Thanks gents. I think the vindaloo is a really tasty dish now but the madras and the korma are now history hehehehe. These will be the first videos I have ever posted anywhere so it should be interesting, if not distracting from making the curries.

Thanks

Rob

I have been making these 3 curries more than any of the others recently. But each time I make them I find that I am tweaking them a little here and there, apart from the madras which I like as it is now. I have made videos of each of these curries and hope to post them with recipes soon.

Chicken Korma


Chicken Madras


Chicken Vindaloo


Rob

Quote from: Dajoca on February 24, 2016, 03:29 PM
Really nicely explained and clearly laid out.
Cheers SoberRat

You're welcome Dajoca

I don't use potato most of the time Phil but I have on occasions, it doesn't harm the recipe to add it anyway. I wouldn't say that my vindaloo is much like I get around here as they tend to be in the 'hotter madras' category, my one is quite rich and hot. Well, hot for me anyway.


Rob

 

Quote from: Phil [Chaa006] on February 14, 2016, 05:51 PM
P.S.  Initial impressions were correct.  An excellent curry, SR, confirmed by the fact that when I went back into the kitchen a couple of minutes ago in order to put cling film over the remaining curry, pickles, onion salad, etc., I dipped the remaining 1/4 chapati in the sauce and it was excellent.

** Phil.

Thanks for trying this Phil and also for the feedback on the curry and the recipe presentation. It certainly looks like a very nice curry you have made and I would quite happily dip a chapati or 3 into it. I left out the methi leaves mainly because of the dish I was trying to re-create from my local takeaway which had no methi in at all. I normally use methi in my hot curries especially my vindaloo recipe which I hope to post soon.

That's great Chris, please let me know how you get on. How are you planning on cooking it? I do mine in the oven on full for about 6 minutes a side then grill for about another 3 minutes a side, maybe a bit longer if the chicken pieces are larger.

Regards

Rob

I agree London, I was so hungry I forgot to make some.

Thanks

Rob

Quote from: Naga on February 29, 2016, 09:34 AM

Quote from: SoberRat on February 29, 2016, 12:07 AM
Chicken tikka skewers tonight...

Looks brilliant! Not the sort of thing I should be looking at while eating my porridge!

Thanks Naga, although I don't mind a bit of porridge but I have to agree, not quite a substitute.

Rob

Thanks Ed, it was very tasty and there was some left for my sandwiches today.

Hi Chris, the recipe I use is as follows. Its very similar to the ones you find here. I do a first marinade stage of tandoori masala(trs) lime juice, salt and yellow food colouring powder. Just mix the chicken in this and leave for 20 minutes or so. Then I mix together this

1tbs kashmiri masala paste
1tbs tandoori paste
1tbs tikka paste
8 tbs natural yogurt
1tbs g/g paste
1tbs mustard oil
1tbs methi leaves
1 1/2 tsp Coleman's garden mint
1/2 tsp garam masala
1/2 tsp tandoori masala
Juice of 1 lime plus a bit of zest   

add the chicken and leave in an airtight container in the fridge for 24 hours.

Hope this helps

thanks

Rob