Having had success with the Chicken Bhuna last week, I thought I would re-vamp my Madras along similar lines to the Bhuna, i.e. upping the garlic, using a different oil etc.
Anyways, it has turned out lovely and a real improvement on my previous madras's even though I did like my previous madras's.
Ingredients
Half an onion finely chopped
4 cloves fresh garlic, very finely chopped
1 tbsp fresh ginger, very finely chopped
1 heaped tsp rajah hot madras curry powder
1 heaped tsp taz's spice mix
1 tsp rajah extra hot chili powder
1 tsp kashmiri chili powder
1 tsp salt
1 tbsp tomato puree mixed with 3 tbsp water
A pinch of orange food colouring
3 tsp fresh lemon juice
1 tsp black pepper
350ml taz's gravy (which I modified with the hot curry oil)
3 tbsp Chalice hot curry oil
Pre-cooked Chicken
1 tsp butter ghee
Method,
Heat the oil and ghee in a pan on a low to medium heat and add the onions, gently fry until soft and golden, then add the garlic and ginger and cook for about 2-3 minutes.
Add the spices and stir in for about 1 minute, then add the tomato puree and cook for a further minute.
Add the base sauce a ladle at a time and reduce until the oil starts to separate before adding another.
Add the chicken, lemon juice and black pepper and cook until the chicken is warmed through and the sauce is separating.
Garnish with freshly chopped coriander and a lemon wedge if desired.
Topic: My New Chicken Madras ( 14,583 )
