Topic: Chicken Madras (old school)

[Kashmiri Bob]

Had a go at an old school madras.  A lot taken from Chewy's Madras YouTube video.  Made a few changes.  Cold base.  Recycled oil.  Fresh lemon juice/zest.  No Kasoori methi.  To be honest I don't particularly like the stuff.  It doesn't bring anything useful here, imo.  No Worcester sauce either.  Instead, added a cap full of dark soy.  Almost indiscernible, but definitely adds something good.

In the past, when trying to make the gravy flock cooked lid on with vent covered, high heat, hoped for the best.  This one was made in a small sauce pan with the lid vent open.  150 ml oil (per portion).  Med/high heat.  No rush.  Much more controllable.  Tip off the excess oil when done/happy.

Have some left for this evening.  Not sure whether to go with boiled rice or crinkle cuts.

Merry Christmas!

Rob

[Peripatetic Phil]

Not sure whether to go with boiled rice or crinkle cuts.

D@mn your eyes, Sir — may you rot in hell for all eternity for even considering the idea of contaminating an old-school BIR chicken Madras with potato chips !  P.S., Merry Christmas !

[livo]

I'll wager Chewy had that Madras with a side of crinkle cuts more than a few times Phil.

[Peripatetic Phil]

But he was a Northerner, wasn't he ?  In which case he knew no better ... !

[curryhell]

Appearance alone that scores 10/10.  Looks straight out of the take away.  I've no reason to expect it didn't taste as good as it looked, obviously depending on your expectations for a madras.  And there are a variety of views on how a madras should  taste    I certainly would have been very happy to taste test it for you.  New Year's resolution for you - no crinkle cut with your curries !!  Whilst crinkle cut are my preference, they are never to be seen on the same plate as curry.  Maybe it's a northern thing like warm pork pies with mushy peas and sliced picked onion    Keep posting the stunning efforts from your kitchen mate.

[Kashmiri Bob]

I think it tasted rather good. Even got the not at all unpleasant indigestion afterwards, which is a sign of good madras, imo.

Will be making some battered masala fish for New Year's eve. Going to have it with chips too! Washed down with a glass (or two) of Boddingtons bitter.

Rob

[curryhell]

Will be making some battered masala fish for New Year's eve. Going to have it with chips too! Washed down with a glass (or two) of Boddingtons bitter.

Rob

You know how to live Rob    And  a fish supper with a difference ! Boddis - not the beer it once was sadly   What base did you use for the madras by the way??  I may just have to make a CT old style madras myself for old times sake, with rice of course 

[livo]

If it were me, and it will be, I'd use CT's Base Gravy to make his Madras with his Mixed Powder.  This is my intention, and I'll probably go with his Instant Pot gravy, just to make it easy.  Although, I do still have some of Rik's Vindaloo paste.  Could be a match up maybe.

[Kashmiri Bob]

You know how to live Rob    And  a fish supper with a difference ! Boddis - not the beer it once was sadly   What base did you use for the madras by the way??  I may just have to make a CT old style madras myself for old times sake, with rice of course 

Yes, fine dining indeed. I am old enough to remember the Bod Can. No longer the Cream of Manchester. How times have changed. A while back I nearly ordered a pair of Dr Martens shoes online. They were a good price. Luckily I spotted the catch in time. They were vegan shoes. Had to think about it for a minute. Bloomin' plastic!

Used Rik's baked onion base (paste). Good stuff.

Rob

[Robbo141]

The texture in those pics looks just perfect. Looks like you did a great job as per usual.
I just used my last portion of Rik’s vindaloo paste so eager to try something new.  That old school vid of Latif’s Inspired (excellent share @livo) will have me adding chicken to the base gravy for sure. Instant Pot, of course.

Robbo