Straight to the point -- Here's my madras recipe that I find stunning.
Ingredients:-
1 and a bit Chefs spoon seasoned oil
1 Heaped teaspoon garlic and ginger
Half chefs spoon blended plum toms
1 teaspoon methi leaves
1 Heaped teaspoon mix
1 Heaped teaspoon chilli
1 teaspoon ground cumin
2 pinches salt
2 tablespoons fresh coriander
Squirt of lemon juice
6 drops of worcester sauce
Half teaspoon sugar
300ml base (JB's)
Pre cooked chicken
1/ Heat oil and add G & G (30 secs)
2/ Add blended toms (1 min)
3/ Add methi (30 secs)
4/ Add mix, cumin, chilli, salt (30 secs)
5/ Add 100 ml base and reduce slightly (2 mins)
6/ Add 100 ml base and keep cooking (1 min)
7/ Add 1 tablespoon fresh coriander along with the lemon juice, worcester sauce, sugar (1 min)
8/ Add pre cooked chicken and 100 ml base (3 mins)
9/ Serve and garnish with remaining fresh coriander Done
The real key, I find, is the heat level that this is cooked with. I use an Aga and always cook this on the hottest hob stirring the dish for most of the cook time.
I also only use an aluminium pan as it will caramelise the sauce as it cooks, unlike a non stick wok.
Give it a go and see what you reckon.
Topic: My Madras (Read 20356 times)
