A1. SnS Madras (Substituting Chilli Powder for Deggi Mirch) with SnS 2008 base (Substituting Chilli Powder for Deggi Mirch)

A2 Yep

A3. Yeah I think so but can't recall without looking.  I wrote the recipe down as I wanted it and cannot remember additional details without looking.

A4. I love a fairly spicy Madras so may sometimes add a bit more Deggi Mirch.  I guess that kinda makes it a Vindaloo as I was lead to believe the recipe for a Vindaloo is pretty much the same as a Madras but with extra spice (hence why in it's usually in our local BIRs listed in the menu as 'Chicken Curry/Chicken Madras/Chicken Vindaloo')

Hi thanks for your posts and those that try my idea, I hope it turns out nice.  SnS and Cory Ander deserve the major credit, all I did was alter their hard work ever-so-slightly to adapt the taste for the CTMM.

And yes, SnS's base DOES work a treat on the standard CTM as long as you leave out the Chilli Powder and substitute Madras Powder for MILD Madras Powder.  ;D

Just a bit of an update for you.

For those of you who have read my previous posts, you'll know I use SnS's base for this curry but when making the base, I omit the chilli powder and substitute the madras powder for mild curry powder.  The resulting CTM is indeed AWESOME.

Now the update.  In a restaurant not far from me, they do a curry I've never seen other than in there called a Chicken Tikka Masala Madras.  Now it is exactly as it sounds and is actually VERY tasty and an exciting variation for those of you who like their curries spicy.

For this I use SnS's base as it should be (omitting nothing and even replacing Chilli Powder with Deggi Mirch) and when making the CTM paste using the spices, add 1 tsp of Deggi Mirch (or more if you prefer it hotter) to the mix.  Then cook as per CA's recipe.

It worked for me, voila.. a chicken tikka masala madras!

Made this again yesterday but instead of the quantities stated, I halved everything to make enough for just me and 'er indoors...  like you said Cory, it works just as well when halved and was again an awesome curry!  (I only say this coz some curries state to use the EXACT quantities otherwise it comprimises the out come.)

So to summerise, I recommend anyone making this that they use SnS's June2008 madras base but omit the Chilli Powder when making it, and this is certainly the CTM of choice to go with that! WIN!  The SnS base uses FAR less oil than other bases.

Colour looks off a bit mate.  I too use Puree instead of paste but it's awesome either way.  I really do recommend people follow the ingredients to the letter, but perhaps Degghi Mirch instead of Chilli Powder.

Ok, I tried this yesterday and it was SUPERB.

I recommend to anyone to make this recipe using SnS's madras base but just leave out the chilli powder when making the base!  Worked a treat.  I was gonna use the saffron base but it was just too oily in my opinion... so I used SnS's madras base (June 2008) minus the chilli powder knowing this was a risk, but thankfully it turned out awesome!

Cory Ander, awesome CTM mate.  I looked at the other bases you recommended but (with no disrespect meant for the people who made them) they weren't as easy to follow as SnS's base.  With SnS you get exact quantities to follow, where the others seemed too vague in their quantities.

Great CTM!!  ;D

I used this base yesterday to make Cory Ander's CTM and it was EXCELLENT.  With regards to the base, all I did was not put the chilli powder in.  Seemed to do the trick!

I also knocked up another madras from this recipe (using the base I had frozen that DID have the chillip powder in it)... again, outstanding results... in fact it was improved by substituting the chilli powder in the madras part, to Degghi Mirch... it was certainly spicier!

Can't remember if I already posted this, but to anyone who freezes their base for use at a later day, you MUST re-blend the mixture once it's thawed out otherwise the curry just doesn't seem right.

Quote from: Cory Ander on April 20, 2009, 01:09 PM

Quote from: Robbo1979 on April 19, 2009, 05:43 PM
Just gotta decide on a base (SnS's may be too spicy for this one)

I'm sure it will be fine, but you might want to also consider Bruce Edward's base(here: https://curry-recipes.co.uk/curry/index.php?topic=2815.0) or the Ashoka base (here: https://curry-recipes.co.uk/curry/index.php?topic=3199.0)

Bruce Edward's base seems pretty neutral to me and the Ashoka base seems to be particularly suited to milder, creamier dishes (like CTM) since it is quite "creamy" (from the margarine and creamed coconut) and contains heaps of creamed coconut already (a whole block).

I have also used Darth's base (https://curry-recipes.co.uk/curry/index.php?topic=1808.0) and Terry's (Ifindforu's) base (https://curry-recipes.co.uk/curry/index.php?topic=923.0) successfully for this CTM.

They are all really much of a muchness but, if I had to pick one, I'd probably pick Bruce's base.

Hope this helps

Quote from: robbo
can the ingredients be halved to serve two people or is it essential I stick to the quantities used in this recipe?

Yes, halving the ingredients will not be a problem.

Hope this helps

Thanks for taking the time to reply to me... gonna give this a try on Saturday!  I shall return with feedback! 

Hi, I'm looking forward to trying this.  Just gotta decide on a base (SnS's may be too spicy for this one).

One question... can the ingredients be halved to serve two people or is it essential I stick to the quantities used in this recipe?

Thanks! 

I will add to this thread that when making this curry, I usually marinade my chicken in a mixture of natural yoghurt and a generous tbsp of Tandoori powder overnight, cook and add at the end along with caramelised onions.  Works a treat.