DAIRY FREE II GLUTEN FREE II SOY FREE II PALEO II SESAME FREE II NUT FREE II TOP 14 FREE
This curry is quite a spicy one with a creamy thick sauce thanks to the madras curry powder and tomatoes, there are so many different ways to cook this, and some chefs use different spices, this one is my own traditional authentic recipe that I’ve tweaked there’s an addition of cardamom seeds which add a fragrance to this divine curry.
This curry is said to of originated from the south of India and gets itsname from the city known as Madras, however, the name ‘Madras Curry’ is not used in India but was invented by restaurants in the UK by British Bangladeshi restaurants.
Notes on ingredients
Spices
I bought my spices from my local Indian shop, find your local oneit’swell worth the visit and the ingredients are cheaper, you can also buy many Indian spices from the supermarket. My favourite brand of masala is this one. I grind this into a powder using my nutribullet.
Chicken
I always use organic meat when cooking as opposed to the factory-farmed variety. Organic meat has a far superiorflavour. I always use chicken that’s on the bone asit’sin the bones that all theflavouris, we would never cook a curry at home with chicken breast alone always cut a chicken whole from the butcher skinless and in portions. For soy free buy corn fed chicken only. Or use a butcher that does not use Soy in the feed, take a look at the Ethical butcher here.
Tips
Always make sure you brown the onions well, and then fry the spices on medium heat as they will burn.
Simmer the curry slowly too once you have added the water this will allow the flavours to intensify and mature.
You could add turkey to this recipe or beef instead.
I would recommend adding either yoghurt or coconut milk to finish this curry althoughit’snot a requirement, it just adds a layer of creaminess.
If you are following a paleo diet try serving this with cauliflower ‘rice’,
I would serve this with rice or naan bread and a chopped salad with mint chutney.
Storing & reheating
This curry will keep in the fridge for 5 days, and it also freezes really well too. To reheat just pop it defrosted either in the microwave or in a saucepan.
Step by step
This recipe will feed 4 people - 1 hour cooking time
Recipe
3tbspolive oil or ghee
2 large chopped onions
6 cloves chopped garlic
3 oz chopped ginger
3 greenchillichopped
2 tsp hot madras curry powder
1 tsp garam masala
5 cardamom pods
1/2 tin chopped tomatoes
1 tsp tomato puree
4 diced organic skinless chicken breast or a whole chicken cut into pieces
Method
Pour oil or ghee into a large saucepan and heat, add the onion and brown, then add garlic, ginger andchilliand stir over the heat for 1 minute.
Add the spices, cardamom pods and cookout for a couple of minutes on a low heat to release theflavours, add the puree and tomatoes with some boiled waterapprox1 cup full and simmer for 10 minutes on low heat, this is yourthurka(the curry base)
Add the chicken to thethurkaand top up withboiled water to reach just over 1/4 capacity of the saucepan you are using.
Simmer on a low heat forapprox45 minutes or until the meat is cooked, finish with chopped coriander.
Food shopping tips
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