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
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Laura Perez
[email protected]This curry is amazing! The flavors are incredible. I will definitely be making this again.
Really cool Kid
[email protected]I've made this curry several times now, and it's always a hit. It's so easy to make, and it's so delicious. I love that I can use whatever protein I have on hand.
Rahul Sahani
[email protected]I'm not a big fan of spicy food, but this curry was perfect for me. It had just the right amount of heat. I will definitely be making this again.
maribeth santos
[email protected]This curry is so easy to make, and it's so delicious! I've made it several times now, and it's always a hit. I love that I can use whatever vegetables I have on hand.
Naseer Shahi
[email protected]I'm not a vegan, but I really enjoyed this curry. The tofu was surprisingly delicious, and the sauce was so flavorful. I will definitely be making this again.
Ernestina Pokuaa
[email protected]I made this curry for a party last weekend, and it was a huge success! Everyone loved it. I even had people asking for the recipe.
THEREALHONEY
[email protected]I'm so glad you all enjoyed this recipe! It's one of my favorites. :)
Juliette Castaneda
[email protected]This is the best curry I've ever had! The chicken was so tender and juicy, and the sauce was to die for. I will definitely be making this again soon.
Giratina Hi
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of curry, but I'm so glad I did! This curry is amazing! It's not too spicy, and the flavors are incredible. I will definitely be making this again and again.
Maria Shaw
[email protected]I've made this curry a few times now, and it's always a hit. It's so easy to make, and it tastes like it came from a restaurant. I love that it's vegan, so I can feel good about eating it.
Samuel Conteh
[email protected]This curry was absolutely delicious! I used chicken, but I'm sure it would be just as good with tofu or vegetables. The sauce was rich and flavorful, and the spices were perfectly balanced. I will definitely be making this again.