How to Make an Authentic, Chicken Madras With Chef Hussain.
If you love original, pure Indian cuisine you're in the right place. We don't do gloopy, watery or oily sauces. Straightforward, honest food - just how we make it at home. For a vegetarian or vegan option, substitute the chicken for tofu, beans or legumes.
🍛 What is a Chicken Madras?
A traditional Madras curry is said to originate from South India but has become a staple dish throughout British-Indian restaurants today. It's made up of a rich tomato base and lots of traditional spices, resulting in a tangy yet spicy sauce.
🔥 Is a Madras spicy?
A Madras contains a heavy amount of chilli powder, so it's one of the hotter curries. However, this recipe enables you to pick where you would like your Madras to be on the spice scale by altering the amount of chilli powder you put in.
🛒 Ingredients:
-300g fresh chicken pieces
-3 tbsp of rapeseed oil
-4 cloves of garlic
-1 small piece of fresh ginger
-2 tbsp of tomato puree
-1/4 fresh lemon
-1/2 tbsp mixed curry powder
-1/2 tbsp chilli powder
-a pinch of Kasuri methi (fenugreek leaves)
-a sprig of coriander
📖 Recipe:
1. Add 3 tablespoons of rapeseed oil to your pan and slowly heat.
2. While the oil is heating, chop up 4 garlic cloves and a small piece of ginger, then add to the pan and lightly fry.
3. Next, add 2 tablespoons of tomato puree and gently stir, don’t be afraid if you see a few flames!
4. Squeeze the fresh lemon into the pan and add half a cup of water, stir well and turn down the heat.
5. Add half a tablespoon of mixed curry powder and half a tablespoon of chilli powder - if you like your madras spicy, you can add little more. Stir until the contents are mixed to a paste.
6. Then, add the chicken to the pan and stir until it’s completely coated with the paste.
7. Turn up to medium heat and allow the chicken to partially cook.
8. Once the chicken is almost cooked, add one and a half cups of water to make up the sauce (add less or more depending on how thick you like your sauce). Stir continuously, allowing all of the spices to dissolve.
9. Turn to a high heat, and allow the sauce to thicken.
10. Once thickened, turn down the heat and add a pinch of Kasuri methi (fenugreek leaves), coriander, and salt to taste. Allow to simmer for 1-2 minutes.
11. Ensure the chicken is thoroughly cooked, and you’re happy with the taste and consistency of the sauce, then spoon into a dish.
12. Garnish with fresh coriander and enjoy your authentic chicken Madras!
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14 ноя 2017
