Spicy Chicken Madras Curry Recipes

HOW TO MAKE CHICKEN MADRAS

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.

SPICY CHICKEN MADRAS CURRY

Steps:

• Peel the garlic and cut it into very small cubes, put into a bowl at the side. Peel the onion and cut it into small rectangles, put into the bowl with the garlic. Cut the chillis into the bowl using scissors. Cut each one into around 5 pieces.
• Put enough oil in the saucepan to cover the surface and absorb all the upcoming powders. Add the chopped chilli, garlic, and onion into the saucepan. Put the heat on low, stirring it so it doesn't burn.
• Once the onion and garlic has softened, add the cumin, tumeric, coriander, chilli powders, paprika, and ginger into the saucepan then stir. Add 1tbsp of habanero flakes.
• Cut up the chicken breast and add it into the saucepan. Stir it so it is covered in the spices. Stir to prevent burning.
• Once the chicken has started to cook on the outside, add the tinned tomatoes. Turn heat down while at this stage. Add 1tbsp habanero flakes. *OPTIONAL* Add 1tbsp tomato puree.
• After the chicken is almost cooked, put the saucepan lid on and leave it to cook throughout. Stir occasionally to prevent burning.
• Once the chicken is cooked, turn the heat off, and there you have it; a spicy madras curry!

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.

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.

SLOW COOKED MADRAS CHICKEN CURRY (CROCK POT)

Steps:

• Lightly spray the interior of your crock pot with a light coating of cooking spray for easier clean up later.
• Cover the bottom of pot with the onions, garlic and jalapeños. Top with the chicken breasts. (Please make sure the onions are finely chopped as the desired result is to have them melt into the sauce.).
• Combine the curry powder, chutney, tomato paste and ginger together and pour over the chicken.
• Place the apples on top.
• Cook for 4-5 hours on high until the chicken is cooked and tender but not falling apart. Mix the sauce together so that all elements are blended. If you want a thicker sauce, remove the chicken from the crock pot and stir in a teaspoon or two of cornstarch and cook until the sauce is glossy.

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.

MADRAS CURRY CHICKEN

Steps:

• Melt butter in large saucepan on medium heat. Add green peppers, onions, garlic and curry powder; cook and stir until vegetables are crisp-tender. Add chicken; cook and stir 5 min. or until no longer pink.
• Stir in tomatoes, lemon juice, thyme and black pepper; simmer on low heat 5 min. or until chicken is done, stirring occasionally.
• Add VELVEETA; cook until melted, stirring frequently. Serve over rice.

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.