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

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9 жыл бұрын

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)
A newer better all improved video has been made to replace this one. Tweaks and better explanations.... • Chicken Madras (Indian...
Chicken Madras. A hot, savoury, tangy, smooth, tomatoey curry. Watch to learn how to make it.
Here's my video recipe for Base Gravy... • How to make Base Gravy...
Please Like, Subscribe, and Share.
MistyRicardo Channel: / mistyricardo
FaceBook Page: / mistyricardoscurrykitchen
Twitter: / mistyricardo
Instagram: / mistyricardo
Please enjoy some of my other videos...
• How to make Achari Gos... Achari Lamb
• Aloo Gobi by Misty Ric... Aloo Gobi
• How to make Base Gravy... Base Gravy
• Bengali Chicken Curry Bengali Chicken Curry / Staff Curry
• Bunny Chow (South Afri... Bunny Chow (South Indian Meat Curry in bread)
• How to make Chicken 65... Chicken 65
• Chicken Ceylon (Indian... Chicken Ceylon
• Video Chicken Dopiaza
• How to make Chicken Ka... Chicken Karahi
• Chicken Kashmir (India... Chicken Kashmir
• How to make Chicken Ko... Chicken Korma
• Chicken Madras (Indian... Chicken Madras (2015)
• Chicken Madras (Indian... Chicken Madras (2016)
• How to make Chicken Pa... Chicken Pakoras & Sauce
• Chicken Tikka (Succule... Chicken Tikka (marinade and cook)
• Chicken Tikka Achari (... Chicken Tikka Achari
• Chicken Tikka Biryani ... Chicken Tikka Biryani
• Chicken Tikka Coriande... Chicken Tikka Coriander & Lemon Achari Mirch
• Chicken Tikka Dhansak ... Chicken Tikka Dhansak
• Chicken Jalfrezi (Rest... Chicken Tikka Jalfrezi
• Chicken Tikka Masala (... Chicken Tikka Masala
• Chicken Tikka Shimla M... Chicken Tikka Shimla Mirch
• Chicken Vindaloo (Rest... Chicken Vindaloo
• Video Dhal
• Festive Turkey Biryani... Festive Turkey Biryani
• Garlic Chilli Chicken ... Garlic Chilli Chicken
• Keema Dopiaza (Restaur... Keema Dopiaza
• Keema Peas or Keema Ma... Keema Peas
• Keema Rogan Josh (Rest... Keema Rogan Josh
• King Prawn & Mushroom ... King Prawn & Mushroom Bhuna
• Lamb Balti (Restaurant... Lamb Balti
• Lamb Chana Saagwala (I... Lamb Chana Sagwala
• Lamb Moghul (Indian Re... Lamb Moghul
• Lamb Pasanda (Indian R... Lamb Pasanda
• Lamb Phaal (Indian Res... Lamb Phaal
• LavaStorm Chicken - Se... LavaStorm Chicken
• Lemon Rice (Indian Res... Lemon Rice
• Cheesy Peas (Matar Pan... Matar Paneer a la Cheddar (Cheesy Peas)
• How to make Mix Powder... Mix Powder
• Mr Naga Chicken (India... Mr Naga Chicken
• How to make Onion Bhaj... Onion Bhaji
• How to make Onion Past... Onion Paste (Bunjarra)
• How to make Pilau Rice... Pilau Rice
• Prawn Pathia (Indian R... Prawn Pathia
• How to make Pre-Cooked... Pre-Cooked Chicken
• How to make Keema (for... Pre-Cooked Keema
• How to Pre-Cook Lamb f... Pre-Cooked Lamb
• Punjabi Chicken 'Staff... Punjabi Chicken 'Staff' Curry
• How to make Saag Aloo ... Saag Aloo
• Saag Paneer (Indian Re... Saag Paneer
• Video Shami Kebab
• Simple Vegetable Curry... Simple Vegetable Curry
• Special Fried Rice (In... Special Fried Rice
• Vegetable Samosa (Deli... Vegetable Samosa

Пікірлер: 495

@MistyRicardo 2 жыл бұрын

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

@Magicsam87 5 жыл бұрын

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

@AlexfromSpain 8 жыл бұрын

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

@edek8470 7 жыл бұрын

Looks top banana ;-)

@TheMIKA900 5 жыл бұрын

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 5 жыл бұрын

It’s morish. As you have found out.

@briancampbell5673 5 жыл бұрын

That was fascinating to watch. Thank you.

@eddonks4293 3 жыл бұрын

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

@MistyRicardo 3 жыл бұрын

Great to hear!

@racey1979 2 жыл бұрын

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 2 жыл бұрын

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

@richcurtis813 8 жыл бұрын

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 8 жыл бұрын

+Richard Curtis Very kind, thank you Richard.

@anthonycarltoncross6648 6 жыл бұрын

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

@MistyRicardo 6 жыл бұрын

Cheers. Give it a try.

@user-de6kh6uu2x 8 жыл бұрын

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

@MistyRicardo 8 жыл бұрын

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

@danielvaughan4155 6 жыл бұрын

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

@MulderXfile 5 жыл бұрын

That looks and smells great!

@MistyRicardo 5 жыл бұрын

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

@technicallybrilliant2760 6 жыл бұрын

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

@micklydon255 6 жыл бұрын

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

@MistyRicardo 6 жыл бұрын

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

@johnmclean5957 8 жыл бұрын

Just done this tonight . Brilliant.

@MistyRicardo 8 жыл бұрын

+John McLean Glad you enjoyed it. I've made a more recent Chicken Madras video you may like to watch... kzfaq.info/get/bejne/f8t5itl3zci5YY0.html

@jameskearney4100 5 жыл бұрын

Fantastic !!!

@iancounsell5119 4 ай бұрын

Thanks I’ll get the book.

@PerfectfoodDay 7 жыл бұрын

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

@Letstalkaddiction1 7 жыл бұрын

This looks lovely

@blah843 8 жыл бұрын

Looks amazing! Been looking for a good chicken madras recipe

@MistyRicardo 8 жыл бұрын

+blah Thanks. I produced another Chicken Madras video recently, which is a lot better at showing and explaining the technique. kzfaq.info/get/bejne/f8t5itl3zci5YY0.html

@brianappletree 9 жыл бұрын

looks great

@DuttasKitchen 6 жыл бұрын

Very good recipe. Thank you for sharing

@MistyRicardo 6 жыл бұрын

Thank you 🙏

@rajdulari 8 жыл бұрын

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

@MarkWilliams-so6vc Жыл бұрын

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

@MistyRicardo Жыл бұрын

Glad you like it. Thanks 🙏

@seriousarabic1036 4 ай бұрын

Just made it, was amazing thanks so much :)

@MistyRicardo 4 ай бұрын

Glad you liked it!!

@dachudsta 8 жыл бұрын

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

@TheSimpleSoldier1 5 жыл бұрын

How did it work out?

@geraldswain3259 6 жыл бұрын

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

@rupertmiller2744 4 жыл бұрын

Done this one with king prawn, bloody marvellous

@MistyRicardo 4 жыл бұрын

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

@RiaLake 7 жыл бұрын

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

@MistyRicardo 7 жыл бұрын

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

@RiaLake 7 жыл бұрын

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

@doneaton6373 3 жыл бұрын

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

@ria1636 3 жыл бұрын

🙉

@RiaLake 7 жыл бұрын

Excellent curry

@NazkitchenfunHD 8 жыл бұрын

The curry looks, great thankyou for Sharing...!!!

@gahyapandian648 6 жыл бұрын

Naz Kitchen Fun

@rupertmiller2744 5 жыл бұрын

Thanks mate

@kalasingabaya 5 жыл бұрын

Gotta try this dish, my taste buds are intrigued by coffee and Worcester sauce application, looks delicious though

@supriyoguha6614 6 жыл бұрын

Love it

@MistyRicardo 6 жыл бұрын

+Supriyo Guha 😋

@adbraham 5 ай бұрын

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

@chefsameerthapa692 5 жыл бұрын

Wow nice food

@Ben180173 5 жыл бұрын

The food of the gods!!!

@harpreetjal 6 жыл бұрын

best chicken recipes by misty,well done chef

@MistyRicardo 6 жыл бұрын

Thanks Hapreetjal!

@AzamKhan_62 5 жыл бұрын

Excellent food

@jamescollins1868 8 жыл бұрын

just cooked this dish and it came out perfect ! big thanks !

@MistyRicardo 8 жыл бұрын

Glad you enjoyed it.

@watfordman 5 жыл бұрын

Did you already have a base gravy made?

@Carlostype 9 жыл бұрын

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 9 жыл бұрын

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 9 жыл бұрын

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.

@edek8470 7 жыл бұрын

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 7 жыл бұрын

+Ed Ek Friday night treat?

@pjmbidge632000 5 жыл бұрын

How do you know how it smells?

@benny4legs 8 жыл бұрын

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 8 жыл бұрын

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... kzfaq.info/get/bejne/f8t5itl3zci5YY0.html

@faebrowne2537 5 жыл бұрын

Looks really tasty.

@MistyRicardo 5 жыл бұрын

Tganks

@feepurvis3310 9 жыл бұрын

yummy

@rectify2003 Жыл бұрын

Nice

@nehajain9041 7 жыл бұрын

All looks spicilicous 😀 Yummy

@MistyRicardo 7 жыл бұрын

+Neha Jain Thank You 😊

@topsecret_gtr3741 Жыл бұрын

Proper BIR cooking chef

@Tjaldan 2 жыл бұрын

Love yours videos ❤️ From Denmark

@MistyRicardo 2 жыл бұрын

Thanks Allan.

@RN-hc8hk 5 жыл бұрын

Good recipe chef😋

@MistyRicardo 5 жыл бұрын

Thanks Neela

@skareef3769 6 жыл бұрын

Love

@AzamKhan_62 5 жыл бұрын

Nice 👍🏽

@gedhuffadine5796 5 жыл бұрын

Recipe for base gravy please

@Bricktop101 3 жыл бұрын

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 3 ай бұрын

Worcestershire sauce = Umami

@rupertmiller2744 5 жыл бұрын

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

@MistyRicardo 5 жыл бұрын

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)

@rayevans688 7 жыл бұрын

ok thanks. i will try this at the weekend. your sagg aloo is excellent

@bobbymac1319 7 жыл бұрын

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 7 жыл бұрын

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

@bobbymac1319 7 жыл бұрын

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

@kenfuller5160 8 жыл бұрын

Nice job. This is a lovely looking Madras. The coffee addition is interesting, never used it before, what does it add to the dish?Cheers.Ken

@edek8470 7 жыл бұрын

A good breakfast option? ; ) I'd imagine slight bitterness to go with salt, sweet and slightly sour. Must try this on toast lol

@edek8470 7 жыл бұрын

Bet it's great on toast lol! I'd imagine a very slight bitter taste and aded depth of colour to the final sauce? So long as salt, any sweetness even sour evens things out a tad that's what it's all about.

@mohana.biswas 7 жыл бұрын

nice color

@MistyRicardo 7 жыл бұрын

Thanks

@PriyaPriya-dy3mt 2 жыл бұрын

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

@MistyRicardo 2 жыл бұрын

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

@moontrev 2 жыл бұрын

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

@petercallaghan9851 5 жыл бұрын

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 5 жыл бұрын

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.

@Martinwhynot 8 жыл бұрын

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 8 жыл бұрын

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

@Martinwhynot 8 жыл бұрын

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 8 жыл бұрын

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 8 жыл бұрын

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 8 жыл бұрын

Keep in touch Martin. Interested to hear more.

@adriandrake4208 7 жыл бұрын

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

@MistyRicardo 7 жыл бұрын

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 7 жыл бұрын

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 7 жыл бұрын

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 7 жыл бұрын

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 7 жыл бұрын

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!

@ELPaso1990TX 7 жыл бұрын

Hi Misty. I noticed when you made the base gravy you used carrots, can you taste the carrot in the chicken madras? If not, is it possible to add more carrot when making the base gravy or will it be too sweet? I like the carrot taste because the madras in my local indian takeaway has a bit of a carrot like taste. Thanks

@MistyRicardo 7 жыл бұрын

Hi ElPaso1990TX No, the base gravy doesn't end up with a carrot taste or in the curries made from it. Carrot is in there for a natural sweetness and to add a little body to the base gravy. If you like the taste of carrot by all means add more when making the base gravy, remembering that it will affect every curry you make from it. If your local indian takeaway madras tastes of carrot, that suggests they use a lot of carrot in their base gravy. Have you tried any other curries from them ?

@mnice9984 6 жыл бұрын

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 6 жыл бұрын

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.

@westfalenstadion7325 6 жыл бұрын

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

@xnzhaua2932 4 жыл бұрын

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

@kingslyr8369 4 жыл бұрын

Good like haryana style yummy

@gaelanmccann324 6 жыл бұрын

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

@MistyRicardo 6 жыл бұрын

Where abouts in the world do you live ?

@keepsafeandsound6722 5 жыл бұрын

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

@MistyRicardo 5 жыл бұрын

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

@jamiechapman8682 2 жыл бұрын

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 2 жыл бұрын

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

@jamiechapman8682 2 жыл бұрын

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

@telum169 4 жыл бұрын

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 4 жыл бұрын

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

@MistyRicardo 4 жыл бұрын

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

@Klassenfeind 5 жыл бұрын

Hello, you added a 'mix' right at the beginning, what's inside in which proportions? Or would any so-called curry powder do? Thanks in advance Edit: haha okay, found it on your channel! Subbed and copied 😄

@MistyRicardo 5 жыл бұрын

Greater Guangxi Good man!

@TheHandThatBites 7 жыл бұрын

Looks really nice mate.

@Reguez01 8 жыл бұрын

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

@MistyRicardo 8 жыл бұрын

+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 8 жыл бұрын

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!

@Rajugorkha0008. 5 жыл бұрын

👌👌👌

@hilltop9098 2 жыл бұрын

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 2 жыл бұрын

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.

@brianappletree 9 жыл бұрын

Great video 2nd time of viewing. Worcester sauce and coffee powder. Is this where the richness of a good Madras comes in. Never seen this added before???

@MistyRicardo 9 жыл бұрын

Thanks Brian. You wouldn't think it was likely, but miscellaneous stuff (e.g. Worcestershire Sauce) can make a significant difference, another layer of flavour. The same with coffee, but that's just my taste so not everyone may like it. I doubt you would find many Indian Takeaways (in the UK at least) using expensive condiments like Worcestershire Sauce, as they have to keep costs down (very competitive market). I'd like to know otherwise if anyone has experience of it.

@thesingingalexis 6 жыл бұрын

Made this many many times and never fail me yum yum yum

@madhus195 5 жыл бұрын

What mix powder is that

@headhunter2513 6 жыл бұрын

I notice the pan you use in all your recipes is an old one...does this make a difference? Is it better than non stick ones?

@MistyRicardo 6 жыл бұрын

An aluminium metal pan (old or new doesn't matter) like the one used in the video is, in my mind, the best to cook BIR curries with. Fast and even heat transfer, and the contents caramelise nicely in it. You can use any type of frying pan though. Non stick is OK, but you won't get quite a nice a curry from it (in my opinion).

@123joelad456 4 жыл бұрын

If you buy one make sure you season it to cook curries in. (Rubbing oil all over it and then bringing it to smoke point)

@richardbryant3169 6 жыл бұрын

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

@fft2020 8 жыл бұрын

The sound of that gas burner alone makes me go all Pavlov dog

@Reguez01 8 жыл бұрын

Hahah great comment!

@dombailey4071 7 жыл бұрын

Hi Misty! Great video, looks delicious! One thing I have found in my cooking is that the sauce tend to separate, with a rich sauce then a thin watery broth forming slightly. Any ideas why this may be, and how to combat it? Many thanks!

@MistyRicardo 7 жыл бұрын

+Dom Bailey hi Dom, and thanks. Can you elaborate more on what you mean... which curries, what base gravy do you use, do you pre cook your chicken, etc etc.

@sparklegirlfrance 8 жыл бұрын

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 8 жыл бұрын

I actually did the new version

@MistyRicardo 8 жыл бұрын

+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 8 жыл бұрын

+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 8 жыл бұрын

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

@markd6949 7 жыл бұрын

Curry yum

@MistyRicardo 7 жыл бұрын

+Mark D yum

@thomastwemlow1758 4 жыл бұрын

Amazing, I’m cooking lockdown base gravy tomorrow!! Do you have a takeaway in Manchester? Or recommend anywhere? ✌️

@MistyRicardo 4 жыл бұрын

No but there are loads of good places around

@davidleith325 6 жыл бұрын

Hi Misty , cant get frozen minced garlic anywhere in my town , tried all the super markets and I mean them all, so would putting fresh garlic through a press be ok?, I can use the Jars but your saying a little sour and it splashes too much. many thanks in advance for your help.

@MistyRicardo 6 жыл бұрын

Hi David. Yes use a garlic press, or blend chopped up peeled garlic in a small blender with a little oil or water. If you have a Morrisons they do home deliveries which come from a depot that might just have the frozen stuff. Check online.

@davidleith325 6 жыл бұрын

Many thanks misty, your a star.

@suntzu4075 5 жыл бұрын

Liked the contents and sequencing, found the video laborious to watch, but hey! The proofs in the pudding.

@indikasaman6309 4 жыл бұрын

@t dry pepper in sri lanka 100% clean.very Delicious food

@jaysenb 4 жыл бұрын

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

@MistyRicardo 4 жыл бұрын

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!

@Dannyham83 4 жыл бұрын

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

@MistyRicardo 4 жыл бұрын

Yes basically.

@stokeysi4922 8 жыл бұрын

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

@MistyRicardo 8 жыл бұрын

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

@fazp6718 5 жыл бұрын

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

@hammesl6557 5 жыл бұрын

Hi Misty just a quick question what is mix spice is it Garam Masala and something else or is it labelled as mix spice? thanks :)

@MistyRicardo 5 жыл бұрын

Mix powder ? It’s a basic blend of spices, curry powder, and a tiny bit of garam masala. Watch my video on it ... How to make Mix Powder for Indian Restaurant/Takeaway Curries kzfaq.info/get/bejne/hNGBnZdql7a1pWg.html

@hammesl6557 5 жыл бұрын

Many thanks :)

@iancounsell5119 4 ай бұрын

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

@MistyRicardo 4 ай бұрын

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.

@MySpace662 3 жыл бұрын

Play Misty for me, that delicious chicken Madras aroma was seeping through my monitor.

@reverendmississippi 7 жыл бұрын

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

@MistyRicardo 7 жыл бұрын

Yes, of course.

@jayanthimanualk1197 6 жыл бұрын

What is the mix powder that you added?

@MistyRicardo 6 жыл бұрын

Here's my video on it: kzfaq.info/get/bejne/hNGBnZdql7a1pWg.html

@Jiggz9 7 жыл бұрын

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 7 жыл бұрын

Do you have a photo ?

@Jiggz9 7 жыл бұрын

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