30 Minute Madras
perfect with pilau and a naan

0 0
30 Minute Madras

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 tablespoons Vegetable Oil
1 Bay Leaf
3 Green Cardamom Pods
2" Cassia Bark (Cinnamon Stick)
1 Brown/White Onion 175g diced finely
1/2 teaspoon Salt
2 teaspoons Garlic Paste
1 teaspoon Ginger Paste
2 tablespoons Tomato Paste
3/4 teaspoon Sugar
1 teaspoon Turmeric Powder
1 teaspoon Coriander Powder
1 teaspoon Cumin Powder
1 teaspoon Garam Masala Powder
1 teaspoon Mild Madras Powder
2 teaspoons Kashmiri Chilli Powder use 1 for a milder dish
2 teaspoons Chilli Powder (Hot) use 1 for a milder dish
1 teaspoon Fenugreek Leaves (Kasoori Methi)
1 teaspoon Lemon Juice
300 ml Water
6-8 pieces Chicken Tikka
3 Green Finger Chillies
1/4 cup Fresh/Chopped Coriander

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 

Features:
  • Heat 3/5
  • Heat 4/5
Cuisine:

Ingredients

Directions

Share

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

(Visited 80,174 times, 1 visits today)

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

thecurrykid

previous
Hot Lime and Chilli Chutney
next
Glasgow Pink Pakora Sauce
previous
Hot Lime and Chilli Chutney
next
Glasgow Pink Pakora Sauce
Site is using a trial version of the theme. Please enter your purchase code in theme settings to activate it or purchase this wordpress theme here