Madras Curry Powder Food

HOT MADRAS CURRY POWDER

Hot Madras Curry Powder image

Make and share this Hot Madras Curry Powder recipe from Food.com.

Provided by Sharon123

Categories South African

Time 20m

Yield 1/2 pound

Number Of Ingredients 12

Ingredients

8 tablespoons coriander seeds
6 tablespoons cumin seeds
1 tablespoon mustard seeds
1 tablespoon fennel seed
4 tablespoons ground cinnamon
8 tablespoons peppercorns
1 tablespoon ground nutmeg
1 tablespoon whole cloves
2 tablespoons ground cardamom
2 tablespoons turmeric
2 tablespoons ground ginger
1 tablespoon cayenne (or less if less heat is desired)

Steps:

In a dry skillet over very low heat, place the coriander, cumin, mustard and fennel seeds. Roast the seeds gently, shaking the pan occasionally, until they begin to pop. When about half the seeds have popped, add the cinnamon, peppercorns, nutmeg, cloves, cardamom, turmeric, ginger and cayenne.
Continue to heat and stir gently until the mixture is quite hot but not burnt. Pour into a dry blender or food processor, or use a mortar and pestle. Grind into a fine powder. Pour into a clean, dry jar, seal, and let it cool before using.

Nutrition Facts : Calories 1501.5, Fat 56.3, SaturatedFat 10.4, Sodium 252.5, Carbohydrate 294.2, Fiber 141.1, Sugar 11.4, Protein 54.2

AUTHENTIC MADRAS CURRY

Authentic Madras Curry image

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

Ingredients

750 g meat or 750 g chicken
2 tablespoons corn oil (or any oil)
1 large onion, sliced long and thin
400 g diced tomatoes
2 tablespoons tomato puree
2 tablespoons fresh lemon juice (or even better, lime)
knob ghee
4 dried red chilies (more if you like heat)
1/2 teaspoon black pepper (again, more if you like heat)
1/2 teaspoon chili powder (that's right, more if you like heat)
1 teaspoon cumin seed
1 teaspoon fenugreek seeds
1 teaspoon turmeric
2 cardamoms
1/2 tablespoon garam masala
1/2 tablespoon dried fenugreek leaves

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.

EASY CHICKEN MADRAS RECIPE

Easy Chicken Madras Recipe image

Takeaways: the great British institution. We love them. In fact, all of us, on average, have 2 takeaways a week. I love them, too. They're delicious, but should be an occasional treat. I love Indian food and I discovered Madras whilst at an Indian restaurant. It comes from a region known as Madras in southern India, which is now modern-day Chennai. This is a perfect swap - with fewer calories! Serve with a big spoonful of basmati rice, yogurt, and a fluffy naan.

Provided by Try This Recipe!

Categories World Cuisine Recipes Asian Indian

Time 1h25m

Yield 4

Number Of Ingredients 11

Ingredients

2 onions, coarsely chopped
2 red chile peppers, stemmed and seeded
1 (2 inch) piece fresh ginger, grated
2 cloves garlic
1 splash water, or as needed
salt and ground black pepper to taste
1 tablespoon vegetable oil
¼ cup Madras curry powder
4 skinless, boneless chicken breasts, cut into large chunks
1 (14 ounce) can chopped tomatoes
½ cup chopped cilantro, or to taste

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.

Nutrition Facts : Calories 245.9 calories, Carbohydrate 20.7 g, Cholesterol 58.5 mg, Fat 6.8 g, Fiber 4.4 g, Protein 25.6 g, SaturatedFat 1.4 g, Sodium 255.7 mg, Sugar 8.6 g