Chicken Madras (Indian Restaurant Style) from Misty Ricardo's Curry Kitchen

[@MistyRicardo]

My Gourmand Award-Winning Cookbooks: Curry Compendium @ Amazon: amzn.to/3zkxgbl Volume 1 @ Amazon UK: www.amazon.co.uk/dp/1999660803 Volume 2 @ Amazon UK: www.amazon.co.uk/dp/1999660811

[@TheMIKA900]

Made this yesterday and I've eaten two massive portions of it. No one got a single mouthful and I've finished the lot! 11 out 10 Misty. Thanks!

[@MistyRicardo]

It’s morish. As you have found out.

[@DavidWillis-s8k]

Just followed this recipe as closely as I could. Absolutely stunning ❤ Reminded me of 70’s style curry’s 😋😋😋

[@MistyRicardo]

Glad you enjoyed it, thank you.

[@DavidWillis-s8k]

@ THANK YOU for the recipe! 👌👍

[@rupertmiller2744]

Done this one with king prawn, bloody marvellous

[@MistyRicardo]

Excellent, thanks. The sweetness of the prawns comes try through nicely.

[@Magicsam87]

Tried this and the vindaloo and they are both amazing! Exactly how a take away tastes. Slowly making my way through them all

[@MarkWilliams-so6vc]

I`ve made this several times now misty, beautiful curry, I`ll give it 12/10, great books too .

[@MistyRicardo]

Glad you like it. Thanks 🙏

[@adbraham]

The Worcestershire sauce, I’ve seen my local curry house do, the coffee is a new one for me! 😁

[@RiaLake]

Excellent curry, truly scrumptious. I made with Quorn today, used less oil and didn't need any salt. Many thanks.

[@MistyRicardo]

You're welcome.Quorn, less oil and no salt ? You're easy to please :)

[@RiaLake]

Yes, my base gravy was very salty. I gave up eating chicken two years ago. I'll adapt your great recipes.

[@eddonks4293]

Made this a few times now and is my favourite. Great authentic flavour.

[@MistyRicardo]

Great to hear!

[@racey1979]

Really enjoying your books. Been cooking bir a while and have many books but learned quite a lot from yours, particularly the actual cooking method, which doesn’t get described much, if at all in the others I have.

[@MistyRicardo]

Thanks. It's something I focused on deliberately for that reason. 🙏

[@doneaton6373]

great curry without the coffee,,and i love the scraping

[@ria1636]

🙉

[@ACH-DK]

Love yours videos ❤️ From Denmark

[@MistyRicardo]

Thanks Allan.

[@richcurtis813]

Cook this with confidence! I had some trepidation about using coffee?? but followed the recipe to the letter. WOW!! Now it is one of my favourite curries!! Simply stunning! I've cooked lots of Mistys recipes, and are amongst the tastiest BIR out there. Big thumbs up! Still waiting for a balti though.....😋

[@MistyRicardo]

+Richard Curtis Very kind, thank you Richard.

[@PriyaPriya-dy3mt]

Mouth watering receipe...👍which mix powder did u use ..please advise Thanks

[@MistyRicardo]

mistyricardo.com/mix-powder-recipe That's my main mix powder. Another one along with loads of recipes in my new book amzn.to/3zkxgbl

[@iancounsell5119]

Thanks I’ll get the book.

[@seriousarabic1036]

Just made it, was amazing thanks so much :)

[@MistyRicardo]

Glad you liked it!!

[@AlexfromSpain]

This is one of my favourite dishes!!! Really delicious!!!

[@edek8470]

Looks top banana ;-)

[@telum169]

It looks awesome I have one question though: if the chicken is fully pre cooked and then in the pan for so long won’t it be overdone and a bit dry and not as soft as it could be?

[@MistyRicardo]

It’s odd but no it doesn’t dry out. Keep it covered in sauce helps it stay as tender as possible.

[@MistyRicardo]

See my video on pre-cooked Chicken. By the way, it’s all covered in my two books, Indian Restaurant Curry at Home Volumes 1 & 2. They’re available at Amazon and worldwide from www.bookdepository.com. Here are the Amazon links... www.amazon.co.uk/dp/1999660803 www.amazon.co.uk/dp/199966082X

[@bobbymac1319]

your recipe's are awsome, I don't need to go out to restaurants anymore or get take aways, I enjoy the food I make better than the restaurants thank you so much

[@MistyRicardo]

Thank you, pleased to hear it. Have you tried many of the recipes ?

[@bobbymac1319]

+MistyRicardo I have tried about 5 of them, and there all awsome thanks again for sharing

[@iancounsell5119]

Made the chicken madras and turned out fantastic but how do I make it for ten people

[@MistyRicardo]

Scaling up isn't simply like multiplying. My books Curry Compendium and Indian Restaurant Curry at Home Volume 2 have a detailed chapter on how to upscale.

[@moontrev]

What’s in the powder he calls mix powder? Cheers Trev

[@edek8470]

Smells, looks great! Plate full of freshly made poppadums (not pre packed) which incidentally take seconds. Rice, sides etc etc best food for spice lovers everywhere. Hungry now...

[@MistyRicardo]

+Ed Ek Friday night treat?

[@pjmbidge632000]

How do you know how it smells?

[@harpreetjal]

best chicken recipes by misty,well done chef

[@MistyRicardo]

Thanks Hapreetjal!

[@jamiechapman8682]

Hi mistyrick I have purchased your curry compendium book. Tonigh I made the madras to the letter and it was amazing. Might I ask I made your 2nd grown up version base gravy with the white cabbage 1 question is do you use 5 neat tablespoons for tom purée in you base gravy or 5 watered down version of tom purée? Thanks for sharing…it was silk smooth unlike other curries I’ve tryed to make, they ended up grainy

[@MistyRicardo]

Hi. If the recipe says tomato puree it means neat. 🙏

[@jamiechapman8682]

@@MistyRicardo brilliant thank you I was panicking but did it correct thank you for your reply

[@hilltop9098]

What kind of chilli powder are you using because if I used the chilli I have in my cupboard it’s so hot that two teaspoon would burn my mouth? ❤️🇬🇧

[@MistyRicardo]

Just good quality 'regular' chilli powder. I use brands like Rajah, East End, Heera. Try it with less of your hot version and see how you like it.

[@Jo-pw1hj]

What is the Mix powder?

[@MistyRicardo]

This will help explain: mistyricardo.com/introduction-to-cooking-bir-curry-part-1/

[@MulderXfile]

That looks and smells great!

[@MistyRicardo]

Thanks. Make it for real so you can smell it. 😀

[@johnmclean5957]

Just done this tonight . Brilliant.

[@MistyRicardo]

+John McLean Glad you enjoyed it. I've made a more recent Chicken Madras video you may like to watch... kzbin.info/www/bejne/f5asiKl8nceIZ7s

[@micklydon255]

Tried this tonight, stunning cheers mate I'll be trying more 👍

[@MistyRicardo]

Glad you liked it. Keep in touch, and thanks for the comment.

[@adriandrake4208]

Hi Misty, do you(i.e Indian Restaurants) ever add either Rose water or Saffron to any of your dishes? Adrian

[@MistyRicardo]

I don't think I've ever been served a dish with saffron, but I seem to recall seeing the word saffron in the menu description of one or two 'house special' dishes in more up-market restaurants. Same goes for rose water. I know that both of them enhance pilau rice / biryani. Must try them, thanks.

[@adriandrake4208]

Thanks for your reply Misty. You talk about 'upmarket' Indian restaurants. Are they so different or better? I've never been to such an establishment; just intrigued.

[@MistyRicardo]

Well I've been to a few of the posher places, but generally speaking the quality of the food is less that the quality of the furniture and ambience. There are exceptions though... I went to an expensive Indian Restaurant recently that was very good indeed.

[@MistyRicardo]

I live in an area which mainly has the typical inexpensive BIR eateries. Some good, some bad. It's all down to the chefs, their experience, and how they decide to cook the food. You can cook exceptionally good curry without fancy ingredients.

[@adriandrake4208]

Likewise, the usual BIR eateries surround me, but with your help I can actually produce a largely better meal...standards have diminished over the years, I'm sure. As you rightly say, they're all tarting their premises up and overlooking the importance of a good chef!

[@Martinwhynot]

I made this yesterday. Beautiful. The coffee sounds bizarre but with the worcestershire sauce too it adds depth and a smell I loved. One of my best madras recipes. Try it!

[@MistyRicardo]

Thanks very much Martin. Glad you liked it. May I ask what base gravy and mix powder did you use ?

[@Martinwhynot]

New Glasgow base (not published anywhere yet!) The mix was CBM's. My g/g mix was 60/40 in favour of ginger but Im finding that's the Punjabi influence I'm in to at the moment. I will, of course try an exact attempt using your base and g/g ratios. It will make a difference as you know! Can't wait!

[@MistyRicardo]

Intrigued about new base. I don't go above 40% ginger as it can be overpowering in combination with other ingredients, but maybe that's the British palette. Drawing a parallel, Pakistani food seemed to be heavy on the cumin.

[@Martinwhynot]

Yes mate, by comparison to Bangladeshi BIR it is, but that's the Scottish way, lol! The food in the central belt of Scotland is completely different to most places in England. I had to travel to Southall (The Brilliant Restaurant) for some training. Their cookbook is very similar to the Ashoka cookbook from Glasgow - both Punjabi and heavier than normal with cumin. No mix. Just Garam and loads of methi.

[@MistyRicardo]

Keep in touch Martin. Interested to hear more.

[@Dannyham83]

Looks great but why the coffee ? To add bitterness / depth ?

[@MistyRicardo]

Yes basically.

[@topsecret_gtr3741]

Proper BIR cooking chef

[@rathansherigar4527]

pre cooked chiken dala aur ek ghante se paka re.. chikn ya bakri ??

[@MistyRicardo]

Pre cook chicken Video kzbin.info/www/bejne/nmLTqWB9iKppnpI. Pre cooked lamb, sheep, goat video kzbin.info/www/bejne/sJyXdH2ol9KYmbc

[@Thesidsentinel]

Lmao

[@suewright2305]

can you use pre cooked instead of tikka

[@MistyRicardo]

Yes you can. The same goes for pretty much all my recipes. Some curries suit certain meats better, but it's down to personal preference.

[@simonragnarson22]

What’s in “mix powder”? 😌

[@firebeardnc6012]

It's usually a combination of the following: Turmeric Cumin Corriander Paprika Curry powder (mild madras is most common) Garam masala

[@simonragnarson22]

@@firebeardnc6012 many thanks! And......interesting choice of name!

[@technicallybrilliant2760]

holy cow - video resurrection - very well done , couldnt done better myself .

[@mnice9984]

That looks delicious !! I am learning can you explain why even though the chicken and the gravy are cooked, you cook this dish for so long. What is the intention? Do coffee beans need a lot of cooking? Thanks for your answer.

[@MistyRicardo]

Hi thanks. Not easy to answer in a sentence. Cooking the curry long enough and at a high enough heat is important to get the best flavour. The coffee granules dissolve instantly and are not essential in the Madras, they just add a subtle savoury flavour if added. I’ve just published a paperback INDIAN RESTAURANT CURRY AT HOME available from www.mistyricardo.com which will guide you through everything. Also available in kindle ebook format from Amazon.

[@user-de6kh6uu2x]

thanks, can't wait to try one of your curries.

[@MistyRicardo]

+allan green Great! I'm right here if you need any help.

[@barryrobinson8963]

Why the coffe and was does this bring to the curry?

[@MistyRicardo]

It's optional but adds a little savoury piquancy.

[@EVoLutionAutoDrivingSchool]

Wow. Worcestershire Sauce? Never seen that in a curry. What does that exactly bring to the party? I sometimes add Tamarind Sauce. Does it do a similar job to that?

[@MattDeakin]

Worcestershire sauce = Umami

[@stokeysi4922]

Have you got a recipe to make the onion paste you can put up please ?

[@MistyRicardo]

+Stokey Si hi Si. I will be making a new video on it in the next week or two.

[@fazp6718]

U can buy ready fried onions from indian shop store in air tight contaner used when ever need

[@Jaksary]

If I follow your gravy recipie how do I dilute it down to get what you have here?

[@Jaksary]

also what kind of oil do you recommend? thanks for the content, I'll get the book for myself as a christmas present!

[@MistyRicardo]

Add water until it's about the consistency of semi-skimmed milk. It's about the same amount of water.

[@MistyRicardo]

Use a neutral oil like sunflower, veg/rapeseed.

[@Jaksary]

​@@MistyRicardo yeah I checked another base gravy video and figured out thanks!

[@Jaksary]

@@MistyRicardo yeah I checked again and you were using sunflower so I bought that too, just made the slower base gravy and this chicken madras and woah! It was really good!

[@keepsafeandsound6722]

It looks like a taisty dish misty, but how would you go about getting all the ingredients?

[@MistyRicardo]

Well, depends where you are. In the UK the large supermarkets now stock 100g and even 400g bags of spices. Other things like kasuri methi are more readily available in Asian supermarkets or online. Buy my paperback book... I go into more detail www.mistyricardo.com. Ebook available from www.amazon.co.uk/dp/B079WJSNWZ

[@Jiggz9]

Hey, I recently had whats called Chicken Green Masala" at this VERY famous place in Washington D.C. called Rasika. I would love to see you cook that for us so I can make it by watching you! "Chicken Green Masala" Chicken / mint / coriander / ground spices

[@MistyRicardo]

Do you have a photo ?

[@Jiggz9]

+MistyRicardo I am not sure how to upload it. But if you google "green chicken curry, rasika" and pull images it should come up.

[@rajdulari]

Its 04:45 in the snowy winter Sweden morning and i now all of a sudden ended up here, LOL, And now im craving for this curry :D

[@monovibe2255]

Looks great but 0.33 tsp salt? What is that? How do you measure 0.33 tsp?

[@MistyRicardo]

Hi Mono vibe. Should really read as 'one third of a tsp of salt' (that's level measurement btw).

[@blah843]

Looks amazing! Been looking for a good chicken madras recipe

[@MistyRicardo]

+blah Thanks. I produced another Chicken Madras video recently, which is a lot better at showing and explaining the technique. kzbin.info/www/bejne/f5asiKl8nceIZ7s

[@sparklegirlfrance]

Thank you so much. This is a great recipe. I have also made various gravies in the past, but your recipe is definitely the most flavor some. I have a question about portion size. I imagine this is meant for 1. I doubled the amount and used a wok, but what of you want to cook for 4 or more? Do you need a lot more oil? Does it work as well? I ask, as it seems important to let the sauce caramelise on the pan, and so wondered if a larger quantity cooked at once would work. Finally, the videos are very good but it would be really helpful to have a list of ingredients, for example in the description bar, as it's annoying to have to keep going through the video to check you have assembled everything. Great work though.

[@sparklegirlfrance]

I actually did the new version

[@MistyRicardo]

+sparklegirlfrance Thanks, that's great. The portion size is a generous one person, or 2 people with a lesser appetite. You can double up, but you need more heat and a bigger frying pan. Base gravy caramelisation is key to the BIR flavour, so single portion cooking is best. Don't scale any higher than 2. You can always cook batches and mix together in a pot. I notice you are in France...may I ask how you came about my videos?

[@sparklegirlfrance]

+MistyRicardo thanks for you answer. I realized that today. I tried a bigger portion and totally lost the caramelised taste. I was even wondering about cooking in a medium sized paella pan. Could be worth a try , but I'll have to wait till I go to Spain to acquire one. Have lived in France since 1987, but come from South Manchester. Lived in Rusholme in the 80s as a student. Have been trying to reproduce the ' flavour' since moving here. It's hard work as ingredients are hard to come by, but got some methi this week. It's a game changer. I am familiar with the curry forum, but found your channel when looking for a prawn curry recipe. Truly great base gravy, and the cooking method is definitely key. Have not realized that until now, as reading recipes isn't quite the same. Great site, I'll give you more feedback I'm sure. Thanks again.

[@MistyRicardo]

+sparklegirlfrance you're welcome. Also originally from south Manchester, by the way.

[@PerfectfoodDay]

wow ! what a yummy recipe . I am trying is tonight

[@westfalenstadion7325]

I personally prefer Vindaloo ...This dish here looks nice I shall try, Thanks.

[@xnzhaua2932]

Westfalen Stadion i dont like the sourness of vindalloo and usually prefer a phall

[@gaelanmccann324]

I have no idea where to buy things like cassia bark but I enjoyed watching this anyway.

[@MistyRicardo]

Where abouts in the world do you live ?

[@venkteshk9569]

plsss mention how to prepare basegravy

[@MistyRicardo]

Hi, here's the link to the base gravy recipe: kzbin.info/www/bejne/Z3bclWaBm6qXeJY

[@petercallaghan9851]

What is "mix powder"? From country to country that bcould vary quite dramatically so I'm curious what yours consists of? Looks like a great recipe though.

[@MistyRicardo]

Hi, it's a basic curry powder used in British Indian restaurants and takeaways that's tamed down to form a foundation of spices upon which layers of flavour can be added, according to the curry being cooked. Check out my video for it and also base gravy. It's all in my eBook www.amazon.co.uk/dp/B079WJSNWZ available UK and worldwide.

[@danielvaughan4155]

looks amazing! Thanks for your time and effort! I will definitely try this 😊

[@jessintare4682]

sorry it may be a stupid question but is that soluble coffee or ground beans.

[@MistyRicardo]

soluble :)

[@RN-hc8hk]

Good recipe chef😋

[@MistyRicardo]

Thanks Neela

[@jameskearney4100]

Fantastic !!!

[@vishalsnayak]

Whats base gravy? How do I make it?

[@MistyRicardo]

Desi... take a look at my video... kzbin.info/www/bejne/Z3bclWaBm6qXeJY. It’s also in my paperback book (www.mistyricardo.com). Hope that helps you.

[@anthonyroffe5628]

Please use a wooden spoon,that scraping is like death.

[@ambilinair4742]

what is this 'mix powder' and 'base gravy' consist of?

[@MistyRicardo]

Hi Ambili. I’ve done videos for them on my channel. Please check them out.

[@dachudsta]

OK I'm trying this tonight... coffee and all...

[@LoneWolfRehab]

How did it work out?

[@anthonycarltoncross6648]

Awesome cooking. I can't wait have a go at cooking this and definitely feeling inspired. Well done.

[@MistyRicardo]

Cheers. Give it a try.

[@DivyaAva]

What is base gravy!??

[@MistyRicardo]

+Divya Avva Excellent Question. My Base Gravy Video (and it's description underneath) should answer your question. Please let me know if you have any further queries. kzbin.info/www/bejne/mpLQk5aojNOBaJY

[@lll809]

Chicken madras with out Curry leaves ??

[@Reguez01]

Great recipe. Thanks for sharing. Only thought is why such huge lumps of chicken? Is that deliberate or just consequential?

[@MistyRicardo]

+Rod Reguez Thanks. I find the bigger the lumps of chicken are more tender in the middle (both in the pre-cook and the final curry). I often cut them in half with the spoon near the end of cooking so more surface area is coated with sauce.

[@Reguez01]

Ah ok. Now you put it like that I suppose it stands to reason that a bigger peice of meat will hold more moisture and like you say it can always be cut up and the end. Might even try that myself!

[@yesunagesh4823]

wat is powder n base gravey plz rpy

[@MistyRicardo]

Base Gravy kzbin.info/www/bejne/Z3bclWaBm6qXeJY

[@MistyRicardo]

Mix Powder kzbin.info/www/bejne/hJy0m2dvZ7WEq5Y

[@geraldswain3259]

Looks superb,and I bet it tastes to match !.

[@marquez2390]

Is cassia the sweet cinnamon variety I see in supermarket?

[@MistyRicardo]

Where in the world do you live ? It’s probably labelled differently by country. What do the ingredient read as?

[@marquez2390]

Uk. In Sainsburys website there is ground sweet cinnamon. I always thought cassia was cinnamon but this make me think cassia is sweet variety of cinnamon.

[@MistyRicardo]

Cassia is a form of cinnamon. It's more pungent than the brittle quills (Sri Lanka/true) we may think of it as, but still has a sweetness. It's cheaper. Cassia is sometimes known as Chinese cinnamon. Appearance of cassia is a dark brown bark.

[@nehajain9041]

All looks spicilicous 😀 Yummy

[@MistyRicardo]

+Neha Jain Thank You 😊

[@rayevans688]

iv never seen coffee or Worcester sauce used in madras anywhere before. this is very unusual? ?

[@edek8470]

Worth noting no single recipe is gospel, just a good guide..suit your pallet? Is de caf ok ;-) bean there done that (sorry)

[@afridijain541]

Ray Evans ,

[@Magicsam87]

Don't knock it until you tried it, this recipe tastes really good.

[@e.abrahamovich8981]

Ed Ek 100% agree

[@benny4legs]

Hi MistyRic, great vids :) I was wondering if your base gravy has been watered down as you seemed to only use about 400ml which, according to the base gravy video, is the amount you freeze with the intention of diluting. Gonna try this tomorrow having already made the base :) cheers

[@MistyRicardo]

Hi Benny and Thanks. I water the base down to be about the same thinness as semi-skimmed milk. Keeping the frying pan hot, and adding it little at a time (75ml 75ml 150ml etc as per videos). Good luck and let me know how you get on. I've produced a better video for Chicken Madras which is more explanatory... kzbin.info/www/bejne/f5asiKl8nceIZ7s

[@gedhuffadine5796]

Recipe for base gravy please

[@marquez2390]

Is madras very spicy?

[@MistyRicardo]

Medium hot, but it depends on your heat tolerance. A lot of people don’t find it too hot these days.

[@faebrowne2537]

Looks really tasty.

[@MistyRicardo]

Tganks

[@ganeesri3371]

AYOOOO KARUUUU VADU AMMA SORRU........THAT FOOD LOOKS MOUTH WATERING AND TANTALIZING............HOLYYYYY ROMBA SAKTHYAM PIDICHU ORU NANDU DA VERUSAM, SORRU TANDU KAPSIGAM..........I LOVE TAMIL FOOD.........111111 OUT EZZZZZZ

[@MistyRicardo]

Thank you for the comment, whatever you actually meant. 😄

[@marquez2390]

Is there a reason you add base gravy in stages? Why not add a ladle or two then just leave to reduce for 5 mins?

[@MistyRicardo]

It’s to keep the temperature high to help the sauce to caramelise (for the flavour). You really need to get my books. Www.Mistyricardo.Com

[@dineshbhagwat339]

What is base grevy? Is it chicken stock?

[@MistyRicardo]

dinesh bhagwat hi here’s the Base Gravy Video Recipe kzbin.info/www/bejne/Z3bclWaBm6qXeJY

[@richardbryant3169]

Do they use coffee in restaurants? I'm not knocking it just wondering on its authenticity

[@rupertmiller2744]

Great meal misty, can I ask you please where can I get a pan that you use ta

[@MistyRicardo]

Best option is to visit an Asian supermarket in an area with a Pakistani, Indian and Bangladeshi community. They’re not expensive. You can get them online (google aluminium frying pan)

[@jaysenb]

where do you ge the pan from, do you have a link??

[@MistyRicardo]

Sorry I don't. You can find them on ebay and Amazon, or buy at some of the larger Asian grocery shops and supermarkets. Aluminium!

[@fft2020]

Is it ok to use cinnamon stick instead of cassia ?

[@MistyRicardo]

Yes you can use 'true/Ceylon' cinnamon instead of Cassia bark (which is a close cousin) if you wish, but it's more delicate in taste, not to mention more expensive. Cassia is better in my opinion for BIR curries, particularly strong ones like Madras. Also... Bear in mind that Cassia bark is often labelled and sold as 'Cinnamon'.

[@fft2020]

MistyRicardo Thank you Chef Ricardo for the explanation, I'm finding hard to find "cassia bark" or "chineese cinnamon" where I live, most I find is the true cinamon (the curly type)

[@Englishman2031]

Where is the blended onion base ?

[@MistyRicardo]

Hi David. You can find the recipe for the base gravy on my channel (just search ‘Misty base gravy’). It’s also in my book (see www.mistyricardo.com)

[@lubipopilubi2301]

Well what is two tsp of mixed powder? Could be anything

[@MistyRicardo]

kzbin.info/www/bejne/hJy0m2dvZ7WEq5Y

[@doneaton6373]

its not that hard to make,plenty of recipes

[@PVflying]

I'm genuinely fascinated to know where this idea of coffee granules comes from? I've never seen that in 20 years of observing BIR cooking and now I've seen two of your recipes include it in the same day? Is it your own innovation or do you have some basis for using such a surprising ingredient?

[@MistyRicardo]

It is my idea. It's not supposed to be a signature flavour, just add a little piquancy, a little like fenugreek powder does. BIR restaurants / takeaways would never bother of course. Just an added expense and hassle. I have heard from someone who allegedly witnessed a chef it using it in a bir curry.

[@PVflying]

+MistyRicardo ok thanks. Interesting idea

[@MistyRicardo]

It's also just a little touch to make the madras slightly more different to other curries. I don't use it in anything else but onion bhajis.

[@Carlostype]

Your videos are clear with lots of information, great! Obviously variations are everywhere but have you tried dry frying the whole spices then grinding before adding to oil or would it over power the flavour, @ thanks

[@MistyRicardo]

Thanks Typey1. Depends which spices you refer to. If you mean the whole spices/seeds, then I would say yes it would be overpowering if you toasted and ground them before adding to the oil... Used whole (and removed later) they impart subtle flavour into a dish. Using the equivalent amount but ground to a powder would be far more pungent. Too much.

[@MistyRicardo]

As you know, it's always best to use freshly ground whole spices instead of the shop bought powdered versions. Also, I only ever toast the spices (and grind) jus before cooking. Toasting accentuates the spice flavour, but that deteriorates quickly.

[@rosscop.coltrane2747]

Worcestershire sauce really?

[@MistyRicardo]

Yep

[@rosscop.coltrane2747]

MistyRicardo I never knew. Looks lovely 😊

[@rectify2003]

Nice

[@johnlintorn6768]

Where does the heat come from? I didn't see any chillies added?

[@MistyRicardo]

John Lintorn Chilli powder.

[@jayanthimanualk1197]

What is the mix powder that you added?

[@MistyRicardo]

Here's my video on it: kzbin.info/www/bejne/hJy0m2dvZ7WEq5Y

[@reverendmississippi]

can yku use lre cooked. chicken instead as I have made a lot

[@MistyRicardo]

Yes, of course.

[@neilgower7985]

hi I've just made the chicken madras. Fantastic but I had a problem the fat didn't separate as yours does . it's not the first time so now is the time to ask WHY. Love the videos shan't be going to the takeaway any more. kind regards Neil

[@MistyRicardo]

It could be for several reasons. How much oil did you use to start with ? Are you using high enough heat ? Are you cooking each stage for long enough ?

[@neilgower7985]

possibly not cooking long enough. Just got a new aluminium pan to see if that's the reason. Do I have to season the pan?.if so how. thanks for the reply. The chicken tikka is amazing thanks. regards Neil

[@MistyRicardo]

No need to season the aluminium pan. thanks re: chicken tikka.

[@neilgower7985]

MistyRicardo

[@neilgower7985]

Thank you for the advice and may I say after making curries from recipe books for more decades than I care to remember it's a pleasure to watch and learn from you and personally I don't mind the fact that you don't commentate it helps me concentrate on the actual process. many thanks Neil

[@RaferJeffersonIII]

I’m a complete connoisseur of BIR and know all my local curry houses and have followed the chef before the restaurant! I am so irritated by the amount of absolute rubbish out there. A lot serve a generic red sauce with more chilli for vindaloo and less for madras and less again for a rogan josh. It’s criminal. Good curry deserved recognition. This is why I advise my friends and anyone I can speak to on where the good places are . Sadly, a lot of paying punters don’t know what they are looking for.

[@TheWoWBane]

A joe rogan?

[@stan1050]

What can I order if I like chicken fairly hot&spicy with lots coconut?

[@MistyRicardo]

Ceylon is the curry you are after, or Garlic Chilli Chicken

[@rayevans688]

Dude I tried your recipe but would rather use more tomato and also cloves instead of coffee for that dark taste and use liquified chill as apposed to powder. Your mixed spice is excellent. Thank you for posting tho

[@MistyRicardo]

Thanks glad for your comment.

[@marcdavies5810]

Is base gravy just stock?

[@MistyRicardo]

It’s a special onion based stock with some spices and supporting ingredients to set the theme for curries.

[@pestario81]

umm what is “base gravy”?

[@wayfarer1101]

Meal for four? One piece of chicken per person?

[@MistyRicardo]

Meal for one.

[@user-de6kh6uu2x]

what do you use for Base gravy?

[@MistyRicardo]

+allan green Hi Allan. I have my own Base Gravy recipe..the video for which is here >>> kzbin.info/www/bejne/kJ6ndWeJmM-Fn5Y

[@Adit209]

hello mate. Your ginger-garlic paste, is it from a jar?

[@MistyRicardo]

I avoid jarred GG paste. It spits in the pan due to too much water content. I either make it fresh and freeze or buy frozen in blocks from supermarket.

[@Adit209]

Thank you sir for the rapid reply. Another one, how do you make the onion paste?

[@MistyRicardo]

I use someone elses recipe. From Mick Crawford's Ebook Vol 1... It's slow and tedious to make, but worth it.