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Restaurant-style Madras Curry

Restaurant-style Madras Curry is a modern British Indian Restaurant (BIR) recipe for a classic medium to hot curry of chicken in a chilli and tomato sauce sweetened with mango chutney. The full recipe is presented here and I hope you enjoy this classic Portuguese version of: Restaurant-style Madras Curry.

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Serves:

4

Rating:

Tags : CurryBIR CurriesChilli RecipesChicken RecipesBritish Recipes

This recipe is for the typical British Indian Restaurant (BIR) style spicy Madras curry made with base sauce, pre-cooked chicken and mixed powder. This curry sits on the spiciness scale typically between a jalfrezi and a vindaloo or spicy sambar. You can, of course, dial down the chilli levels to suit your own taste. Personally, I like it a little spicier so I add some home-made scotch bonnet powder, which also adds a little fruitiness. I’ve marked this as optional in the recipe below and you can simply omit it. This recipe is for a chicken madras, but if you substitute pre-cooked lamb you will get an equally delicious lamb madras.

Ingredients:

3 tbsp vegetable oil (I used groundnut)
4 dried Kashmiri chillies
4 green cardamom pods
3 tbsp ginger and garlic paste
4 green bird's eye chillies, chopped
4 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
2 tbsp Kashmiri chilli powder (primarily for colour)
5 tbsp mixed powder
½ tsp dried Scotch bonnet powder (optional)
120ml (1/2 cup) tomato puree
600ml (2 1/2 cups) base sauce (either base curry sauce or Indian restaurant curry base), warm
600g (1 1/3 lbs) Indian cooked chicken
1 tbsp smooth mango chutney or lime pickle
Juice of 1/2 lime
1/2 tsp garam masala
1 tbsp fresh coriander (cilantro) to garnish
Salt to taste

Method:

Heat the oil in a wok or kadai over medium-high heat. When hot add the dried Kashmiri chillies and cardamom pods. Stir-fry for 30 seconds then add the ginger-garlic paste and continue stir-frying for 30 seconds more.

Add the fresh chillies, followed by the cumin, coriander, turmeric, chilli powders and mixed powder. Stir to combine then work in the tomato puree along with a ladleful of the base sauce. Bring everything to a simmer then add the chicken pieces. Cook, but don’t stir unless the sauce is obviously beginning to stick to the base and sides of the pan.

As the base sauce cooks, it will stick and caramelize on the side of the pan. Stir this back into the sauce by scraping down the sides of the pan (this adds a lot of flavour). Add another ladleful of the base sauce and cook for a few minutes before adding the remaining base sauce along with the mango chutney and the lime juice. Return to a simmer and cook for a couple of minutes, only stirring if the sauce is obviously sticking to the sides of the pan.

Adjust the salt, to taste, sprinkle over the garam masala and coriander (cilantro leaves) and serve.

Find more BIR recipes on the FabulousFusionFood British Indian Restaurant (BIR) recipes page.