Hi all. I have been making my madras like this for a while now after doing a comparison with my local restaurant. It's a very simple curry and quite quick to make.
Ingredients2 TBS oil
1 tsp G/G paste
1 tsp diluted tomato puree
1/2 tsp heaped mix powder
1 tsp Deggi Mirch
1 tsp Kashmiri Mirch
1 portion pre cooked chicken
1 good squirt lemon dressing
350 ml base sauce (
http://www.curry-recipes.co.uk/curry/index.php/topic,13939.0.html)
Pinch of coriander finely chopped
Pinch of Salt to taste
MethodHeat the oil on a medium heat then add the G/G paste, wait for the sizzle to die down then add the tomato puree. I wait for it to change colour to an orange colour then add the mix powder, deggi mirch and kashmiri mirch with a touch of base sauce. Mix this well and allow it to sizzle in the pan for a minute then add 150 ml of base and turn the heat up to near full. When the oil separates add the chicken and a pinch of coriander. Mix this well and add a good squirt of lemon dressing and salt. Mix again and then add the remaining base sauce and put a lid on and reduce until the required consistency is achieved. I like mine quite saucy hehehehe. I find the sauce has a fair heat but some may prefer to put more chilli powder or even some finely chopped finger chillies in. I have found that when I try it before the second amount of base sauce it's a bit bland but once the lid is on and plenty of caramelisation has taken place the flavour is a good madras flavour, so it's more about technique than ingredients. The smell in the kitchen is very BIR. I use measuring spoons for my powders, oil and G/G paste.My mix powder is 1 part mild madras(TRS), 3 parts mild madras(Rajah), 3 parts turmeric, 3 parts Paprika, 3 parts ground coriander, 3 parts ground cumin and 1.5 parts garam masala(Rajah). Here are some pictures, this one has some potato in because I only had a small amount of chicken left. I hope someone tries this so I can get some feedback.
Topic: Chicken Madras (Read 13603 times)
