Chicken Madras, D-Style

Chicken Madras

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  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.   



About Scrap Kittie

A sewing and baking addict, vegetarian animal-lover, teacher. And an avid music fan...all the wrong sorts of music. Hence the blog was nearly called 'Hot Cake' after The Fall's song.
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One Response to Chicken Madras, D-Style

  1. dmg1969 says:

    Its not a Madras curry as such, just a generic Hot Chicken Curry. You can thicken using a little tom puree and add or reduce chilli to taste. Using the above recipe will give you a little over madras heat. Add a few Scoth Bonnets into the mix and your gonna burn in hell baby…

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