Coriander Seed, Cumin Seed, Black Pepper, Chilli Powder, Turmeric, Fenugreek Seed, Curry Leaves.
This medium heat South Indian curry is an old time favourite. Traditionally cooked with chicken and coconut milk this versatile curry will also lend itself to cooking with any kind of meat, seafood, vegetables or lentils. Also this curry can be cooked using any kind of liquid ie coconut milk, water, tomatoes, cream, yoghurt, sour cream etc.
Madras Chicken Curry
2 medium onions and 3 cm piece root ginger, 4 cloves garlic all finely chopped, 50g ghee or oil, 1 tsp black mustard seed (optional), 1 cup coconut cream, 1.5 tsp salt, 2 level tbsp Madras Chicken Curry Blend, 3 sliced green chillies(optional), 1kg chicken pieces, 1 cup tin tomtoes (optional), water.
Heat the ghee in a large pan until hot. Add the mustard seeds, these will spatter then add the onions, garlic, and ginger and saute. Add the Madras Chicken Curry Blend and fry for a further 2 minutes. Add the chicken and stir well sealing the meat in the mix. Add the coconut cream, tomatoes and salt and bring to the boil. Add water if needed. Turn down to simmer and cover the pan cooking until the chicken is cooked. Take the lid off and reduce the gravy until reaching the desired consistency.
To use for dahl - presoak 350g of dried lentils overnight. Discard the water and rinse and place in a saucepan and cover with water and cook until the lentils are soft. Follow the Madras Chicken Curry recipe but substitute the precooked lentils when it is time to add the chicken. Follow the rest of the recipe and you have a Madras dahl curry. You could also add vegetables to this to make Dahl and Vegetable Madras.
Ingredients - 1 tbsp oil, 2 kg chicken, 2 tbsp butter, 1 onion chopped, 1 red pepper (capsicum) chopped, 2 cloves garlic, 1 thumb of ginger grated, 1 green chilli chopped, 1 tbsp Madras Chicken Curry Blend, 1 tomato chopped, ½ cup chicken stock, 1 mango pureed, 3 tbsp yoghurt, 1 mango diced, ¼ cup coriander (cilantro).
Instructions - Heat oil in pan. Brown the chicken and set aside. Melt butter in pan (the same pan is fine). Add Onions and red pepper and cook until onions are soft and translucent. Add Garlic, ginger and green chilli. Add spice and fry well, for a few minutes. Add the tomato, chicken stock, pureed mango and yoghurt and bring to the boil then simmer for a few minutes. Add the diced mango and cilantro and remove from heat. Add cooked chicken in, stir well. Serve and enjoy.