A Madras Curry can be cooked with meat or made simply with vegetables or lentils. Try adding some sliced pieces of aubergines to this curry, it works a treat! Add this at the same time as the meat. Common types of meat may include lamb, beef, chicken or goat although in Britain, chicken is the preferred choice with this style of curry.
You can make your Madras a day or two in advance, to be reheated when required. The flavours will develop and mature, and the spicy taste will be even more delicious!
01.
Ingredients
Meat of your choice, cut into inch cubes or whole boneless chicken thighs are wonderful with Madras
4 tbsp vegetable oil or ghee
1 large onion, peeled & finely chopped
2cm piece fresh ginger, peeled & grated
2 garlic cloves, crushed
salt & black pepper
400g ripe tomatoes, chopped
200ml water
1 tsp Garam Masala – if you have it and freshly chopped coriander leaves to garnish
500g meat of your choice
2-3tsp Spice Mountain Madras curry blend (Mild or Hot, depending on your liking)
02.
Method
- Season the meat with salt & pepper and put aside for just a few minutes. Heat the oil/ ghee over medium heat and sauté the onion, ginger & garlic until they soften. Stir in the curry powder and mix in well, ensuring it doesn’t stick to the bottom of the pan.
- Add the seasoned meat and ensure that it is well coated in the spice mixture. Leave to cook until the meat is evenly browned on the outside.
- Next add the tomatoes and water, bring to the boil then cover and simmer for 25minutes or until the meat is thouroughly cooked, stirring the curry every so often to make sure the sauce doesn’t stick to the pan.
- The last stage of the cooking process is to stir in the garam masala (if you’re using it) and leave to cook for an extra 5minutes. If you find that the sauce is becoming dry at any stage, simply add more water to the pan.
- Taste for seasoning and adjust if needed. Scatter the freshly chopped coriander over the top et Voila! Serve with rice or naan bread.
