Madras Curry Powder Recipes

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.

BEST CURRY POWDER

Steps:

• Heat a skillet over medium heat and roast the whole spices and curry/bay leaves for a few minutes until very fragrant. Be careful not to scorch the spices or they will be bitter. Let the spices cool completely. Place the whole spices in a spice/coffee grinder along with the remaining ingredients and grind until you get a fine powder. Store the curry powder in an airtight jar in a dark, cool place. Will keep for several months but for best flavor use within a few weeks. Makes approx. 1/2 cup of curry powder.
• To Make Curry Paste: Combine 1 tablespoon of curry powder with 1 tablespoon of water and 1 tablespoon of oil and mix together. You can also add some finely minced garlic and ginger. (You can use larger quantities of the paste ingredients and puree everything together in a blender.) For a Thai curry paste replace the water with fish sauce and add a squirt of lime juice.

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.

MADRAS CURRY SAUCE RECIPE - BIR CURRY HOUSE STYLE

Steps:

• Heat your pan over medium high heat and add the oil. When hot, add the dried Kashmiri chillies and cardamom pods.
• Move these whole spices around in the oil for about 30 seconds and then add the garlic and ginger paste. Fry for a further 30 seconds.
• Add the green chillies followed by the cumin, coriander, turmeric, chilli powder and mixed powder and stir to combine.
• Spoon in the tomato puree followed bye a ladle full of the base sauce. This is the perfect time to add your main ingredient of choice. You could also just keep making the sauce to serve later with any main ingredient.
• Stir in the mango chutney and lime juice. Allow to simmer for a couple of minutes only stirring if the sauce is obviously sticking to the pan.
• To finish, sprinkle the garam masala over the top, garnish with the fresh coriander (cilantro) and season with salt to taste.

CHICKEN MADRAS

Steps:

• Blitz 1 quartered onion, 2 garlic cloves, a thumb-sized chunk of ginger and ½ red chilli together in a food processor until it becomes a coarse paste.
• Heat 1 tbsp vegetable oil in a large saucepan and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.
• Tip in ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1-2 tsp hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add 4 chicken breasts, cut into chunks. Stir and make sure everything is covered in the spice mix.
• Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.
• Pour in 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.
• Stir through small pack of coriander and serve with rice, naan and a big dollop of mango chutney.

MADRAS CHICKEN CURRY

Steps:

• Chop the onion into small pieces. Grate ginger and garlic. Puree the tomatoes and reserve 2 Cups. If needed cut the chicken into 2-inch pieces or smaller.
• Set the Instant pot in saute mode and heat the oil. (Check the blog for stovetop versions)
• Add any or all the spices listed under infusing the oil into the hot oil. When the spice aromas fill the air add the chopped onions. Cook the onions for 1 to 2 minutes, or till you see steam beginning to escape. Add the grated ginger and garlic, and 1 tsp salt. Cook for another 2 to 3 minutes stirring once or twice until the onions begin to look soft and translucent. Add the spice powders and cook for 2 more minutes.
• Add the pureed tomatoes (or equivalent canned tomato/tomato paste and water). Cook for 1 to 2 minutes or until the mix begins to boil gently.
• Add the cut-up chicken and stir well. Turn off the saute mode.
• Close the lid. Seal the vent. Set the IP on Manual mode, high, 5 minutes.
• Let it cool for at least 15 minutes.
• Release any remaining excess pressure before opening the lid.
• Stir, taste, and adjust spices and salt.
• Add coconut milk/cream and if needed more water.
• Turn on saute mode and bring it to a boil. If you want to thicken the curry cook for a few more minutes.
• Turn off.
• Transfer to serving bowls. Sprinkle chopped cilantro on top and serve warm

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.