Ingredients
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2 tablespoons Vegetable Oil
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1 Bay Leaf
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3 Green Cardamom Pods
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2" Cassia Bark (Cinnamon Stick)
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1 Brown/White Onion175g diced finely
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1/2 teaspoon Salt
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2 teaspoons Garlic Paste
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1 teaspoon Ginger Paste
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2 tablespoons Tomato Paste
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3/4 teaspoon Sugar
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1 teaspoon Turmeric Powder
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1 teaspoon Coriander Powder
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1 teaspoon Cumin Powder
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1 teaspoon Garam Masala Powder
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1 teaspoon Mild Madras Powder
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2 teaspoons Kashmiri Chilli Powderuse 1 for a milder dish
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2 teaspoons Chilli Powder (Hot)use 1 for a milder dish
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1 teaspoon Fenugreek Leaves (Kasoori Methi)
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1 teaspoon Lemon Juice
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300 ml Water
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6-8 pieces Chicken Tikka
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3 Green Finger Chillies
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1/4 cup Fresh/Chopped Coriander
Directions
A traditional hot madras curry sauce cooked from scratch in under 30 minutes. A fantastic combination of fragrant spices, green chillies and marinated grilled chicken tikka breast
Steps
1
Done
|
In a pan on a medium heat add the vegetable oil, bay leaf, cardamom, cassia bark, onion and salt and fry gently until the onions soften and begin to lightly brown |
2
Done
|
add in the garlic paste, ginger paste, tomato puree and sugar, stir through, add a little water if needed and cook for 2-3 minutes until the strong smell disappears |
3
Done
|
add the turmeric, coriander, cumin, garam masala, mild madras, Kashmiri chilli and chilli powders along with the fenugreek leaves. Stir through well adding a little more water if needed to keep things from drying out and gently fry until the oil begins to separate |
4
Done
|
if using raw meat add in now and coat in the spices, fry to seal for a couple of minutes |
5
Done
|
add the boiling water and stir to combine. Bring to a boil, stir and reduce to a gentle simmer |
6
Done
|
when the sauce is reduced to your liking add your pre-cooked tikka (if using) along with the lemon juice, finely sliced chillies and fresh sliced coriander. Stir through and allow to cook for a further 2-3 minutes before serving |