Madras Curry Sauce Recipe Bir Curry House Style
HOW TO MAKE CHICKEN MADRAS
This curry house style chicken curry is a favourite with spicy food fans. You can adjust the heat of this chicken Madras curry to taste.
Provided by Dan Toombs
Categories Restaurant Style Curries
Time 20m
Number Of Ingredients 18
Steps:
- Heat the oil in a frying pan over medium-high heat. When hot, add the dried Kashmiri chillies and cardamom pods.
- Move these whole spices around in the oil for about 30 seconds to infuse into the oli 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.
- Stir in the tomato puree followed bye a ladle full or two of the base sauce. Bring to a simmer and then add the chicken pieces. Only stir if the base sauce is obviously sticking to the pan. As the base sauce cooks, it will caramelise to the side of the pan. Scrape this in for more flavour.
- Stir in the mango chutney and lime juice. Allow to simmer for a couple of minutes, again 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.
Nutrition Facts : Calories 244 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 13 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 580 grams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
MADRAS CURRY SAUCE RECIPE - BIR CURRY HOUSE STYLE
Provided by Dan Toombs
Time 20m
Number Of Ingredients 17
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.
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