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This is a recipe for a
Chicken Madras (however other meats can be used substituted for the
chicken). It is a popular curry in the UK. Serves 4
Ingedients
4 chicken breasts
2 large onions
4 cloves of garlic
1 jar of tomato puree
2 teaspoons of ground cayenne pepper
3 teaspoons of garam masala
1 teaspoon of ground cumin
1 teaspoon of ground turmeric
8 cardamom pods
1/2 teaspoon of ground ginger
1/2 teaspoon of ground coriander
juice of 1/2 a lemon
Instructions
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Find
a large saucepan or frying pan which has a lid, place on a medium
heat and add a liberal amount of cooking oil and then when at temperature
add the two onions finely chopped, cook the onions for a couple of
minutes until they start to brown slightly.
-
Now add
the garlic (finely chopped), ground Cayenne pepper and Garam masala
and stir for 2 to 3 minutes.
-
Now add
the ground cumin, ground turmeric, ground ginger and ground coriander
and stir in for about 30 seconds.
-
Add the
diced chicken and stir until the chicken is cooked through.
Now add the tomato puree which you will have diluted down 1:1 with
water and the seeds from the 8 cardommon pods, stir and then lower
the heat and place a lid on the saucepan. Simmer for 30 minutes stirring
occasionaly (if the sauce starts to stick to the pan add some water)
-
After
30 minutes remove the lid and squeeze the juice of half a lemon into
the pan along with a pinch of salt, stir and let simmer uncovered
for 10 to 15 minutes.
Serve
Suggestion: Add approx 1/2 teaspoon of chili powder when
adding the cayenne pepper to bring the heat up to about a madras where
this dish currently sits about a Hot Masala.
Garnish: fresh chili's,
pinch of garam masala, and freshly chopped coriander leaves.
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