@ George,
Thank you George.

@ Graeme,
As the base is simply spiced and mostly onion and a green pepper, I can understand what you say,
I'm trying to understand where the previously described "sickly sweet and horrid texture" comes from...
Regards,
Mick

For my own research and development, can anybody else say that they have found the resultant curry to be sickly sweet with a horrid texture?
All information is appreciated.
Regards
Mick

Quote from: currysecrets on January 31, 2011, 10:02 AM
Hi all

We are a new website operating at currysecrets.com. Although we do sell products we also wish to offer a free advice and tips service on cooking your curries! So any questions get in touch. Been making homemade curries for years now with no complaints lol

WOT no base gravy.....??

Quote from: George on January 31, 2011, 09:10 AM

Quote from: AchMal-Curry Barking Mad on January 31, 2011, 07:29 AM
This madras should have roughly the same amount of oil in the final curry as most other Madras's.The base has a higher oil content than most but that is offset by not adding oil as you would if you fried your garlic, spices etc in the 'normal' method.
Mick

Yes, the oil in the final curry looked about the same as you'd get with a BIR curry, i.e. excessive, so the recipe looks spot on from that point of view. Nobody ever said BIR curries are healthy.

Sorry if I misunderstood you George, its just that I thought you were making a point that "unlike this oil-laden chicken madras!" this base produced a far oilier curry than others.
Mick

Quote from: Razor on January 30, 2011, 10:28 PM
Hi George,

I think that's the beauty of this recipe, you can easily identify the gaps and adjust to suit.  That's exactly what I did on my second effort, tweaked it ever so slightly, and got virtually a clone of my local TA's madras.

Ray

Ray,
You make a very good point. I knew this recipe would not be all things to all cooks,
Every curry can be very different from outlet to outlet as we know but with the right changes you can get it where you want it.
Cheers,
Mick

Quote from: George on January 30, 2011, 11:01 PM

unlike this oil-laden chicken madras!

George,
This madras should have roughly the same amount of oil in the final curry as most other Madras's.The base has a higher oil content than most but that is offset by not adding oil as you would if you fried your garlic, spices etc in the 'normal' method.
Mick

Quote from: Razor on January 30, 2011, 06:17 PM
Hi Mick,

Great looking tikka.  Do you actually use orange food colouring, or is it natural?

Hi SP,

Thanks for your kind words, hope you get to try these out soon.

Ray

Hi Ray,
It is added orange colour powder,
Mick

Quote from: Phil (Chaa006) on January 30, 2011, 04:41 PM
Not arguing with you, Mick, just floating alternative possibilities 
** Phil.

No worries Phil, I didn't take it as such.
Its just that some chefs are none too complimentary about some of the waiting staff.
Regards,
Mick

Hi Ray,
Although this is a picture of my chicken tikka it is much more like the colour of chicken tikka in my area, more orange rather than red or yellow.
You will notice no skewer holes....if I'm cooking a large batch of tikka to go in curries then I simply lay them out on a tray and cook under the grill or sometimes in the oven.
If I'm doing it for starters then the chicken will be skewered.
Regards,
Mick

Quote from: Phil (Chaa006) on January 30, 2011, 12:29 PM

Quote from: AchMal on January 30, 2011, 12:07 PM
I was told by a chef that it was for no reason other to enable a waiter to tell the difference between a Madras and a Vindaloo.

Nice theory, but I can't help feeling that the "aloo" element of "Vindaloo" is also involved, even though we all know that "Vindaloo" <= "Vinh d'alho" ("wine of garlic") and that the "aloo" (= "potato") element is pure coincidence ...

The following quotation provides some interesting insights, particularly on the benefits of adding potato to absorb the extra vinegary taste :

Quote from: http://bridgetkumar.wordpress.com/2010/11/03/vindaloo-