30 Minute 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 Vegetable Oil
- • 1 Bay Leaf
- • 3 Green Cardamom Pods
- • 2" Cassia Bark (Cinnamon Stick)
- • 1 Brown/White Onion
- • 1/2 teaspoon Salt
- • 2 teaspoons Garlic Paste
- • 1 teaspoon Ginger Paste
- • 2 tablespoons Tomato Paste
- • 3/4 teaspoon Sugar
- • 1 teaspoon Turmeric Powder
- • 1 teaspoon Coriander Powder
- • 1 teaspoon Cumin Powder
- • 1 teaspoon Garam Masala Powder
- • 1 teaspoon Mild Madras Powder
- • 2 teaspoons Kashmiri Chilli Powder
- • 2 teaspoons Chilli Powder (Hot)
- • 1 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1 teaspoon Lemon Juice
- • 300 ml Water
- • 6-8 pieces Chicken Tikka
- • 3 Green Finger Chillies
- • 1/4 cup Fresh/Chopped Coriander
Preparation Steps
In a pan on a medium heat add the vegetable oil, bay leaf, cardamom, cassia bark, onion and salt and fry gently until the onions soften and begin to lightly brown
add in the garlic paste, ginger paste, tomato puree and sugar, stir through, add a little water if needed and cook for 2-3 minutes until the strong smell disappears
add the turmeric, coriander, cumin, garam masala, mild madras, Kashmiri chilli and chilli powders along with the fenugreek leaves. Stir through well adding a little more water if needed to keep things from drying out and gently fry until the oil begins to separate
if using raw meat add in now and coat in the spices, fry to seal for a couple of minutes
add the boiling water and stir to combine. Bring to a boil, stir and reduce to a gentle simmer
when the sauce is reduced to your liking add your pre-cooked tikka (if using) along with the lemon juice, finely sliced chillies and fresh sliced coriander. Stir through and allow to cook for a further 2-3 minutes before serving