Hi DD, I got the idea because I remember, years ago when I saw a demo, back when what is now a large sit-down, was just a small take-away only, the gaffer told me they use ALL the chicken, he pointed to the base pot bubbling away on the stove.  I took that to mean they took the meat off the carcass to precook, and made a stock from the bones to include in the base.

Their dishes nowadays, whilst still good, sometimes have the obvious flavour of a commercial chicken stock or 'boullion', if that's the right term.  NOT nearly as good as home made stock.  Presumably a labour-saver!

Basically I boil-up a left over roast chicken carcass for 2 or 3 hours, filter off the bones and discard them. let the remaining liquid cool and scoop off the congealed fat from the surface, then use all the liquid in place of water in my base, making up the quantity with water if there's not enough.

It's a bit of a faff, and filtering off all the nasty bones and stuff is not particularly pleasant, but it smells fantastic and adds a 'missing something'!!

I just bung 2 star anise 3 or 4 bay, some peppercorns and maybe a few cloves and/or cardamoms (last two not essential) into a a big pot with the left-overs of a roast chicken (bones and everything), with a couple of uncooked 'savers' chicken wings.  Boil it all for 2 or 3 hours, filter the lot through muslin (from any good cook-shop), into a big pot.

Then I add all the veg that I use for the base, and continue as usual....

I REALLY REALLY suggest anyone who is looking to get another 3% of the way to "the final 5%", to give this a try!  Home made chicken stock does not necessarily taste a lot like chicken, particularly in a curry with so many other strong flavours. BUT rather, it seems to act like a general flavour enhancer, it seems to fill-out the flavour in a way that is dificult to discribe, but very effective.

Sorry, I know I've banged-on about this before, and perhaps this is not the thread to mention again; but it IS a very good use for muslin!

I've only been to a couple of the sort of places that I think SS may be refering to.  Both were in the early 80s, and both were in Leeds.  They were both 'spit and sawdust' type places where the was hardly any difference betweena Korma and a madras, apart form chilie of course.  They were very cheap, the chicken was stringy, but the amazing hot savoury flavours haunt me still!

I am CERTAIN that it is not a nostalgic hankering for my student days that is deluding me here!

These places would not have known what a CTM was!  'Classy' they wrere not!

The one I remember best was the 'Islamabad' opposite the Parkenson building of Leeds Uni.  There were two others within 100 metres: Chakwells & Naffies, both popular (the food was less greasy!), but not in my opinion, anywhere near as good!

The closed I can put the flavour waould be Balti, from Birminghams Sparkbrook/Sparkhill area; or The Lahore Kaebab house in London's East End. but none of these are as good, in my opinion.

I still dream about Chicken Madras & a paratha from the Islamabad, ri=un by a little chap in late middle age, whoose wife seemed to do the cooking!

Corry, my point was simply that the Bhuna & CTM need no improvement, they're (me thinks) as good as they can be!  I don't feel I need to tweak them in any way.  My version of madras on the other hand, although loosely based on many others, has benefited from one or two subtle 'improvements', in my humble opinion.

I hope my poor English did not lead to think otherwise.  I think the Bhuna & CTM are fantastic, and so does everyone else I've fed them to!

Looks VERY nice, I thought red spuds were waxy, and white starchy, have I got it all wrong??

Thanks parker21, I'll give it a go!

I havn't used gee since years ago, making authentic style stuff, Madhur Jaffery etc!

Secret Santa, I think we've read each others posts over the last year or so, so I think I know where you're coming from.

Perhaps sourness is the wrong word, but the tomatos certainly add something, perhaps 'tang' would be a better description, certainly not sour in the way that lemon juice -for example- is sour.  I'd be surprised if you have not tried it, since reading your posts it's obvious that you've tried pretty much everything, but if you havn't, please do, just once!

The Madras I make, at the risk of blowing my own trumpet, is easily better than any BIR near me.  What it isn't better than however, is the cheap but amazing savory hot curries I had in Leeds between 1982-1985.  I just can't get anywhere near that flavour!  Reading between the lines, I suspect it's these savory curries you're trying to replicate.  The ones that you can't find anywhere anymore!  If you find the answer PLEASE me know.  I can still remember the amazing smell of these dishes like it was yesterday!!

When I first came across dried methi leaf, I hoped that would be the answer, but it wasn't!

Ditto Jerry, very happy with my Madras' now, it's the other dishes I want to perfect now.  Trouble is we like the Madras so much, I rarely get arround to cooking anything else, except maybe CKs Bhuna and CTM (the latter using CAs Tikka), there are pretty good too, although I have had preety much no input in 'improving' these!

As for Madras I use:

-450ml base
-3 tbs oil

-4 lev tps Bruce Edwards' spice mix (the version WITH paprika)*
-2 lev tps Rajah extra hot chilie (or 1 plus 1 deggi merch)
-1/4 tps ground methi leaf
-pinch brown sugar (about 1/2 tps)
-1/2 tps salt

-3 tbs (big old ones proably more than 15ml each) blitzed tinned toms or passata
-1/4 tps Worchester sauce (& NO more than that!)

-chix breast (not pre-cooked, done in 10 mins so no need)

-Loadsof chopped fresh corry, mainly the fine stalks (better flavour than leaves)

*NOTE I sometimes use 3 tps basaar mix instead of BE spice mix, and reduce the chilie by 1 tps, different but also very good!

I must confess Jerry I've tried both ways and it hasn't made much difference!

i'm a little confused why everyone thinks KD base stinks your house out more than numerous others on here, which are also made by boiling onion and garlic in water?

I could understand this comparason being valid if KD were compared to bases in which the garlic and ginger were initially fried, but many of the bases favoured by CrO comtributors don't!