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Author Topic: Chicken Dupiaza and Madras  (read 20,603 times)

AI Summary
Curry King shared photos of their Chicken Dupiaza and Madras, prompting a discussion about the recipes and variations of Madras curry. Several members expressed interest in the recipes, particularly regarding the use of ingredients like passata, tomato juice, and spices, with some noting the differences in taste and preparation methods compared to standard BIR curries. While there was enthusiasm for sharing techniques and personal experiences, Curry King has yet to post the requested recipes, leaving the community eagerly awaiting them.

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Offline Curry King

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Chicken Dupiaza and Madras
« on: November 25, 2008, 10:04 PM »
My latest creations

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Offline joshallen2k

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Re: Chicken Dupiaza and Madras
« Reply #1 on: November 25, 2008, 10:13 PM »
CK - I must have stared at that Madras for at least two minutes. Awesome.

Have you ever posted your Madras recipe?

I've actually never ever tried a Dopiaza...

Great work.

--- Josh
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Offline Curry King

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Re: Chicken Dupiaza and Madras
« Reply #2 on: November 25, 2008, 11:40 PM »
Thanks Josh, I will post recipes for both, my madras is how I like it though and probably not standard BIR.   
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Offline joshallen2k

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Re: Chicken Dupiaza and Madras
« Reply #3 on: November 25, 2008, 11:47 PM »
Thanks CK - looking forward to seeing it. I don't think there is standard BIR Madras.

Some members swear on with and without both/either lemon juice and methi. I have always included both, but am very curious to see other variations.

-- Josh
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Offline Cory Ander

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Re: Chicken Dupiaza and Madras
« Reply #4 on: November 26, 2008, 03:40 AM »
Both look great CK.

Jerry made a good point though in another thread....I have also rarely (if ever) seen chunks of dried fenugreek (or fresh coriander) floating around in a BIR curry....have you? 

Having said that, I do the same.... :P
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Offline haldi

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Re: Chicken Dupiaza and Madras
« Reply #5 on: November 26, 2008, 07:48 AM »
Quote from: Cory Ander on November 26, 2008, 03:40 AM
Jerry made a good point though in another thread....I have also rarely (if ever) seen chunks of dried fenugreek (or fresh coriander) floating around in a BIR curry....have you? 
They look great CK
I never tire of curry pictures
As for the question above
I've only seen loads of dried fenugreek, in meals which boast it in their title.
Coriander, on the other hand, is always used very sparingly
Sometimes just a couple of leaves!
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Offline JerryM

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Re: Chicken Dupiaza and Madras
« Reply #6 on: November 26, 2008, 08:23 AM »
CK,

i was only expecting 2 pics and felt duped until the 3rd pic appeared on the scroll. wow - looks my kind of madras for sure.

i've just put passata in as u suggested - well pleased with the result (used 1 chef spoon initially ie 4 tbsp and then tried 2 chef spoon - i think the 1 chef spoon is enough). many thanks.

i'm also interested in the dupiaza as i've had it in restaurant and liked it despite i believing it's being based on bhuna. the mixture of soft and more crunchy onion was what sold it.
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Online Yousef

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Re: Chicken Dupiaza and Madras
« Reply #7 on: November 26, 2008, 08:58 AM »
Sweet work CK.
I also love looking at curry pictures and sometime find this section to be the most rewarding on CR0.

Stew
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Offline Curry King

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Re: Chicken Dupiaza and Madras
« Reply #8 on: November 26, 2008, 09:48 AM »
Jerry I find the addition of passata or tin tom juice is the key for me in a madras, lovely.  The chopped coriander floating in it I actually copied from a BIR near where I live, all their dishes come served like it unless you specify otherwise, I go over the top sometimes as I love the stuff  :D
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Offline Derek Dansak

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Re: Chicken Dupiaza and Madras
« Reply #9 on: November 26, 2008, 10:29 AM »
i always add all the plum tomato juice into the base , with a few plum toms for good measure. would you guys avoid adding tom puree and pasatta together in a madras?
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