A Madras Curry can be cooked with meat or made simply with vegetables or lentils. Try adding some sliced pieces of aubergines to this curry, it works a treat! Add this at the same time as the meat. Common types of meat may include lamb, beef, chicken or goat although in Britain, chicken is the preferred choice with this style of curry.
You can make your Madras a day or two in advance, to be reheated when required. The flavours will develop and mature, and the spicy taste will be even more delicious!
Ingredients
Meat of your choice, cut into inch cubes or whole boneless chicken thighs are wonderful with Madras4 tbsp vegetable oil or ghee
1 large onion, peeled & finely chopped
2cm piece fresh ginger, peeled & grated
2 garlic cloves, crushed
salt & black pepper
400g ripe tomatoes, chopped
200ml water
1 tsp Garam Masala – if you have it and freshly chopped coriander leaves to garnish
500g meat of your choice
2-3tsp Spice Mountain Madras curry blend (Mild or Hot, depending on your liking)
FREE SHIPPING
on all orders over £50 - UK mainland only