Chicken Madras -- Curry powder as nucleus.

[Les]

Hi Phil
Never thought of using parsley stalks, I do like parsley ;D
May try some next time just to see what the difference in taste is, if any.
Like you I think that Curry powder is the right way to go about getting the 60's/70's taste and flavour, Less is more sort of thing, I would imagine in the old day's they wouldn't fuss about with all these new fangled spice mix's, Where fast turn around was the name of the game,
So I shall persevere with the good old curry powder for the foreseeable future, and hopefully strike it lucky :

Les

[Peripatetic Phil]

Never thought of using parsley stalks, I do like parsley ;D May try some next time just to see what the difference in taste is, if any.

I look forward to hearing what you thought.  As you don't like coriander, you may never have chopped any for recipes such as this, so just to give you a guide you are aiming for pieces around 1/16" in length.

So I shall persevere with the good old curry powder for the foreseeable future, and hopefully strike it lucky :

As shall I : this really does seem to produce a good curry, and it would be easy to make variations such as (for example) replacing one of the Mirch with (say) Bassar Curry Masala to see if this adds "extra layers of flavour".

** Phil.

[Les]

I look forward to hearing what you thought.  As you don't like coriander, you may never have chopped any for recipes such as this, so just to give you a guide you are aiming for pieces around 1/16" in length.

** Phil.

Thank's Phil,
and you are so right, never ever chopped any, Don't even go near the stuff, Just the smell of it makes me barff :

Les

[Madrasandy]

In the first part of the ingrediants where does the 1 ladle of base get used?

[Peripatetic Phil]

In the first part of the ingrediants where does the 1 ladle of base get used?

Good question, Andy !  It should read :

Method :

• Place 3 tablespoons recycled oil (reclaimed from previous curries) in a wok
• Add 1 tsp ground turmeric
• Add 1 tsp G/G paste
• Heat, stirring continuously, until air bubbles are clearly being driven off from the spices and G/G (the turmeric will have changed colour from yellow to brown, but this may be masked by the colour of the recycled oil)
• Add 1 ladle of warm base to quench the spices and cook for a further couple of minutes, stirring all the while
• Add the chicken and reduce the heat.  Continue to stir until the chicken changes from pink to white on all sides, then decant into suitable container to rest and relax
• Reclaim the oil from the chicken ...

Thanks for pointing out the omission, Andy.  It would be interesting to learn what Salvador Dhali & Les did at this point : was it obvious to them what to do with the base, or did they omit it completely, and do they think it was better or worse as a result ?

** Phil.

[Salvador Dhali]

In the first part of the ingrediants where does the 1 ladle of base get used?

Good question, Andy !  It should read :

Method :

• Place 3 tablespoons recycled oil (reclaimed from previous curries) in a wok
• Add 1 tsp ground turmeric
• Add 1 tsp G/G paste
• Heat, stirring continuously, until air bubbles are clearly being driven off from the spices and G/G (the turmeric will have changed colour from yellow to brown, but this may be masked by the colour of the recycled oil)
• Add 1 ladle of warm base to quence the spices and cook for a further couple of minutes, stirring all the while
• Add the chicken and reduce the heat.  Continue to stir until the chicken changes from pink to white on all sides, then decant into suitable container to rest and relax
• Reclaim the oil from the chicken ...

Thanks for pointing out the omission.  It would be interesting to learn what Salvador Dhali & Les did at this point : was it obvious to them what to do with the base, or did they omit it completely, and do they think it was better or worse as a result ?

** Phil.

As I'm knocking on a bit now and increasingly short-sighted I didn't even notice the omission. There aren't too many advantages to advancing years, but as an old git with many quenchings under my ever expanding belt I just did it as part of what's become a standard process.

(Ooo - get him... ;-)

Cheers

Gary

[timeless]

I added it to the spices then threw the chicken in

[Madrasandy]

Excellent just about to make it now, thanks for reply

[Peripatetic Phil]

Excellent just about to make it now, thanks for reply

Good luck, Andy, and don't forget to let us all know how you get on (photos optional !).
** Phil.

[Les]

Added the ladle of base at the same stage as timeless,
Just seemed like the right thing to do, Must admit though I never noticed it missing in the method
I must have been on Auto Pilot ;D
Les