Madras Curry
Ingredients
- Approx. 850 gr. (1lb. 14 oz.)
- chicken (5 large breasts) (or
- lamb) cubed
- 1 x 400 gr. (14 oz.) tin chopped
- tomatoes
- 1 tsp salt
- 1 tsp. sugar
- Juice of ½ lemon
- 275 ml. (½ pint) water
- 1 tbsp. olive oil
- 50 gr. (2 oz.) butter
- 2 dried red chillies *
- 1 flat tbsp. dried curry leaves
- 1 large onion, finely chopped
- 1 tbsp. freshly grated ginger
- 1 tsp. black mustard seeds
- 3 cloves garlic, roughly
- chopped
- 4 cm. (1½") piece cinnamon
- stick
- 1 flat tbsp. Garam masala blend
- Handful of chopped coriander
- leaves
- 2 tsp. chilli powder *
- 1 tsp. coriander
- 2 tsp. cumin
- 1 tsp turmeric
- ¼ tsp. cinnamon
- ½ tsp. cardamom
- * This is HOT- so use just 1 dried chilli and adjust chilli powder if you want it milder.
Method
Blend the tinned tomatoes, salt, sugar, juice of ½ lemon together with the ground spices and 275 ml. (10 fl. oz./½ pint) water to a smooth purée. Leave to one side.
Heat the oil and the butter in a pan then add the dried red chillies and chopped curry leaves. Fry until the chillies just begin to darken slightly.
Add the chopped onion and fry until it starts to brown and caramelise around the edges. Add the ginger, mustard seeds, roughly chopped garlic and the cinnamon stick and fry for another couple of minutes.
Add the chicken (or lamb), stir round and then pour in the tomato purée mix.
Bring to the boil, then simmer, uncovered, for 30 minutes or until the meat is tender and the sauce is rich and thick.
Just before serving sprinkle in the garam masala spices and a handful of chopped coriander leaves.
Serve with Fragrant Rice, Saag Aloo, Raita and one or two mini pitta breads.
