Topic: Chicken Madras (old school)

[Kashmiri Bob]

Hi Robbo. Happy New Year! Yes, do like Rik's for madras, vinders, etc. Plan next time to bake/roast a few bulbs of garlic, at the same time. Thinking about some ultra MDB balti (garlic) dishes.

Rob

[Bob-A-Job]

Happy New Year (wrong channel but I guess some will see)!

I used to use Madras as my 'I am running out of chicken for any other curries', if that makes sense? I make multi-servings of a type (Patala, Ceylon, Vindy) but when I get to the last and not quite enough for my next dish, then my go-to is Madras... so my containers/trays are never so full.

However, after a fall (in public), whilst hurrying to work, I 'hurt' my right arm and a couple of ribs.. Ribs are fine.. arm not so much.. as I am reminded everytime I try to stir anything!

So what you say? Well, Madras is/has been, my go to for the last few months as I can get away with the least 'stirring'. 

Still not a patch on Bob's but containers stain the same.. devil to clean

BAJ

[Peripatetic Phil]

However, after a fall (in public), whilst hurrying to work, I 'hurt' my right arm and a couple of ribs.. Ribs are fine.. arm not so much.. as I am reminded everytime I try to stir anything!

I fractured my spine in two places last year, BAJ (T12 / L4), so I know just how you feel and you have my heart-felt sympathy ...

[Kashmiri Bob]

So what you say? Well, Madras is/has been, my go to for the last few months as I can get away with the least 'stirring'. 
BAJ

Yes, less stirring is the old way (old school) or part of it. I am pretty sure on this. Seen the technique in use at a TA, many times now. Minimal stirring of the gravy, hardly any, and the pan is not moved (or even touched) until the curry is finished. Convection is reduced (I think) and heat is retained. I expect there are more explanations.The crunch though is that this technique is not limited to just a madras.

Wishing you a speedy recovery from your injuries BAJ.

Rob