Indian
Indian - Chicken Curries
Madras - Version 1 (made from scratch)
Chef's Menu Description
A bold, fiery curry infused with roasted red chillies, crushed garlic, and a tangy spiced tomato gravy with vibrant green peppers.
Ingredients
- • 3 tablespoon Vegetable Oil
- • 1 Bay Leaf
- • 1 inch Cassia Bark (Cinnamon Stick)
- • 2 Cardamom Pods
- • 1.5 grated Brown/White Onion
- • 1 teaspoon Ginger (Grated)
- • 1.5 teaspoon Grated Garlic
- • 1/4 cup Fresh/Chopped Coriander
- • 1.5 teaspoon Coriander Powder
- • 1/2 teaspoon Cumin Powder
- • 1/2 teaspoon Turmeric Powder
- • 3/4 teaspoon Garam Masala Powder
- • 1 tablespoon Tomato Paste
- • 1/4 teaspoon Salt
- • Water
- • 2 Grated Tomato
- • 6 pieces Meat / Veg / Paneer
- • 3 teaspoon Chilli Powder (Hot)
Preparation Steps
1
Phase 1
Heat pan and add oil, bay leaf, cinnamon and cracked cardamoms
2
Phase 2
Add grated onions and a bit of water to keep wet, cook until onions are golden
3
Phase 3
Add ginger and garlic and fry for another 5 mins
4
Phase 4
Add the fresh coriander, coriander, cumin, turmeric, garam masala, chilli and tomato puree and add water if required and allow to cook for 5-10 mins
5
Phase 5
Add tomatoes, salt and more water if required