thanks mick your … thanks mick your korma was great,
could you please send me the recipie of the madras and i was wondering do you use the same base gravy for every curry?
Hi Eric,
t
To … Hi Eric,
t
To pre-cook the chicken for the madras you simply cut it into chunks, add to pan, add enough water to cover, add a teaspoon of a mild curry powder and fenugreek leaves, bring to the boil and simmer until it is just cooked through, the yoghurt marinade is only used to make tikka or tandoori meat,
Mick
Hey Mick, Your food … Hey Mick, Your food is amazing it tastes just right. I want to have a go at the madras so any chance you could send me a recipe for it please. Cheers Mick
Hi Mick, your food … Hi Mick, your food looks amazing, im a bit confused with the Masala Paste, what is 1tsp of Mix Powder? + Sag Aloo 1 tsp of Curry Powder? Can you send me the recipe for this? & can you send me the recipe for the Madras thanks alot Mick
Hi Andy,
Recipe on … Hi Andy,
Recipe on its way,
You can change the recipe to your tastes,
Fenugreek leaves are fundamental to many dishes, try and get it if you can, powder will give a different taste, you can get it from spicesofindia or the asiancookshop
Mick
Hi Mick, great … Hi Mick, great videos and great results, but can you please send me the exact amounts to use etc as I have only cooked them on estimations and I think they are coming out to garlicky. I have also not been able to obtain ferungreek leaves and have resulted to using powder will this make much difference.
Thanks for your … Thanks for your comments,
You could leave out the meat and add pre-cooked veg of your choice a couple of minutes from the end just to heat them through,
Mick
Hi Mick
what a … Hi Mick
what a great help your vids have been! Could you send me the recipe for this dish pls? also could I actually swap the meat for veg as i’m a not a big meat eater but do love hot/spicy curries?
many thanks
Thanks for your … Thanks for your comments,
Yes mate 300-350ml would be enough for a saucier curry like a madras, but you would use less in a korma for example, I use the plastic containers like those you get from Chinese t/a’s these days,
Mick
Brilliant, all the … Brilliant, all the videos look awesome. I have eaten in every curryhouse in Newport and i still can’t get the takeaway style done at home right. The base recipe i had previous sucked big time and will look forward to trying yours! I read that you store your base in 300/350 ml pots… does that mean one pot per person/curry? keep up the good work and I will let you know how I get on!
British Indian restaurant style Chicken Madras
September 5th, 2009 at 1:22 pm
The mix powder is …
The mix powder is basically the chefs own curry powder,
I use this:
4 tspn of Rajah Mild Madras Powder,
2 tspn of Paprika,
1 tspn of Coriander powder,
1 tspn of in Powder,
1 tspn of Turmeric Powder,
Mick
September 5th, 2009 at 1:22 pm
Mick, whats in the …
Mick, whats in the mixed powder sprice?
September 5th, 2009 at 1:22 pm
Fantastic! Any …
Fantastic! Any chance of the recipe please?
September 5th, 2009 at 1:22 pm
Please could I have …
Please could I have the full recipe as well Mick, thanks.
September 5th, 2009 at 1:22 pm
Please could I have …
Please could I have the full recipe as well please Mick?
Thanks.
September 5th, 2009 at 1:22 pm
on its way mate, …
on its way mate, yes you use the same base with all the curries, this is what the restaurants do,
Mick
September 5th, 2009 at 1:22 pm
on its way Davy,
…
on its way Davy,
Mick
September 5th, 2009 at 1:22 pm
thanks mick your …
thanks mick your korma was great,
could you please send me the recipie of the madras and i was wondering do you use the same base gravy for every curry?
September 5th, 2009 at 1:22 pm
hi mick
any …
hi mick
any chance you can send me the reipe
davy
September 5th, 2009 at 1:22 pm
on its way,,,
Mick
on its way,,,
Mick
September 5th, 2009 at 1:22 pm
Hi Eric,
t
To …
Hi Eric,
t
To pre-cook the chicken for the madras you simply cut it into chunks, add to pan, add enough water to cover, add a teaspoon of a mild curry powder and fenugreek leaves, bring to the boil and simmer until it is just cooked through, the yoghurt marinade is only used to make tikka or tandoori meat,
Mick
September 5th, 2009 at 1:22 pm
Hey Mick, Your food …
Hey Mick, Your food is amazing it tastes just right. I want to have a go at the madras so any chance you could send me a recipe for it please. Cheers Mick
September 5th, 2009 at 1:22 pm
Hi Mick,
What’s …
Hi Mick,
What’s the method of pre-cooking the chicken? Yogurt marinade? Cooked all the way through, or pink inside?
Thanks,
Eric
September 5th, 2009 at 1:22 pm
PLEASE make a …
PLEASE make a vindaloo your my hero
September 5th, 2009 at 1:22 pm
can you send me the …
can you send me the base recipe to thanks Mick
September 5th, 2009 at 1:22 pm
Hi Mick, your food …
Hi Mick, your food looks amazing, im a bit confused with the Masala Paste, what is 1tsp of Mix Powder? + Sag Aloo 1 tsp of Curry Powder? Can you send me the recipe for this? & can you send me the recipe for the Madras thanks alot Mick
September 5th, 2009 at 1:22 pm
Hi Andy,
Recipe on …
Hi Andy,
Recipe on its way,
You can change the recipe to your tastes,
Fenugreek leaves are fundamental to many dishes, try and get it if you can, powder will give a different taste, you can get it from spicesofindia or the asiancookshop
Mick
September 5th, 2009 at 1:22 pm
Hi Mick, great …
Hi Mick, great videos and great results, but can you please send me the exact amounts to use etc as I have only cooked them on estimations and I think they are coming out to garlicky. I have also not been able to obtain ferungreek leaves and have resulted to using powder will this make much difference.
Thanks in advance Andy.
September 5th, 2009 at 1:22 pm
wheres the vindaloo
wheres the vindaloo
September 5th, 2009 at 1:22 pm
on its way,,,
Mick
on its way,,,
Mick
September 5th, 2009 at 1:22 pm
Please could you …
Please could you send me the recipe for this one.
Well done Mick, Bets curry videos on youtube IMO!
September 5th, 2009 at 1:22 pm
Thanks for your …
Thanks for your comments,
You could leave out the meat and add pre-cooked veg of your choice a couple of minutes from the end just to heat them through,
Mick
September 5th, 2009 at 1:22 pm
Hi Mick
what a …
Hi Mick
what a great help your vids have been! Could you send me the recipe for this dish pls? also could I actually swap the meat for veg as i’m a not a big meat eater but do love hot/spicy curries?
many thanks
September 5th, 2009 at 1:22 pm
Thanks for your …
Thanks for your comments,
Yes mate 300-350ml would be enough for a saucier curry like a madras, but you would use less in a korma for example, I use the plastic containers like those you get from Chinese t/a’s these days,
Mick
September 5th, 2009 at 1:22 pm
Brilliant, all the …
Brilliant, all the videos look awesome. I have eaten in every curryhouse in Newport and i still can’t get the takeaway style done at home right. The base recipe i had previous sucked big time and will look forward to trying yours! I read that you store your base in 300/350 ml pots… does that mean one pot per person/curry? keep up the good work and I will let you know how I get on!