Chicken madras recipes
Ingredients
- 1 Chicken Breast
- 2 Cloves Garlic
- 2 Onions
- 2 Red Chillies. Deseeded and Finely Sliced
- 1 dsp Tomato Paste
- 50g Butter
- 1 dsp oil
- 2 dsp Curry Powder
- ½ tsp Coriander Powder
- ½ tsp Cumin Powder
- ½ pint Chicken Stock
- Lemon Juice
Method
- 1.Slice chicken and sear in butter and oil.
- 2.Add finely chopped onions, garlic and chillies and stir.
- 3.Add cumin and coriander.
- 4.Add curry powder.
- 5.Stir well to coat and combine.
- 6.Add tomato paste.
- 7.Gradually incorporate stock stirring well.
- 8.Season and add lemon juice to taste.
Tideswell School of Food has contributed to these popular cooking recipes:
Ingredients
- 1 Large Onion
- Thumb Sized Piece of Fresh Ginger
- 3 Chillis (with seeds)
- 4 Cloves of Garlic
- 3 Chicken Breasts
- 2 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Turmeric
- 2 tsp Curry Powder
- 1 tsp Salt
- Plenty Freshly Ground Black Pepper
- 2 tsp Garam Masala
- 1 Tin (400g) Chopped Tomatoes
- 1 tsp Mustard Powder
- ½ Pint Chicken Stock
- 1 Bunch Fresh Coriander Leaves (Torn or Chopped)
Method
- 1. Chop the onion and soften in a glug of olive oil.
- 2. As it's softening, grate in the ginger, crush in the garlic, and finely chop the chillis and add to the mix. Depending on how hot you like it, keep the seeds of 1, 2 or all 3 of the chillis.
- 3. When the onions are translucent, add the cumin, coriander, turmeric, curry powder and mustard powder. Stir for another minute to let the spices cook.
- 4. Now add the diced chicken and brown for another couple of minutes.
- 5. Add the chopped tomatoes and stock, bring to almost a boil, then simmer for 20 minutes.
- 6. Add the garam masala, salt and freshly ground pepper.
- 7. After another five minutes or so, check the seasoning and adjust if needed.
- 8. Just before serving add the fresh coriander leaves and stir for a minute or so.
- Before serving you can add some natural yoghurt or coconut milk to cool the curry, but I prefer it without. The juice of half a lemon adds a sweet and sour element to the dish, however, again, I prefer it without.
- Serve with some basmati rice, naan bread, and a leafy salad.
daviemuir has contributed to these popular cooking recipes:
Ingredients
- 450ml Water
- Salt and Pepper to taste
- 4 Coriander Leaves (chopped)
- 500g Chicken (Bite Sized Pieces)
- 4 Tbsp Vegetable Oil
- 2 Chopped Onions
- 2 Cloves Garlic Crushed
- 4 Green Chillies (chopped - for a hot flavouring)
- 2 Tsp Garam Masala
- ½ Tsp Tumeric
- Grated Fresh Ginger
Method
- 1. Add oil and heat a heavy stock pot or deep frying pan over a medium heat.
- 2. Fry the onions for 6 to 7 minutes or until softened and become golden.
- 3. Add chicken pieces and garlic, green chillies (deseed the chillies if you want to reduce the kick) and fry until nicely browned (approx 5 to 10 minutes).
- 4. Add Garam Masala Powder, tumeric and ginger so that chicken is evenly coated.
- 5. Add water and cover with a lid.
- 6. Leave to simmer gently for about 30 minutes.
- 7. Stir in the chopped coriander leaves and serve straight away.
- 8. Serve over Basmati rice or Naan bread.
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