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
- 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 cardamom pods, stir and then lower the heat and place a lid on the saucepan. Simmer for 30 minutes stirring occasionally (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.
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 chilis, pinch of garam masala, and freshly chopped coriander leaves.