Chicken Madras

Chicken Recipe E.Blogspot.com; Chicken Curry Recipes - Chicken Madras

Chicken Madras is a dish that can be found in Indian restaurants all over the world and for many people it is among their choice of top chicken curry recipes. Chicken Madras comes from southern India and the curry is quite hot owing to a fairly tremendous amount of chilli in the recipe although it can be reduced if critical if it is too hot for your taste.

Below is a version of the Chicken Madras curry I've been preparing for a few years, which is based on that which appears in Pat Chapman's book Indian Restaurant Cookbook. The main contrast is in the spice mix, which adds a larger number of spices into the initial spice mix and does away with the addition of garam massala towards the raze. Another disagreement is that this recipe doesn't call for tomato paste to be added, which to my mind makes the sauce taste too distinguished of tomato, and the lemon is added distinguished earlier to be absorbed by the chicken.

Ingredients:

2 chicken breasts gash into bite sized pieces

vegetable oil

1 onion sliced into thin strips

1 tin tomatoes

juice of 1/2 lemon

Spices:

4 dry red chillis

1/2 teaspoon dim pepper corns

1/2 teaspoon chilli powder

1/2 teaspoon paprika

teaspoon cumin seeds

teaspoon fenugreek seeds

teaspoon turmeric

2 cardomoms

pinch cinnamon

4 cloves

pinch coriander power

pinch ginger powder

pinch mustard seeds

Method:

1. Fry the chicken in about 3-4 tablespoons of vegetable oil to colour and consume from the frying pan.

2. Add the onion until golden then add the spices. Mix the spices and blitz before adding to the pan and fry for about 5 minutes, adding a cramped water if essential.

3. Add the chicken and pour the lemon juice over. traipse well.

4. slash the tomatoes and trek into the mix. Cook at medium heat for about 10 minutes.

5. Cook in a a medium oven for 45 minutes and support with basmati rice.