Another one made and it has turned out exactly as before. I'm very pleased with the results, exactly how I like a madras from a BIR. I will post this recipe very shortly.

I assure you there is chicken in there somewhere, seems to have sunk to the bottom.

Thanks JalfreziT.

This is the latest madras that I have made. I have been toying with my madras recipe for a while, making small changes here and there. Trying to keep the recipe simple yet tasty. I will make this a couple more times before posting my recipe but so far I am very happy with it. Andrw's Chicken Madras....

I personally like dried methi leaves (kasoori methi) and believe that is what BIR’s use (rather than fresh).

It is usually added at the spice fry stage but some do add it later. There is an interesting thread on methi here.

@ Greybeard: oh dear lol, I look forward to it and hope you enjoy

Looks fantastic Damien, loving the chillies on top. Thanks for trying and glad you enjoyed

I say interesting because it looks different to a typical curry and looks like something I would be interested in trying (if the recipe becomes availiable).
Looks very tasty too

Looks interesting Cartz, is this your own recipe/creation? How did it taste?

Had this vindaloo for breakfast this morning. Only change was I used 2 scotch bonnet chillies instead of the birds eye chillies.

I also use a little ground fenugreek seed in my spice mix for curries, I also am a fan of dried fenugreek leaves (kasoori methi) in my curries. Both add lovely albeit different flavours to a curry.

The dopiaza doesn’t look too bad.

I remember going to an Indian restaurant in Limerick many years ago and remember the food being quite nice. I visit Ireland once or twice a year so next time I will be sure to seek out a local curry house (Cork,Limerick and Kerry areas) and report how it is.

Glad you like the recipe birsmurf, that curry looks absolutely delicious. Thanks for taking the time to try it.

That looks like a seriously delicious meal there Justin, great presentation. The rice looks great too.

I am sure you will be fine Stevie
Feel free to reduce the chillies/chilli powder/chilli paste to your own desire.

That looks delicious Justin, great job. Glad you liked it and thanks for giving it a go.

That curry Looks gorgeous Damien, love the way you have presented it. I am also partial to a bit of spinach.

Lovely colour to that vindaloo Rusty.

Yes Rusty please feel free to adjust the heat level to whatever your preference is. My extra hot chilli powder is also brutally hot so following the recipe exactly will produce a very, very hot curry. You could always reduce the fresh chilli content too, the amount in the recipe is just my personal ...

@Rusty The main reason I added the chilli paste is to give the curry an extra heat boost (I love my curry very hot), it does also give a nice flavour to the curry but the main souring agent is the vinegar so should be fine with the chilli paste omitted.

It does add a citrus note Steve and definitely helps to lift the earthy flavours from the Garam Masala. The sugar helps to balance things too so both are highly recommended.