Quote from: Cory Ander on February 02, 2011, 01:02 AM

What's missing, to my mind, is any sort of assessment of where any deficiencies (if any) lie (and hence where improvements may be made)?

Don't know about anyone else but I sometimes find it extremely difficult to actually find the words to adequately articulate what is missing, usually just settling for 'it just isn't right'.

Quote from: Razor on February 01, 2011, 06:39 PM
I totally agree.  I'm happy to give another base a go, if the group decided that, that is the way forward but I would much rather try this base to make other curries.  Taz himself has a Dupiaza recipe, courtesy of Mick, maybe that one next?

I agree, I think to abandon this base now would be a shame. It almost feels somewhat premature to move on from the Madras, but I am not sure what else can be done. Some people are happy, some aren't. I think if everyone is happy to move on from the Madras,  Mick's Dopiaza should be the next stop.

I was one of the guys to mention it. I then come over here and see the same recipe. Was like d

You come over from Overclockers? 

Recipe looks good - might give it a try.

I don't think you're talking out of your rear at all - I agree with a lot of what you have said and I think it is a good post. This is one area I have certainly struggled - knowing how tasty the base should be. Admittedly, you can correct this either way in the final dish, but it would be nice to get it right.

It's a long time since I've made that base, but looking at the ingredients it looks to be one of the more simpler base recipes on the site and there's only three spices in there that will impart flavour (coriander, cumin and chilli powder). I do not have problem with adding spices to the base - I think the number of bases on here that are from genuine takeaways/restaurants proves this is common practice.

Quote from: gazman1976 on January 23, 2011, 10:24 PM
why b flexible? daft idea - so many recipes on here with people going i added this and added that - lets start off with the way its intended plz for once in this forums life !!!!

I agree with Gaz here. Everyone must strive for as much consistency as possible to make the result and feedback as valuable as possible.

LOL. You should have taken some pics of the mess you made.  ;D I can only imagine the carnage after the Madras went on the floor. At least you didn't waste any base though.

I've lost count of the number of items of clothing that I've stained with turmeric.

Quote from: Phil (Chaa006) on January 17, 2011, 07:38 PM
However : cooking the chicken in the oven in a closed casserole dish did not result in even cooking; some pieces were clearly still near-raw, while others were arguably over-done and may even fall to bits in the final curry.  I think that next time I will cook the chicken in two batches, to increase the probability of it all cooking at much the same rate.  The near-raw pieces have gone back in the oven for a further 15 minutes.

I can only assume that was due to using a casserole dish. I cook mine on a baking tray and it cooks perfectly, moist and tender. Might be worth abandoning the casserole dish next time to see if it makes any difference.

Quote from: PaulP on January 17, 2011, 02:42 PM
Hi Phil,

You may struggle to blend stuff like this in a full size upright jug blender, without adding loads of extra liquid.

I find a kenwood mini-chopper works well for blending smaller amounts like this.
They cost about 20 quid. Or even less see:

http://www.amazon.co.uk/s/?ie=UTF8&keywords=kenwood+mini-chopper&tag=googhydr-21&index=aps&hvadid=6164066821&ref=pd_sl_8yfkfer042_e

Cheers,

Paul

This is what I use as well. Works a treat!

Phil, it needs to be blended (using a blender) then heated in a frying pan.

Nice one CA. I think making this a sticky is a very good idea - we don't want it to be buried and difficult to find.