Topic: Chicken Madras Video Recipe - for lunch.

[chewytikka]

Chicken Madras (Classic Indian Restaurant Curry)

Hi All
I knocked up a Chicken Madras for lunch yesterday, thought I'd share the cooking technique and recipe which I was first taught by a Bengali Chef over 35 years ago.
I was taught "The Knack" to a Madras and to a few other BIR dishes, was to burn the spices to get the flavour.
Which I would explain as more like "singe" and judging this just takes practice.
Once you've added the Chicken and the curry gravy, you maintain the high heat to fuse the spices (The Tarka) into the sauce.
If you don't do this, especially with chilli powder, the finished curry can taste different and sometimes taste powdery.

It's a follow up to my Madras Sauce Video (without the onion/capsicum mix)

Kashmiri Chilli powder is optional, but do try it, as it has a great flavour.
I use MDH brand, but if you can't get it, any chilli powder will do.

Ingredients
3 tbsps Vegetable Oil (Chef's Spoon)
1 tsp Ginger Garlic Paste
3 tbsps Tomato Dilute Paste (Chef's Spoon)
1 tsp Mixed Powder
1 tbsp of Kashmiri Chilli Powder
Squirt of Lemon Dressing
Dash of Worcestershire Sauce
Pinch of Sea Salt/Salt
Precooked Chicken Breast
Full Portion of Curry Base (300ml+)
Pinch of Fresh Coriander

My base is here
http://www.curry-recipes.co.uk/curry/index.php?topic=5635.msg55842#new

or here for a quicker version:-
http://www.curry-recipes.co.uk/curry/index.php?topic=5606.0

Mixed powder here:
http://www.curry-recipes.co.uk/curry/index.php?topic=5606.msg55546#msg55546

Tomato Dilute Paste = 1 puree + 3 water
G&G paste 50/50 +salt+oil

cheers Chewy

[Les]

Nice one CT, Good video as well, ;D

[madstwatter]

Lovely jubbly indeed!! What a cracking idea by putting a large sieve over the pan. My mrs will be well pleased when I demonstrate that tip. To be honest the mess has put me off cranking up the heat so this will definitely help me out.

[gary]

Chewytikka, that looks the biz, sauce looks great a great texture/consitency

Lovely jubbly indeed!! What a cracking idea by putting a large sieve over the pan. My mrs will be well pleased when I demonstrate that tip. To be honest the mess has put me off cranking up the heat so this will definitely help me out.

@madstwatter it's a splatter guard, you can get them at any shop that does kitchen stuff

Gary

[PaulP]

Thanks for posting Chewy. I'll give this one a go later tonight although it will be Abdul Mohed's base and ifindforu mix powder. I know what you mean about the chili powder not fusing sometimes so I'll pay attention more.

Cheers,

Paul

[Razor]

Hi Chewy,

Perfection my friend.  Pretty much identical on to my own technique and, using your base but my spice mix, I'm very close, infact, I'd be bold enough to say, I'm spot on.

Remember our chat with regards to that subtle hint of aniseed that I get from my local madras? well, 1 half of very small star anise, ground to a fine powder in my pestle and mortar, and added just before the base......it's there, identical clone....!

Cheers mukka,

Ray

[mr.mojorisin]

looking awesome.next on my list this weekend.
thanks for the video. makes it easier to follow

[emin-j]

Nice Video and Curry Chewy  but reckon your teaspoons must be  three times the size of mine  ;D

[Ramirez]

As other have said, nice video!

I love the appearance of your dishes - the sieving of the base makes the curry look silky smooth.

[Yakmandoo]

Excellent video Chewy , im gonna make this with Dips base n spice mix.....mmm yummy , just cant lay my hands on any Kashmiri chilli powder easy today , Buxton,Derbyshire cut off by snow!!!!!!! any ideas on supermarkets???