MADRAS (version 1) from scratch without base gravy (British Indian Restaurant / BIR)

Made from scratch this chicken madras recipe is a fairly hot curry sauce, red in color with heavy use of chilli powder and onions

Looking for my base gravy version? It's here    • MADRAS (version 1) (British Indian Restaur...  

All my recipes can be found at https://thecurrykid.co.uk/


Ingredients ##

IMPORTANT: Chilli powder heat can vary dramatically between brands and freshness. I recommend you initially use less than required as you can always add more

3 tablespoons of vegetable oil
1 bay leaf
1 inch cassia bark or cinnamon stick
2 cardamom pods
1 + 1/2 grated large onions (around 400g total)
1 teaspoon of ginger, grated
1.5 teaspoons of garlic, grated
1/4 cup of fresh chopped coriander
1 + 1/2 teaspoons of coriander powder
1/2 teaspoon of cumin powder
1/2 teaspoon of turmeric powder
3/4 teaspoon of garam masala powder
1 tablespoon of tomato paste mixed with 3 tablespoons of water
1/4 teaspoon of salt
2 grated tomatoes
6-8 pieces of meat, vegetables, tofu or paneer
3 teaspoons of chilli powder (hot)(see note above)
250 millilitres of water


Method ##

1. Heat a pan on medium and add the oil, bay leaf, cinnamon and cracked cardamoms. Fry for a minute until you can smell the spices

2. Add the grated onions and a little drop of the water to keep it wet and fry gently until the onions are soft and golden

3. Turn up the heat, add the ginger and garlic and fry for another 2 minutes

4. Add the fresh coriander, coriander powder, cumin powder, turmeric powder, garam masala, chilly powder, tomato puree and water and cook for 5 minutes

5. Add the tomatoes, salt and meat and cook until the meat is done and the sauce is at your required consistency.

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