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Writer's pictureColm O Sullivan

ROTW Chicken Madras Curry

There are endless types of curries out there! And every person makes theirs different to the next! Some are creamy and sweet, others. . . . . Will melt your tongue! I always find it better to build up a tolerance to heat rather than diving straight into a brain melting bowl of fire. This recipe is mid level, but it's up to you on how hot it is! This will kick the ass of any takeaway curry, and doesn't take long to make at all!



The beauty of this curry paste is that it can be made up and stored in the fridge for a week or two or even longer in the freezer. Like all of my recipes this one is just a guide the spice level can be adjusted or the meat can vary. Dare I even say it, a vegetarian version could be created!


Heres what you will need



4 chicken breasts cut into cubes

6 tsp of ground cumin

1 tsp mustard powder

1/2 tsp black pepper cracked

1 tsp chili powder

1 tsp turmeric

1 tsp salt

2 tsp crushed garlic

2 tsp crushed ginger

2 to 3 tbsp white wine vinegar

Oil for cooking

1 medium onion chopped

60g tomato puree

1 cup chicken stock


Method

Start by mixing all of the spices, garlic, ginger and vinegar together to a paste.



Heat a tablespoon of oil over a medium heat, cook the onion until tender. Add the spice paste and cook for 1 minute.


Add the chicken and coat in the paste, add the tomato paste and chicken stock, simmer for 10 minutes until the chicken is cooked and the sauce has thickened.



Serve with rice and naan bread and wash it down with a cold beer!

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