Best 3 Madras Curry Vegan Or Chicken Recipes
Embark on a culinary journey to the vibrant city of Madras, where flavors dance and spices ignite the senses. Discover the art of creating a classic Madras curry, a dish that embodies the essence of South Indian cuisine. This versatile dish can be prepared with either tender chicken or meatless alternatives like tofu or vegetables, catering to various dietary preferences. Dive into the diverse recipes presented in this article, ranging from the traditional Madras chicken curry to its vegan counterpart, ensuring every palate is satisfied.
- **Madras Chicken Curry:** Indulge in the authentic flavors of this classic dish, where succulent chicken pieces are enveloped in a rich, aromatic gravy. A symphony of spices, including fiery red chilies, fragrant coriander, and earthy cumin, meld together to create a harmonious blend of heat and depth.
- **Vegan Madras Curry:** Experience the magic of plant-based cooking with this flavorful vegan Madras curry. Tender tofu or hearty vegetables take center stage, absorbing the vibrant spices and creamy coconut milk, resulting in a rich and satisfying dish that rivals its meat-based counterpart.
- **Madras Curry with Coconut Milk:** Discover a delightful twist to the classic Madras curry with the addition of creamy coconut milk. This luscious ingredient lends a velvety texture and a hint of sweetness, balancing the heat from the spices and creating an irresistible symphony of flavors.
- **Madras Curry without Coconut Milk:** For those who prefer a more traditional approach, this recipe showcases the bold flavors of Madras curry without the use of coconut milk. A careful balance of spices and tomatoes brings forth a robust, slightly tangy sauce that pairs perfectly with rice, flatbreads, or your favorite accompaniments.
- **Madras Curry Paste:** Elevate your culinary skills and create a homemade Madras curry paste from scratch. This versatile paste forms the foundation of the dish, providing a concentrated burst of flavor that can be used in various curries, stir-fries, and marinades.
MADRAS CURRY (VEGAN OR CHICKEN)
This is from www.worldspice.com, the site for World Merchants, an incredable spice and tea shop hidden below The Pike Place Market in Seattle. The owner, Tony Hill is a fanatic for good food. His spice blends are shipped un-ground if requested. I run just enough for each recipe through a black Braun coffee mill (Not the white one I grind coffee in.)minutes before use. I am slowly working my way through his shop. It is amazing how much I don't know about spices, but I am Learning.
Provided by Pierre Dance
Categories Curries
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat a heavy stock pot, add Oil.
- Add Turnips, carrots, Onions, and Chicken (if used).
- Saute 'til slightly carmelized.
- Add Curry Powder, continue to saute (stir fry)'til the curry coats all of the vegetables and chicken.
- Add water to barely cover ingredients, simmer very slowly for 2 hours.
- Add water to keep the mixture covered.
- Add Stock, Potato, and Chilies.
- Cook and reduce for another hour or so 'til the potatoes break apart and thicken the dish.
- Serve over Basmati Rice cooked with a few Green Cardamom Pods or a Cinnamon stick or a few strands of Safron.
- A nice Sangria goes very, very well with this dish.
- ***NOTE*** Always cook currys slowly for a long time to allow the full flavor to develop.
- Curry powder from different parts of the world vary tremendously so experiment with all of them, you won't regret it.
- Omit the Chicken and Chicken Broth for Vegetarian.
Nutrition Facts : Calories 93.2, Fat 2.9, SaturatedFat 0.6, Cholesterol 2.4, Sodium 145, Carbohydrate 14.3, Fiber 2.5, Sugar 4.3, Protein 3.4
MADRAS VEGETABLE CURRY (VEGETARIAN)
Altho I did not choose this vegetarian dish from the cruise menu, I found it in the *Carnival Creations* cookbook by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines) & see it as a fine example of the great care taken to provide tempting vegetarian choices across all courses for the vegetarians on-board the ship. The recipe intro description stated that "An assortment of distinctive spices makes this Indian vegetable dish dance with tremendous flavor" & it was later suggested that it be served w/cinnamon-flavored cooked rice which I see as an esp appealing option. (Times were not given, so I estimated 20 min for ingredient prep + 20 min cook time). *Enjoy* !
Provided by twissis
Categories One Dish Meal
Time 40m
Yield 6 1-dish meals served w/rice, 6 serving(s)
Number Of Ingredients 17
Steps:
- In a lrg frying pan, heat oil till hot over med-high heat. Stir in onion, cloves, cinnamon, cardamom + bay leaves & cook till onion begins to brown (See NOTE below).
- Stir in garlic, gingerroot + curry powder & cook till flavors are released (I assume aroma is the test of this point).
- Add tomatoes & cook for 3 minutes. Reduce heat to low, stir in potatoes & cont cooking till potatoes are partially cooked.
- Stir in carrot, cauliflower, eggplant + coconut milk & simmer till vegetables are tender, stirring occ.
- Remove whole spices & bay leaves. Stir in peas, season to taste w/salt, stir in the cilantro & serve immediately as suggested.
- NOTE: Altho not mentioned in the recipe, stirring in the whole spices + bay leaves & then removing them as above seems like a lrg challenge unless they are introduced to the dish in 1 of those porous spice cooking bags. :-).
CHICKEN MADRAS
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
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:
- Use fresh and high-quality ingredients: The quality of your ingredients will greatly impact the final dish. Make sure to use fresh vegetables, herbs, and spices.
- Don't be afraid to experiment with different spices: Madras curry is a versatile dish that can be customized to your taste. Feel free to add more or less of any of the spices listed in the recipe, or experiment with different combinations altogether.
- Don't overcrowd the pan: When cooking the vegetables, make sure not to overcrowd the pan. This will prevent them from cooking evenly and will make the dish soggy.
- Simmer the curry for at least 30 minutes: This will allow the flavors to meld together and develop. The longer you simmer it, the better it will taste.
- Serve with your favorite sides: Madras curry can be served with a variety of sides, such as rice, naan, or roti. You can also add yogurt, chutney, or pickles for extra flavor.
Conclusion:
Madras curry is a delicious and versatile dish that is sure to please everyone at your table. Whether you make it vegan or with chicken, this curry is a flavorful and satisfying meal. So next time you're looking for a new curry recipe to try, give Madras curry a try. You won't be disappointed!
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