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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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Alchemist
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Re: Simple Chicken Madras

Post by Alchemist » Wed Nov 02, 2016 7:21 pm

Good news, thanks for reporting back.

Adam5185
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Re: Simple Chicken Madras

Post by Adam5185 » Sat Nov 05, 2016 5:39 pm

Great recipe thanks.

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Re: Simple Chicken Madras

Post by mishking » Sun Nov 06, 2016 3:56 pm

Made this last week and it was very easy and tasted very nice!!

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Re: Simple Chicken Madras

Post by razor400 » Mon Nov 14, 2016 4:35 pm

I tried this recipe and loved it, I added a bit of garam masala and some fresh chillies but apart from that followed the recipe. It was the best curry I've ever made :yahoo: and the first that tasted authentic BIR. :thumbup: :thumbup: :thumbup: Can't wait to try some other recipes and seriously need a good phal recipe.
Cheers

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Re: Simple Chicken Madras

Post by andymarginman » Fri Nov 25, 2016 7:48 pm

:yahoo: this is the recippee I use all the time brilliant

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Re: Simple Chicken Madras

Post by Kennyg » Fri Nov 25, 2016 11:07 pm

Hi I have tried putting onion sauce in seems to make a big difference :thumbup:

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Re: Simple Chicken Madras

Post by Ffishboy » Sat Nov 26, 2016 9:18 pm

My favourite curry so looking forward to giving this recipe a go tomorrow :):

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Re: Simple Chicken Madras

Post by slicker55 » Tue Dec 06, 2016 8:55 pm

Only joined the forum earlier today so here's my first post...

I decided to jump in with both feet by following this beginners recipe.

I am comparing the result to a curry I had last night at a local balti house and I do have to say I'm very impressed!

A really enjoyable Chicken Madras accompanied with Pilau rice (credit to Steven Heap)

and, of course, a nice popadom!
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Cory Ander
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Re: Simple Chicken Madras

Post by Cory Ander » Wed Dec 07, 2016 1:10 pm

Looks great, slicker, thanks for sharing your results 8-)
Regards

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Re: Simple Chicken Madras

Post by Quennevais149 » Thu Jan 05, 2017 2:19 pm

Great Video,
looks pretty straightforward will give this a go tonight.
Step by step pics great as well.

audioq
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Re: Simple Chicken Madras

Post by audioq » Thu Jan 05, 2017 6:59 pm

Don't know how I missed this video. Looks like a good alternative to the pre cook meat method. Almost exactly 10 mins to cook the chicken. I have probably been overcooking mine although this vid was obviously done on a fairly high heat whereas I tend to pre cook on a simmer but for about 18 mins.

Only question I have is in relation to the order of ingredients. I remember somewhere reading that the tomato paste should be added before the spices so that the acidity of the paste is cooked out first, presumably before it reacts with the spices (?) Could be an old wives tale mind you.

Cheers. Must give this a go.

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Re: Simple Chicken Madras

Post by Cory Ander » Fri Jan 06, 2017 3:35 am

Not sure that cooking tomatoes/paste will change their acidity, audioq? Would probably need to add something alkaline (like bicarbonate of soda) to do that? However, it is a sensible way to avoid burning the spices (for those that are afraid of doing so). Otherwise, I'm not sure that there's a discernible difference between the two methods. It's a good question though, and one we should explore further - I'd suggest in the Sequence for Adding Spices & Ingredients? thread.
Regards

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Re: Simple Chicken Madras

Post by countryboy » Sat Feb 18, 2017 9:05 pm

Hi, I cooked my first simple curry base early this morning, to be honest I thought it was quite straight forward. It did look the business. Now onto the madras curry. I thought the flavour was nice, but it didnt blow my socks off. Also the sauce ended up a bit thick.i was worried about adding to much water as the curry would loose its flavour. Can you add oil to make the curry sauce thinner Thanks

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Re: Simple Chicken Madras

Post by Cory Ander » Sun Feb 19, 2017 12:37 am

Suggest that you simply add more base and/or reduce it less to get a thinner sauce. Do you have a photo?
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Re: Simple Chicken Madras

Post by TiptonNick » Sun Feb 19, 2017 2:38 pm

Made this just using simple base and CAs mix powder which I had left over. Superb curry. I'm making it again later. I'll be adding a teaspoon more chilli powder, chopped coriander stalks (TBSP) and a bit of coconut to the base.

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Re: Simple Chicken Madras

Post by TiptonNick » Mon Feb 20, 2017 11:20 am

Made another batch with a small chunk of coconut block added to the hot base. What can I say - absolutely wonderful. For some daft reason I get better results using the simple base than I do with the more complex ones. I think I'll stick with this one now and tweak it here and there until I'm completely satisfied.

Anyway, the Madras I cooked was a tad experimental. I added a tablespoon of chopped (finely) coriander stalks, 4 teaspoons of hot chilli powder and a teaspoon of of Mr Naga pickle - the heat was perfect - hot but tasty with the coconut coming through to compliment. The meat was simply prepared - I added a tablespoon of mix powder to 1.5 litres of water and brought to the boil before adding the chicken and cooking through. Also, I ditched my gas stove in favour of the dreaded ceramic hob - DER DER DERRRRRRRR! To compensate for the lack of heat and response everything was cooked for longer. I also used 600ml of gravy in total. The first ladle full (after roasting) was added and virtually reduced to nothing before scraping the caramelisation into the pan. Another ladle full followed before adding the rest in one go and reducing until the consistency and amount of sauce was what I wanted. The result - a brilliant, hot curry with that T/A taste in abundance. Absolutely delicious and a real confidence booster. A superb madras cooked with a 'simple' base using an electric hob. It can be done with a little tweaking here and there.

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Re: Simple Chicken Madras

Post by Cory Ander » Mon Feb 20, 2017 11:55 am

Yes, in the right hands, with a bit of experience, the simple curry base is quite capable of giving very good results. As is this simple madras recipe. Do you have any photos of your madras that you can share?
Regards

CA (aka Admin) :)

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Re: Simple Chicken Madras

Post by countryboy » Tue Feb 21, 2017 9:53 pm

Hi Cory Ander
Thanks for your reply. I watched your video to, so next time around I will take your advice.
Have I got a photo, steady does it. Once I got my head around this web site, and producing regular curries, I will upload some pictures.
Thanks

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Re: Simple Chicken Madras

Post by countryboy » Tue Feb 21, 2017 10:11 pm

Hi.
Having watched Cory Anders video, one thing that he mentioned was, it's not necessary to pre-cook chicken and it's better cooked from raw anyway. And the reason are, that in a take away they need to be careful about food poisoning, and that's why they pre-cook. I love that comment. I hate the thought of pre-cooking chicken, much sooner cook from raw.
Thanks

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Re: Simple Chicken Madras

Post by Angelstar » Tue Feb 21, 2017 11:05 pm

Fantastic! just the recipe I was looking for... we will be cooking this tomorrow :yes:

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