Madras Curry (Vegan or Chicken)

Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

This is from www.worldspice.com, the site for World Merchants, an incredable spice and tea shop hidden below The Pike Place Market in Seattle. The owner, Tony Hill is a fanatic for good food. His spice blends are shipped un-ground if requested. I run just enough for each recipe through a black Braun coffee mill (Not the white one I grind coffee in.)minutes before use. I am slowly working my way through his shop. It is amazing how much I don't know about spices, but I am Learning.

Ingredients Nutrition

  • 2 teaspoons peanut oil
  • 1 cup turnip, diced
  • 1 cup carrot, cut into 1/4 inch roundels
  • 1 cup yellow onion, diced
  • 12 cup chicken breasts (optional) or 12 cup chicken thigh, diced (optional)
  • 2 -4 tablespoons freshly ground Madras curry powder (almost any curry will do nicely but my favorite is the Madras)
  • 2 cups chicken stock or 2 cups vegetable stock
  • 1 cup potato, diced 1/4 inch
  • 1 tablespoon jalapeno, seeded, vained, minced

Directions

  1. Heat a heavy stock pot, add Oil.
  2. Add Turnips, carrots, Onions, and Chicken (if used).
  3. Saute 'til slightly carmelized.
  4. Add Curry Powder, continue to saute (stir fry)'til the curry coats all of the vegetables and chicken.
  5. Add water to barely cover ingredients, simmer very slowly for 2 hours.
  6. Add water to keep the mixture covered.
  7. Add Stock, Potato, and Chilies.
  8. Cook and reduce for another hour or so 'til the potatoes break apart and thicken the dish.
  9. Serve over Basmati Rice cooked with a few Green Cardamom Pods or a Cinnamon stick or a few strands of Safron.
  10. A nice Sangria goes very, very well with this dish.
  11. ***NOTE*** Always cook currys slowly for a long time to allow the full flavor to develop.
  12. Curry powder from different parts of the world vary tremendously so experiment with all of them, you won't regret it.
  13. Omit the Chicken and Chicken Broth for Vegetarian.
Most Helpful

I was looking for something easy to heat at work for lunches in winter, and this perfectly fit the bill. Good flavours and very healthy, what more can I ask for? It was also great to cook on my OAMC day (which is actually once a week), because I could make other dishes while it simmered away. Thanks!

NoviceFreezerCook July 18, 2008

Yummy! I used a shortcut for the chicken stock : 2-3 chicken bouillon cubes with 2 cups water (not the real thing, but will do when short on time!) Added a red pepper (b/c I always add red pepper!), served with parboiled rice & green beans. Thanks for posting!

Jetje November 19, 2007

Felt like a bit of curry for lunch and spotted this recipe - excellent flavor with a good kick to it. I cut the recipe way back to one serving amd didn't add any chicken - no problem. I cooked it a bit long so it did get very soft. I served it would be delicious over basmati steamed rice/ Thanks Pierre for posting

Bergy November 30, 2006