A Taste of….India

So I am having three of my friends over a the weekend and it has been requested that I cook a curry. I wanted to try out a new recipe and so I am going to make Chicken Madras, which is one of my friend’s favourites. I will also be making Onion Bajis and Bombay Aloo.

I thought I could share with you all how to make the Madras curry in case you wanted to try for yourselves at the weekend.

Madras curry orignates from south east India and its a spice curry that can be made with chicken, pork, beef and even a mince beef or lamb to make a Keema Madras

You will need:

  • 4 chicken breasts, one per person!
  • 3 tbsp vegetable oil
  • 2 onions, peeled and finely chopped
  • 2cm block of fresh root ginger, peeled and grated
  • 2-3 garlic cloves, peeled and finely chopped
  • Sea salt and black pepper
  • 400g ripe tomatoes, chopped
  • 300ml water
  • 1 tsp garam masala
  • 2–4 red chillies, finely chopped
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1–3 tsp hot chilli powder,
  • 4tsp curry powder
  • Juice of half a lemon

Preparation Method:

  1. Cut the chicken into cubes and put aside.
  2. Heat the oil and add the onions and cook until they start to soften.
  3. Once the onions have started to brown add the chillies, the garlic and the ginger and cook for a further 2-3 minutes.
  4. Then add the turmeric, cumin, coriander, curry leaves and chilli powder and leave to cook for a further minute or so.
  5. In that time, season the chicken you set aside earlier with the salt and pepper and add to the pan. Also add your lemon juice and cook until the chicken begins to go golden brown all over.
  6. Now add the water and the chopped tomatoes and then bring to boil.
  7. Once the pan is boiling, reduce the heat to a simmer and cover the pan stirring ever so often.
  8. Let it simmer for about 30 minutes 
  9. Now stir in the garam masala and leave uncovered for another 10 mins

Serve with rice and enjoy :0)


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