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Simple Chicken Madras

A "Quick Start" for members new to BIR style curry cooking - basic techniques and simple recipes to get you started on your BIR-style curry cooking adventures.
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TiptonNick
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Re: Simple Chicken Madras

Post by TiptonNick » Wed Feb 22, 2017 9:25 am

CA - I'm cameraless and the minute. Something I'm working on as I want to start taking pics of my allotment as the growing season starts as well as my curry efforts.

CB - I much prefer to precook my chicken (boiling with mix powder) as I find that the texture is better and there's no danger of it not being cooked through.

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steveparadox
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Re: Simple Chicken Madras

Post by steveparadox » Wed Feb 22, 2017 6:25 pm

First time watching this video. Very good job CA. Good, clear and concise commentary throughout.

mapes12
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Re: Simple Chicken Madras

Post by mapes12 » Mon Mar 06, 2017 7:26 pm

I had a go at this recipe today. See pics. I don't think I put enough tomatoe puree in it and too much oil. It didn't taste all that nice either. Any tips?
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TiptonNick
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Re: Simple Chicken Madras

Post by TiptonNick » Mon Mar 06, 2017 7:57 pm

Is there really 3 tsp of mix there with chilli powder? Looks like you cooked in a lot of coriander as well? And personally, and this divides opinion, I don't use olive oil as, for me, it imparts a taste.

Looks like decent oil separation in yhe cooking though. It's practice, mate. Keep going...

mapes12
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Re: Simple Chicken Madras

Post by mapes12 » Mon Mar 06, 2017 8:05 pm

I think you're right TiptonNick. I've only got frozen coriander and I put what I thought was a small amount of the frozen stuff in the curry but it turns out that my guesstimate was way over the top. All I could taste was coriander. Won't do that again. I'll add more spice as well next time.

TiptonNick
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Re: Simple Chicken Madras

Post by TiptonNick » Mon Mar 06, 2017 8:16 pm

Mapes - 3 tsp of mix with 2 tsp of extra hot chilli powder should do the trick. If you want to add coriander then I found adding either 1:tbsp of leaf or chopped stalks when adding the first new gravy give it a nice flavour/consistency. Go easy on the method as well.

I also use CA's mix powder 1 for myg madras.

EDIT: I meant Methi and not method.

Also, did you use tomato puree? Looks like fresh tomato pureed to me which will change the flavour. Did you add garlic/ginger paste as per the recipe? Crux is that if you follow the recipe it will work. I now add a smidge of coconut to the base, half a tsp of Mr Naga pickle with a TBSP coriander stalks on the addition of the first base gravy. I also have the base 'runny' so I can reduce it down to give a good amount of sauce. This is pretty much my 'go to' Madras now.

naujoks
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Re: Simple Chicken Madras

Post by naujoks » Sun Mar 12, 2017 5:06 pm

I did this recipe and it's delicious.

mapes12
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Re: Simple Chicken Madras

Post by mapes12 » Tue Mar 14, 2017 5:10 pm

My next attempt has come out better and tastes much better :thumbup:
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Marktheshark
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Re: Simple Chicken Madras

Post by Marktheshark » Tue Mar 14, 2017 6:04 pm

Nice one m12 , that looks more like it, your making me hungry !
Mark

mapes12
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Re: Simple Chicken Madras

Post by mapes12 » Tue Mar 14, 2017 6:20 pm

Thanks Marktheshark. I did some pilau rice to go with it.
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mapes12
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Re: Simple Chicken Madras

Post by mapes12 » Mon Mar 20, 2017 6:27 pm

Third time I've cooked this now. I think I'm getting there. It tasted much better than my other attempts :)
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TiptonNick
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Re: Simple Chicken Madras

Post by TiptonNick » Mon Mar 20, 2017 6:38 pm

Looks the bizz to, mate!

I'm onto Westy's madras using CAs original base - outstanding results!

Gauderbock
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Re: Simple Chicken Madras

Post by Gauderbock » Mon Mar 20, 2017 6:59 pm

Looking good mapes :):

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seafret
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Re: Simple Chicken Madras

Post by seafret » Mon Mar 20, 2017 8:28 pm

Good to hear mapes. Looks great. :yes: No doubt that practice is the key so that the cooking process becomes second nature.
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Re: Simple Chicken Madras

Post by ilikeemcurvy » Tue Apr 04, 2017 6:16 pm

looks good will have to give this a go when i et some more base

mapes12
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Re: Simple Chicken Madras

Post by mapes12 » Tue Apr 04, 2017 6:26 pm

This is my fifth attempt at this recipe. Following contributions from other forum members I thinned down the base gravy to almost like water. It worked well. I also cut down on the chilli powder as my previous attempts were on the fiery side. It tasted great :)
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TiptonNick
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Re: Simple Chicken Madras

Post by TiptonNick » Tue Apr 04, 2017 8:05 pm

Looks great Mapes. This curry cooking lark ain't half addictive!

pauly
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Re: Simple Chicken Madras

Post by pauly » Tue Apr 04, 2017 9:35 pm

Well done mapes, looks good. I often wonder if some beginners think that the base gravy should be the same consistency as the finished curry, some I've seen are far too thick, you've got it right anyway.

Marktheshark
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Re: Simple Chicken Madras

Post by Marktheshark » Wed Apr 05, 2017 5:26 am

Good point Pauly, I remember when I first starting to cook bir curry with help of Julian voight on YouTube, he stated right from the beginning the base should be almost like water, a little detail like that could be overlooked by someone new to the this style of cooking and makes all the difference :thumbup:

Econwatson
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Re: Simple Chicken Madras

Post by Econwatson » Mon May 08, 2017 10:23 pm

My girlfriend loves this recipe. I actually forgot the chili powder the first time I make it and it was awesome that way too.

Looking forward to finding more recipes like this : )

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