Cookbook:Chicken Madras

Cookbook | Ingredients | Recipes

This is a recipe for a chicken madras. It is a popular curry in the UK. Serves 4

IngredientsEdit

GarnishEdit

ProcedureEdit

  1. Find a large saucepan or frying pan which has a lid, place on a medium heat, and add a liberal amount of cooking oil. When at temperature add the chopped onions. Cook the onions for a couple of minutes until they start to brown slightly.
  2. Add the minced garlic, cayenne pepper, and garam masala. Stir for 2 to 3 minutes.
  3. Add the ground cumin, ground turmeric, ground ginger, and ground coriander. Stir in for about 30 seconds.
  4. Add the diced chicken. Cook, stirring, until the chicken is cooked through.
  5. Add the diluted tomato puree and the seeds from the 8 cardamom pods. Stir, then lower the heat and place a lid on the saucepan.
  6. Simmer for 30 minutes stirring occasionally (if the sauce starts to stick to the pan add some water)
  7. 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.
  8. Serve with garnishes.

Notes, Tips, and VariationsEdit

  • Other meats can be substituted for the chicken.
  • This dish currently has a heat level of a Hot Masala. To bring the heat up to about a madras level, add approx ½ teaspoon of chili powder when adding the cayenne pepper.