Chicken Madras
Chicken curry in a Madrasi style
Ingredients
- 2 nos Chicken breasts skinned and cut into 1 inch cubes
- 2 tbsp Veg oil or ghee
- 6 nos Whole small dry chillies Bird`s Eye or Thai Hots
- 1/2 tsp Hot chilly powder
- 1 tsp Cumin seeds ground, Jeerakam
- 1 tsp Coriander seeds ground
- 1 tsp Paprika
- 1/2 a Basic curry sauce
- Salt As reqd
- 1/2 tsp Garam masala
- 1 tsp Fenugreek leaves(dried) Fenugreek leaves should be washed in a sieve and then left moist for at least 10 minutes., Uluva
Instructions
- Heat a little of the oil in a large heavy frying pan.
- Fry the chicken pieces over moderate heat until they are sealed and have turned white. Remove them from the pan and set aside.
- Heat the rest of the oil in a heavy saucepan over a moderate heat.
- Add the whole dried chiles and fry until they start to swell.
- Lower the heat and add 1 tbsp of the Basic Curry Sauce and stir round.
- Add the chilly powder, cumin, coriander and paprika and fry gently, stirring continuously, for a minute. Take care not to burn the spices or the curry will lack flavour and taste bitter.
- Finally, add the garam masala and fenugreek leaves. Simmer gently for the last 10 minutes stirring frequently as the sauce should now be nice and thick.
Tried this recipe?Let us know how it was!
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