Background:This is my my recipe for
Chicken Phal/Vindaloo/Madras/Curry.
My humble apologies to the purists but (here at least) the most notable difference between the
Phal, Vindaloo, Madras and
Curry is simply the quantity of chilli powder added, plus a couple of other small differences (please see Notes below)
I have divided the ingredients into those that I consider essential and those that I consider optional. I use all of the ingredients specified and I recommend that you do so too (certainly on the first occasion, then subsequently adjust it to your liking).
You can substitute any other meat or seafood for the chicken to make a
Meat or
Seafood Phal/Vindaloo/Madras or
Curry. Alternatively, simply add pre-cooked vegetables, of your choice, in Step 14, to make a
Vegetable Phal/Vindaloo/Madras/CurryI have included some photographs where I have cooked a
Chicken Phal. I hope these prove to be helpful.
Please note that, in the photos, I actually cooked the phal sauce separately and then added it to the fried chicken.
Serves 4Ingredients - photo 1:Essential:- 1kg chicken breasts (cut into 1 inch cubes)
- 150ml vegetable oil
- 3 tbsp fresh pureed garlic (or bottled, if you prefer)
- 1 tbsp fresh pureed ginger (or bottled, if you prefer)
- 2 tbsp tomato paste (double concentrated)
- 2 tbsp curry powder (any decent one will do)
- 1 tsp chilli powder (for Curry)- or 0.5 tsp hot chilli powder
- 2 tbsp chilli powder (for Madras)- - or 1 tsp hot chilli powder
- 4 tbsp chilli powder (for Vindaloo)- or 2 tsp hot chilli powder
- 6 tbsp (or more) chilli powder (for Phal)- or 4 tsp hot chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp salt (or to taste)
- 500ml curry base - warmed (any decent one will do)
- approximately 200ml - 500ml water
- 2 tbsp sugar (or to taste)
Optional:- 1/4 medium onion (finely chopped)
- 4 red chillies (or more - finely chopped)
- 1 tbsp red capsicum (finely chopped)
- 1/2 tsp tumeric
- 1/2 tsp tandoori masala (see here: http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0)
- 1/4 tsp fenugreek powder
- 2 tbsp tomato sauce
- 1 tbsp dried fenugreek leaves (rubbed between fingers)
- 2 tbsp fresh coriander (finely chopped)
Method:1. Mix the curry powder, chilli powder, coriander powder and cumin powder and salt (and fenugreek powder, tumeric powder and tandoori masala, if using) in a bowl.
2. Heat the wok/karahi/frying pan (on high heat)
3. Add the vegetable oil and heat until just starting to smoke (on high heat)
4. Add the onions (if using) and fry for about 30 seconds, stirring continuously (be careful not to burn them!) -
photo 35. Add the red chillies and capsicum (if using) and continue to fry for about another 30 seconds, stirring continuously (be careful not to burn them!) -
photo 66. Add the garlic and ginger purees and continue to fry for about another minute, stirring continuously, until they are golden brown (be careful not to burn them!) -
photos 4 & 57. Add the tomato paste and continue to fry for about 2 minutes, stirring continuously -
photo 78. Add the chicken, and fry for about 2 minutes, until just sealed (i.e. white all over)
9. Add the spice mix (from Step 1) and continue to fry for about another 2 minutes, adding about 200ml of water, a little at a time, stirring continuously (be careful not to burn the spices!) -
photos 8 & 910. Add the curry base, about a ladle at a time, and continue to fry until the water has evaporated, stirring continuously -
photo 1011. Once all the curry base has been added, continue to cook for about 3 - 5 minutes, stirring occasionally, until the oil begins to separate.
12. Reduce the heat to medium
13. Adjust the sauce to the desired consistency by adding a little water (approximately 300ml)
14. Add the sugar (and tomato sauce, dried fenugreek leaves and fresh coriander, if using)
15. Adjust the salt to taste
16. Finished! -
photos 14, 15, 16 & 17Notes: 1. Unless stated otherwise, the following measures apply:
a) "tsp" = 1 level 5ml teaspoon
b) "tbsp" = 1 level 15ml tablespoon
c) "ladle" = 142ml
2. If you're worried about burning the spices, mix them with sufficient oil or water, to make a stiff paste, before frying them
3. For the
Madras, optionally add the following:
- 200ml tinned tomatoes, after Step 11, and continue to cook for 5 minutes (alternatively, add fresh tomatoes - coarsely chopped)
- 1 tsp lemon (or lime) juice (fresh or bottled) after Step 12
- 2 tbsp ground almonds or coconut powder after Step 12
4. For the
Vindaloo, optionally add the following:
- 1 tsp vinegar (any) or 1/2 tsp tamarind puree after Step 12
- 2 par-boiled potatoes (quartered) after Step 12
5. Caution! Chilli powders vary dramatically in strength! Please use your discretion when considering the quantities specified above! I have assumed a medium strength chilli powder. However, I generally prefer to use less of the hottest chilli powder I can find.
6. Please do not be shy with adding sugar. It dramatically alters (and, in my opinion, improves) the taste!
7. Although I have specified dried fenugreek leaves and fresh coriander leaves as optional, I believe they really do improve the taste and I highly recommend their inclusion. The downside is that the resultant curries don't look quite as attractive (to me anyway) -
photos 15, 16 & 17Copyright ? Cory Ander 2007
Topic: CA's Chicken Phal, Vindaloo, Madras and Curry (Illustrated!) (Read 43254 times)