You lucky so-and-so! Can we have some pics?  ;D

Quote from: Panpot on January 09, 2011, 10:04 AM
I am glad for you Ramirez, the pre cooked recipe here makes a big impact and when I want to cook a proper curry this is how it is done. I am sorry about the confusion with the recipe. It was written in one big posting session that took me hours. I am still pissed that it was all cut up and dispersed all over the site. These recipes all inter relate and are the actual recipes used in a real BIR. Given the purpose of the site you would have thought they would have been kept together, Perhaps a new category of actual BIR recipes kept together under the name of the BIR. Anyway apart from regional variation these recipes are hard to improve on. IMHO. I also have more of them but can't be bothered posting them if they are still to be kept apart as they will probably lead to endless questions that would not be necessary if they were respectively kept together. Finally if someone could delete the bracketed content from the recipe above it would help us all.

Thanks PP.  Yeah, breaking apart the 'Ashoka content' wasn't ideal, but I can understand why it was done.

Quote from: Phil (Chaa006) on January 09, 2011, 10:05 AM
And so for how long did you subsequently cook the pre-cooked chicken in in the Madras sauce, Ramirez ?

Probably around the 8-9 mins mark. It goes in with the first dollop of base, after cooking the G/G puree and spices. Worth pointing out that I cooked the Madras straight after cooking the chicken, so it was still hot. But I think even from cold, 6+ mins would be enough to heat the chicken completely.

I ignored the last sentence - so cooked the chicken in the oven for 25 mins after marinating.

Indeed - but I cannot think of any other interpretation to that sentence.

Anyway, I made this last night and it was fantastic, made a big difference to my Madras (even the chicken on it's own tasted wonderful). I used to pre-cook chicken, but abandoned it sometime ago and simply used raw chicken. I'll definitely be using this going forward - wish I'd have tried it sooner to be honest.

PP - when it says 'cooking from raw produces succulent chicken', does this mean cooking the final dish with raw (marinated) chicken?

I presume it does, but I wanted to clarify that just in case.

That is the business Paul! I can't see a price on the website - any idea how much it costs?

That looks fantastic - good effort!

3 curries was brave. You're worktop/cooker top looks surprisingly clean. When I've done a base and cooked a curry there is curry everywhere.  ;D

Looks fantastic. CA's Madras in particular looks lovely. Really nice way of serving the food.

In the second pic, top right, are they chips?

That's a real shame Paul. I've made this a couple of times now and it's been spot on - no overwhelming ginger taste at all.

Did you blend or finely chop the ginger?