Authentic Madras Curry

Authentic Madras Curry created by mianbao

Authentic, as it doesn't use a commercially produced curry powder. From Pat Chapman's excellent Curry Club Indian Restaurant Cookbook. Use beef or chicken. A delicious, typical curry from South India where they don't come much hotter. This is also delicious cooked in a slow cooker. It keeps well and can be frozen.

Ready In:
1hr 25mins
Serves:
Units:

ingredients

directions

  • Cut meat into cubes and fry in oil to seal. Remove with slotted spoon and leave to one side to drain.
  • Fry the onion in the same oil until golden then add Spices 1, cooking for a further 5 minutes. Add the tinned tomatoes and puree and mix well. Cook for 10 minutes or so.
  • Add the meat and put the the lot into a casserole dish in a pre-heated oven at 200C (400F) and cook for 45 - 60 minutes. Stir half-way through cooking time. (Alternatively, throw it into the slow cooker for 7 to 9 hours.).
  • Add the lemon or lime juice and Spices 2 and simmer for another 10 minutes. Add a little water at any stage if it gets too dry. Add a knob of ghee (and salt, if you must) just before serving.
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RECIPE MADE WITH LOVE BY

@Baz231
Contributor
@Baz231
Contributor
"Authentic, as it doesn't use a commercially produced curry powder. From Pat Chapman's excellent Curry Club Indian Restaurant Cookbook. Use beef or chicken. A delicious, typical curry from South India where they don't come much hotter. This is also delicious cooked in a slow cooker. It keeps well and can be frozen."
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  1. mianbao
    Authentic Madras Curry Created by mianbao
    Reply
  2. mianbao
    My hat is off to the poster! This curry is wonderful, but you can't tell until it's almost finished cooking. I was really worried. No garlic, no ginger, nothing to pull the flavors together. Except the garam masala. That did the trick. Very good! I cooked this over low heat in a cast iron pot on the stovetop, that being the most convenient way for me. I also added some eggplant I thought might be good in it. I didn't go over the amounts of hot stuff in the ingredient list, but I did use a rounded half teaspoon of red chili powder. Personally, I like eating hot and spicy food, but I think this is about my limit. I'm very happy with it. Thank you very much for posting this recipe.
    Reply
  3. Baz231
    Authentic, as it doesn't use a commercially produced curry powder. From Pat Chapman's excellent Curry Club Indian Restaurant Cookbook. Use beef or chicken. A delicious, typical curry from South India where they don't come much hotter. This is also delicious cooked in a slow cooker. It keeps well and can be frozen.
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