Well, as my nic suggests i'm a bit more used to things on the hot side, although i am now beginning to appreciate flavours as well as heat
Madras is definitely not my choice of curry. I decided that some 30 years ago after one try and immediately looked for something hotter. As always, with age comes wisdom and i've learnt that there are many tasty dishes on the menu that are not dynamite hot but can be enjoyed simply for all the flavours they offer.
This is only the third madras recipe that i've cooked and eaten myself. I've had this on the radar for quite a while given the excellent reviews by regular madras eaters. I've got to say i've now put it on my savers list.
I cooked it almost to spec, the only variations being that i used Abdul's enhanced gravy and the Zaal mix powder, and i added 4 chopped green chillis at the very end of the cooking process. Everything else was as per your recipe.
Not being a madras expert this review is a bit subjective but i'm sure i'll be corrected by the madras heads if necessary.
The texture was superb. A medium thick sauce laced with a little oil that comes through once cooked. A lovely reddish brown colour resulting from the kashmiri mirch chilli powder. A good savoury flavour with plenty of depth of flavour, a twang of lemon followed up by a good hit of chilli heat that lingers with slight tomato undertones throughout. I am beginning now to understand why people use the madras as the yardstick for measuring home cooked BIR success. I really do need to try a BIR madras vs this to compare but i feel that the delivery is going to fall short of this recipe. For madras eaters this surely must be the dog's b******s ;D
Anyway, I think this thread needs to have some curry porn to do it justice so here we are:
The main event:
A close up:
Accompanied by dips mushroom pilau
Already to be devoured and the plate was licked clean :
Topic: Chicken Madras Video Recipe - for lunch. (Read 113668 times)
