I've just made a pataks chicken madras with the paste, I may have used one tea spoon too much in prep but although it's very hot it's so tasty that I wont let it defeat me.
So I’m a little confused following the recipe on the curry jar it tells me to do the onions and ginger and paste in one pan and in another seat the chicken and then add in tomato and coconut milk. Do I combine both after?
This is good. I used bone-in chicken thighs instead of breasts, and chicken stock instead of water. Fried the raw chicken in the paste as another commenter suggested. It came out pretty nice. Not as good as the Indian but still very tasty and much more economical.
Use these pastes a lot and my curries never come out looking as watery. Mince my onions and fry off in ghee/oil until translucent then add the paste and fry off to release the spices before adding the meat then Tom's. Wait until the oil rises and it's done. Sorry but had to share.....love your pastes though.
What do y’all do with the remainder of the jar when you’ve served out what you needed for the recipe? If I yield four cups of grains, beans, and tofu, should I just pour in the entire 15oz. jar?
I accidentally bought curry paste instead of curry sauce, and I didn't know what to do, but it was too late, the chicken was ready! So I just chucked it in and hoped for the best. I didn't add any water, or anything, just the curry paste! It came out so strong! I wish I watched this before. I ended up throwing it away cos I couldn't eat it :( thanks!
I had trouble finding the Patak's brand in the greater Las Vegas area. So, if you're a supermarket in Nevada, you NEED to stock this stuff on your shelves!
I'm a little confused. When you cooked the chicken with the onions, didn't any juice from the chicken came out? The reason I'm asking is I did that and I added water after the paste, I noticed my curry chicken came out to be soup instead. What's the solution to make it thicker?
Pataks sauces haven't been the same since old man Pathak sold the company in 2007. They used to be relatively authentic, but after he sold the company they changed nearly all of the sauces they sold and dumbed down the names (eg, Balti). They are all rather similar and now seem to graded on 'heat' as you might find in a Bangladeshi (read, British Indian) restaurant with hardly any nod to authenticity. If you're completely stuck or have never tasted real Indian food, then I guess they're bearable, but I pretty much stopped bothering buying them after 2007.
@@horsenuts1831 Thanks for your input. I'm on the look out for diffrent jar curry options, more along the lines of authentic Indian cuisine. I'd love to be able to knock up a traditional authentic Indian curry from scratch, but I'd also like to find a reliable jar brand that I can turn to when I don't have the time to put into making one from scratch. Unfortunately, Pataks doesn't impress me much when it comes to variety.
@@r4z0rbl4de I don't think there is any paste that could be considered authentic (I expect the concept of spice paste in a jar doesn't exist in India - it's a purely Western invention). The only authenticity comes from being able to mimic British Indian restaurant dishes in the United Kingdom, so it is only a copy of British Indian food that is cooked by Bangladeshis. Indeed, the notion of 'curry' doesn't exist in South Asia. I'm a little older now, with a bit more space for storing whole spices and cookery books, so I tend to cook from scratch with whole spices and I've abandoned buying pastes because they just taste awful (I think the last time I bought one was about 5 years ago when I was feeling lazy. The problem with most pastes is that they are trying to provide a paste from the Indian subcontinent and marry it to western tastes. Most Indians are vegetarians, but most westerners aren't, so the recipes we eat just aren't authentic. If you want authenticity, try perfecting a Chana Masala from scratch (done right, it is a very rich chickpea curry that most meat eaters will like, and which will be found all over India). Meat dishes tend to come from the North of India and/or Pakistan, and tend not to be so spicy. Old man Pathak was from Pakistan. One of the joys of learning to cook Indian food (which covers a lot of cuisines) is to build up a collection of spices, and books.
Martrex296 It's funny you say that. I'm Indian myself and came across a Lloyd Madras jar once, and thought the flavour was much closer to the authentic one.
Sorry, but tried and followed this recipe as per the video and quite frankly it doesn’t work. It’s a very wishy washy ‘gravy’ that needed thickening, which then detracts from the overall flavour. Sorry to be negative, but I would not try this again ever. I would make it from scratch and follow the recipe from another channel that begins with a L and is inspired.
I've been in enough Indian kitchens and seen the Pataks containers so this video content is accurate !!
Thank You Mrs Patak for such wonderful curry sauces and chutneys . Awesome
Yummy, very tasty indeed. The curry doesn't look bad either
Fuck sake Wayne, cant take you anywhere 🤦🏻♂️😂
Pataks pastes & sauces are AMAZING 👍
They save me a fortune cooking Indian at home 😆
I've just made a pataks chicken madras with the paste, I may have used one tea spoon too much in prep but although it's very hot it's so tasty that I wont let it defeat me.
thats my mum :D
Crypto Naeem lmao
Lucky, I bet dinnertimes great?
Engländer wants to lick out her wee curry pot 😂😂😂😂
In that case...I'm probably your Dad...
I wouldn’t want to leave the table..💯👌
Hello Brilliant recipe thankful i will try this 😋 ❤
Recently I've been using the slow cooker a lot and wonder if I can also use it for this lovely recipe. Might also try it with thighs.
this looks really easy , thanks!!
So I’m a little confused following the recipe on the curry jar it tells me to do the onions and ginger and paste in one pan and in another seat the chicken and then add in tomato and coconut milk. Do I combine both after?
This is good. I used bone-in chicken thighs instead of breasts, and chicken stock instead of water. Fried the raw chicken in the paste as another commenter suggested. It came out pretty nice. Not as good as the Indian but still very tasty and much more economical.
So a different recipe all together??
I make a beef madras and marinate the beef overnight in the fridge with the madras paste very nice it is too great video bye the way
But wouldn't you want to fry the raw chicken in the spice mix so that it takes on the flavour rather than sealing the chicken first ?
Good suggestion. I just did this.
I like it.
Use these pastes a lot and my curries never come out looking as watery. Mince my onions and fry off in ghee/oil until translucent then add the paste and fry off to release the spices before adding the meat then Tom's. Wait until the oil rises and it's done. Sorry but had to share.....love your pastes though.
I agree, watery means less flavour...
thank you i'm doing this tomorrow
Hi great video not too complicated, could I make this dish using a slow cooker
No, onions & chicken need searing for flavour.
The link to your 'how to' is not working but these videos are quite helpful. Thanks!
Thanks pataks
I made this, it was delicious!! And I am not a bot
As a btitish guy living in Canada i love pataks currys why cant i get rogan choch in canada anymore?
good with salmon
What do y’all do with the remainder of the jar when you’ve served out what you needed for the recipe? If I yield four cups of grains, beans, and tofu, should I just pour in the entire 15oz. jar?
Can I use these pastes to marinade meat overnight?
THE VINDALOO PASTE ..IS TOP NOTCH. ..IN A SLOW COOKER ..TRUST ME 😂😊 ..put some yoghurt in ..or more onions if its too hot....❤
I accidentally bought curry paste instead of curry sauce, and I didn't know what to do, but it was too late, the chicken was ready! So I just chucked it in and hoped for the best. I didn't add any water, or anything, just the curry paste! It came out so strong! I wish I watched this before. I ended up throwing it away cos I couldn't eat it :( thanks!
too stupid to read the instructions on the label I guess. dumbass
Paste is concentrated sauce, you're not paying for water with a paste.
Didn't know what to do!? The instructions are printed right on the jar.
@@mtaylor44 pretty bold of you to assume I read instructions XD I assumed I knew what it was so didnt bother. Lesson learned
I like using them
Hi.. please do know where I can buy the Pataks Phal Curry sauce in the UK?
Regards
Paul..
Tesco.
Food shop
I had trouble finding the Patak's brand in the greater Las Vegas area. So, if you're a supermarket in Nevada, you NEED to stock this stuff on your shelves!
I coped this recipe yesterday. It was wonderful tar.
You coped it lol, nice one Karen.
Does anyone else throw in some extra chill's? As I find the Madras not as hot as I'd like usually.
Is the sause not too liquid?
Try adding a slurry of corn starch to thicken it up
No, the yoghurt thickens it up perfectly.
Why did she have to dirty a bowl to put the potatoes in it since it went straight into the pan after?
Who cares
can you subsitute yogurt for sour cream?
You could also substitute the saucepan for a bicycle.
Try it and see!! Let us know.
If I used tin chopped tomatoes how much do I put in?
bout a quater to third can
And what paste did she just added
Madras. It said in the video
I am alergic to dairy so is there a substitute for the yoghurt?
I sometimes use coconut milk
geeeed
Fam took a whole bottle 😂 kinda hot lol
Can you use frozen quorn meat instead?
Yes, totally can.
She added only two tablespoons of paste when the recipe called for three (0:55)
I'm a little confused. When you cooked the chicken with the onions, didn't any juice from the chicken came out? The reason I'm asking is I did that and I added water after the paste, I noticed my curry chicken came out to be soup instead. What's the solution to make it thicker?
+MissTopDJ007 try a little cornstarch dissolved in equal parts water
Thank you so much!!!
No problem or even just use less water and make sure you cook it down well enough
+MissTopDJ007 use better quality chicken, cheap chicken is pumped up with water
No. Just let it cook without the lid and the water will evaporate.
Hi im kanjari
Tastes fuck all like a proper madras to be honest
All Pataks jars taste exactly the same. Doesnt matter what curry you buy from Pataks, there's No taste variety.
STACKS no they dont something wrong with your taste buds !
Pataks sauces haven't been the same since old man Pathak sold the company in 2007. They used to be relatively authentic, but after he sold the company they changed nearly all of the sauces they sold and dumbed down the names (eg, Balti). They are all rather similar and now seem to graded on 'heat' as you might find in a Bangladeshi (read, British Indian) restaurant with hardly any nod to authenticity. If you're completely stuck or have never tasted real Indian food, then I guess they're bearable, but I pretty much stopped bothering buying them after 2007.
@@horsenuts1831 Thanks for your input. I'm on the look out for diffrent jar curry options, more along the lines of authentic Indian cuisine. I'd love to be able to knock up a traditional authentic Indian curry from scratch, but I'd also like to find a reliable jar brand that I can turn to when I don't have the time to put into making one from scratch. Unfortunately, Pataks doesn't impress me much when it comes to variety.
@@horsenuts1831 Which paste would you suggest that is more authentic? Thanks.
@@r4z0rbl4de I don't think there is any paste that could be considered authentic (I expect the concept of spice paste in a jar doesn't exist in India - it's a purely Western invention). The only authenticity comes from being able to mimic British Indian restaurant dishes in the United Kingdom, so it is only a copy of British Indian food that is cooked by Bangladeshis. Indeed, the notion of 'curry' doesn't exist in South Asia.
I'm a little older now, with a bit more space for storing whole spices and cookery books, so I tend to cook from scratch with whole spices and I've abandoned buying pastes because they just taste awful (I think the last time I bought one was about 5 years ago when I was feeling lazy. The problem with most pastes is that they are trying to provide a paste from the Indian subcontinent and marry it to western tastes. Most Indians are vegetarians, but most westerners aren't, so the recipes we eat just aren't authentic. If you want authenticity, try perfecting a Chana Masala from scratch (done right, it is a very rich chickpea curry that most meat eaters will like, and which will be found all over India).
Meat dishes tend to come from the North of India and/or Pakistan, and tend not to be so spicy. Old man Pathak was from Pakistan.
One of the joys of learning to cook Indian food (which covers a lot of cuisines) is to build up a collection of spices, and books.
Tastes very bitter
Loyd Grossman sauces are better than Pataks.
Martrex296 It's funny you say that. I'm Indian myself and came across a Lloyd Madras jar once, and thought the flavour was much closer to the authentic one.
Martrex296 you have gotta be joking !!!
This is why I use curry pastes (like the ones above) instead of premade sauces.
Pataks are incredibly good value and authentic flavours 👍
She didn’t even season that chicken, smh😮
y r u twisting you tongue cant understand some words u r saying
Sorry, but tried and followed this recipe as per the video and quite frankly it doesn’t work. It’s a very wishy washy ‘gravy’ that needed thickening, which then detracts from the overall flavour. Sorry to be negative, but I would not try this again ever. I would make it from scratch and follow the recipe from another channel that begins with a L and is inspired.
What happen to your subscribers
I hate the curry sauce, always tastes of fruit. There are 10 times better one's if you look around.
learn to make a good product