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Recipe for Chicken Madras RecipeClick image to enlarge

Recipe for Chicken Madras Recipe

Recipe for Chicken Madras Recipe

(Ref: RCP061)

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Do you want Chicken Madras with that unique British Indian Restaurant quality and taste? Then simply follow the instructions below for success every time...

Serves:

4

Preparation Time:

30 Minutes

Cooking Time:

1 Hour

Ingredients:

500g Boneless Chicken (cut into small cubes)
 
  1 Medium Onions (300g)  
  8-10g Fresh Ginger  
  3 Medium Garlic Cloves  
  2 Finger Green Chilli  
  5 cherry tomatoes  
  1/2 Small Green Pepper  
  11 tbsp Veg/Olive Oil  
  1/2 tsp Turmeric  
  6 tsp (40g) Mr Huda's Universal Curry Paste 
  5-6 tsp Chilli Powder (optional/to taste) 
  1 tsp Coriander Powder  
  2-3 Green Cardamom  
  3 Bay Leaves  
  Fresh Coriander  

Instructions:

1st Stage (Puree):

1. Cut 1 onion into 1/4's, cut 3 tomatoes into 1/4's, chop the green pepper, ginger (peeled), 1 garlic clove, 2 green chillies and the ground coriander.

2. Put the above in a small sauce pan together with 4 tbsp oil, tsp turmeric, salt and cup of warm water (around 200/ 250 ml) covered with lid.

3. Gently boil the vegetables until soft (approximately 15-20 mins) stirring occasionally.

4. When cooked place in a blender to make into puree.

2nd Stage (Curry):

1. Heat 7 tbsp of oil (moderate heat) in a medium sized sauce pan.

2. Add 2 crushed garlic cloves, cardamom and the bay leaves and slowly fry until the garlic is golden.

3. Add rest of the onions (finely sliced) with salt and cook to soften (stirring regularly).

4. Add Mr Huda's Universal Curry Paste, chilli powder and the rest of the chopped tomatoes cook for 1-2 mins (stirring continuously).

5. Add the ready blended puree and cook for around 3-4 mins (covered and stirring occasionally).

6. Add the Chicken with a cup warm water (around 200-250 ml) and on full heat bring to boil and then cook for around 3-4 mins (covered and stirring occasionally).

7. Back to moderate / low heat, leave to simmer for 45-minutes to 1 hour (stirring occasionally) or until the required moisture (add more water if you prefer more sauce or cook on higher heat slightly longer with lid semi opened for thicker sauce).

8. Once cooking is nearly over add the chopped coriander and leave the curry to settle for 15-20 mins before serving.

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Testimonial:

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- Phil