Meat Madras Recipes

AUTHENTIC CHICKEN MADRAS

Steps:

• Heat oil in a large nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle, about 1 minute. Add onions and fry until dark brown, 7 to 10 minutes. Add chile peppers, ginger, and garlic; cook until fragrant, about 30 seconds. Add ground chile pepper, turmeric, cumin, coriander, and salt. Cook, stirring frequently, until blended in, about 1 minute more.
• Stir chicken and water into the pan with the spice mixture. Cook, while stirring, until water is incorporated, 2 to 3 minutes. Add tomato puree and nutmeg and cover the pan with a lid. Cook until chicken is tender over medium heat, about 20 minutes. When ready to serve, sprinkle with garam masala and cilantro.

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.

MEAT MADRAS

Steps:

• Melt the butter in a large pot and fry the meat to seal it. Remove the meat from the pot and set aside.
• Fry the onion with the garam masala and chili powder till the onion is golden.
• Put the meat back in the pot with the tomato puree and the cardamoms. Stir and cover the pot with a close fitting lid reduce the heat to low and cook for 30 minutes stirring from time to time. If the curry looks too dry add a little water.
• Add the vegetables, salt, lemon juice, and the water; bring to the boil, reduce heat and simmer till the meat and vegetables are tender.
• Serve with plain boiled rice and a dish of dhal.

CHICKEN MADRAS

Steps:

• Heat oil on medium heat in a wok or large heavy-based saucepan and fry diced onions with the curry leaves until onions are golden (5-7 min).
• Turn up the heat to medium-high, add chicken and stir to seal all sides (1 min).
• Add fenugreek, fennel, ginger, ground coriander, garlic, chilli and turmeric, stir and fry for a minute.
• Add tomato puree and lemon juice and stir.
• Lower heat to simmer and cook for 8-10 mins (until chicken cooked) then add half the coriander.
• Serve with more coriander.

BEEF MADRAS

Steps:

• heat oil on medium temp in large heavy bottomed pan. fry onion till golden for 3/4 mins.
• then set aside and fry beef on high heat, once meat is browned set aside with onions.
• mix all paste ingredients together in pan and fry on a medium heat for 1 minute.
• then add the beef to the pan and coat.
• add tomato puree/paste and beef stock and bring to boil for 2 mins.
• cover and cook for 1 hour on low heat, stiring occasionaly.
• remove lid for for last 8 mins of cook time to thicken sauce.
• serve with boiled rice and plain yoghurt.

SLOW COOKED BEEF MADRAS

Steps:

• Heat oil in a pan and add chopped onion; cook slowly until golden.
• Add ginger, garlic , chilli and all the spices and fry for 1 minute.
• Add chopped tomatoes, tomato puree, coconut milk and 2 tbsn coriander and stir together for a minute.
• Add beef, stir and transfer everything to a slow cooker.
• Cook on LOW for 6 hours.
• Add sugar, yoghurt and cream (add slightly more or less according to taste and how hot you like your madras)
• Serve with the remaining coriander sprinkled on top.
• Taste even better if made the day before!
• Serve with basmati rice and naan.