AUTHENTIC CHICKEN MADRAS
There is nothing quite like authentic Indian food prepared using a traditional recipe. This authentic chicken Madras dish is a must for those of you who enjoy a good old curry. You can cook this curry in the morning and leave it to infuse throughout the day to make it even more delicious.
Provided by Myree
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Heat oil in a large nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle, about 1 minute. Add onions and fry until dark brown, 7 to 10 minutes. Add chile peppers, ginger, and garlic; cook until fragrant, about 30 seconds. Add ground chile pepper, turmeric, cumin, coriander, and salt. Cook, stirring frequently, until blended in, about 1 minute more.
- Stir chicken and water into the pan with the spice mixture. Cook, while stirring, until water is incorporated, 2 to 3 minutes. Add tomato puree and nutmeg and cover the pan with a lid. Cook until chicken is tender over medium heat, about 20 minutes. When ready to serve, sprinkle with garam masala and cilantro.
Nutrition Facts : Calories 423 calories, Carbohydrate 18.4 g, Cholesterol 96.9 mg, Fat 22.1 g, Fiber 4.1 g, Protein 38.4 g, SaturatedFat 4.1 g, Sodium 334.5 mg, Sugar 7.7 g
LAMB, PORK OR BEEF MADRAS
This versatile recipe for a madras curry is from Madhur Jaffrey. Rich with southern Indian flavours and the heat of dried chilli, it can be made with lamb, pork or beef.
Provided by Madhur Jaffrey
Categories Dinner, Main Course
Number Of Ingredients 1
Steps:
- Put the coriander seeds, peppercorns, fennel seeds, fenugreek seeds, cloves and chillies into a small, cast-iron frying pan and set it over medium heat. Stir the spices over the heat until they are a shade darker and give off a roasted aroma. Transfer to a bowl and leave to cool, then grind in a clean spice grinder or coffee grinder. Pour the oil into a wide, non-stick pan, and set it over medium-high heat.When the oil is hot, add the onions and cook, stirring, until they turn brown at the edges. Add the ginger, garlic and green chillies and stir-fry for 20 seconds. Add the meat and cook, stirring, for 5 minutes. Stir in the tomatoes, ground roasted spices, salt and coconut milk and bring to the boil. Cover the pan, turn the heat to low and simmer gently for 1 hour or until the meat is tender. Uncover the pan and boil away a lot of the liquid, until a thick sauce clings to the meat. Garnish with finely chopped coriander to serve. If you want to use pork, buy shoulder meat and cook it exactly like lamb. If you prefer beef, use good-quality stewing beef, add a little extra water and then cook it for 1½ hours or until tender.
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