Madras (made with base gravy)
with heavy use of chilli powder and onions

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Madras (made with base gravy)

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Ingredients

Adjust Servings:
3 tbsp Oil (Vegetable)
1 Bay Leaf
1 inch Cassia Bark (Cinnamon Stick)
2 Cardamom (Pods) crushed or cracked
1/2 grated Onion (brown/white)
1 tsp Ginger (Grated) or puree
1.5 tsp Garlic (Grated) or puree
1/4 cup Coriander (Fresh/Chopped)
1 1/4 tsp Coriander (Powder)
1/4 tsp Cumin (Powder)
1/4 tsp Turmeric (Powder)
3/4 tsp Garam Masala (Powder)
2 tsp Tomato (Paste) mixed with 6-8 tsp of water to help blend in
1/4 tsp Salt
2 Tomato (Grated) do not add skin
6 pieces Meat, Vegetables, Paneer or Tofu
3 tsp Chilli (Powder - Hot) 1/2 tsp mild / 1 tsp medium / 2 tsp hot
250 ml Curry Base

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Madras is a fairly hot curry sauce, red in color and with heavy use of chilli powder and onions

Features:
  • Heat 4/5
Cuisine:

Ingredients

Directions

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Madras curry is said to originate from the south of India, and gets its name from the city known as Madras when English merchants arrived there in 1640 (now Chennai). However, the name ‘Madras Curry’ is not used in India, but was invented by restaurants in Britain.

This recipe requires Base Gravy. Make some first or use our identical Madras (made from scratch) version.

Made using base gravy this chicken madras recipe is a fairly hot curry sauce, red in color with heavy use of chilli powder and onions
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Steps

1
Done

Heat pan and add oil, bay leaf, cinnamon and cracked cardamoms

2
Done

Add grated onions and cook until onions are golden

3
Done

Add ginger and garlic and fry for 1 minute

4
Done

Add the fresh coriander, coriander, cumin, turmeric, garam masala, chilli, tomato puree , base gravy, tomatoes, salt and the meat.

5
Done

Cook for around 5 minutes until done and the required consistency is reached adding more water if required

thecurrykid

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