Topic: CA's Chicken Madras

[RubyDoo]

Sorry Ruby, I will re-phrase my question. How did the spiced oil taste by itself?  Just a bit surprised that its inclusion in a curry made with a base (and meat) containing no whole spices didn't have a significant effect on the finished dish.

Rob 

No whole spices but does have mix etc. the oil on its own has a tang of onion bhaji. Not surprising considering how it is made.  i do also like to add some magic sauce C2G style. 

[Kashmiri Bob]

Sorry Ruby, I will re-phrase my question. How did the spiced oil taste by itself?  Just a bit surprised that its inclusion in a curry made with a base (and meat) containing no whole spices didn't have a significant effect on the finished dish.

Rob 

No whole spices but does have mix etc. the oil on its own has a tang of onion bhaji. Not surprising considering how it is made.  i do also like to add some magic sauce C2G style. 

Thanks.  I'd like to make some pre-made spiced oil at some point as an addition to some dishes.  Notably fish and perhaps tikka dishes.  Good effort by CA as he's designed the recipe based on little/no information.  No idea how to make it myself; it's not used at my local TA, but some chefs do seem to use it. I envisage it as being very aromatic (similar to the spiced oil made via pre-cooked meat etc.) fairly simple in terms of ingredients, definitely with Asian bay, quite possibly no onions, and made via high temp baghar/tempering.  Think I'll have to wait for Chris' e-book.

Rob       

[adamavfc]

i made this today. it was nice but i had a problem
i never had much sauce to dip bread in. do i need to add more curry base?

[martinvic]

Hi Adam

Did you use 300ml of base, as per the recipe?
With that much base you should have had plenty of sauce IMO.

VTID 
Martin