Excellent review. I might have to have a go at this. Very quick too.

The more, the merrier.

Found at last and PM sent.

I did have a little leftover Madras on a jacket potato for lunch on Tuesday.

Is it my imagination or have some of the older post disappeared since the revamp? I had something in mind and I can't seem to find it. Never mind I'll find something more elaborate!

Which is? Don't melt your blender.

I have no idea.

But I do know that last month I stupidly left some chicken out to defrost on my induction forgetting the plate of course. I managed to fritz it. I thought it was done for (and me too!), luckily it started working again the next day.

It seems strange I know but I can't see why precooked chicken would add another layer of flavour (unless there was something in the precook recipe different from what was in the curry recipe). I would think that precooking would seal the meat, whereas raw would add a slight stockiness into the finished dish and allow the sauce to be absorbed bt the chicken.

Why not just marinade the chicken?

Quote from: uclown2002 on December 19, 2012, 08:37 AM
@CA

I notice your (superb) recipes typically use raw chicken.

Do you ever pre-cook your chicken?

If not, can I ask why?

Dave

Someone might have more to add but I've found that cooking from raw tastes the same as pre-cooking. I can even remember in one of the Zaal videos, the chef cooked from raw because they weren't cooking for customers.

I reckon a standard dish takes about 5 mins using pre-cooked but around 10 or more depending on size to cook from raw. Unless anyone knows better I'd imagine it was simply for speed. In fact if I was honest I'd say raw is better but I'd need to do a controlled test to be sure

I like cooking Madras like this to differentiate from the recipes using Tikka.

Sounds fun. I'm in.