Lunch: Chicken Madras

[goncalo]

I made chewy's Madras recipe to spec. Absolutely pukka.

20130825_143150.jpg (167.62 KiB) Viewed 7829 times

[Natterjak]

Looking good there gc. Nice consistency and the right colour, hope it tasted the biz

[goncalo]

It was a great lunch, I've certainly paid for a lot worse and would not frown upon paying for this in a restaurant by any stretch of the imagination, but, as usual, there is something missing, that je ne sais quoi I can't seem to explain to anyone

[rshome123]

Looks good there Goncalo.

[goncalo]

Thanks guys!

[rshome123]

Some chicken or lamb stock would work a treat to enhance the flavour.

[goncalo]

Indeed. I actually added 1 chicken cube (knorr) to the base, but it was not noticeable. Next time I will increase it to 2 (or 3)

[rshome123]

Be careful with the salt content... those knorr cubes have a lot in them. Much better to make your own chicken/lamb/beef stock from bones, and freeze in ice cube trays.

[rshome123]

Some chicken or lamb stock would work a treat to enhance the flavour.

Also, you could add even more Worcestershire Sauce, or indeed some BBQ sauce (did I just say that???).

[goncalo]

Very good point there, regarding salt content rsholme. I didn't think of it. I have to make my own stock, but my gf keeps on throwing out the carcass/bits of chicken no one eats... !! :evil:

As for the other tips, I've used worcestershire sauce already in this madras. Thank you for the tips!

[edwin catflap]

Hi looks great and quite a bit like my first try at chewys madras with normal chilli powder, the bottom pic

here's a pic of 2 of my ct's madras's

[rshome123]

Noticeable difference in colour.. the Kashmiri Mirch definitely adds something. Did you finder it milder than Chilli powder ?How much did you add to the Madras ?

Incidentally, I'm having problems getting hold of MDH Kashmiri Mirch, but found some Heera brand Kashmiri Chilli powder which I've been using instead.

Does anyone know how it compares ?

[edwin catflap]

hi yeah milder in tast so i use a heaped tbsp, i have no problem getting it form spices of india

here's the link

ED

http://www.spicesofindia.co.uk/acatalog ... ml#aISG049

[rshome123]

Heaped TBSP - you must like your Madras very hot, despite it being Kashmiri Mirch.

Thanks for the link, I already know about them, I prefer to buy in-store to avoid postage costs.

[Cory Ander]

the Kashmiri Mirch definitely adds something. Did you finder it milder than Chilli powder ?

I'm always puzzled by comments such as this. Kashmiri Mirch IS chilli powder, isn't it? Isn't it just more descriptive in that it specifies the the type of chillies (i.e. Kashmiri chillies) that the chilli powder is made from? And, given that it is made from Kashmiri chillies, it is relatively mild and is generally added for (vibrabt red) colour as well as piquancy?

[rshome123]

Perhaps I should have been more specific.. I meant 'Chilli powder' to mean your East End, Rajah, TRS standard stuff which doesn't claim to be Kashmiri Chilli powder. Mirch, of course, meaning Chilli in Hindi.

There's a certain tang I get from the Kashmiri chilli powder I use, which is probably the 'piquancy' you refer to. It's hard to describe, but it's a fresh sharp poky flavour... oddly enough a similar flavour you get from biting into the fresh green chillies in a Jalfrezi dish. 'Regular' chilli powder doesn't seem to have this pokiness (despite being hotter), and gives a more rounded back of throat heat.