smokey/orangery taste perhaps thats the lemon juice? anyway this recipe will now have to compete with the curry houses around here because they have just lost a customer ;D 10/10  ;D  thanks again UB, tt

ps. i really like its simplicity it took about 8mins from start to finish and faster on the second one!

Thats prase indeed! glad you liked it.

taste of what i cant describe even looking at the ingredients its like and Smokey/orangery taste perhaps thats the lemon juice?

I sort of know what you mean, Smokey flavors is probably the methi its a pungent little herb some people say ground coriander gives a orangery flavor.. the lemon juice gives a little sour kick  .

Thanks for the feedback. UB.

[Bobby Bhuna]

This is very encouraging. I'm certainly gonna make this one next, with the Australian one next again. I need a larger freezer Or perhaps another hobby