Homemade Hot Madras Curry Powder Recipes

HOT MADRAS CURRY POWDER

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.

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.

EASY CHICKEN MADRAS RECIPE

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.

AUTHENTIC MADRAS CURRY

Steps:

• Cut meat into cubes and fry in oil to seal. Remove with slotted spoon and leave to one side to drain.
• Fry the onion in the same oil until golden then add Spices 1, cooking for a further 5 minutes. Add the tinned tomatoes and puree and mix well. Cook for 10 minutes or so.
• Add the meat and put the the lot into a casserole dish in a pre-heated oven at 200C (400F) and cook for 45 - 60 minutes. Stir half-way through cooking time. (Alternatively, throw it into the slow cooker for 7 to 9 hours.).
• Add the lemon or lime juice and Spices 2 and simmer for another 10 minutes. Add a little water at any stage if it gets too dry. Add a knob of ghee (and salt, if you must) just before serving.

JAMAICAN CURRY POWDER

Steps:

• Combine the coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries in a skillet. Toast over medium heat until the color of the spices slightly darkens, and the spices are very fragrant, about 10 minutes. Remove the spices from the skillet, and allow to cool to room temperature. Grind the spices with the turmeric in a spice grinder. Store in an airtight container at room temperature.

MADRAS CURRY POWDER

Steps:

• Mix all ingredients together in a small bowl. Working in batches, transfer mixture to a spice grinder; grind to form a very fine powder.