Quote from: mikeyp on October 30, 2012, 01:44 PM
The chicken looks good, what recipe did you use as mine always ends up just not quite right lol..

I just followed CA's Recipe where the chicken gets flash fried / sealed in the oil with Garlic, Ginger and Chilli at the start. I have tried pre cooking the chicken etc, but to be honest I do not feel the extra time really merits the slight difference in taste. If I was catering for a large number of people then sure I would pre cook all the chicken as its just a matter of putting it all together then and the cooking time is greatly reduced.

Can i ask, when you say 2 portions of chicken how much is that in kg roughly? 500 grams?

This looks like it will have to be cooked!!!!

Can i ask your opinions, would it be OK to use non tikka chicken? And just cook it at the start as CA usually does in his recipes? Or is the tikka a key component?

Also i have some dried GHost chilli's that are very hot, would one be the same as the ones listed for this recipe?

Cheers guys cant wait

20 - 30 Chilli's?!?

Shall check this out thanks

Looks amazing chewy!

Can I be so bold as to make a suggestion? Your video's are a gold mine of information and predominantly help those nearer the beginning of their curry quest. Having just made your base and trying to gather all the information for the Madras I feel that what would make these recipe's even clearer for novices would be taking a more "idiots guide" approach lol, not dissimilar to CA's recipes.

For instance there seems to be a number of ways to pre cook beef looking around the forum, but it would be nice to know how you think best given your recipe. Along with more specific measurements / weights, even if a ball park figure.

Hope I have not been rude saying this. Thanks again

Quote from: chewytikka on February 16, 2012, 06:42 PM

Quote from: bmouthboyo on February 16, 2012, 01:58 PM
Could anyone advice on how easiest to add chicken or uncooked prawns with this? I usually do CA's recipes as you cook the chicken as part of the recipe which I find convenient.  I know some people boil the chicken etc to pre cook but could I do as CA usually does and seal the chicken at the start and then add the garlic, ginger etc and continue as normal?

If not what method do you recommend chewy?

Also chewwy how much weight wise would you recommend for this recipe?
Can you substitute lemon dressing with say 2 tsp of lemon juice?
How much is a portion of curry base? 300ml?

Thanks

Hi Boyo
Restaurants use precooked Chicken for speed, you can use fresh, but this style
of fast cooking can make the Chicken a bit tough and processed tasting.
Just precook you Chicken anyway you usually do then add it too the sauce and heat through.

Lemon juice is good and 300ml is ok for one portion. One Chicken breast is a good portion.

I simply precook my chicken by Fry/Poaching it with onion, Salt, Tumeric and Bengali wholes spices.
Medium to Low heat for 20mins.
It stays moist and succulent which ever curry I make with it.

My Chicken Madras recipe is here
https://curry-recipes.co.uk/curry/index.php?topic=7563.msg65610#msg65610
cheers Chewy

So how many would you say this recipe serves? Also do you have a link to your method for pre cooking your chicken? I understand the principle but not really boiled it before so a guide would be great for first time.

Thanks

Quote from: bmouthboyo on February 16, 2012, 01:45 PM
Thanks Chewwy. So to double check:

The initial boil is only an hour? The total time following that guide is about 2 hours. Should I let the initial boil last 2?

Would the equivalent of double concentrated tomato paste to your recipe and video be about 4tbsp straight from the jar?

And lastly when you say add 3 cups do you mean 750ml? which is the rough equivalent in UK cups?

Sorry if I am being overly cautious but I always find it pays to get it as close to the recipe the first time so I know my opinion is relevant.

Thanks

Anyone? Im itching to get this on go but don't want to balls it up lol

Could anyone advice on how easiest to add chicken or uncooked prawns with this? I usually do CA's recipes as you cook the chicken as part of the recipe which I find convenient.  I know some people boil the chicken etc to pre cook but could I do as CA usually does and seal the chicken at the start and then add the garlic, ginger etc and continue as normal?

If not what method do you recommend chewy?

Also chewwy how much weight wise would you recommend for this recipe?
Can you substitute lemon dressing with say 2 tsp of lemon juice?
How much is a portion of curry base? 300ml?

Thanks

Thanks Chewwy. So to double check:

The initial boil is only an hour? The total time following that guide is about 2 hours. Should I let the initial boil last 2?

Would the equivalent of double concentrated tomato paste to your recipe and video be about 4tbsp straight from the jar?

And lastly when you say add 3 cups do you mean 750ml? which is the rough equivalent in UK cups?

Sorry if I am being overly cautious but I always find it pays to get it as close to the recipe the first time so I know my opinion is relevant.

Thanks