C46 Chicken Madras

A madras is a classic standard curry as found on any Indian take-away/high street restaurant/curry house virtually anywhere. The heat levels can be very variable between different restaurants but it should be hot, giving a lip burn. The heat level can always be adjusted to suit individual tastes by increasing or decreasing the chilli powder. A slightly updated recipe can be found here.

Ingredients

For 1	Continued...
2 tbspn oil	300 ml c46 base sauce (see note 2)
½ tspn ginger	2 tspn tomato purée
½ tspn garlic	1 portion of c41 pre-cooked chicken
1 tspn chilli powder	¼ tspn salt
3 tspn c41 spice mix	1 tbspn freshly chopped coriander
½ tspn methi (see note 1)	2 tspn lemon juice

Preparation

Grate the ginger, crush the garlic and combine these into a paste with a little water.
Chop the fresh coriander.

Cooking - 7½ min

Heat the oil in a suitable pan, stir in the ginger/garlic paste and cook, stirring, for about 30 secs.
Add the chilli powder, c41 spice mix and methi and cook, stirring, for 1 min, adding a little c46 base sauce as needed to prevent drying and burning.
Add the tomato purée and 40 ml of c46 base sauce and cook for 1 min, adding c46 base sauce as needed to prevent drying.
Add the chicken, salt and 80 ml of c46 base sauce and cook, stirring regularly, for 3 min adding c46 base sauce as needed to maintain the desired sauce consistency.
Add the chopped coriander and cook for 1 min adding c46 base sauce as needed to maintain the desired sauce consistency.
Reduce the heat, stir in the lemon juice and cook for 1 min.

Serving

Serve with rice and garnish with a little freshly chopped coriander.

Notes

(1) Methi (Kasuri Methi) is dried fenugreek leaves and can be purchased at some supermarkets or any Indian outlet.
(2) Dilute the 300 ml of c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen the base sauce can be warmed and briefly blended to reconstitute the colour and consistency.

The main ingredients

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The finished meal

Methi

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