Rick Stein Chicken Madras Curry Food

AUTHENTIC CHICKEN MADRAS

Authentic Chicken Madras image

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

Ingredients

5 tablespoons cooking oil
3 whole cloves
2 cardamom pods
2 large onions, finely chopped
3 green chile peppers, with seeds, chopped
1 (1 inch) piece ginger, minced
4 cloves garlic, crushed
1 teaspoon ground red chili pepper, or to taste
1 teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground coriander
salt to taste
1 ½ pounds skinless, boneless chicken breasts, cut into bite-sized pieces
¼ cup water
½ (14 ounce) can tomato puree
1 teaspoon ground nutmeg
½ cup chopped fresh cilantro, or more to taste
1 teaspoon garam masala

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

RICK STEIN'S SHEPHERD'S PIE AS COOKED IN INDIA

Rick Stein's Shepherd's Pie As Cooked in India image

Found this in Delicious magazine. It's a different way of making Shepherd's Pie, and one I really like. It takes a bit of time, but you could do the prep beforehand and bake it just before you need it. I use Bart's tamarind paste. The recipe suggests that this goes well with a bottle of Australian Cabernet-Shiraz. Well, who am I to argue on that one?

Provided by Ppaperdoll

Categories Savory Pies

Time 1h20m

Yield 4-5 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon sunflower oil
1 onion, finely chopped
4 garlic cloves, crushed
1 inch piece fresh ginger, finely grated
1 kg lean ground lamb
1 small red chile, deseeded and finely chopped
1 teaspoon ground turmeric
1 tablespoon ground coriander
1 tablespoon ground cumin
1 ripe tomatoes, chopped
1 tablespoon tomato puree
1 teaspoon tamarind paste
1 1/4 kg floury potatoes, cut into chunks
50 g unsalted butter
2 -3 tablespoons milk
300 ml chicken stock, hot
1/4 cup fresh coriander, chopped

Steps:

Heat oil in large frying pan over medium heat. Add onion, garlic and ginger and cook, stirring 10 minutes until onion is just starting to colour. Add lamb and cook 5 minutes to brown. Tip into a colander and rest to drain excess fat.
Return meat to pan and add chilli, turmeric, coriander and cumin. Cook 1 more minute. Stir in tomato, tomato puree, tamarind and stock. Season and simmer 25 minutes (lamb should still be fairly moist). Stir in fresh coriander.
Transfer meat mixture to an ovenproof dish and set aside. Preheat oven to 200 degrees C, gas mark 6.
For the potato topping, place potatoes in a large pan of salted water, boil, and simmer until tender. Drain, return to pan and mash with a potato masher (I use a potato ricer - no lumps!). Add butter and enough milk to form a spreadable mash.
Spoon potato topping over lamb. Bake in oven 30 minutes until hot and golden.
Spoon p.

Nutrition Facts : Calories 1116.5, Fat 74.4, SaturatedFat 32.9, Cholesterol 212.7, Sodium 289, Carbohydrate 60.6, Fiber 9.5, Sugar 8, Protein 50.4

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