Madras Curry Recipe
A fairly hot curry in a rich sauce.
Heat Rating – Medium to Hot
The photo shows a chicken madras curry. The madras curry recipe below provides details for making either a chicken, chicken tikka, lamb, lamb tikka, vegetable, prawn or king prawn madras.
Ingredients:
2 tablespoons of vegetable oil
2 teaspoons of ghee
3 tablespoons of base tomato
1 teaspoon of garlic paste
2 teaspoons of mixed powder
1½ teaspoons of extra hot chilli powder
1 teaspoon of kasuri methi
300ml of base gravy
¼ teaspoon of salt
10 pieces of pre-cooked chicken, or 8 pieces of pre-cooked chicken tikka, or 10 pieces of pre-cooked lamb, or 8 pieces of pre-cooked lamb tikka, or 150g of base vegetables, or 24 of size 90/120 prawns, or 4 of size 6/8 prepared king prawns
2 teaspoons of lemon dressing
1 teaspoon of base red sauce
½ teaspoon of Worcestershire sauce
2 tablespoons of fresh coriander, chopped
Method:
- Place a frying pan on a medium heat, add the vegetable oil and ghee, and heat up.
- Add the garlic paste and cook for 30 seconds while stirring.
- Add the base tomato, base red sauce, and cook for 30 seconds while stirring.
- Then add the mixed powder, kasuri methi, extra hot chilli powder, and salt. Stir in and cook for 30 seconds.
- Turn up to a high heat, add 150ml of base gravy and cook, stirring regularly for 2 minutes.
- If using either the chicken, chicken tikka, lamb, lamb tikka or vegetables add here, stir again and cook for 2 minutes, otherwise skip this stage.
- If using king prawns, add here and stir in, otherwise skip this stage.
- Cook for 1 minute, then add the coriander and remaining base gravy. Stir in and cook for a further 2 minutes.
- If using prawns, add here, stir in and cook for 1 minute, otherwise skip this stage.
- Turn the heat down to medium. Add the lemon dressing, Worcestershire sauce, stir and leave to cook for a further 2 minutes.
- Stir and scrape the sides of the frying pan to mix the caramelised sauce back in. Stir and serve garnished with a few coriander leaves.
