• Administrator
  •  
    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 - REGISTRATION is FREE!


    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).

    Alternatively, you may like to consider the Donating Member Option, if it suits your circumstances better:


    Image

    August's Curry Club Curry of the Month is andrw's Chicken Vindaloo (open to all members & guests):

    Image

    Please send me a Personal Message or email me, at admin@bircurries.co.uk, if you have any questions or if you need any assistance with using the forum.
     

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.
Forum rules
This section of the forum is for controlled content only. Please DO NOT start new topics in this section of the forum (unless requested to or authorised to do so).
Post Reply
British Indian
BIRD'S EYE
BIRD'S EYE
Posts: 1256
Joined: Sun Mar 17, 2013 4:11 am
Favourite Curries: Ceylon, Madras
Location: Perth, WA

Re: Simple Chicken Madras

Post by British Indian » Thu Jun 21, 2018 4:44 am

Hi CA, I add a slice of lemon and a teaspoon of sugar, and only use 1 teaspoon of Kashmiri powder, and 1 teaspoon (heaped) of spice mix. So, yes quite a few differences......... :whistle:

(off-topic discussions on potato and seekh kebab invention moved to here - admin)

User avatar
Cory Ander
MODERATOR
MODERATOR
Posts: 8764
Joined: Sat Mar 02, 2013 3:52 pm
Favourite Curries: King Prawn Phal
Location: Perth, Western Australia
Has thanked: 3 times
Been thanked: 5 times

Re: Simple Chicken Madras

Post by Cory Ander » Fri Jun 22, 2018 12:48 pm

So not too many differences, in fact. Yes, adding a slice of lemon is a difference. And adding Kashmiri chilli powder instead of hot (presumably because you don't really like things "madras hot"). But the recipe anyway states 1 tsp of sugar and 3 tsp (i.e. 3 LEVEL teaspoons) of spice mix (where 1 heaped tsp, to my mind, equates roughly to 3 level tsp).
Regards

CA (aka Admin) :)

British Indian
BIRD'S EYE
BIRD'S EYE
Posts: 1256
Joined: Sun Mar 17, 2013 4:11 am
Favourite Curries: Ceylon, Madras
Location: Perth, WA

Re: Simple Chicken Madras

Post by British Indian » Fri Jun 22, 2018 1:59 pm

You are probably correct CA. Correct on the tolerance to heat, and a good heaped tsp is similar to 3 level. I cook it exactly as we cooked it on the high heat/low heat test day a couple of years ago.

johann3s
CAPSICUM
CAPSICUM
Posts: 4
Joined: Sat Jun 02, 2018 11:56 am

Re: Simple Chicken Madras

Post by johann3s » Sun Jul 01, 2018 7:06 pm

I have cooked this recipe 4 times now.

My findings
* I never added fenugreek, since I did not immediately find it in my supermarkets. Is that crucial for an authentic taste?
* I don't have a high tolerance for heat, so I have used much less chili powder to have the perfect heat level for myself
* If I use the quantity from the recipe I feel that there is a little bit too much oil. As can be seen in the picture the curry is quite oily. On my last attempt I reduced the amount of oil, and I personally liked the consistency somewhat better that way. Any thoughts on that? Is there anything else in the technique that I might have done wrong?
IMG_20180617_193921.jpg
Last edited by johann3s on Mon Jul 02, 2018 4:51 am, edited 1 time in total.

User avatar
Cory Ander
MODERATOR
MODERATOR
Posts: 8764
Joined: Sat Mar 02, 2013 3:52 pm
Favourite Curries: King Prawn Phal
Location: Perth, Western Australia
Has thanked: 3 times
Been thanked: 5 times

Re: Simple Chicken Madras

Post by Cory Ander » Mon Jul 02, 2018 3:06 am

Search the forum for topics on fenugreek and oil, johann; there are plenty of discussions on both.
Is there anything else in the technique that I might have done wrong?
Regarding what, johann? Other than the quantity of oil, what else did you not like about the resultant curry (if anything)?

PS: I've removed your photo since it appeared to be a photo of your curry base? But please feel free to upload your madras photo using the forums upload attachment function.
Regards

CA (aka Admin) :)

johann3s
CAPSICUM
CAPSICUM
Posts: 4
Joined: Sat Jun 02, 2018 11:56 am

Re: Simple Chicken Madras

Post by johann3s » Mon Jul 02, 2018 4:53 am

I re-added the image, and I see that I still have a lot of reading to do :).

My question was because I am wondering if there is anything I could have done wrong that caused more oil separation than desired, since I followed the exact quantities in my first tries.

User avatar
Cory Ander
MODERATOR
MODERATOR
Posts: 8764
Joined: Sat Mar 02, 2013 3:52 pm
Favourite Curries: King Prawn Phal
Location: Perth, Western Australia
Has thanked: 3 times
Been thanked: 5 times

Re: Simple Chicken Madras

Post by Cory Ander » Mon Jul 02, 2018 6:38 am

Thanks for clarifying (and for uploading your photo - it looks good). Most members feel that oil separation is a good thing (there doesn't appear to be too much oil separating in your photo?). Simply spoon off any excess once you're done cooking it (if you wish to do so).
Regards

CA (aka Admin) :)

DansakDave
PIMENTO
PIMENTO
Posts: 17
Joined: Sun Aug 19, 2018 1:13 pm
Has thanked: 3 times

Re: Simple Chicken Madras

Post by DansakDave » Fri Sep 14, 2018 12:37 pm

Finally got round to making my first BIR madras using all the info from this forum. Followed the recipe exactly and cooked realtime while watching the video which really really helped with timings etc. It was also the first time my wife was home while making a BIR and she was super impressed with how quick it all come together.
44613468472_2f4337ef5d_k.jpg
Served with plain boiled rice and the simple dahl (used wrong lentils so poor colour) but it really was a fantastic meal and it tasted very madrassy which was a pleasant surprise.
44613468112_315911dfb3_k.jpg
Cant wait to try more dishes now - going to have to be the namesake dansak next but I need to make some more base sauce first.

Thanks to Cory for the recipe and the video.

User avatar
andrw
SERRANO
SERRANO
Posts: 272
Joined: Sun Oct 16, 2016 4:51 pm
Favourite Curries: Vindaloo, Ceylon, Naga
Location: London
Has thanked: 1 time
Been thanked: 2 times

Re: Simple Chicken Madras

Post by andrw » Fri Sep 14, 2018 6:08 pm

Looks great Dave! Keep practicing and your curry cooking technique will become second nature... keep up the good work. :thumbup:

DansakDave
PIMENTO
PIMENTO
Posts: 17
Joined: Sun Aug 19, 2018 1:13 pm
Has thanked: 3 times

Re: Simple Chicken Madras

Post by DansakDave » Fri Sep 14, 2018 8:19 pm

Thanks Andrew, really looking forward to getting more dishes made thats for sure!

User avatar
Bandit
SERRANO
SERRANO
Posts: 339
Joined: Sat Jan 21, 2017 9:51 am
Favourite Curries: Madras, Jalfrezi, Pathia, Ceylon.
Been thanked: 1 time

Re: Simple Chicken Madras

Post by Bandit » Sat Sep 15, 2018 10:15 am

I concur, it’s a good looking dish, very appetising and there is plenty of dishes to choose from

Good luck

Bandit

User avatar
andrw
SERRANO
SERRANO
Posts: 272
Joined: Sun Oct 16, 2016 4:51 pm
Favourite Curries: Vindaloo, Ceylon, Naga
Location: London
Has thanked: 1 time
Been thanked: 2 times

Re: Simple Chicken Madras

Post by andrw » Sat Sep 15, 2018 1:39 pm

Thought I would give this curry a go for lunch today and it was very nice. Sometimes, simplicity is king.

CA's Simple Chicken Madras.jpg
CA's Simple Chicken Madras.jpg (57.16 KiB) Viewed 39 times

User avatar
Cory Ander
MODERATOR
MODERATOR
Posts: 8764
Joined: Sat Mar 02, 2013 3:52 pm
Favourite Curries: King Prawn Phal
Location: Perth, Western Australia
Has thanked: 3 times
Been thanked: 5 times

Re: Simple Chicken Madras

Post by Cory Ander » Sun Sep 16, 2018 2:18 am

Well done, DhansakDave, glad that you had great success with your first BIR-style Madras....it looks very good!....they'll be no stopping you now! :thumbup:
Regards

CA (aka Admin) :)

Post Reply

Return to “Beginners' GUIDE (Guests Welcome to Browse)”