Curry House Chicken Madras
Tender pre-cooked chicken simmered in a hot British curry house sauce made with fresh chillies, warming spices, tomato, mango chutney and lime. The finished sauce is smooth, tangy and hot without losing its balanced spice flavour.
Ingredients
- 45 ml rapeseed oil or another neutral cooking oil
- 3 dried Kashmiri chillies
- 3 green cardamom pods lightly crushed
- 30 g Garlic and Ginger Paste
- 2 to 4 green bird's eye chillies finely sliced and adjusted to taste
- 4 teaspoons Mixed Powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 2 teaspoons Kashmiri chilli powder
- 1/2 to 1 1/2 teaspoons hot chilli powder optional and adjusted to taste
- 40 g double concentrated tomato puree
- 120 ml hot water for diluting the tomato puree
- 500 ml hot curry house base sauce divided into 200ml, 200ml and 100ml portions
- 600 g Curry House Pre-Cooked Chicken drained
- 30 g smooth mango chutney
- 30 ml fresh lime juice
- 1 teaspoon garam masala
- 3/4 teaspoon fine salt plus more if needed
- 20 g fresh coriander finely chopped and divided into 15g and 5g portions
Instructions
- Stir the tomato puree into 120ml hot water until completely smooth. Heat the base curry sauce until steaming and divide it into 200ml, 200ml and 100ml portions. Place all the measured ingredients beside the hob.
- Heat the oil in a wide pan with a capacity of at least 3 litres over a medium high heat. Add the dried Kashmiri chillies and lightly crushed cardamom pods. Stir for about 30 seconds, until aromatic but not darkened.
- Add the Garlic and Ginger Paste and sliced bird's eye chillies. Stir continuously for 30 to 45 seconds, until the raw aroma begins to soften. Reduce the heat if the paste starts to colour.
- Reduce the heat to medium. Add the Mixed Powder, cumin, coriander, turmeric, Kashmiri chilli powder and optional hot chilli powder. Stir continuously for 20 to 30 seconds, just until fragrant.
- Pour in the diluted tomato puree and stir thoroughly. Add the first 200ml portion of hot base curry sauce, bring to a lively simmer and cook for 2 minutes.
- Add the pre-cooked chicken and the second 200ml portion of base curry sauce. Simmer for 4 to 5 minutes, turning the chicken through the sauce so it reheats evenly.
- Stir in the mango chutney and add up to the final 100ml portion of base curry sauce as required. Simmer for 4 to 6 minutes, stirring more frequently as the sauce reduces, until the chicken is steaming hot throughout and the sauce coats the pieces without becoming dry.
- Stir in the lime juice, garam masala, salt and 15g of the coriander. Taste and adjust the seasoning. Remove any visible cardamom pods, garnish with the remaining 5g coriander and serve.
Notes
- The preparation and cooking times assume the base curry sauce and pre-cooked chicken have already been prepared.
- Bird's eye chillies and hot chilli powders vary in strength. Begin with the lower quantities if you are uncertain.
- Add the final 100ml portion of base curry sauce only if needed. The sauce should coat the chicken while remaining loose enough to spoon over rice.
- To use lime pickle instead of mango chutney, replace the chutney with 20g finely chopped lime pickle and add the salt only after tasting.
- Chicken tikka can replace the pre-cooked chicken without changing the sauce quantities. Simmer it only until thoroughly hot.
- Raw chicken is not suitable for this short final method and must be cooked separately first.
Nutrition
Calories: 147kcalCarbohydrates: 10gProtein: 2gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 8gMonounsaturated Fat: 2gSodium: 550mgPotassium: 295mgFiber: 4gSugar: 3gVitamin A: 1191IUVitamin C: 57mgCalcium: 45mgIron: 3mg
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