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A very quick curry for those who have a lot of spices but little time to cook.
Its great taste makes the Madras chicken a perfect winter curry or for when you want something spicy and tasty.
INGREDIENTS FOR 4 PERSONS:
• 600 gr of diced chicken breast |
• 4 red chillies cut into small pieces |
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• 400 gr of diced tomatoes. |
• 1 teaspoon of cumin seeds |
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• 5 tablespoons of concentrated tomato paste |
• 1 teaspoon of fenugreek |
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• 1 lime |
• green cardamom |
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• 2 tablespoons of garam masala |
• 1 teaspoon of chillipowder |
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• 1 handful of curry leaves |
• 1 teaspoon of of turmeric |
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• 2 tablespoons of ghee | • 1 teaspoon of black pepper powder |
PREPARATION:
1) In a non-stick pan, heat the ghee, add the diced chicken and seal it, cooking for about 5 minutes. Remove with a slotted spoon and set aside.
2) In the same pan, now fry the onion until it becomes golden brown.
3) Add the red chillies, cumin seeds, fenugreek, cardamoms to the onion (break them at the ends), chilli powder, turmeric and pepper. Cook for about 5 minutes.
4) Add the tomato paste and the diced and bring to a boil. Cook for 10 minutes.
5) Add the chicken and about 150 ml of water. Bring to a boil again. Cover with a lid and let it boil for another 10 minutes.
6) When the curry thickens, add the lime juice, garam masala and curry leaves. Season with salt and cook for another 10 minutes.
7) Serve with excellent basmati cooked to perfection.
ADVICE: Attention! It is much spicier than it looks. Adjust the amount of chili at your
discretion.
INGREDIENT GUIDE:
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2458 ITS Methi Seeds 300 gr. |
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3228 Satkar Basmati Rice 1 kg. |
3336 ITS Basmati Rice 1 kg. |
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Curry Paste Madras 300 gr |
3814 PATAK'S 300 gr |
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