Madras sauce or madras curry originated in south India, in a city called Madras, but is now known as Chennai. It is pretty hot, red in colour and uses chilli powder quite heavily.
The chicken breast recipe below is a fairly standard dish, but it can be made with beef or vegetarian. It's origins were a Hindu dish (and thus vegetarian) but this recipe can be found in every curry house around the world.
The dish will be ready to serve in about 1 hour and will serve 4 people.
Ingredients:
4 chicken breasts, 2 large onions, 2 small green chillies, 3 cloves, 2 cardamom pods, 2cm cube piece root ginger, 4 garlic cloves, 1 teaspoon chilli powder, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1 teaspoon turmeric, 1 teaspoon ground nutmeg, 1/2 tin chopped tomatoes, 1 teaspoon garam masala, salt, coriander leaves and cooking oil.
Method:
1. Heat some oil in a large pan over a high heat and add the cardamom and cloves.
2. Next cut the chicken into 1" cubes and chop the chillis into quite small pieces. Don't bother removing the seeds. By the time this is done the cloves and cardamom should be cooking well.
3. Peel and slices the two onions and add these to the pan. Turn the heat down slightly and fry the onion until golden brown.
4. Crush the garlic cloves into the pan and mix in well with a wooden spoon. Chop the green chillies into little chunks and add these and then take the lump of ginger and grate over the pan. Fry the mixture for 30 seconds.
5. Now we'll really get the flavours pumping - add the cumin, coriander, turmeric and chilli powder, continuously stiring your mixture with a wooden spoon. Add a couple of pinches of salt.
6. Heat some water in a kettle and add the chicken to the pan. Stir well to cover the chicken in the flavours and then pour in 50ml of hot water. Continue to stir for another 2-3 minutes.
7. Add your final ingredients - the nutmeg and chopped tomatoes. Turn the heat to medium and allow to simmer for 15-20 minutes, stirring occasionally.
8. After 20 minutes or so the chicken should be thoroughly cooked. If so serve on warm plates with a sprinkle of garam masala and chopped coriander and serve with naan bread and tiger beer!
The chicken breast recipe below is a fairly standard dish, but it can be made with beef or vegetarian. It's origins were a Hindu dish (and thus vegetarian) but this recipe can be found in every curry house around the world.
The dish will be ready to serve in about 1 hour and will serve 4 people.
Ingredients:
4 chicken breasts, 2 large onions, 2 small green chillies, 3 cloves, 2 cardamom pods, 2cm cube piece root ginger, 4 garlic cloves, 1 teaspoon chilli powder, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1 teaspoon turmeric, 1 teaspoon ground nutmeg, 1/2 tin chopped tomatoes, 1 teaspoon garam masala, salt, coriander leaves and cooking oil.
Method:
1. Heat some oil in a large pan over a high heat and add the cardamom and cloves.
2. Next cut the chicken into 1" cubes and chop the chillis into quite small pieces. Don't bother removing the seeds. By the time this is done the cloves and cardamom should be cooking well.
3. Peel and slices the two onions and add these to the pan. Turn the heat down slightly and fry the onion until golden brown.
4. Crush the garlic cloves into the pan and mix in well with a wooden spoon. Chop the green chillies into little chunks and add these and then take the lump of ginger and grate over the pan. Fry the mixture for 30 seconds.
5. Now we'll really get the flavours pumping - add the cumin, coriander, turmeric and chilli powder, continuously stiring your mixture with a wooden spoon. Add a couple of pinches of salt.
6. Heat some water in a kettle and add the chicken to the pan. Stir well to cover the chicken in the flavours and then pour in 50ml of hot water. Continue to stir for another 2-3 minutes.
7. Add your final ingredients - the nutmeg and chopped tomatoes. Turn the heat to medium and allow to simmer for 15-20 minutes, stirring occasionally.
8. After 20 minutes or so the chicken should be thoroughly cooked. If so serve on warm plates with a sprinkle of garam masala and chopped coriander and serve with naan bread and tiger beer!
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