Welcome to BIRCurries.co.uk Discussion Forum
Your One-Stop Resource for Discussing Anything to do With Replicating British Indian Restaurant (BIR) Style Curries at Home!
Please note that you need to be a member to access certain parts of the forum and will need to make 3 meaningful posts before you can access the recipe sections - REGISTRATIONisFREE!
Your contributions are important to us - please help us grow the forum by actively participating - irrespective of your level of expertise!
Please note that your account may be downgraded to Inactive Member if you do not continue to participate and post and you will no longer be able to access the recipe sections (please see Policy for Managing Inactive Members for further information).
This recipe is sufficient for a generous single serving (or two modest servings)
British Indian Restaurant (BIR) main dishes are generally made using various precooked ingredients which allows them to be produced, to order, in around 10 minutes (or less). This recipe uses a curry base and a spice mix but, for simplicity, uses raw chicken instead of the more usual precooked chicken that BIRs generally use.
Equipment you will need:
Weighing scales (with at least 1g resolution)
Chopping board and sharp knife
Measuring jug (with at least 25ml resolution)
A saucepan (of at least 350ml capacity)
A frying pan of around 24 - 26cm diameter (BIRs generally use aluminium but any other material, such as iron or steel, will suffice)
A long-handled stirring spoon
Serving bowls or plates
60ml (4 Tbsp) vegetable oil
200g (about one medium) skinless chicken breast (divested of any fat and chopped into bite sized cubes)
6g (about 1 tsp) fresh garlic (finely chopped or puréed)
3g (about 0.5 tsp) fresh ginger (finely chopped or puréed)
0.5 tsp dried fenugreek leaves/methi (crushed by rubbing between fingers)
(the garlic, ginger and dried fenugreek leaves can be placed in the same pot since they are added at the same time)
Just like i remember from the early 90's madras we had delivered from our favoured takeaway, texture looks great. I have just had a roast chicken dinner but frankly if that dish pictured was placed in front of me right now I would not hesitate to scoff the lot.
First to post and winner of the £5 curry club voucher .
Here is Madame Westy's replication of 'Simple Chicken Madras' by CA .... all cooked exactly to spec using specified mix powder and specified base .
As the photo shows - it's a good looking Madras , with good colour and a nice touch of mottling . Sauce consistency was just right for me but I appreciate that's subjective .
The aromas as the dish was cooking were very typical BIR .
I must admit to being pleasantly surprised at the taste of the finished dish - without trying this I wouldn't have thought it possible to pack in so much good flavour and nice balance with so few ingredients . Heat level just right for a Madras too .
10/10 and I would recommend anyone to give this a go. Madame Westy said this was a cinch to cook too !
Simple Chicken Madras by CA
A curry can never be ‘too garlicky’ or ‘too hot’ .....
Cooked this tonight with CA's mix and rshome123's base. I confess I did not tell the other half that it was a Madras (which probably would have resulted in turned up nose) . Both portions completely demolished, and P said it was "Excellent".
Chicken moist and succulent, taste and consistency just as I remember.
A beautiful example CA, nice gentle breakout of sweat on the forehead during and after.
The definition of insanity is doing the same thing over and over and expecting a different result.