Topic: Chicken Madras (ish)

[Mikka1]

This is the image of the food I was talking about on another thread. I'll link it up later.
Looks the part doesn't it. Smelled good too until I mucked up with the base sauce.

Chicken was just Mmmmmmmmmmm!  ;D
Sauce? Eh ok I guess.

This is what I am trying to stop as regards my cooking in Indian. I have to admit this stigma is affecting everything I cook now.

[emin-j]

That looks a lot of oil Mikka  what oil do you use and what base sauce recipe ?

[Mikka1]

Hi Emin.
Very little really. I did this recently based on the oil reclamation project. I was going to pull off this oil and save it.

Believe it or not some dishes come this way. I had them all over with a similar amount of oil. I know its not good for you (Depending on oil type) but even the taste was not up to my standards.

That looks a lot of oil Mikka  what oil do you use and what base sauce recipe ?

[JerryM]

This is what I am trying to stop as regards my cooking in Indian.

For me the oil is either coming from too much at frying stage (i've settled on 4 tbs std, 6 tbsp max for madras and 3 tbsp min) or in the base itself (i leave around 7% oil in the base based on the initial volume of chopped onion, typ 100ml in 800g onion).

[Mikka1]

Sorry Ermin didn't answer this properly.
Bruce Edwards base with a whole green pepper and veggy oil. I do use Veg Ghee but it has such a clinging property to it. Perhaps I should use that?

That looks a lot of oil Mikka  what oil do you use and what base sauce recipe ?

[Derek Dansak]

you could reclaim enough oil from that madras to keep all the members of CR0 happy for years  ;D. The coriander looks suspended in oil, barely touching the curry !