I know, I know, I’m a vegetarian, so why am I posting a chicken madras recipe? Well, if I hadn’t, I might have been given the sack by D. My marching orders. Yes, he wanted to ‘Guest Post’.
Why not? (I thought)
He IS a guest. AND SOOOOOOOOOO proud of this curry.
“But you did post the pineapple curry and the rice from the same meal…” Yes I did. But….I haven’t had time yet….
It’s a big but and I cannot lie.
I have had the time, it’s just that I’ve chosen to squander it on life-enhancing tasks such as ironing every garment in the wardrobe. Which seemed to contain the entire contents of Narnia in it. And I don’t mean trees. I mean all the clothes in Narnia. Did anyone else truly believe that they would one day get to Narnia?? I would look closely at paintings on walls waiting for them to open up and swallow me, like in ‘The Voyage of the Dawn Treader”. (I have a lot to thank Anne for – she introduced me to the Narnia books. Thanks Mammma Bullmamaaa, Mom 2 /Mom B! Not that you ARE second or B, it was just bad timing :) ;) ;) ) Anyway, I was completely and utterly convinced by Narnia. To me, it was the eighth continent, where animals do talk and … simply magic.
Wow, how I digressed there. Welcome to my world of Poor Inhibition Control and Shocking Topic Maintenance. I am self-diagnosed as having quite significant Executive Function Issues. ’Look it up’. (I quoted Mark E Smith there).
Anyway, this is the last savoury recipe for a while. But I think you’ll agree it’s worth it’s savoury weight in carroty- MADRAS-gold.
P.S. When this photograph makes http://foodgawker.com/ War of the Norf and Saaarf will cometh… D will claim his VICTORY in the food photography stakes. (Or should that be ‘steaks’?)
Chicken Madras, D-Styleeeee (Hot-ish)
2 tbsp oil (or ghee)
1/2 tsp fenugreek seeds
1/2 tsp black onion seeds (kaljoni)
1 onion chopped
4 cloves garlic, crushed
1 inch cube of ginger, peeled and grated
2 tsps Madras Powder (The Holy Grail!)
1 tsp ground coriander
1 tsp chilli powder
1 tsp salt
1 tsp tumeric
1 tsp cumin powder
2 tbsp lemon juice
1 tin chopped tomatoes
2 chicken breasts (cut into 6 pieces)
handful chopped fresh coriander
3 whole birds-eye chillies (depending on your preference for heat)
1 small red and green pepper chopped into large chunks
1 tbsp soy sauce
* Heat oil (ghee) and fry fenugreek and onion seeds for 30 seconds. Add onions, garlic and ginger. Fry for 5 minutes.
* Add Madras Powder and fry for further 30 seconds.
* In a separate bowl, mix together tinned tomatoes, ground coriander, chilli powder, salt, tumeric, cumin and lemon juice. Add to fried onions and stir for 3 minutes.
* Add uncooked chicken and continue to cook for 7-10 minutes.
* Add peppers, fresh chillies, coriander and soy sauce. Lower the heat and cover the pan. Cook for 15 minutes and until chicken is tender.
* Serve with tri-colour rice, and side dishes such as lentil dahl or Aubergine, Lake Palace Pickling Style.