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1) Did you use 3 tbsp oil (albeit reclaimed)
2) Was this medium heat
3) Was it stirred continuously.
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Photo 5 (the pastes) or 6 (the spices)?

Yes, 3 tablespoons oil, and the heat instructions were exactly as described, and yes the stirring was constant (except the few seconds I took to take a pic!) Definitely not burnt. It may look compacted because of the pan. Its a flat bottom wok so it may look compacted.

Josh

OK where to start... the curry was excellent. I'd be very happy if I got this from a good takeaway. I agree with BB - this is about an 8.5 out of ten, and definitely a keeper.

Some other observations:

- I wasn't sure what the effect of the large amount of methi was. It certainly made the curry more aromatic and pungent, but I had trouble putting a finger on how it affected the taste

- I missed the lemon juice. My usual Madras (Bruce Edwards) uses it, and I definitely missed the slight tartness that it added

- The mango chutney, in my view, had a negligible/unnoticeable impact. I didn't notice any sweetness.

- Using the reclaimed oil was a winner. My kitchen smelled like a BIR within minutes of just adding the onion.

- I didn't need to add any water or additional base during the simmer phase, probably for the same reason (modified Saffron base) that Jerry noticed with Stew's jalfrezi

Bottom line, this is a great Madras. The explicit instructions were very useful. I will probably try the BE Madras with this new base tomorrow (while this one is still in my mind) and compare the two. The thing I like best about the BE Madras is the speed I can knock one up. There is no onion pre-fry, nor any extended simmer. Curious to compare. Will report back.

-- Josh

Last photo: my dinner. 

Photo 9:  Adding the chutney and coriander
Photo 10: Final simmer
Photo 11: Ready to serve (with Bruce Edwards Pilau rice and UB's naan)
Photo 12: Madras in the serving dish

Photo 5: Adding the garlic, ginger, and tomato paste
Photo 6: Adding the spice mix
Photo 7: Adding the chicken (I did this after the first ladle of base)
Photo 8: All of the base added

OK, I took a stab at this. Pics and observations to follow.

I used reclaimed oil from a fresh batch of Saffron (with JerryM's modifications)
I used pre-cooked chicken (quick fried in a few tablespoons of curry base)

Photo 1: Ingredients Ready
Photo 2: Spices and pastes
Photo 3: Onions frying in reclaimed oil
Photo 4: Onions after 5 minutes (brilliant aroma with the oil)

This is going to be my dinner tonight. Will take pics and post back.

Josh

SnS - no lemon juice in this madras?

-- Josh

I couldn't see it being any less healthy than fresh veg oil. Its essentially just oil that been infused with flavour from the rest of the ingredients and spices.

Josh

SnS, just wondering what led you to the inclusion of mango chutney?

-- Josh