Topic: Compilation of recipes needed for Cory Ander's Chicken Madras

[Majella]

Compilation of recipes needed for Cory Ander's Chicken Madras

I started off looking for a Chicken or Lamb Madras recipe and found what I wanted at http://www.curry-recipes.co.uk/curry/index.php?topic=3830.0. This is a recipe submitted by Cory Ander. I then discovered that the recipe is made up of other essentials components which are listed below. I have gathered all the necessary recipe components into one document after a little editing. All except the Panch Phoron were courtesy of Cory Ander.
 
You should have all the recipes/information you need here to make a Madras from scratch.
 
I have also created a nice looking Word document (though I say so myself) and anyone is welcome to it if they email me. The next thing for me to do I get cooking!
Majella

List of Component Recipes

• Chicken Madras    http://www.curry-recipes.co.uk/curry/index.php?topic=3830.0
• Curry Base           http://www.curry-recipes.co.uk/curry/index.php?topic=3772.0
• Spiced Oil                http://www.curry-recipes.co.uk/curry/index.php?topic=3295.msg34667#msg34667
• Curry Masala         http://www.curry-recipes.co.uk/curry/index.php?topic=3765.0
• Tandoori Masala   http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0
• Panch phoron
  

 

The recipes

Chicken Madras (or Lamb Madras/Prawn Madras/Beef Madras)

Ingredients: serves 1-2

- 300ml Curry Base
- 300g skinless chicken breast (chopped into approximately 1 inch cubes)
- 75 ml Spiced Oil
- 1 tsp fresh garlic (pureed)
- 0.5 tsp fresh ginger (pureed)
- 1 tbsp tomato paste (diluted to a puree with 3 tbsp water)
- 1 tsp Curry Masala
- 1 tsp curry powder (any decent mild or medium one, or paste, will do)
- 1 tsp chili powder (or more to taste)
- 0.25 tsp Tandoori Masala - optional
- 0.5 tsp salt (or to taste)
- 2 tsp sugar (or to taste)
- 1 tsp lemon juice (or to taste)
- fresh chopped coriander (to taste)
- fresh chillies (optional)

Method:

- Heat curry base to a gentle simmer
- Heat oil in suitable pan (I use a cast iron wok) until almost smoking
- Add chicken and fry for a couple of minutes, on high heat, with continuous stirring, until sealed (i.e. just white on the outside)
- Add garlic and ginger (and fresh chillies, if using) and fry, for a minute or so, with continuous stirring (do not burn!)
- Remove from heat and add chilli powder, curry masala, curry powder (or paste) and tandoori masala (if using)
- Stir, to coat the chicken, and return to heat
- Immediately add tomato puree, stirring continuously
- Fry for 30 seconds or so, on high heat, with continuous stirring (do not burn!)
- Add a ladle of curry base and stir
- Continue to add the curry base, a ladle at a time, stirring occasionally as the water evaporates and the sauce thickens
- Add salt, sugar and lemon juice to taste and stir
- Continue to simmer, on medium heat, stirring occasionally, until the oil begins to separate (5 to 10 minutes)
- Add fresh coriander to taste
- Serve

Notes:

- You can use any other oil (e.g. vegetable oil, sunflower oil or canola oil) rather than spiced oil, if you prefer, but the result may be different
- You can use any other decent, mildly spiced, curry base, if you prefer, but the result may be different
- You can use any other decent spice mix or curry powder, or paste, in place of the masala, if you prefer, but the result may be different
- You can use any other precooked meat (or prawns) - just add it, after adding the first ladle of curry base, and make sure it is heated thoroughly?

 

Curry Base

This Curry Base makes about 2.3 litres of curry base, which is sufficient for about 9 single portion curries.

Ingredients

[Dajoca]

Thanks for compiling all these parts together.
The hardest part is finding all the pieces of the Jigsaw, so this listing helps greatly.

I've just done my first curry which turned out beautifully (once I'd managed to source all (most of) the ingredients)

Blades Chicken Tikka.  -  http://www.curry-recipes.co.uk/curry/index.php?topic=874.0
SNS base sauce.  -  http://www.curry-recipes.co.uk/curry/index.php?topic=2757.0
SNS Madras sauce.  -  http://www.curry-recipes.co.uk/curry/index.php?topic=2783.0

I've bookmarked this page, so the next attempt will be from Cory's.

Thanks again and of course a big thanks to Cory Ander for the original recipes.