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Author Topic: Chicken Madras,  (read 20,960 times)

AI Summary
The discussion centers around a Chicken Madras recipe shared by a user, with various members providing feedback and sharing their own experiences. There is a debate about the inclusion of lime and ginger, with some members asserting that traditional Madras recipes do not include lime, while others argue for personal preference in cooking. Additionally, there is a consensus on the importance of using raw chicken for better flavor, and a lively exchange about the quality of different brands of Kashmiri chili powder, with some members expressing dissatisfaction with commonly used brands and recommending alternatives.

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littlechilie

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Chicken Madras,
« on: November 13, 2014, 04:27 PM »
Chicken Madras,

Chicken Madras,

Chicken Madras,
Had a little time today so knocked this one up, delicious  8)
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Offline fried

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Re: Chicken Madras,
« Reply #1 on: November 13, 2014, 04:32 PM »
What's your take on the recipe lc?
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littlechilie

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Re: Chicken Madras,
« Reply #2 on: November 13, 2014, 05:10 PM »
Hi Fried,

Thanks for the question,

Littlechilie's Madras

https://curry-recipes.co.uk/curry/index.php/topic,13439.0.html#new
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Offline noble ox

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Re: Chicken Madras,
« Reply #3 on: November 13, 2014, 05:41 PM »
Looks very yummy
Got to agree once the technique is cracked its all so simple its all on this site well done ;)
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Offline fried

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Re: Chicken Madras,
« Reply #4 on: November 13, 2014, 05:45 PM »
I've never tried lime in a madras, I'll have to give that a go when I have a piece lying around in the fridge. Why no ginger? I also note that you  use raw chicken which I did for years, only recently using pre-cooked. I think I might go back to the raw chicken, I find the precooking adds too much flavour.
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Offline Secret Santa

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Re: Chicken Madras,
« Reply #5 on: November 13, 2014, 05:50 PM »
Quote from: fried on November 13, 2014, 05:45 PM
I've never tried lime in a madras

That's because a Madras doesn't have lime in it.  ::)
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littlechilie

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Re: Chicken Madras,
« Reply #6 on: November 13, 2014, 05:56 PM »
I have been able to chat with the chefs at our local curry house, now as we eat there with a table of 20 once a month they have become very accommodating.
Lime or lemon it's all down to your preference as there is set rule!
(Edit) lemon is the norm in bir as I stand corrected.


I use raw room temp chicken as the restaurants only precook for speed not flavour, if u think about it when u precook chicken it's practically cooking in a curry juice ;)
I'm not in a hurry when I cook and it only adds another few minuets to cooking time.
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littlechilie

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Re: Chicken Madras,
« Reply #7 on: November 13, 2014, 05:58 PM »
Hi SS.

You should write a book called that's because ::)
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Offline fried

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Re: Chicken Madras,
« Reply #8 on: November 13, 2014, 06:29 PM »
Quote from: Secret Santa on November 13, 2014, 05:50 PM
Quote from: fried on November 13, 2014, 05:45 PM
I've never tried lime in a madras

That's because a Madras doesn't have lime in it.  ::)

I know it has lemon in it.

My precooked chicken has cardamom, cinnamon, cloves, asian bay, mace, it's good in a lot of dishes, but I like my Madras simple.
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Offline Garp

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Re: Chicken Madras,
« Reply #9 on: November 13, 2014, 06:51 PM »
Certainly looks bloody good, LC, thanks for sharing :)
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