Shocking Chef Secret: The Mixing Bowl Chicken Madras Recipe They Don’t Want You to Know!
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- Опубликовано: 15 сен 2023
- Mixing Bowl Madras is tongue in cheek - after having a few emails saying they couldn’t cook a curry in the pans they have I decided to step in and help - a delicious curry does not have to be cooked in an aluminum pan!
👇 RECIPE BELOW
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Ingredients
800g large chicken breast cubed
4 tbsp oil
6-7 tbsp oven-roasted and blended onions - Onion Paste
1 tbsp garlic ginger paste
3 tbsp of tomato paste watered down 1 to 1
2 tsp chilli powder - less if this is too spicy
1/2 tsp Garam masala
2 tsp coriander powder
2 tsp cumin powder
1 tsp turmeric powder
1/2 tsp kasoori methi
¼ tsp salt
1 tbsp Worcestershire sauce
1 tbsp ketchup
1 tsp tamarind paste
juice of half a lemon
boiling water
sugar optional
fresh chopped coriander
#chickenmadras #mixingbowlmadras
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Brilliant Richard, Brilliant 👏 👍😉
My man Adey how you doing mate - Great to see you on here. Hope all is well at your end. Best, Rik
❤
I reckon you ought to do my Jhal-zala mate! 😂💥💥💥💥
A ring stinger straight out of the top drawer. I can't eat it at my age now. I can eat spicy in moderation everyday here! But that Guinness book of Records curry stuffed every hot pepper and naga that you made - Not sure many could tackle that mate. You might have to hit me up with a recipe to look at PM one - lets see if it can be adapted. Best, Rik
There is a couple of spineless indiviuals coming on the channel and immediately putting a thumbs down - Pathetic at best you know who you are and so spineless not even a comment to say why grow up and sod off to your own kitchen where you obviously have no intentions of helping others - Pathetic!!!!
Well said 👍
Probably the ones who are trolling tiktok people. Wankers, the lot of em!!!!🙄
Great job Rik. So many people think you have to have specialised kit for everything; this proves you don’t. Cheers
Yes, mate, agreed - I think I've sorted it for the folks asking me. Hope all is good on your end. Best, Rik
Thanks for your reply Rick keep up the good work 👍
Yet another great video and your laid back no nonsense approach is a breath of fresh air, demystifying the need for special pans and techniques on the band wagon of the BIR zealot's plugging their channels and video's
Hi Matthew, having cooked bir for all those years. And cooked in some of the daft places I have - anyone can make a curry in almost any pan. Best, Rik
Very nice indeed 🎉❤
nice sharing sir❤
Wonderful cooking rik
Just made and consumed this tonight, very pleased with it, I like a Madras and this was superb. Made with the Nan bread and will definitely be my go to from now on. Thank you and good luck with the channel
Thank Joe. Good luck making all the curries that will be coming, Best, Rik
Great video as usual! I'd love to listen to your story of life as a chef, that would make a fantastic video
Aye it's a campfire jobbie, but nothing unlike some. Seen and done a few things along the way - getting old now! Best, Rik
Similar 'idea' to a Birmingham Balti bowl
Wow looks so delicious and tasty 😋
Looks delicious❤
really like this video, going to try this method. This is the first time i'm seeing roasted onions in curry recipes, what's the method Rik?
Have a look at this video - ruclips.net/video/Xim4zr2vU_M/видео.html roast/bake your onions in an oven or an air fryer anything that bakes. Best, Rik
Very good video with good presentaion well done. Over the years I have collected 100s of curry recipes but they are all very much the same. At last your methods are a little different, so I will enjoy to try them out soon. Cheers
Thank you. Best, Rik
Very nice indeed 🎉Job well done Sir👏💪
Very good. Looks delicious. When I have free time, I'll go ask for a taste.
Oh my god. Looks amazing. Well done sir!!❤😋
Anne, its Rik - thanks - there will be many easy curries coming - look at the onion paste and how to make it. Baked onions, air fryer, oven, etc. It's a reverse base that can be used for 99%of curries. Best, Rik
Rick is this for a family of four or should I had more spices to it thanks brilliantly done love you videos
Joe you will be absolutely fine as is - however always taste and adjust - you know what you like. Best, Rik
⚽🏏🏉 Hi Rik just come across your great curry site and subscribed
how do i find the recipes for your great looking curries?
Rik, I think I've learnt more from watching you, than any other on YT.
This video is a good example, and the words 'controlling the heat'.
What a 'medium heat' ...or a 'high heat' is on someone else's cooker, can be totally different to yours. I rarely now, raise mine above about 50-60%....otherwise it all gets far TOO hot and can start to burn/overcook everything very quickly.
If I see it's bubbling & spitting like crazy, I turn it down a touch or two...and trust my eyes - rather than the dial on my cooker!
One thing I've still to learn though is; when I'm finishing off the curry and it (sometimes) needs 'fine tuning'. You, could even _SMELL_ it was too sour. I can do a taste-test towards the end, and it just taste's....slightly _different_ . BUT....I can't tell if it needs more salt, sugar....or whatever. It just taste's 'different' to the last time. I end up adding a little bit of everything, until it's OK, lol.
Sounds like you have it cracked, and if it works for you, don't listen to anyone else; keep on doing it. It's all about taste - stuff all these folks that say it should be like x-y-z- it's how you like the taste, and if you have to add a little more of whatever, so be it. It's all about stress-free cooking and enjoying what you have made at the end of it. I can tell you when I first started, I made some shockers - too salty - too sour, etc., and, dare I say it, too much spice. Best, Rik
Should always use a bit of sugar in a tomato based sauce. Don't matter if it's Indian or Italian. It brings out flavor more that salt does.
I agree Phil entirely. Best, Rik
Just as an option, and my personal opinion. If you have time, although as you rightly state, tomato based products can be somewhat acidic. Rather than using sugar, in case you don't like sweetened dishes, you can opt to patiently "cook out" the said ingredients on a medium heat, which in turn will result in the release of that tomato based whatever they may be, to release their own natural sweetness. Not butting in, or disagreeing, or trying to be a clever know it all contrary twat! 🤣😉 Just years of experience with currys, you learn a few tips along the way! 😉🌶🌶🌶
Yes mate agreed and there is another tip to use just a tad of baking soda but you have to be careful for the imparted taste and the fizzing up and foam. Nice one mate - shame we didn't cook together but as you know I was already in Asia when you had the takeaway. Best, Rik
Dam shame you never cooked together. I started making curries with Julian then Adey and now Rik your adding something new each time brilliant 👌
Ps Alex wilkie for Chinese top chef
And you know Steve all you have named we are all friends and have been connected for years. Adey and I have a lot in common with what we have done. Julian I think was a bit of a pioneer - he started making vids from that place he was in - there wasn't any like that at his time. Alex is a mate he makes fantastic curries don't be fooled about the Chinese he put an ebook out ages ago Glasgow curries or something like that. He took a lot of stick from the knowalls on a curry forum we were all on. He is a proper gent. His Chinese is great and he still gets in the takeaways - top man. Me I've rattled a coupler of pans here and there. I had already left the UK when all these guys were giving up their time to show others. I was running a little curry business here in Thailand. Its great that these guys are looking in on this channel and they are making and as everyone welcome to make comments and give advice. We are NOT doing bir but the principles of cooking a curry are the same as they all know. There are many to come. Best, Rik
Is your onion paste just boiled onion & water , curry looks lovely 👌
Hi Sharon - No its my reverse base check it out - use an oven, air fryer Onion Paste ruclips.net/video/Xim4zr2vU_M/видео.html Best, Rik
@@NOTANOTHERCURRYSHOWSAMEButDiff Thank you
Great video Rik. I'm going to make this one after the tandoori murgh masala tomorrow. What is the brand of ghee you have been using in your other vids?
Wayne, the brand I've been using is Amul. Don't get too focused on brands, though. A tinned Ghee, usually of Indian origin, is ok. Best, Rik
Rick brilliant vlogs your currys are one of the best, sorry to ask where are you from and also do you film in the Uk.Many thanks Richard from Southampton
Hey Richard, ask away - I'm from Yorkshire, and I'm in Thailand. I have been here 20 years now. Best, Rik
👍 thanks Rik looking forward to next vlog
The next one is for one of the subs on here Tom. Same but different style. Been 22 yrs since I was down your way, been a few changes I'm sure. Best, Rik
Thnx for this vid :). question. What is the trick of opening up spices? My curries are very bland :(. think I undercook my spices. How do you know if the spices are cooked properly?
How long is a piece of string - If you bloom out the spices in the oil in the same manner as I show, the spices will have maximum flavour - however, do not burn. If you chuck the spices in on top of all the tomato paste etc., you get the flavour in the curry, but to be honest, 70%. The spices boil and do not bloom out. Again, that is a debate itself. Some folks insist on chucking spices in when there is a pan full of fluid. Spices to bloom correctly must be fried out, not rehydrated in the liquid. The idea is to get the oils out. Now by doing it my way that I am showing it gives more time to cook out properly because I always follow up with the onion paste, which has oil in, as you will have seen. That again helps to keep the spices blooming, giving maximum flavour. I hope this goes some way into a very complex bit of cooking which I have shown an easy way. Best, Rik
Thank you for giving direction :). I will try this method out.@@NOTANOTHERCURRYSHOWSAMEButDiff
😂😂😂 love it, Rik, sticking that middle finger to those who think curry is only made one way. Totally off the charts! Keep doing what you're doing. We love your curries, and we appreciate you! Oh forgot to ask, can I use mushroom ketchup rather than Worcestershire sauce as my wife doesnt have it as it has fish in it?
Kind words, Josh - I appreciated you being here. Best, Rik
hendersons relish mate, same as worcs sauce but without the anchovies, game changer if you still want that Worcestershire sauce flavour but no anchovy
@kingpo2000 appreciate that. Thank you!
Yes agreed - I can't get it out here in Thailand. Best, Rik
Rik, can i just ask why the cumin and coriander powder ratio is a lot more than your other video on best chicken madras, it seems you use quite a lot more in this video than the older video?
This is not a complaint, your videos are excellent but I was just trying to get the recipe sorted before I steam in and actually make it, also please do a video on how you make that pilau rice as it looks superb!
I've made the onion paste mix and its superb on its own so I cant wait to cook one of these madra recipes of yours, my mouth is watering waiting for that time.
Cheers Rik 🙏
Thanks for asking - In the Madras on the other channel, I used mixed powder as well - on here, I've also made with no mixed powder individual spices to help those who didn't want or do not have mixed powder. Well done on the onion paste - you will find it easier. Best, Rik
Cheers Rik, thanks for replying. All the best
No worries I try and reply to all. Best, Rik
Definitely not one for the BIR purists Rich. A different take on how to it which is going down well 🤣
Yes, mate. I take no notice; I heard it all like you, mate. Needs must. It can be done without the famous curry pans if you want a curry in the middle of nowhere. Best, Rik