Hi guys, I have been playing around with a Chicken Madras recipe from Latifs Inspired (really good channel by the way) and have pretty much got the recipe nailed down now.

 

It doesn't use any vinegar and has more of a rich, tomatoey taste than the vindaloo, and is miles better than any madras I have eaten in Bangkok.

 

Here we go:

 

Fry one finely diced white onion in a few tablespoons of oil.

Once the onion starts to soften, add 2 tablespoons of a paste made from 50/50 garlic and ginger, finely ground in the pestle and mortar. Mix well and continue to fry.

(this fried onion plus garlic/ginger paste is a great way to start almost every Indian curry, something worth trying).

 

After a minute or so add in the spice mix:

1 tsp salt

1 tsp MSG

1 tsp paprika

0.5 tsp ground black pepper

1 tablespoon generic curry powder

1 tsp cumin

0.5 tsp ground coriander

0.5 tsp turmeric

1 tsp raw sugar

if you have it, chuck in 1-2 finely ground cardamoms

if you have it, put in a piece of cinnamon, no more than 2 inches, but remember to remove it before serving

 

Fry the powder lightly for one minute, then add in 2 tablespoons tomato paste, I use the Mica brand.

 

Fry for one more minute then slowly add water to create a sauce, if you add too much water too fast, it cools everything down and stops the cooking process.

 

Now you can throw in your chillis - about 6-10 chillies julienned is about right but it's a personal thing.

 

Now you can add your meat. I like my chicken to be seared on the outside so I pre-fry it for a few minutes in a separate pan but you can add it raw if you want.

 

Then keep the curry on a rolling boil for 25-35 minutes. You can add a knob of butter to create an extra level of richness at this stage.

 

Once the sauce has reached the consistency you like, you can serve with fresh coriander as a garnish.

 

I've got some Indian curry powders and fenugreek arriving this week from zing street, will report back on how these ingredients improve the curries.

 

 

 

 

If it's as good as the vindaloo recipe it will be a winner.

Steve, you need to make some and give it up for independent testing by a gourmand like moi. I stand ready to validate your skills

Looks good and will try it.

 

Just a few questions:

 

How much meat and how many servings does this make.

The above recipe is enough for a pack of two chicken breasts from Tesco Lotus. You can chuck the breasts in whole or chop them up however you like, I have tried both. I quite like using the whole breasts because the meat stays amazingly tender. Also I forgot to add that I like to add the juice of half a lime just before it's finished.

 

It took about 4-5 goes to get this to what I would call restaurant quality.

3 minutes ago, SteveK said:

I like to add the juice of half a lime just before it's finished.

A citrus finish is, of course, an advanced technique to add that fresh zest to the final dish. If not done correctly, it can overpower subtle flavours.

 

All the more reason for you to make time to ensure that samples of all prepared foods are submitted to "Yezhovs Cooking Skills Evaluation and Tasting Service, Gmbh" before submitting the recipes to the public. Need my address? You are a cool dude so I wont charge you. Please make sure you make it for two as I have a whole subsection on leftovers, including Taste/flavour while eating right out of the fridge, subsection sober/drunk/stoned, versatility as breakfast, subsection normal/hungover.

Anyone from this forum who is in my neck of the woods is more than welcome to come and eat it with me for free, you bring the beer. A stone's throw from Khemmarat.

Flabbergasted to find today that my local CP freshmart has got peppers in stock. Going to try and do a jalfrezi either later today or tomorrow, will post up a picture.

4 hours ago, SteveK said:

The above recipe is enough for a pack of two chicken breasts from Tesco Lotus. You can chuck the breasts in whole or chop them up however you like, I have tried both. I quite like using the whole breasts because the meat stays amazingly tender. Also I forgot to add that I like to add the juice of half a lime just before it's finished.

 

It took about 4-5 goes to get this to what I would call restaurant quality.

Thanks, looks delicious.

 

Eating laab today and will give the curry a try tomorrow.

UPDATE:

 

My goodies from zing street arrived today so I made the madras as above but added in some diced bell peppers, and a pinch of fenugreek leaves (kasoori methi) at the end. I think it's the best curry I have ever made. Definitely had that British Indian restaurant quality to it.

 

I know I said I would post a picture but forgot and ate it all.

 

I now have tandoori masala powder so will combine that with yogurt to marinade the meat overnight before cooking in the bbq and then chucking into the sauce.

 

If you want that perfect restaurant taste you have to marinade the meat, cook in a tandoor, and then create the curry using base gravy. Without all that hassle I think this is as good as I have come.

My wife made this for dinner last night. Added 3 fresh tomatoes to the recipe.

 

I have tried making curries for years now but could never get it right but this curry is delicious, better than in a restaurant.

MSG - No

 

I have been cooking BIR food for many years and its taken a long time to perfect favorite dishes found during my time in the UK. Balti was the most difficult.

 

Base gravy is an essential part of fast high heat BIR cooking with mixed powders and masalas.

 

The alternative is to follow the more time consuming traditional Indian cooking methods. Many example on the Tube and can produce delicious results.

 

All ingredients can be found in Thailand except a few special pastes and powders produced only in the UK.

Essential base gravy made in Thailand then frozen in two portion bags.

 

 

Final result finished off outside.

 

 

 

I have always shied away from using a base gravy recipe for several reasons. Firstly, I only cook myself a curry now and again and only cook a small portion for myself (wife and family won't touch Indian food with a bargepole). Second, it just adds an extra level of hassle and time consumption. Third, our freezer is always full so it would be hard to store several litres of gravy. Also, it would be a pain for me to blend up that much liquid and would probably have to buy a hand blender.

 

But I think my curries have gone as far as they can without it now, so it would be the next logical step. Thanks for the nice photos.

 

I think I have access to everything I need now for proper curries. Just need to clear out my freezer, buy a hand blender from Lazada and make the jump.

On 1/1/2020 at 4:46 PM, SteveK said:

Hi guys, I have been playing around with a Chicken Madras recipe

Can you do home delivery?

On 1/1/2020 at 5:46 PM, SteveK said:

Hi guys, I have been playing around with a Chicken Madras recipe from Latifs Inspired (really good channel by the way) and have pretty much got the recipe nailed down now.

 

It works....try chucking the chicken in after the onion/ginger-garlic phase....before the spices...just toss it around

for 5-10 minute still it browns slightly....then toss in the spice powders....for best results I'd puree the tomatoes in a small blending jar....makes a difference 

Great recipe thanks.

 

I've made it 3 times now and everyone loves it. Today I made it with beef which was by far the best. I am in the south and Makro have some reasonable Muslim beef which worked very well alone with some nan breads also from Makro.