Best 2 Authentic Madras Curry Recipes

**Title: Embark on a Culinary Journey to South India with Authentic Madras Curry Recipes**

**Introduction:**
Prepare to tantalize your taste buds with the vibrant flavors of South India as we delve into the realm of authentic Madras curry recipes. Originating from the bustling city of Chennai, formerly known as Madras, this culinary masterpiece has captivated hearts and palates worldwide. Madras curry is a symphony of aromatic spices, creamy coconut milk, and fresh vegetables, offering a harmonious blend of flavors that will leave you craving for more. Whether you prefer a fiery hot version or a milder variation, this article provides a comprehensive guide to creating this delectable dish in your own kitchen. Discover the secrets behind the perfect Madras curry paste, explore a range of mouthwatering recipes, and embark on a culinary journey that will transport you to the vibrant streets of South India. Get ready to spice up your meals and impress your family and friends with these authentic Madras curry recipes.

Check out the recipes below so you can choose the best recipe for yourself!

AUTHENTIC MADRAS CURRY

Authentic Madras Curry image

Authentic, as it doesn't use a commercially produced curry powder. From Pat Chapman's excellent Curry Club Indian Restaurant Cookbook. Use beef or chicken. A delicious, typical curry from South India where they don't come much hotter. This is also delicious cooked in a slow cooker. It keeps well and can be frozen.

Provided by Baz231

Categories Curries

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

750 g meat or 750 g chicken
2 tablespoons corn oil (or any oil)
1 large onion, sliced long and thin
400 g diced tomatoes
2 tablespoons tomato puree
2 tablespoons fresh lemon juice (or even better, lime)
knob ghee
4 dried red chilies (more if you like heat)
1/2 teaspoon black pepper (again, more if you like heat)
1/2 teaspoon chili powder (that's right, more if you like heat)
1 teaspoon cumin seed
1 teaspoon fenugreek seeds
1 teaspoon turmeric
2 cardamoms
1/2 tablespoon garam masala
1/2 tablespoon dried fenugreek leaves

Steps:

Cut meat into cubes and fry in oil to seal. Remove with slotted spoon and leave to one side to drain.
Fry the onion in the same oil until golden then add Spices 1, cooking for a further 5 minutes. Add the tinned tomatoes and puree and mix well. Cook for 10 minutes or so.
Add the meat and put the the lot into a casserole dish in a pre-heated oven at 200C (400F) and cook for 45 - 60 minutes. Stir half-way through cooking time. (Alternatively, throw it into the slow cooker for 7 to 9 hours.).
Add the lemon or lime juice and Spices 2 and simmer for another 10 minutes. Add a little water at any stage if it gets too dry. Add a knob of ghee (and salt, if you must) just before serving.

CHICKEN MADRAS

Chicken madras image

Ditch the takeaway menu and cook our healthy chicken madras curry instead. This simple family dinner is full of fragrant spices and tender pieces of chicken

Provided by Elena Silcock

Categories Dinner, Main course

Time 55m

Number Of Ingredients 13

Ingredients

1 onion, peeled and quartered
2 garlic cloves
thumb-sized chunk of ginger, peeled
½ red chilli
1 tbsp vegetable oil
½ tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1-2 tsp hot chilli powder (depending on how spicy you like your curry)
4 chicken breasts, cut into chunks
400g can chopped tomatoes
small pack coriander, chopped
rice, naan and mango chutney, to serve

Steps:

Blitz 1 quartered onion, 2 garlic cloves, a thumb-sized chunk of ginger and ½ red chilli together in a food processor until it becomes a coarse paste.
Heat 1 tbsp vegetable oil in a large saucepan and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.
Tip in ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1-2 tsp hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add 4 chicken breasts, cut into chunks. Stir and make sure everything is covered in the spice mix.
Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.
Pour in 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.
Stir through small pack of coriander and serve with rice, naan and a big dollop of mango chutney.

Nutrition Facts : Calories 373 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 0.7 milligram of sodium

Tips:

For authentic Madras curry, use whole spices like cumin, coriander, and mustard seeds. Roast them in oil until fragrant to release their flavors.
Use fresh, ripe tomatoes for a sweet and tangy flavor. You can also use canned tomatoes, but be sure to drain them well.
Add a bit of jaggery or brown sugar to balance the sourness of the tomatoes and tamarind.
Don't be afraid to adjust the spice level to your liking. Add more chili powder or cayenne pepper for a hotter curry.
Serve Madras curry with rice, naan, or roti. You can also serve it with yogurt or raita to cool down the heat.

Conclusion:

Madras curry is a delicious and versatile dish that can be enjoyed by people of all ages. With its complex flavors and aromas, it's sure to become a favorite in your household. So next time you're looking for a new and exciting dish to try, give Madras curry a try. You won't be disappointed!