Simple Madras Curry

Simple Madras Curry
 
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This recipe was uploaded
by mr spice

 
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Ingredients

Ingredients
Method
 
  • 500g Meat or Veg of your choice
  • 2 medium onions
  • 4 garlic pieces
  • 1 thumbsized piece of Ginger
  • 400g tomatoes or passata
  • --------spices-------
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground caraway
  • 1 tsp black pepper
  • 1 tsp chilli powder (to your own taste)
  • a half tsp tumeric
  • 1 tsp salt
  • ---------------------
  • 1 tablespoon Methi (Fenugreek) leaf
  • 1 tablespoon Garam Masala
Blitz the onion, garlic and ginger with a processor...
Add 50g butter to a pan and cook this mix at about 100C for 30 minutes, mixing through 3 or 4 times. You can keep covered, but take lid off for the last 10 minutes to reduce the liquid.
Add tomato...Add first group of spices (these could be dry fried in a hot pan for a minutes to release more flavour, but this is not essential).
Mix thoroughly.
For a chicken dish, thigh or breast meat is best.
If thighs are used boil first for 20 mins, allow to cool then strip meat from bones...add to sauce then cook for another 20 minutes, on 100C.
If breast is used. Trim and cut into bite sized pieces, add to sauce and cook for about 30 minutes at 100C.
Add the second group of spices for the last 15 minutes...

These are minumim cooking times and both times and temperatures can be increased, the danger is the meat will dry out if cooked for too long.

Sprinkle with fresh coriander...
Serve with Basmatic rice, Naan bread and a cold glass of beer!
Enjoy...

Simple Madras Curry

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This recipe was uploaded by mr spice

 
 
A simple recipe which makes a nice curry that can be used as a base for many enhancements. Try adding chillies or paprika or vinegar or raisins or almonds, or cream...but probably not all together.....

Method


Blitz the onion, garlic and ginger with a processor...
Add 50g butter to a pan and cook this mix at about 100C for 30 minutes, mixing through 3 or 4 times. You can keep covered, but take lid off for the last 10 minutes to reduce the liquid.
Add tomato...Add first group of spices (these could be dry fried in a hot pan for a minutes to release more flavour, but this is not essential).
Mix thoroughly.
For a chicken dish, thigh or breast meat is best.
If thighs are used boil first for 20 mins, allow to cool then strip meat from bones...add to sauce then cook for another 20 minutes, on 100C.
If breast is used. Trim and cut into bite sized pieces, add to sauce and cook for about 30 minutes at 100C.
Add the second group of spices for the last 15 minutes...

These are minumim cooking times and both times and temperatures can be increased, the danger is the meat will dry out if cooked for too long.

Sprinkle with fresh coriander...
Serve with Basmatic rice, Naan bread and a cold glass of beer!
Enjoy...
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