CHICKEN MADRAS
Ditch the takeaway menu and cook our healthy chicken madras curry instead. This simple family dinner is full of fragrant spices and tender pieces of chicken
Provided by Elena Silcock
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 373 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 0.7 milligram of sodium
AUTHENTIC MADRAS CURRY
Authentic, as it doesn't use a commercially produced curry powder. From Pat Chapman's excellent Curry Club Indian Restaurant Cookbook. Use beef or chicken. A delicious, typical curry from South India where they don't come much hotter. This is also delicious cooked in a slow cooker. It keeps well and can be frozen.
Provided by Baz231
Categories Curries
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 16
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
A recipe from the south of India. The further south you go the stronger the curries, this is a great dish, and can be made using beef or lamb. The pomegranate rice is colourful and add a bit of sweetness to the dish.
Provided by Brian Holley
Categories Curries
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a pan and fry the onions, cloves and the cardamom for 5 minutes.
- Add the green chilies, dried chilies, ginger, and garlic cook for 3 minutes.
- Mix the curry powder with a little oil to form a paste and add to the pan; cook for 3 minutes.
- Add the meat and cook for 5 minutes.
- Add the coriander, cumin, salt and stock' cover and simmer till meat is tender.
- Serve with pomegranate rice.
- Boil the rice, seed a pomegranate and stir the seeds into the rice.
Nutrition Facts : Calories 166, Fat 14.3, SaturatedFat 2.1, Sodium 297.7, Carbohydrate 10, Fiber 2.2, Sugar 4, Protein 1.7
MADRAS FISHERMAN'S CURRY
Steps:
- In a small cup stir together salt and turmeric and sprinkle on both sides of orange roughy fillets. Let fillets stand at cool room temperature, loosely covered with plastic wrap, 10 minutes.
- With a mortar and pestle or in an electric coffee/spice grinder coarsely grind mustard seeds. Coarsely chop onions and, wearing protective gloves, chop serranos. In a food processor coarsely grind onions, serranos, cilantro, and coconut, scraping down side occasionally. In a bowl dissolve tamarind concentrate in water, stirring.
- In a 10- to 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook mustard seeds about 30 seconds. Stir in onion mixture and cook, stirring, until fragrant, 6 to 8 minutes. Add fillets and cook 1 minute on each side. Add tamarind mixture and cook, gently stirring occasionally, until fish is just cooked through, 6 to 8 minutes.
More about "madras crab curry food"
FIJIAN CRAB CURRY RECIPE BY LOUIS TIKARAM | GOURMET …
From gourmettraveller.com.au
Servings 4-6Estimated Reading Time 2 minsAuthor Louis TikaramTotal Time 45 mins
- To kill the crab humanely, place crab in freezer to render insensible (30-40 minutes). Place crab upside-down on a board and kill instantly by inserting a long pointed knife into the head between the eyes and into the hole above the tail flap (see cook's notes p176). Cut crab in half through the body using a cleaver or heavy-bladed knife. Lift the tail, pull away from the belly, then turn crab over and remove top shell on both halves (reserve for serving). Pull away the long grey gills (dead man's fingers) and discard. Remove large claws with a cleaver or heavy-bladed knife, then cut each body half into 2 pieces. Using the back of the knife, crack claws to allow the flavours to infuse and crab to cook quickly and evenly.
- Heat oil in a large saucepan or wok over medium-high heat. Add mustard seeds and stir until they begin to pop (30 seconds to 1 minute). Add, onion, ginger, garlic, curry leaves and 2 tsp sea salt, and stir until onion is tender (3-4 minutes). Sprinkle in curry powder and cook until aromatic (2-3 minutes).
- Add crab and stir to coat. Add stock and bring to the boil, then reduce heat to medium and simmer until crab is just cooked and liquid thickens (6-7 minutes). Serve crab curry in a large bowl topped with reserved shells.
MUD-CRAB CURRY RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
CHICKEN MADRAS CURRY RECIPE: BOLD AND SPICY FLAVORS
From indianambrosia.com
BEST MADRAS CURRY POWDER (VIDEO) - FOODIES TERMINAL
From foodiesterminal.com
BEEF MADRAS CURRY - INTENSE & SPICY INDIAN BEEF CURRY
From greedygourmet.com
EASY CHICKEN MADRAS CURRY RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
CHICKEN MADRAS - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
MADRAS CURRY POWDER RECIPE - PEPPER BOWL
From pepperbowl.com
MADRAS CURRY SAUCE | THE CURRY GUY
From greatcurryrecipes.net
CRAB MASALA FRY RECIPE - SERIOUS EATS
From seriouseats.com
Cuisine IndianTotal Time 45 minsCategory MainsCalories 453 per serving
HOT OR MILD MADRAS CURRY POWDER RECIPE - MYINDIANSTOVE
From myindianstove.com
PRAWN MADRAS CURRY, QUICK AND EASY
From foodandthefabulous.com
MADRAS CRAB CURRY RECIPES - EASY RECIPES - RECIPEGOULASH.CC
From recipegoulash.cc
BEST SERVICE AND FOOD! - REVIEW OF C SALT, CHENNAI (MADRAS), INDIA ...
From tripadvisor.com
MADRAS CRAB CURRY RECIPE - FOOD HOUSE
From foodhousehome.com
THIS SF BRUNCH RESTAURANT ALWAYS HAS LONG LINES. IS IT WORTH IT?
From sfgate.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love