Topic: CA's Chicken Madras

[joshallen2k]

I gotta say, this is an excellent recipe!  I do wonder though, I've always thought of Madras curries having a coconut twist to them; though it's not my favorite flavour normally, I do think it was missing from this recipe.

I've never cooked with coconut myself, what would you suggest would be the best form to buy it in for this kind of dish?

Here in Canada, a "Madras" is a distant cousin of a BIR Madras, with the addition of curry leaves and coconut. This changes the curry into something quite different. But a tasty curry in its own right.

-- Josh

[Cory Ander]

Here in Canada, a "Madras" is a distant cousin of a BIR Madras, with the addition of curry leaves and coconut.

Same in Australia, Josh. 

I quite like (fresh) curry leaves and use them quite often (I have a curry leaf bush/tree), particularly if I'm making a slow-cooked meat curry. 

I also like to add a couple to my pilau rice (shock horror!    )

I don't recall ever seeing them in a BIR curry though.  They are more of a South Indian (rather than a Bangladeshi) influence, I think......

[Gavskin]

Thanks for the advice everyone!

...if I'm making a slow-cooked meat curry.

I knew there was something else I wanted to ask!  Would this recipe (or any of your others)  be easy to convert into somthing that could be cooked in a slow-cooker?  Was just thinking of making a lamb curry soon, so would want to cook the meat for a while.

Thanks,
G.

[Stephen Lindsay]

I'll bet this curry with lamb in a slow cooker is awesome!!

[TyeNoodle]

Made this at the weekend with Razor's base...

Awesome  ;D


You should see the flames I had from the pan while cooking too!

Possibly my new 'favorite' 

[Cory Ander]

Would this recipe (or any of your others)  be easy to convert into somthing that could be cooked in a slow-cooker?  Was just thinking of making a lamb curry soon, so would want to cook the meat for a while.

It would, particularly for a lamb, beef or pork (or similar) curries (I do it myself, quite often, and it's great for cooking such curries).  Though this isn't typically BIR style cooking, of course...

However, you should be aware that the spices seem to lose their intensity and flavour after such prolonged cooking.  So, maybe add more spices or add some more towards the end of cooking to "pick it up" (flavour wise) again.

[Cory Ander]

Made this at the weekend with Razor's base...

Awesome  ;D

Glad to hear you liked it TN    I would be interested to hear how you feel it compares to making it with my curry base and spice mix?

[Willyeckerslike]

made this again yesterday to use the left over turkey, very nice it was too ;D

thanks CA

Will

[imustbedreamin]

made this using your base at the weekend and it was superb, thanks so much for sharing.........right im of to find a recipe for chicken tikka ;D

[Cory Ander]

made this using your base at the weekend and it was superb

Glad you liked it IMBD...and also glad to hear you made it using my base