George,

You really should try harder to understand the criticisms that are sometimes levied at you (I think most members probably take a very deep breath and decide to shut up instead).

You have obviously irked quite a few members here.

You almost always come across as being negative, emotive and provocative in most of your posts.

You often haul out the "I am a victim" plea when someone challenges you or your posts.

You have never, to the best of my knowledge, posted a properly defined recipe or a photo of your efforts (in all your time of being on this forum).

You have often criticised others for posting "work in progress" (you words not mine).

You have often criticised others for their lack in precision in their recipes.

I also am amazed that you (still) have never bought a BIR Madras.  But you post about your "success" in producing one (without supplying much positive detail).

I also would like to see you post HOW you made it (with precise details on ingredients, timings, etc, as you demand of others).

I would also like to see you post photos of your successes.  A video would be tremendous (but possibly to much to ask or expect)!

My views, in a nutshell. 

Quote from: uclown2002 on December 19, 2012, 08:37 AM
Do you ever pre-cook your chicken?  If not, can I ask why?

Hi Dave/UC,

Yes, I sometimes precook my chicken (particularly if I have loads of it to cook).  I'm sure it adds different flavours but can also (in my opinion and experience) make it rather dry and overcooked. 

Overall, I find that any advantages (e.g. different flavours and texture) outweigh the faff, time and additional expense of precooking it (for the home cook, at least). 

Cubes of raw chicken breast take literally a couple of minutes to cook.  So that's what I mostly prefer to do.  I don't think precooking it particularly adds to the "BIR" experience.

Quote from: Frantheman on December 19, 2012, 06:25 AM
George are u mental, fookin worc sauce in base, grow up, someone said your a chick with a dick, arseole!

Very eloquent! 

I presume that George meant that he didn't use Worcester Sauce (or any other ingredients, other than those he mentioned) to make the Madras sauce (some add Worcester Sauce when making a Madras).

Must have been a particularly piquant curry base, or mix powder, to make a Madras without adding any extra chili though?

I sometimes do very similar to make a medium curry or madras (one portion):

• couple of tablespoons of vegetable oil - hot
• 1-2 heaped tsp minced garlic - fry for 20 sec
• 2-3 tbsp tomato puree - fry for 30 sec
• 0.25tsp salt
• 1 heaped tsp spice mix/mix powder/curry powder + 0.5-2tsp chili powder - fry for 30 sec
• few tbsp curry base - reduce
• around 300g raw chicken breast - cubed
• more curry base - a little at a time - around 200-300ml in all
• briskly simmer for around 3 minutes - until sauce is of the desired consistency and oil separates

Also no Worcester Sauce for the Madras 

Quote from: RubyDoo on December 17, 2012, 03:05 PM
Think I may have over done it still?

I reckon so, in a Madras (some would say to add no lemon juice at all to a Madras).  But I might add 2-5ml per portion.  I reckon a quarter of a lemon would be at least 10ml (plus pith plus rind)?

Ahhhh, half a lemon seems rather excessive to me, for sure......

Quote from: RubyDoo on December 17, 2012, 02:34 PM
Madras before the meat.

If it's without the meat, what are the two "chunks", please, RD?

Otherwise, your resultant curries look great (including your rice) 

Quote from: RubyDoo on December 17, 2012, 02:34 PM
...and I do always ask them for HONEST comments. 

...or you'll beat them! 

I don't think it really matters which part you use, RD.

However, I've long ago stopped using cloves (apart from in making Garam Masala).  I don't think they are a "typical BIR" ingredient. 

I think they are largely a Pat Chapman (and a traditional Indian cooking) ingredient.....and that is not meant to be a criticism of Pat Chapman (I have great admiration for his contributions to BIR cooking).

Quote from: getonthegarabi on December 17, 2012, 01:05 PM
I cant believe I used that coriander.  Habit

It doesn't detract from the quality of the curry sauce. 

To be honest, I think that a sprinkling of fresh coriander, on top of every curry, is more of a "modern day" BIR thing.  I don't recall seeing it on top of BIR curries of "yesteryear" (i.e. the 80s).  I admit, it does make for more interesting presentation, though.

You can get "splatter guards"....they are like flat sieves?