Madras sauce or madras curry originated in south India, in a city called Madras, but is now known as Chennai. It is pretty hot, red in colour and uses chilli powder quite heavily.
The chicken breast recipe below is a fairly standard dish, but it can be made with beef or vegetarian. It's origins were a Hindu dish (and thus vegetarian) but this recipe can be found in every curry house around the world.
The dish will be ready to serve in about 1 hour and will serve 4 people.
Ingredients:
The chicken breast recipe below is a fairly standard dish, but it can be made with beef or vegetarian. It's origins were a Hindu dish (and thus vegetarian) but this recipe can be found in every curry house around the world.
The dish will be ready to serve in about 1 hour and will serve 4 people.
Ingredients:
4 chicken breasts, 2 large onions, 2 small green chillies, 3 cloves, 2 cardamom pods, 2cm cube piece root ginger, 4 garlic cloves, 1 teaspoon chilli powder, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1 teaspoon turmeric, 1 teaspoon ground nutmeg, 1/2 tin chopped tomatoes, 1 teaspoon garam masala, salt, coriander leaves & cooking oil.
Method:
1. Put four tablespoons worth of oil into a large pan over a high heat. Once the oil is hot add the cardamom and cloves.
2. Next cut the chicken into 1" cubes and chop the chillis into quite small pieces. Don't bother removing the seeds. By the time this is done the cloves and cardamom should be cooking well.
3. Take the two onions and peel off the skin. Then cut into small chunks and add them to the pan. Turn the heat to medium and slowly fry the onions until they are golden.
4. Chop the green chillies into little pieces and throw these into the pan. Then crush in the garlic and grate the ginger into the pan. Mix together well and fry for about a minute.
5. Now we'll really get the flavours pumping - add the cumin, coriander, turmeric and chilli powder, continuously stiring your mixture with a wooden spoon. Add a couple of pinches of salt.
6. Add the lumps of chicken to the pan and then pour over 50ml of hot water and continue to stir the curry for another couple of minutes.
7. Almost there - add the nutmeg and tomatoes. Turn the heat to medium if it's still high and then leave for 20 minutes to simmer aw
Method:
1. Put four tablespoons worth of oil into a large pan over a high heat. Once the oil is hot add the cardamom and cloves.
2. Next cut the chicken into 1" cubes and chop the chillis into quite small pieces. Don't bother removing the seeds. By the time this is done the cloves and cardamom should be cooking well.
3. Take the two onions and peel off the skin. Then cut into small chunks and add them to the pan. Turn the heat to medium and slowly fry the onions until they are golden.
4. Chop the green chillies into little pieces and throw these into the pan. Then crush in the garlic and grate the ginger into the pan. Mix together well and fry for about a minute.
5. Now we'll really get the flavours pumping - add the cumin, coriander, turmeric and chilli powder, continuously stiring your mixture with a wooden spoon. Add a couple of pinches of salt.
6. Add the lumps of chicken to the pan and then pour over 50ml of hot water and continue to stir the curry for another couple of minutes.
7. Almost there - add the nutmeg and tomatoes. Turn the heat to medium if it's still high and then leave for 20 minutes to simmer aw
4. Chop the green chillies into little pieces and throw these into the pan. Then crush in the garlic and grate the ginger into the pan. Mix together well and fry for about a minute.
5. Now we'll really get the flavours pumping - add the cumin, coriander, turmeric and chilli powder, continuously stiring your mixture with a wooden spoon. Add a couple of pinches of salt.
6. Add the lumps of chicken to the pan and then pour over 50ml of hot water and continue to stir the curry for another couple of minutes.
7. Almost there - add the nutmeg and tomatoes. Turn the heat to medium if it's still high and then leave for 20 minutes to simmer away nicely. Stir occassionally to keep it from sticking.
8. After 20 minutes the chicken should be thoroughly cooked. If you're happy the chicken is done serve up on warm plates, add a sprinkling of garam masala and chopped coriander and serve with naan bread.
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5. Now we'll really get the flavours pumping - add the cumin, coriander, turmeric and chilli powder, continuously stiring your mixture with a wooden spoon. Add a couple of pinches of salt.
6. Add the lumps of chicken to the pan and then pour over 50ml of hot water and continue to stir the curry for another couple of minutes.
7. Almost there - add the nutmeg and tomatoes. Turn the heat to medium if it's still high and then leave for 20 minutes to simmer away nicely. Stir occassionally to keep it from sticking.
8. After 20 minutes the chicken should be thoroughly cooked. If you're happy the chicken is done serve up on warm plates, add a sprinkling of garam masala and chopped coriander and serve with naan bread.
About the Author:
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