Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Madras => Topic started by: Cory Ander on July 16, 2007, 02:16 AM
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(Originally posted by Mike Travis and moved to this section by CA)
large onion finely chopped.
2 cloves of garlic crushed.
small piece of ginger chopped (about 15mm cube).
1 tsp red/green chopped chili peppers.
Half tsp coriander.
Half tsp turmeric.
Half tsp paprika.
Half tsp cumin.
1 tsp garam masala.
2 chicken breasts cubed.
1 tsp tomato puree.
Half tomato thinly sliced.
1 batch of Stews base sauce. (here: http://www.curry-recipes.co.uk/curry/index.php?topic=1894.0)
salt to taste.
I cooked the chicken in boiling water until cooked (about 5-10Min's) and kept the water as a stock to add to sauce.
Stir fry onions in veg oil until brown (about 20-25Min's).
Add ginger/garlic and chilies and fry for another 2Min's. Turn down heat.
Add coriander and cook for another minute.
Add rest of spices and cook for another minute.
Add base sauce/chicken/tomato puree/salt and sliced tomato.
Add stock water as required to achieve consistency.
Let simmer for a few Min's then serve.
It tasted very similar to Darth`s Madras curry. I didn't add any chili powder because of the red/green chilies in it but I might add half tsp next time. Also I forgot to put in a pinch of fenugreek powder which I think is an important addition.
I will give it another go on Saturday and take some pictures, in the meantime if you have any comments please let me know... ;D
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Hi gang, ;) thanks for putting my recipe in the right place CA :-[ Now then, had another stab at a curry tonight and kept it simple.
2 split cardamom pods. Serves 2.
2 cloves garlic. }
small cube of ginger.} all chopped together.
1 green chili pepper.}
2 cooked chicken breasts cut into bite size pieces.
1tsp ground coriander.
chili powder to taste.
1tsp garam masala.
half tsp cumin
pinch fenugreek powder.
1 batch Stew`s base sauce.
half tomato thinly sliced.
salt to taste.
Fry cardamom pods/garlic/ginger and chili.
Fry for 2Min's then add ground coriander/chili powder.
Fry for another minute then add garam masala/cumin.
Fry for 1min then add base/chicken/tomato/salt and fenugreek.
Cook until piping hot and serve.
In my opinion frying the spices at the start made a significant difference to the taste. That, and the fact that this base is the real deal made a very nice curry.
I would value your opinions/criticism of this recipe and any changes you would suggest.