Madras Curry Powder Recipes

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EASY CHICKEN MADRAS RECIPE



Easy Chicken Madras Recipe image

Takeaways: the great British institution. We love them. In fact, all of us, on average, have 2 takeaways a week. I love them, too. They're delicious, but should be an occasional treat. I love Indian food and I discovered Madras whilst at an Indian restaurant. It comes from a region known as Madras in southern India, which is now modern-day Chennai. This is a perfect swap - with fewer calories! Serve with a big spoonful of basmati rice, yogurt, and a fluffy naan.

Provided by Try This Recipe!

Categories     World Cuisine Recipes     Asian     Indian

Time 1h25m

Yield 4

Number Of Ingredients 11

2 onions, coarsely chopped
2 red chile peppers, stemmed and seeded
1 (2 inch) piece fresh ginger, grated
2 cloves garlic
1 splash water, or as needed
salt and ground black pepper to taste
1 tablespoon vegetable oil
¼ cup Madras curry powder
4 skinless, boneless chicken breasts, cut into large chunks
1 (14 ounce) can chopped tomatoes
½ cup chopped cilantro, or to taste

Steps:

  • Place onions, chile peppers, ginger, and garlic in a blender with a splash of water. Blend into a smooth paste; season with salt and pepper.
  • Heat oil in a large, high-sided pan over medium heat. Cook paste until slightly browned, about 5 minutes.
  • Heat a small skillet over medium-low heat. Add Madras curry powder; cook and stir until fragrant, 2 to 3 minutes. Mix into the paste.
  • Cook and stir chicken in the spice paste mixture until browned, 5 to 10 minutes. Pour in tomatoes. Fill the tomato can halfway with water and pour in too. Simmer over medium-low heat until liquid is reduced, about 50 minutes. Season with salt and pepper. Scatter cilantro on top.

Nutrition Facts : Calories 245.9 calories, Carbohydrate 20.7 g, Cholesterol 58.5 mg, Fat 6.8 g, Fiber 4.4 g, Protein 25.6 g, SaturatedFat 1.4 g, Sodium 255.7 mg, Sugar 8.6 g

BEST CURRY POWDER



BEST Curry Powder image

The ultimate curry powder, this blend is an absolute feast for the senses and hands down beats anything you'll find at the store!

Provided by Kimberly Killebrew

Categories     condiment     Seasoning Blend

Time 10m

Number Of Ingredients 13

1/4 cup coriander seeds
4 teaspoons cumin seeds
1 tablespoon fennel seeds
1 teaspoon fenugreek seeds
1 teaspoon black peppercorns
1 teaspoon yellow mustard seeds ((optional, for added heat))
4 small dried red chili peppers
4 dried curry leaves ((can substitute 1 large bay leaf))
2 tablespoons ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon

Steps:

  • Heat a skillet over medium heat and roast the whole spices and curry/bay leaves for a few minutes until very fragrant. Be careful not to scorch the spices or they will be bitter. Let the spices cool completely. Place the whole spices in a spice/coffee grinder along with the remaining ingredients and grind until you get a fine powder. Store the curry powder in an airtight jar in a dark, cool place. Will keep for several months but for best flavor use within a few weeks. Makes approx. 1/2 cup of curry powder.
  • To Make Curry Paste: Combine 1 tablespoon of curry powder with 1 tablespoon of water and 1 tablespoon of oil and mix together. You can also add some finely minced garlic and ginger. (You can use larger quantities of the paste ingredients and puree everything together in a blender.) For a Thai curry paste replace the water with fish sauce and add a squirt of lime juice.

Nutrition Facts : ServingSize 1 tablespoon, Calories 23 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 146 mg, Fiber 2 g, Sugar 1 g

HOMEMADE HOT MADRAS CURRY POWDER



Homemade Hot Madras Curry Powder image

Provided by Dan Toombs

Categories     Spice Masala

Time 30m

Number Of Ingredients 14

6 tablespoons coriander seeds
6 tablespoons cumin seeds
4 tablespoons black peppercorns
2 tablespoons fennel seeds
2 tablespoons black mustard seeds
1 x 5" piece of cinnamon or cassia bark
4 x Indian bay leaves (leaves from the cassia tree)
3 tablespoons fenugreek seeds
3 star anise
20 curry leaves
15 cardamom pods
2 tablespoons turmeric powder
8 Kashmiri dried chillies
2 tablespoons hot chilli powder (optional)

Steps:

  • Roast each of the different whole spice types individually as different spices roast faster than others.
  • In a dry frying pan, roast each spice until they become fragrant. The curry leaves need to dry out and become lightly browned.
  • Transfer the spices to a bowl to cool.
  • When cool, grind them together into a fine powder in a spice grinder. You can also use a pestle and mortar but spice grinders make things a lot easier.
  • Add the turmeric powder and chilli powder to the blend and stir to combine.
  • Store in a dark location in an airtight container and use as required.
  • Use within three months.

AUTHENTIC MADRAS CURRY



Authentic Madras Curry image

Authentic, as it doesn't use a commercially produced curry powder. From Pat Chapman's excellent Curry Club Indian Restaurant Cookbook. Use beef or chicken. A delicious, typical curry from South India where they don't come much hotter. This is also delicious cooked in a slow cooker. It keeps well and can be frozen.

Provided by Baz231

Categories     Curries

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 16

750 g meat or 750 g chicken
2 tablespoons corn oil (or any oil)
1 large onion, sliced long and thin
400 g diced tomatoes
2 tablespoons tomato puree
2 tablespoons fresh lemon juice (or even better, lime)
knob ghee
4 dried red chilies (more if you like heat)
1/2 teaspoon black pepper (again, more if you like heat)
1/2 teaspoon chili powder (that's right, more if you like heat)
1 teaspoon cumin seed
1 teaspoon fenugreek seeds
1 teaspoon turmeric
2 cardamoms
1/2 tablespoon garam masala
1/2 tablespoon dried fenugreek leaves

Steps:

  • Cut meat into cubes and fry in oil to seal. Remove with slotted spoon and leave to one side to drain.
  • Fry the onion in the same oil until golden then add Spices 1, cooking for a further 5 minutes. Add the tinned tomatoes and puree and mix well. Cook for 10 minutes or so.
  • Add the meat and put the the lot into a casserole dish in a pre-heated oven at 200C (400F) and cook for 45 - 60 minutes. Stir half-way through cooking time. (Alternatively, throw it into the slow cooker for 7 to 9 hours.).
  • Add the lemon or lime juice and Spices 2 and simmer for another 10 minutes. Add a little water at any stage if it gets too dry. Add a knob of ghee (and salt, if you must) just before serving.

MADRAS CURRY POWDER



Madras Curry Powder image

Use to make Junoon chef Vikas Khanna's Tellicherry Duck Breast.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Indian-Inspired Recipes

Yield Makes 1 1/4 cup

Number Of Ingredients 8

1/2 cup coriander seeds
1/3 cup cumin seeds
2 tablespoons turmeric
2 tablespoons cardamom pods
1 tablespoon cayenne pepper
1 tablespoon cloves
8 black peppercorns
1 tablespoon dried fenugreek leaves

Steps:

  • Mix all ingredients together in a small bowl. Working in batches, transfer mixture to a spice grinder; grind to form a very fine powder.

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