Chicken Madras (Indian Restaurant Style) - Utopia on a Plate
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- Опубліковано 9 бер 2016
- Find the full recipe for this and many more Indian restaurant style dishes in my paperback books INDIAN RESTAURANT CURRY AT HOME Volumes 1 and 2, available from all good book retailers.
Volume 1 @ Amazon UK: www.amazon.co.uk/dp/1999660803
Volume 2 @ Amazon UK: www.amazon.co.uk/dp/1999660811
Author Website: www.mistyricardo.com
Non-UK Orders: Free worldwide delivery from www.bookdepository.com
Kindle versions also available at Amazon (UK & worldwide)
Madras. A hot, savoury, tangy, smooth, tomato based curry.
This video recipe shows how to cook a superb British Indian Restaurant (BIR) style Chicken Madras.
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Curry Compendium, the latest curry cookbook by Richard Sayce is available now: amzn.to/3zkxgbl. Also available: Indian Restaurant Curry at Home Volume 1 (amzn.to/34XuLPc) and Volume 2 (amzn.to/2QMrgCQ). All three books have won Gourmand World Cookbook awards. More info on my website www.mistyricardo.com
got the compendium made a few curries and just made the madras ready for tonight best I have tasted ,Thank You so much
I'm a huge fan of the way you produce your videos.There isn't any waffling on or messing around, just straight to the point. Very important for me!
A friend of mine told me about your channel the other day and I've been impressed, these recipes look like the real deal! I'll be trying this out at the weekend.
love a good Madras!
upgrades always appreciated
lovely loved it when you put the spoon to the screen i was going to put some 3d glasses on it was jumping out at me great cheers
Just made your base gravy today, and tried this madras out with it. It was incredible. Tastes very close to my favourite indian restaurant. Excited to try out some more recipes using the base gravy.
Made this last night... followed this video verbatim, turned out perfect, rich and real depth of favours. Best curry I've ever made, thanks so much! The format of your videos is spot on, very easy to cook along and get the timings right. Also made your Pathia curry, absolutely incredible :)
Thank you very much. Pleased to help.
I made your base gravy then this Madras today and I've never been so pleased the results of something I've cooked. It was so satisfying. I followed your instructions to the letter and got exactly what I wanted from it. I'm amazed this is something I cooked.
Glad you lived it Dan. Nice job.
This is one of my favourite dishes!!! Really delicious!!!
+Alex from Spain Hope you give it a try Alex.
Another great video RS. Thanks for sharing!
Thanks. I hope you give it a try.
Really worth the effort. Classic Madras.
Been a fan for a long time, dug out your 1st book today and the link sent me here. Just finished eating this, absolutely unreal how nice this is, my wife said if she hadn't seen me make it she would be convinced this was from a takeaway. Take care my friend, thankyou for this perfect recipe.
Thanks very much. 😀
outstanding mate. best one i have seen. this will be my go to madras recipe from now on
+Tommy Rook Thanks.
Delicious, the best madras curry recipe l've ever used. Many thanks.
Result!
I made this recipe for the first time tonight after trying numerous other base gravies and methods. Hands down the best ive ever cooked thank you so much, looking forward to going through your back catalogue! Awesome 👌
Thank you. Please take a look at my website www.mistyricardo.com
Have you tried Al’s kitchen base gravy and madras? I’ve just had it (base and madras) and I feel it’s not quite ‘that taste’. I’m thinking of trying this next.
@@sprre3899 i haven't tried that base recipe, i have made a few other curries using this base and and i love it, it's taken my bir curries to a new level, highly recommended
@@sprre3899 I've tried Al's Kitchen Madras and i didn't think much of it either ,Misty all the way for me .I've made loads of his curries and also make extra for other's to try and they all say the curries are banging .
@@k3nn3hakak34 Mad you just replied now. I made @h4ppyleader base gravy yesterday and the smell is almost perfect. So, in the next hour I’ll be making his madras with his base gravy. Al’s is way off for me. I’ve been all over the country eating madras’s and vindaloo so I’ve got a good idea of that taste like. But at the moment this base gravy smells the business, I just hope it tastes the business too. If this fails I’ll move on to Misty. 👍
Fantastic work Richard, fantastic
Thank you! Cheers!
Amazing mate really nice curry best I've ever made not overpowering but full rich flavour real restraunt quality thanks for all your efforts and time to teach others grate cook !
Cheers Andrew. I’m really glad you enjoyed it.
I used to get a off the menu curry made for me almost every week on the way home from the pub by my then local curry house in my younger drinking days, it was a starter turned into a main just for me, a chicken chat. It was a real deep red colour and almost sweet but with a great kick of chilli and spice. Wish i could make it myself.
Made this last night, loved it and so did the wife. I made a few mistakes but still came out great. Might make it again tonight!
Great!
Well, bought your book Misty, I'm no stranger to the BIR curry world and made your Madras tonight, including the optional onion paste ( I agree a must make ingredient ), - Richard I`ve made a lot of BIR curries and I must compliment you and your book " The curry compendium " - the resulting Madras curry I made tonight is easily if not better than any I`ve made or tried over the years - your book is very precise. I can't recommend this BIR book The Curry Compendium enough, - compliments to you - a must buy book.
Thanks Mark, that's much appreciated. 🙏
wow made your base gravy earlier this week, after buying your book and just made this madras tonight.best madras I have ever made thank you for sharing, very impressed restaurant quality.
Result! Glad you enjoyed it. Just a mention that the books now available with free worldwide shipping from bookdepository.com among others
Looking at this because I bought your books I’m not making anything till I’ve read the first one 👍
Made this and your lemon rice, it was absolutely superb
Made this today with some base sauce left over from the curry secret book (which is excellent) and I can honestly say this is the best madras I have ever cooked. I will of course be making my gravy in future from your excellent first book which I have bought. Thank you 🙏
Thanks a lot Jason.
I made a veggie version of this following the recipe from the book. It tastes amazing. Just like something from a takeaway.
Most takeaway curry is nowhere near as good
thanks for the reply... My wife likes lamb pasanda, so I use your recipe. Wow my wife loved it!!! Thanks again
Thanks.. great job.
This is the Daddy...... best Iv ever had
Thanks
Id been meaning to try this new recipe now for a while. My wife and i are both very long time curry lovers and she loves a good Madras or Vindaloo. Got to tell you she ate it all, licked the plate then scraped out the pan and licked around the remaining casia. She says it merits top marks and i agree...
Hey Philip, thanks for the feedback. The wife is always a good benchmark for curry. Glad you enjoyed it.
I've only recently discovered your vids...this evening I made your mix powder, your base gravy and finally this Madras recipe. I'm well impressed...great work! Easy to follow instructions and the end product was delicious. Thank you.
Thanks very much for the feedback. Very pleased you liked it.
Never realised that there was a base gravy as well as the rest but result is great.
Man alive you can cook very nice
Looks great am in ,i'll let you know .
I just made this. it was amazing! My old Indian closed down a few years ago and i have went from take away to take away trying to find that proper BIR madras taste. Now i have found it! Thanks so much for your tutorials Misty, i cant wait to try a few more of your dishes! Cheers Mate
+FerrisFlyer Superb! That's what we want to hear. Spread the word.
to coin a half drunk Glasgow phrase(fuckin brilliant)I nearly ate my vodka glass watching this video ,lovely stuff keep up the excellent work,you and al,s kitchen have rocked this scene forever,hmmm more vody required ta much
+Angus Shields Thank you Angus. Pour one for me too!
Coffee. That's interesting!
Just made this tonight for the first time. Astoundingly good! Probably my best BIR to date. So simple too. The coffee and Lea & Perrins really lifts it. Thanks. This will become a regular I think.
How spicy was it pal? Thinking of giving this one a go tonight
@@dannynaylor5366 Pretty spicy but not too much. I used 1 1/2 tsp chilli powder and 2 green birds eyes. Could be as hot or mild as you want. I think a Madras is supposed to be pretty hot though. Good luck with it tonight.
@@ssemson cheers mate... ill let you know tomorrow 🤣
@@dannynaylor5366 You never got back to him.
@@WW-hu5ry 🤣🤣🤣
Newcomer here. Did just about everything wrong, and it still came out delicious! Ginger/Garlic paste was terrifying - literally a volcanic eruption in the skillet. I think the oil was too hot, or the paste too watery. My bad. Ran out of base gravy too soon; had to use water at the end. Making mental note to thaw more gravy next time. Used name-brand frozen diced chicken breast; turned out ok, though I hope to make MRCK's recipe some day. As for the tomato mixture, I should've added more water - paste and puree mean different things depending on where you're from - and I got confused. Conclusion - great beginner's recipe for learning the BIR techniques. It's very forgiving, as long as you're careful not to burn it. Looking forward to next weekend.
Great result. You can find a lot more in my books, Indian Restaurant Curry at Home Volume 1 & 2.
Great instruction and a great recipe. I made this for dinner last night. Thanks again for the videos . Can you tell me which spices to add to make this hotter, it’s not just Chilli Powder I suspect?
+SparksWillFly Thank you 😊. Chilli powder is the main source of heat in this curry of course. Chopped up fresh green chillies added half way will certainly give you more heat, and another dimension of flavour. For general spiciness, add extra mix powder, or to fine tune it further, add cumin powder, coriander powder, cinnamon powder.
Much better presentation at the end!
Making it this weekend.
+craig sweetman :) Thanks.
+MistyRicardo what do you eat this with rice or what?
+Abby94😉 simple basmati rice is nice with a madras, in my opinion. Chapatis, or even chips.
+MistyRicardo Make the curry the day before then get some chip shop chips, my fav way.
ive made this everday this week
+Sonny Liverpool you like it ?
When I have an Indian curry I normally have a mild chicken or lamb curry. Have you got a recipe for this sort of curry that I can try please!!
Looks very nice. Costa curry. I put Latta in mine.
I like your style.
Hi just made and eaten the curry. It was very nice, I think the coffee and Worcester sauce makes the flavour. Even though i messed up the onion base gravy (i put in 5 times more carrots than needed and it wasn't very thin consistency, more like soup) I haven't got a gas cooker so cooking on an electric hob can be difficult to control the heat. I think future tries i'll be able to get the caramelisation thing goin' on.
+Stokey Si I'm very glad you said all that. I totally relate to the thickness of the Base Gravy part, and that you are on electric not gas. You CAN get similar or the same results with electric, you just need to adjust technique a bit. On a domestic hob (i.e. not high output burner), no matter which heat source (electric, gas, induction etc.), highest heat is best (when you've put more stuff in the pan... needs more heat to raise temperature) to get the temperature needed to cook the spices through and reduce/caramelise the BG. If you are working with (say) a non stick pan (and therefore lower cooking temperature due to lower heat transfer), it will take a longer to caramelise the spices and base gravy. I've found that the higher the pan temperature, the more watered down the BG needs to be. Thicker initial BG works well with non-stick pans. My rule of thumb is BG the consistency of semi-skimmed milk for my cooking (standard Gas Hob, aluminium pan).
I'm super impressed with the video quality - what camera are you using? You've given me a curry craving :)
+MrCurry Thanks. It's an iPhone 6, 1080p resolution at 60 fps.
+MistyRicardo very impressive. Who needs camcorders these days!
I just found this video and it looks great the only problem I have is where did this base gravy come from how do you make it ect
Base gravy is a basic spice stock sauce mainly made with onions. Here's my video on it ua-cam.com/video/1Eyd3KfEdB4/v-deo.html. My book has everything you need to start cooking delicious curry. www.mistyricardo.com
Made this today very nice with the Onion paste 10/10 out of your book which is the hottest curry you do misty
Cheers. My hottest is the LavaStorm with the Phaal coming a close second. 👍
Where did you buy your frying pan and spoon from? You should do a video on curry equipment :). Great videos.
+@Laon hi Laon. I bought them locally from an Asian shop I am lucky to have quite nearby here in the UK. Depending on where you live, you might be able to find somewhere. Failing that, Google or eBay is your friend.
Coffee eh? Curry day tomorrow. I'll give it a whirl.
English Heart I've tried adding coffee to my madras curries but I,d suggest adding 1/4 tsp at a time until you like the taste. It certainly adds something but it's an acquired taste. I've tried this recipe many times and prefer it without the Worcester sauce but with just a little coffee. Fresh lemon juice is a must bottled stuff isn't the same.
This looks really good (as always), and will be the next of your dishes that I'll try my hand at! I have two questions, though: How is the pre-cooked chicken cooked? And what spices do you use for the onion paste?
+Nikolaj Andersen hi. I've published video recipes on pre-cooked chicken and onion paste. Take a look on my UA-cam channel page for the list of videos... ua-cam.com/users/MistyRicardo
So you have! Excuse me, then. :)
+Nikolaj Andersen no worries. Here to help if you have any more questions.
Misty. If I wanted to use lamb instead of chicken in the madras and vindaloo recipes do I need to use different spices or can I just substitute the meats.?.Thanks for the videos keep them coming
Hi Neil. Yes you can just substitute pre-cooked lamb for pre-cooked chicken and visa versa. Some curries taste better with lamb, and some with chicken, prawns etc. Lamb Rogan Josh, Prawn Bhuna, and Chicken Tikka Masala spring to mind. Some spices work better with certain types of meat, but don't let that stop you interchanging.
Looks gorgeous, doing your chicken vindaloo tomorrow.👍🏻
+Andy Shallcross Thanks. Best wishes to you and the vindaloo. Please report back.
+MistyRicardo will do. Tbh I have been doing my curries off Al's kitchen, but can't wait to try yours for a change.
Excellent recipe again Misty .From one discerning BIR chef to another: May I recommend you add 0.5 tsp of Tandoori Masala (the magic ingredient) at the initial spice stage,then near the end of cooking, adding a good pinch of Garam Masala.
Hey Misty, great curry... What is your view on using mustard oil?
I’m ok with it.
Nice one Misty. Made this at the weekend and I must say it was the dog's bollocks.
Glad you enjoyed it Bob, thanks 🙏
If I wanted to simply add the raw chicken in instead of precooking, would I add it to the oil without any spices etc first for 10-15 mins or cook it in a separate pan?
That looks so beautiful, although I myself would probably not use lemon juice as I don't like it too tangy. But would really like to try this recipe out :) Can't wait for the day when you can actually smell the food through your computer lol.
+ELPaso1990TX Thanks. Give it a go. The lemon juice gives a Madras part of its character smellivision coming soon.
ELPaso1990TX
Hello Misty, great video. Can I just double up the ingredients to make a bigger portion? Thank you in advance.
Yes, you can get away with doubling up. Cut back a little on the chilli powder and salt, and remember that high temperature is your friend in order to caramelise the sauce to get the best flavour out. The more quantity you have in the pan, the more oomf you need to reach a higher temperature.
Thank you :-)
Hi Misty
If was to make this for 2. People what would be the spice amount needed etc please.
Martin
Hi mate. Hope you still reply on this video. Got a quick question. In your book it is stated that the recipes are all for one person. If I like cook for two or three people I would probably have to double /triple the amount of spices or not? But what about the base gravy? Does that have to be doubled then? Would appreciate a answer mate. Thanks for all your effort. Loving your curries and your two books. Take care
Hi Scott. Scaling up isn't as simple as one might think. Simple multiplication of some ingredients (mostly powdered spices) can result in an overpowering and harsh curry. The more you scale up the more pronounced the problem is. Do you have my latest book Curry Compendium, or Indian Restaurant Curry at Home Volume 2? There's a big chapter in there about upscaling which will explain everything. There's also a video here on my channel called something like 'Chicken Madras x4-6' which explains stuff too. Hope that helps, and here's a link to my website https:www.mistyricardo.com
Excellent stuff. Do you happen to have a link as to where one can buy an aluminum pan like yours? Wooden handle and all... Also... can you use methi seeds instead of leaves?
Dmitry Nutels I have included info on that in my new book available in hardcopy at www.mistyricardo.com and Kindle version from www.amazon.co.uk/dp/B079WJSNWZ (both available worldwide). Where are you living?
Dmitry Nutels Methi seeds are more bitter but have a reasonably similar taste. Use kasuri (dried) methi leaves if you can get hold of them. If you only have seeds grind a quarter tsp to a powder and add with the other powdered spices.
Loved the video and my curry was lovely but what seasoning did you add 4.23 into the video, it's not listed?
Cheers. That’s the Worcestershire sauce.
Thanks for the reply but theres something you put in before the onion paste and Worcester sauce, no probs if you can't remember, it was still great👍🏻
That was onion paste. Two attempts - First attempt without a spoon (a little fell in) from the ramakin, the second attempt I used a spoon.
Not sure what brown stuff you added at 4.27 . The overall rich colour Looks very very tempting, I could gobble it all now. Any way Mr Ricardo, try and add a half a tea spoon of onion seeds, your Madras curry would take on a yet another planet! seriously please try these and I swear you would experience even more curry ecstasy.
It’s Onion Paste... see my video on it. ua-cam.com/video/3Qhu09QFIZk/v-deo.html
Thank you for your prompt reply, I just made some more Chicken Madras from the above recipe and I prepared the base as per your video the other day and kept it in the fridge, really really delicious and of course very much like I eat at a restaurant, I am bored with typical home cooking. In home cooking onions are chopped and fried until golden brown and garlic and ginger paste added, along with may be chopped green chilies and then when onions and garlic gets browned off, tomatos are added, (I use canned blended tomatos about a 1/4 can) and when oil separates, we add salt, tumeric, red chilies, garam masala or madras curry powder and after a few minutes more on heat we add raw diced chicken or chicken pieces on bone and allow it to cook on low to medium heat fro about 30 minutes and we stir it every few minutes, add more water to it if you like it runny, that is a typical home cooking, but i am bored with it.
Superb recipe
When (during cooking) do you recommend adding the onion seeds?
How do you make the base Gravey?
Made a few curries of yours which have turned out very good. However this one turned out tasting mainly of tomato puree but I only put in 2 table spoons with 5 of water. Not sure where I went wrong :/
Jonathan Roebuck Mmm revisit and analyse. There's always a reason.
I wanted to ask you Misty, can I adapt this to use less oil (I wouldn't mind a less richer taste) and a way of making 4x the amount so i can store/eat them over a few days (I have a big curry pot which i used to make the onion gravy). Also i like very hot curries. I used 2 tsp of extra hot chilli powder but i like it hotter than that. have you got a recipe for somethin like a vindaloo with some fresh chillies in it ?
+Stokey Si Yes. You can use less oil (or indeed just spoon excess oil off after cooking). Try using 3 TBSP instead of 4 and work down from there until you find it lacking flavour. 4x amount ? That's a tricky one. Given your electric set up, I would suggest just making four curries and empty each into a pot. You just can't get the caramelisation needed if you tried x4. Having said that, if you had a decent gas burner, you could make x2 given the right pan. I personally wouldn't recommend any more than x2, unless you have a paella pan, and a large bonfire to cook it on. Regarding heat, I have several hot curry videos. In order of heat descending... LavaStorm (ua-cam.com/video/8qsnJtuG13s/v-deo.html), Phaal (ua-cam.com/video/kPMR89MCU08/v-deo.html), Vindaloo (ua-cam.com/video/kyXU-k4s0wE/v-deo.html), Jalfrezi (ua-cam.com/video/QMsmEICAe_I/v-deo.html), Garlic Chilli Chicken (ua-cam.com/video/dP9LXk_KRy8/v-deo.html). You can always add extra fresh chillies to any dish. My Lavastorm (ultra ultra hot), and Garlic Chilli Chicken recipes have fresh chilli in by default though. Have a browse through my youtube channel... you'll get the idea... there are lots and lots of hidden gems in there.
About storing some ingredients in the freezer. How would you store the ginger/garlic paste. In individual (2 tsps) amounts in an ice cube tray maybe ? Also put chopped coriander stalks like that too ?
For the GG Paste.... Yes, freeze in ice cube trays, then once frozen empty the cubes into a sealable freezer bag. Coriander Stalks can be frozen in trays too, but they will probably fall apart if you try to bag them up. I always use fresh Coriander, as I have a supply readily available.
Your book states 8 tbls of tom paste ??.. Still superb though .
So when are extra busy you take no short cuts?
I have a question - do you tend to end up with leftover base gravy after making a curry? Is that just thrown away? Great recipes by the way!
Base gravy goes into almost every India curry. Therefore, whatever you have left over divide it up into takeaway containers (each will hold enough for two curries) and freeze it! He has vid showing you to make a batch of base gravy enough for 12-15 curries
I think he means base gravy plus the added water.
With more experience you will get the quantities better and have less wastage. Me personally use 300ml base with 300 ml water for 4 portion spinach paneer. Just my opinion.
Hey Misty I want to make this for four people what do I need to do? I have made your base gravy ready.
Ideally cook four separate portions for the best results. You could make 2 double portions at a stretch. If you can make 3 recipe portions stretch to 4 people, make 2 x 1.5 portions. Scale up the ingredients uniformly, but ease off on the chilli powder a bit.
lol the coughing at around 4 mins.
+karatebuff I forgot the gas mask.
Would you use a star anise, bay leaves, fennel seeds or cardamom pods in a Madras?
Nothing stopping you doing that at all. My Madras recipe doesn't use them, but, for example my vindaloo recipe uses star anise.
Hi Misty. Can I use Fenugreek & Cumin Powders instead of leaves & seeds?
Hi. No not really.
What are the improvements. It looks exactly like the older version
If someone can tell me what the difference is that would be great
Hi Steve, sorry about the delay in answering. There's very little difference apart from a better explanation and demonstration of the cooking technique. Methi upped from 0.5 to 1 tsp. GG Paste reduced from 1 TBSP to 2 tsp. Mix Powder reduced from 2 tsp to 1.5 tsp.
Hi Misty, is the 330+ml of base gravy the undiluted amount? Do I get 330ml of undiluted base, dilute it approx 50% and heat it up?
Hi Lee the recipe measurements are for the diluted base gravy
@@MistyRicardo thanks mate, I really appreciate you taking the time to respond promptly.
Question: do you HAVE to use so much oil? I get that it will taste better. If one is weight conscious, could one use 2 tablespoons and a bit of base gravy to stop burning?
When the curry is being made by sticking to the pan, the oil floats above, so I can’t see why not - it just won’t taste as good.
Anyone want to confirm this - Misty I hope you comment! Thanks
Hi Rafer. Yes you can use less oil but the curry it won't be as tasty. Be careful not to let anything burn.
Very good question I must say. Thanks.
@@MistyRicardo Misty - thanks for your response and I’ll bear this in mind. Just cooked chicken tikka madrass as per your recipe. My family said best they ever ate. While I have your attention - one more question: your favourite curry? Or top 3 dishes?
You’re a legend mate and your recipes have changed my life!
You're very generous. My favourite curry... that's tricky. A good vindaloo. Others... madras, achari, garlic chilli, it all depends on mood.
@@MistyRicardo Same here, Chicken Tikka vindaloo (no potato!) but there’s something great about a balti. Never tried garlic chilli or achari so will try them next 👍.
I've been given a lot of ghee to use up, could I use that instead of oil ?, Thanks
Yes sure. Try it half and half with a veg oil to test out the flavour.
what is base gravy
Tried making this today but managed to turn the garlic / ginger paste black. Obviously I burnt it but how do you keep the heat on without it burning?
Be quick.
Is this for one person? Would you double the ingredients for two?
It’s for about the size of a takeaway portion, which is more than enough for one person usually, and can stretch to feed two at a push. There’s lot of info on scaling up recipes in Volume 2 of my book INDIAN RESTAURANT CURRY AT HOME, available from www.mistyricardo.com and at Amazon
Hi Misty (fu..ing brilliant Your some man. What was the wee sneaky ingredient at 4.23 lol
+Robert Bell Thanks! As per video caption it is Onion Paste (bunjarra)
+MistyRicardo Misty just before the onion paste and the w. sauce you dropped what looked like spice powder out of a rajah tin or similar. black pepper?
+Robert Bell ah.. That was the glass ramakin containing the onion paste. It wouldn't come out on its own, so I used a spoon.
+MistyRicardo Misty if you look at the vid again you put something in a second before onion paste. BTW you have been an inspiration to everyone on the BIR curry trail and I thank you for that
+Robert Bell thanks Rob. What curries have you cooked from my videos? Btw nothing hidden on video. It was me trying to empty the remaking of onion paste in. Watch again closely.
What type are these are the aluminum I could do with a few
Pans
Thank u 🌺 can u send me precooked chicken link 🐥
sara sami hi it's here ua-cam.com/video/h1px-GSE6h0/v-deo.html (you could have searched my channel for it).
Thank u 🌹
Didn’t enjoy this one nothing like 80s madras , saying that tried 2 of your others fantastic awesome , just being honest
What would this be called without chilli powder,because I love it but cannot tolerate any form of chilli,thanks
Probably just a simple chicken curry or a saucy bhuna.
What is mix gravy? Mix Powder? What ? Can you explain please! Thanks
Mike b Hi. I’ve made videos for the mix powder and base gravy recipes. Look on my channel. Better still, buy my book www.mistyricardo.com
Is it only 0.5 tsp of coffee ? as it looks like there is more in the video say 1-2 tsp.
+Stokey Si Si, it's definitely a half tsp (level of course). The camera can be a little deceptive given the closeness to the pan.
How come always precooked meat Misty?
I prefer it over raw chicken which goes a bit tough and lacks some flavour you get from my pre-cooking recipe.
It was also a very dark colour
+aaronstill That's most probably burnt then.. yes not good. Keep practising.
Have you posted the recipe somewhere?
It's in the video Mr Tater. I don't publically post written recipes (yet)
ok, thanks
what kind of pan is that please?
It's an aluminium frying pan. Not non-stick.
you should get chance in food network
+david m thanks.
is the recipe shown for one portion? I atleast look for 2. thanks
+LR Gamer one big portion for a very hungry person. Two modest portions for the less hungry. If in doubt, serve with something extra.
made this tonight, twas delicious. my go to recipe for madras now. I used beef rump on this occasion.
+LR Gamer great. That's a nice cut of meat. Did you precook it?
I sealed it with a tad Garlic and Ginger, and rested the meat as you do with beef. All the meat juices went in. Give it a go mate. By far better than those pub beef madras you could get, thanks to the recipe. I did however leave the coffee out.
One thing I would say. I used steak eating quality then, I have since used chopped beef from a roasting joint and precooked it like you would lamb! Still fantastic. all depends on quality the cooking time. but I would atleast seal the meat, never put it in raw midway through like you may with chicken.
Can anyone tell me what Mix powder is?
Hi. Watch one of my other videos for the mix powder recipe... ua-cam.com/video/NkQj492PQu4/v-deo.html
I’ve just written an ebook which you would find very useful as a beginner. ... ua-cam.com/video/DxxHckohLMI/v-deo.html
next time you cook this add coriander and mr naga into it around 30 seconds from the end.
+jaytol1 Mr Naga is an excellent ingredient, transforms a curry into something else.
I just did a face plant on my laptop, didn't taste of curry though.
I tried your madras the other week I must have burnt the spices because it tasted horrible........ I'll try again another day thanks anyway Aaron
+aaronstill Hi. It may also be that you didn't cook the powdered spices out properly, or that you used too much spice, or too much ginger, tomato puree etc. Try following the video, especially the comments about timings and heat. Hope your next attempt is succesful.
A zi usa un mestolo di legno, dio santo l'ABC
have you tried Maggi sauce instead of Worcester sauce?.... change your life...
+craig hood I have some Maggi products... which sauce are you referring to ?
It's the Maggi sauce liquid seasoning.. It's a small bottle, you can get it with chilli style also.. Every time I use it. It reminds me of curry..... Sort of....
Thanks Craig, I'll check it out.
Bro this not the way you make madras
+Ajay Pandey so many variations, but the British Indian Restaurant method differs greatly from the traditional Indian style. Where are you in the world?
Could have enjoyed the video if there was a voice.