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CHICKEN MADRAS the Scottish way
Serves 2
If you are unsure about any of the spices or cooking terms then visit the glossary. GLOSSARY
This recipe was donated by the curryholic. Anna McAviney
First of all you need the basic sauce with which to make any type of curry
you desire.
Ingredients for basic sauce
- 2lb onions
- 3 garlic bulbs
- 4 oz fresh root ginger
- 2 3/4 pints of water
- 1 tsp salt
- 1 tsp tomato puree
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- 400g tin tomatoes
- 8 tblsp veg oil
- 1 tsp paprika
- 1 tsp tumeric
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Method
- Chop onions roughly, peel and chop ginger and garlic cloves. Place onions
in pot with water, but keep 1/2 pint of water to the side from the 2 3/4
pints of water.
- Place ginger and garlic in processor with 1/2 pint of water and puree till
absolutely smooth.
- Then add to the pot of onions along with salt and simmer for 45 minutes.
- In another pot put paprika, oil, tumeric, and tomato puree. Process tin of
tomatoes until smooth {very important}and add to pot Bring to boiling
point and then simmer for 10 minutes.
- Once the onion mixture has cooked put into processer and blend till smooth
and return to washed pot.
- Add second pot to the onion mixture, bring to
boiling point and then simmer for 25 minutes.
- You will notice froth rising
to the top of this mixture and this must be removed stirring occasionally.
- Once this mixture has cooked you have the basic curry sauce which can be
frozen or kept in the fridge for up to 4 days.
Ingredients No1 for Chicken Madras
- 2 chicken breasts diced
- 3 tblps veg oil {try to get
the cholesterol free oil}
- 1 tsp tumeric
- 1 tsp paprika
- 2 tblsp curry sauce
Put all but chicken into saucepan and heat then add chicken to cook for
15-20 minutes.
Ingredients No2 for Chicken Madras
- 5 tblsp veg oil
- 1 pint curry sauce
- 2 tsp hot chilli powder
- 3 tsp garam masala
- 2 tsp cumin powder
- 2 tsp sugar or according to taste
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- 1 1/2 tsp fenugreek powder
- 1 tsp salt or according to taste
- 2 tsp coriander powder
- 6 tbsp fresh mango juice
- 1 tomato
- 1 sliced green capsicum
- handful fresh coriander
- 1 tsp paprika
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Method
- Put oil into pot and heat, add paprika as this gives nice rich colour. Add
capsicum and gently fry for two minutes.
- Add curry sauce, chilli powder,
salt and chicken, boil up and then simmer for a couple of minutes.
- Add other ingredients to pot, leaving the garam masala and coriander to the last
as they're flavour can be impaired by overcooking.
- Keep tasting through the cooking to achieve perfect results.
