Topic: Chinois' Chicken Madras using Ashoka Base

[chinois]

Brilliant looking Madras Chinois - well done.

SnS 

ps: Did you really add 1 tsp MSG - that is a lot

(nothing a gallon of water won't cure I suppose)

I'm not convinced it has made much difference in my curries to be honest, which is why i gradualy upped the amount to 1tsp. It's not noticeable like in a packet of crisps or a dehydrating chinese. I guess they use more?
I really need to do a control experiment. The main reason i use it is that 2/3 of the restaurant kitchens i've been in use it.
If you're concerned or more sensitive to MSG then it's fine to leave it out.

[chinois]

The video of this actual curry being cooked can be found here:
http://www.curry-recipes.co.uk/curry/index.php?topic=3272.0

[beckylou]

Hi

This recipe looks really good and can't wait to try it, just one question though - what is bunjara?  Probably really silly question but can't find what it is anywhere!

Thanks
beckylou

[Unclebuck]

Hi

This recipe looks really good and can't wait to try it, just one question though - what is bunjara?  Probably really silly question but can't find what it is anywhere!

Thanks
beckylou

Hi beckylou and welcome.

i know what you mean, the ashoka recipes are getting lost, its in the lets talk curry section 3 pages deep [Admin any chance of a ashoka board??]
heres a link

http://www.curry-recipes.co.uk/curry/index.php?topic=3215.0

[beckylou]

Hi Unclebuck

Brilliant, thank you very much for that...I understand now!!

So many recipes it's hard to know where to start but think i will try this one first!

Will let you know how mine turns out when i get round to making it.

Thanks
beckylou

[windybum]

hi all/

i second that idea, cant have good curry lost in the mix !!

windybum