EASY CHICKEN MADRAS RECIPE
Takeaways: the great British institution. We love them. In fact, all of us, on average, have 2 takeaways a week. I love them, too. They're delicious, but should be an occasional treat. I love Indian food and I discovered Madras whilst at an Indian restaurant. It comes from a region known as Madras in southern India, which is now modern-day Chennai. This is a perfect swap - with fewer calories! Serve with a big spoonful of basmati rice, yogurt, and a fluffy naan.
Provided by Try This Recipe!
Categories World Cuisine Recipes Asian Indian
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Place onions, chile peppers, ginger, and garlic in a blender with a splash of water. Blend into a smooth paste; season with salt and pepper.
- Heat oil in a large, high-sided pan over medium heat. Cook paste until slightly browned, about 5 minutes.
- Heat a small skillet over medium-low heat. Add Madras curry powder; cook and stir until fragrant, 2 to 3 minutes. Mix into the paste.
- Cook and stir chicken in the spice paste mixture until browned, 5 to 10 minutes. Pour in tomatoes. Fill the tomato can halfway with water and pour in too. Simmer over medium-low heat until liquid is reduced, about 50 minutes. Season with salt and pepper. Scatter cilantro on top.
Nutrition Facts : Calories 245.9 calories, Carbohydrate 20.7 g, Cholesterol 58.5 mg, Fat 6.8 g, Fiber 4.4 g, Protein 25.6 g, SaturatedFat 1.4 g, Sodium 255.7 mg, Sugar 8.6 g
HOMEMADE HOT MADRAS CURRY POWDER
Steps:
- Roast each of the different whole spice types individually as different spices roast faster than others.
- In a dry frying pan, roast each spice until they become fragrant. The curry leaves need to dry out and become lightly browned.
- Transfer the spices to a bowl to cool.
- When cool, grind them together into a fine powder in a spice grinder. You can also use a pestle and mortar but spice grinders make things a lot easier.
- Add the turmeric powder and chilli powder to the blend and stir to combine.
- Store in a dark location in an airtight container and use as required.
- Use within three months.
HOT MADRAS CURRY POWDER
Make and share this Hot Madras Curry Powder recipe from Food.com.
Provided by Sharon123
Categories South African
Time 20m
Yield 1/2 pound
Number Of Ingredients 12
Steps:
- In a dry skillet over very low heat, place the coriander, cumin, mustard and fennel seeds. Roast the seeds gently, shaking the pan occasionally, until they begin to pop. When about half the seeds have popped, add the cinnamon, peppercorns, nutmeg, cloves, cardamom, turmeric, ginger and cayenne.
- Continue to heat and stir gently until the mixture is quite hot but not burnt. Pour into a dry blender or food processor, or use a mortar and pestle. Grind into a fine powder. Pour into a clean, dry jar, seal, and let it cool before using.
Nutrition Facts : Calories 1501.5, Fat 56.3, SaturatedFat 10.4, Sodium 252.5, Carbohydrate 294.2, Fiber 141.1, Sugar 11.4, Protein 54.2
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