C46 Chicken Madras

A madras is a classic standard curry as found on any Indian take-away/high street restaurant/curry house virtually anywhere. This recipe is an update but the original can still be found here. 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.

Ingredients

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2 tbspn oil 300 ml c46 curry base sauce (see note 2)
½ tspn ginger (grated) 2 tspn tomato purée
½ tspn garlic (crushed) 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

Cooking - 7½ min

  1. Heat the oil in a suitable pan and cook the ginger/garlic paste, stirring for about 30 seconds.
  2. 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.
  3. Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for 1 min, adding a little more c46 base sauce if needed to prevent drying.
  4. Add the c41 pre-cooked 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.
  5. Add the chopped coriander and cook for 1 min adding c46 base sauce as needed to maintain the desired sauce consistency.
  6. Reduce the heat, stir in the lemon juice and cook for 1 min.

Serving

  1. 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 c46 base sauce with 100 ml of water and heat before use.
I'd like to know if you enjoyed this so please email admin@cook4one.co.uk – also feel free to ask for help.
The main ingredients
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The finished meal
Dish

Methi
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