So this evening I made
CA's Chicken Madras, using his
base,
curry masala and
tandoori masala. I had 375 gm chicken, and wasn't going to put 75 gm back in the 'fridge just to be spot on with the recipe, so I used rounded teaspoons rather than flat and increased the sauce to 375 ml. I increased the salt to about 3/4 teaspoon and reduced the sugar to one teaspoon. No other changes. Verdict : OK, but nothing special. Not significantly better than any other Madras I have made, but no worse than many. Overall I would describe it as "under-spiced", which makes sense if you think that I normally use a minimum of about five teaspoons of spice (curry powder, chilli, cumin, fenugreek, ...) and CA's contains just over three. My wife (and her family) would have approved of the addition of sugar, not an ingredient I would normally consider in a curry; it didn't do anything for me, but nor did it detract from the dish in any way. I added chopped coriander stalks at the end, and they certainly made it far more interesting than it would have been without.
Remains will be blended with my left-over goat curry sauce and (probably) eaten tomorrow. Interestingly, no trace of the raw curry powder smell that I reported earlier today in my write-up of
my experiences with CA's base; I don't have an explanation for that at the moment, but it may be that the smell becomes more obvious as the curry ages -- the goat curry I served to Khanh's family was about three days old.
Next Madras to try will be
Chewy Tikka's.
** Phil.
Topic: CA's Chicken Madras (Read 102358 times)
