Originating in a South Indian city called Madras (now called Chennai) madras sauce or curry is a reasonably hot dish, red in colour with quite a large amount of chilli powder used.
You can make madras curry using beef or you can have a vegetarian option. The recipe below is using chicken breast meat, my personal favourite. When the dish first came into being it was a Hindu dish and therefore vegetarian only, but over the years it has found it's way onto the menu of every curry house in the world.
The recipe below serves 4 people and be made in around an hour.
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 and cooking oil.
Method:
1. Add 4 tablespoons worth of oil to a large pan and heat over a high temperature. Add the cloves and cardamom.
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. Turn the heat down slightly and then skin and chop the onion. Add the onion to the pan and fry over the medium heat until they are quite brown.
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 chicken and 50ml of water into the pan. Continue to stir for another 2 minutes.
7. Add your final ingredients - the nutmeg and chopped tomatoes. Turn the heat to medium and allow to simmer for 15-20 minutes, stirring occasionally.
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.
You can make madras curry using beef or you can have a vegetarian option. The recipe below is using chicken breast meat, my personal favourite. When the dish first came into being it was a Hindu dish and therefore vegetarian only, but over the years it has found it's way onto the menu of every curry house in the world.
The recipe below serves 4 people and be made in around an hour.
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 and cooking oil.
Method:
1. Add 4 tablespoons worth of oil to a large pan and heat over a high temperature. Add the cloves and cardamom.
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. Turn the heat down slightly and then skin and chop the onion. Add the onion to the pan and fry over the medium heat until they are quite brown.
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 chicken and 50ml of water into the pan. Continue to stir for another 2 minutes.
7. Add your final ingredients - the nutmeg and chopped tomatoes. Turn the heat to medium and allow to simmer for 15-20 minutes, stirring occasionally.
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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