Madras, the Delicious Result of Cultural Collaboration (An Easy, Authentic Method)
Madras Curry is the product of Indian-English cultural fusion. In fact, though modern-day Chennai was once called Madras, there is no dish in India called Madras curry. Still, through English visitors, an amazing dish inspired by a curry made there was exported and given the name Madras.
Master Indian Spice brings a completely authentic, delicious, and easy-to-make Madras recipe to North America. We have created the Madras spice kit, which you can use in this recipe to create. In our spice kit recipe below, we've included the whole method, including the spices used at each step
Madras Curry Preparation
1. Cut the chicken (500 grams) into bite-sized pieces.
2. Roughly dice the onion (1 large).
Cooking the Madras Curry
1. Heat oil (2 tbsp) in a large pan over a medium heat, and fry the diced onions until lightly brown.
2. Next add the contents of SPICE PACK 1 (coriander, turmeric, salt, fennel, chili, black pepper, fenugreek, garlic, cumin, bay leaf, ginger, cassia), warm water (250 ml) and cook over low heat until the mixture is bubbling.
3. Now add the chicken, coconut milk (250 ml) and simmer for 10 to 15 minutes until the chicken is fully cooked.
4. Mix in the contents of SPICE PACK 2 (garam masala - custom blend).
5. Adjust the heat level to your liking by adding SPICE PACK 3 (chili powder). Madras curry is traditionally served hot, but it is delicious mild, too. Be careful, this spice is HOT!!!
Mild:none Medium:1/2 tsp Hot: 1 tsp or more
6. Garnish with fresh cilantro (optional).
Serve With... plain basmati rice. A mango lassi (traditional yogurt drink) would pair nicely, especially if you choose to make it hot. (Check out our blueberry mango lassi recipe here: https://www.youtube.com/watch?v=q8pZ2z6PBKY)
- SPICE PACK 1: coriander, turmeric, salt, fennel, chili, black pepper, fenugreek, garlic, cumin, bay leaf, ginger, cassia
- SPICE PACK 2: garam masala (custom blend)
- SPICE PACK 3: chili powder for heat adjustment.