AUTHENTIC CHICKEN MADRAS
There is nothing quite like authentic Indian food prepared using a traditional recipe. This authentic chicken Madras dish is a must for those of you who enjoy a good old curry. You can cook this curry in the morning and leave it to infuse throughout the day to make it even more delicious.
Provided by Myree
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 4
Number Of Ingredients 18
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.
Nutrition Facts : Calories 423 calories, Carbohydrate 18.4 g, Cholesterol 96.9 mg, Fat 22.1 g, Fiber 4.1 g, Protein 38.4 g, SaturatedFat 4.1 g, Sodium 334.5 mg, Sugar 7.7 g
SINGAPORE NOODLES RECIPE
A tasty recipe for Singapore Noodles! Stir-fried rice noodles with madras curry powder, vegetables and your choice of chicken, tofu or shrimp-a Chinese take-out menu classic that is easy to make at home - vegetarian adaptable and full of authentic flavor!
Provided by Sylvia Fountaine
Categories main
Time 40m
Number Of Ingredients 19
Steps:
- Bring a medium pot of water to boil on the stove for the rice noodles.
- Make the Singapore Noodle Sauce, stirring the ingredients together in a small bowl. Set by the stove.
- Prep the veggies: slice the onion, slice the bell pepper and chop the garlic, placing all by the stove, along with the carrots and snow peas.
- Pat dry the chicken/tofu and cut into ¾ inch cubes. ( If using shrimp, leave whole) Heat oil in a wok, over medium heat and add ¼ teaspoon kosher salt directly into the oil. Swirl and add cracked pepper if you like, and when the oil is hot, carefully add the chicken/tofu/shrimp. Using a metal spatula, stir, flip and let it get golden, being patient. Place on a paper towel-lined plate.
- Whisk the two eggs with a 3 finger pinch of salt in a small bowl. Set by the stove.
- Add the onion to the wok and stir 3 minutes, on medium-high heat, until fragrant, then add carrots, bell pepper and snow peas and garlic. Continue stirring for just a couple minutes, until just wilted. Make a well in the center of the veggies, and add a drop of oil, then pour in the eggs, scrambling them and chopping them up a bit with the metal spatula. Incorporate them into the veggies, then slide the whole veggie egg mixture onto a plate, setting aside.
- Place the noodles in the boiling water, turn heat off, and let stand 3-4 minutes before draining ( OR read directions on the package, every noodle brand is different) Drain when they are al-dente. Using kitchen scissors, cut the noodles into thirds or fourths (cutting is important!) and fluff them up a bit, pulling them apart with a fork or tongs.
- Add 1-2 teaspoons oil to the wok, then add the cooked noodles and stir fry them a bit, over medium heat about 2-3 minutes, letting them soften a bit. Add the whole dried chilies, stirring 1 minute.
- Spread the noodles out as best you can in the wok and slide the cooked veggies and seared chicken/ tofu/ shrimp back into the wok and sprinkle with 1 tablespoon curry powder, ½ teaspoon salt and ½ teaspoon turmeric and toss and stir until everything is evenly coated.
- Pour the Singapore Noodle Sauce into the noodles. It will smell fishy at first but this will disappear. Toss and cook for about 1-2 minutes, until noodles are almost dry. Taste, adjust salt and heat. Add chili flakes for more spicy. More salt if it tastes bland. Serve right away. Leftovers are delicious too.
- This is a dry-style, Chinese Noodle dish, not meant to be saucy. ????
Nutrition Facts : ServingSize -Made with Tofu, Calories 368 calories, Sugar 12.2 g, Sodium 550.3 mg, Fat 14 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 45.6 g, Fiber 6.5 g, Protein 16.1 g, Cholesterol 93 mg
CURRY LAKSA (CURRY MEE)
Curry Laksa (Curry Mee) is a delicious spicy curried noodle soup with a variety of toppings. This is my family's version found mainly in the Klang Valley and its surrounding areas.
Provided by Linda Ooi
Categories Noodles
Time 1h10m
Number Of Ingredients 20
Steps:
- Blend all spice paste ingredients with ¼ cup (60ml) water until smooth. Pour mixture into a bowl. Mix with curry powder to form a thick paste.
- Heat vegetable oil in a large pot over medium heat. Stir fry spice paste until fragrant, about 5 minutes. Add chicken breasts and cook until opaque, about 3 minutes.
- Pour in 6 cups (1.4 liters) water. Add pandan leaves. Cover and bring soup to a boil. Reduce heat and allow it to simmer for 20 minutes.
- In the meantime, fill a separate pot half full of water. Bring to a boil. Scald bean sprouts for about 20 seconds. Remove with a metal strainer.
- Add beehoon (dried rice vermicelli) and cook for 2 minutes. Remove with metal strainer.
- Cook fresh yellow noodles in boiling water for 2 to 3 minutes and dried yellow noodles for 3 to 5 minutes. Remove with metal strainer. Set aside.
- Remove chicken breasts from curry soup with tongs. When cool enough to handle, shred meat and discard bones.
- Lower shrimps into curry soup with a metal strainer. Allow shrimps to cook for 3 to 4 minutes until shrimps curl and turn pink. Remove and set aside.
- Pour coconut milk into soup. Add deep fried tofu and season with salt. Bring it up to a boil and allow coconut milk to heat through. Turn off heat.
- Place a portion of noodles, bean sprouts, some shredded chicken, and shrimps in a bowl. Pour curry soup over noodles and vegetables. Garnish with cucumber and mint leaves.
- Serve Immediately with fried chili paste and lime wedges.
Nutrition Facts : Calories 836 kcal, ServingSize 1 serving
STIR FRY VERMICELLI NOODLES (+11 DELICIOUS VERMICELLI RECIPES)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Soak the noodles for 7-10 minutes in hot water.
- Mix the tofu with cornstarch and salt.
- Stir fry the vegetables first, then the noodles, and stir fry sauce
Nutrition Facts : Calories 250 kcal, ServingSize 1 serving
MADRAS CURRY NOODLES
From The Spice Who Love Me site. "Yes, you can call them "Chennai" Noodles as well :) " After looking at Chef#953275 kind review I have increased the soy and put in alternative for garlic powder.
Provided by WiGal
Categories Asian
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Cook the noodles according to package directions, and drain.
- Do not rinse them.
- In a wok or pan, heat the oil, add the red chili pepper and the frozen peas, stir fry really well; and set aside.
- In a separate bowl, mix together the water, curry powder, soy sauce, garlic powder, onion powder, and the cornstarch mixture.
- Mix all well.
- Add the cooked noodles to the pan to pepper and peas, stir fry for 2-3 minutes, and then add the curried mix.
- Add some more seasonings if you'd like. You might need to add more soy sauce.
- Add the turmeric powder now and cook until everything comes together.
- You can add a bit more water if you would like a little gravy with these noodles, just adjust the spices accordingly.
- Garnish with green chilies or cilantro.
Nutrition Facts : Calories 525.1, Fat 8.4, SaturatedFat 1.4, Sodium 2319.7, Carbohydrate 95.8, Fiber 8.1, Sugar 4.1, Protein 16.3
SLOW COOKED BEEF MADRAS
Delicious spicy beef madras with meat that just falls apart!
Provided by cakeanyone
Time 6h20m
Yield Serves 4
Number Of Ingredients 0
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.
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