Learn how to cook this deliciously hot, tangy and spicy curry just like how it’s made in a typical British Indian restaurant.
Don’t have time to cook? Try our ready made Madras sauce
Chicken Madras Recipe
Ingredients
- 1 chef's spoon (40ml) vegetable oil
- 1 teaspoon (5g) garlic paste
- ½ chef’s spoon (20g) BIR tomato paste
- 1 teaspoon (3g) BIR mix powder
- ¼ teaspoon (2g) salt
- ½ teaspoon (1g) kasoori methi leaves
- 1 chef’s spoon (70g) BIR madras paste
- handful of fresh coriander
Instructions
Heat a pan on a medium high heat and add the vegetable oil
Add the garlic paste and BIR tomato paste and stir for around 10 seconds
Add the BIR mix powder, salt and methi and stir for another 10 seconds
Add the BIR madras paste and stir for a further 30 seconds
Add the pre-cooked chicken and stir for around 1 min so that all the chicken pieces are coated with the sauce
Add the base gravy and simmer on a high heat for around 2 mins whilst occasionally stirring, scrape off any dried sauce on the edges back into the pan
Turn the heat down to a low-medium and simmer for another 3-5 mins until the sauce thickens and you can see oil rising to the top
Tip: To help thicken the sauce, avoid fully covering the pan to allow steam to escape
Add the coriander and stir through
Tips
Have all the ingredients weighed out and ready to add as this curry cooks quickly
Use a splatter guard or kitchen foil to cover the cooker and surrounding areas as this curry splatters a lot when cooking
For a hotter madras, add 1-2 teaspoons of chilli powder with the mix powder
Or let us make it for you
A deliciously spicy, tomato based curry sauce with lemon and Kashmiri chilli.
£3.49 – £31.99
