Cheers for that Ray
In kris's curry base there's no garam masala added, so I guess that's probably why there's more than usual in the initial main dishes. But, I have been looking at your base and I think i'll give it try next time I make a batch.
Your spice mix looks good but not sure if the Mild Madras Curry Powder will be so easy to find here.
Also, I have been looking at your recipes and they all look very good but I know that most of the ingredients you use for the masala sauce, etc will be very expensive or not available here. That's why I like Kris's book because she doesn't have tons of ingredients in her recipes. But, I'm sure her dishes aren't half as good as most of the recipes on this website.
If I make your base and spice mix (but might have to change the mild madras curry powder) how can I change Kris's recipe to use both your base and spice mix but not your masala sauce, etc?
I have made some pretty decent curry's from Kris's book, but I'm sure they can be better. So, I really appreciate your help and obvious expertise on this.
Kris's recipe for CTM
4 tablespoon vegetable oil
? pint (425ml or three cups) curry sauce (recipe page 20)
1 teaspoon paprika
1 teaspoon salt
1 level teaspoon chilli powder
pinch red food colouring
1 teaspoon garam masala
? teaspoon ground cummin
3 chicken fillets freshly made into chicken tikka (page 30)
6 tablespoon single cream
1 tablespoon finely chopped green coriander
Heat the oil in a large deep frying pan, add the curry sauce, and bring to the boil.
Without reducing the heat and the paprika, salt, chilli powder, and food colouring. Cook for five minutes stirring frequently, or until the sauce thickens.
Turn down the heat and put in the garam masala and cummin powder. Stir, cook for three minutes.
Cut each piece of chicken tikka into two smaller pieces, stir them in, with the cream, into the sauce and simmer for a further 2-3 minutes.
Serve sprinkled with the coriander.
Topic: A couple of changes to Kris Dhillon's madras (Read 43101 times)
