20 Minute One Pot Chicken Madras
A bold, fiery curry infused with roasted red chillies, crushed garlic, and a tangy spiced tomato gravy with vibrant green peppers.
Ingredients
- • 2 tablespoons Coriander Seeds
- • 2 teaspoons Cumin Seeds
- • 2 teaspoons Black Mustard Seeds
- • 1 teaspoon Fenugreek Seeds
- • 1 teaspoon Black Peppercorn - Whole
- • 1 teaspoon Fennel (seeds)
- • 3" Cassia Bark (Cinnamon Stick)
- • 3 Cloves
- • 2 tablespoons Turmeric Powder
- • 6 tablespoons Chilli Powder (Hot)
- • 2 tablespoons Kashmiri Chilli Powder
- • 1 teaspoon Salt
- • 4 tablespoons (depending on tolerance) Homemade Madras Curry Powder
- • 250g Meat - Chicken / Lamb
- • 3 tablespoons Vegetable Oil
- • 8 Curry Leaves
- • 200g (finely chopped) Brown/White Onion
- • 1 tablespoon Garlic & Ginger Paste
- • 2 tablespoons Tomato Paste
- • 350ml Water
- • 2 teaspoons Lemon Juice
- • 3 sliced Green Finger Chillies
- • 1/2 teaspoon Worcester Sauce
Preparation Steps
on a very low flame toast the coriander seeds, cumin seeds, mustard seed, fenugreek seeds, black peppercorns, fennel seeds, cinnamon stick and cloves until fragrant, tip onto a plate and allow to cool
tip the cooled hard spices to a blender along with the turmeric powder, chilli powder and Kashmiri chilli powder and grind into a fine powder
add 1/2 tablespoon of the homemade madras powder mix onto your choice of protein and allow to marinate for 30 minutes to an hour in the fridge
heat a pan on a high heat, add the oil and when hot add in the curry leaves, the oil should be hot enough that they sizzle instantly
turn the heat down to low-medium and add the onions, stir frequently frying until golden
add the garlic and ginger paste and tomato puree, stir through and fry until the bitter smell disappears. This normally takes a minute or two
add around 1/3 of the water as well as 3 1/2 tablespoons of the madras masala mix. Stir through and allow to fry until the oil begins to separate
add the marinated meat, stir and allow to fry for a couple of minutes in the masalas to seal
turn the heat up to high, and when the sauce is nearly the consistency you require add in the chillies, lemon juice and Worcestershire sauce and stir to combine
when the meat is cooked and the sauce reaches your desired consistency serve with a sprinkle of coriander and a slice of lemon