Looking for a Chicken Madras recipe like Indian Restaurant.?

Question

I have tried cooking it from a jar, and a cookbook, but I just want a chicken madras to come out exactly how it does when you eat it at an Indian Restaurant.

Any ideas?

Answer 1

This is really naughty, but as cheap as buying a jar, or all the ingredients. I go to my local curry take away and buy a carton/portion of curry sauce, pour it all over my cooked chicken and veg's!! All for £1.50 great thinking even if I do say so myself.

Answer 2

Chicken Madras

Ingredients
Serves 2

3 Chicken Breasts Chopped into Bite Size Pieces
1 Cup of Curry Massalla Gravy
1 onion finely chopped
2 Teaspoon Curry Powder
2 Teaspoon Chilli Powder
2 Finely Chopped Cayenne Chilli
4 Cloves Crushed Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla

Method
Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the chicken pieces and seal well on all sides. Add half the Massalla Gravy and simmer for 20 minutes or until the chicken is cooked, stirring constantly. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.

Answer 3

I had exactly the same problem until I discovered Pataks Madras curry paste.Its got to be the paste not the sauce.All you do is buy some cubed meat (lamb/chicken/beef/pork) then fry an onion,add half the jar (it says a quarter but I like mine hot) of madras paste, add the cubed meat.a tin of chopped tomatoes and 100ml of water and cook for 45 mins.Trust me I am a BIG madras fan and after making this recipe I don't even get mine from the Indian any more! Get yourself some naan bread to go with it and its just like the real thing!

Answer 4

I use Pataks madras curry paste. Add a couple of desertspoonfuls to cooked chicken and onion, cook for a minute and add a tin of chopped tomatoes and a couple of fresh, chopped chillies. Add some chicken stock if necessary and just a few minutes before it's ready add a few handfuls of fresh baby spinich and let it cook into the sauce. Probably not authentic but its a close to the stuff from the Indian Restaurant that I've ever had.

Answer 5

The important ingredient is onion purree. Roughly chop 6 onionsand drop into boiling water.Strain after about 3 or 4 mins and blend in a processor till it looks like apple purree.

put 2tbs oil or ghee In a large wok fry a dessertspoon of garlic purree for a min,then 1dspn ginger purree for another min ,then the onion purree for 5 mins.Add 1 tbs madras curry paste or powder mixed with water to make a paste and a tsp chilli powder.1 tbs tomato purree.
Continue to cook until oil floats on top.Add diced chicken breast and cook until tender.Finish with dessertspoon of garam masala and a good handfull of chopped corriander leaves.Salt to taste.
Don't salt till the end as the meat will toughen.

Answer 6

What I usually do is fry one onion and some green bird eyes chili in 3 tbsp of oil.When it start to brown , mix 2 tbsp spoons of curry madras powder to 3 tbsp of water, salt and pepper then add to the onion to fry for 2 MN then add the diced chicken, stir until its coated then cover and cook at low heat. The water from the meat will cook everything. When its ready, remove from heat then add in sliced coriander , cover. Serve hot with rice and a side salad

Answer 7

The best madras curry is made with Minara's curry paste it's the best go on there web site www.minarafoodsltd.co.uk

Answer 8

Hi Try the web site below - good recipes - easy to follow and also to get most ingridients from main stream supermarkets