Simple Chicken Madras

[Cory Ander]

Simple Chicken Madras

Simple Chicken Madras

Here is a very simple recipe for Chicken Madras.

This recipe is sufficient for a generous single serving (or two modest servings)

Background

British Indian Restaurant (BIR) main dishes are generally made using various precooked ingredients which allows them to be produced, to order, in around 10 minutes (or less). This recipe uses a curry base and a spice mix but, for simplicity, uses raw chicken instead of the more usual precooked chicken that BIRs generally use.

Equipment you will need:

• Weighing scales (with at least 1g resolution)
• Chopping board and sharp knife
• Measuring jug (with at least 25ml resolution)
• A saucepan (of at least 350ml capacity)
• A frying pan of around 24 - 26cm diameter (BIRs generally use aluminium but any other material, such as iron or steel, will suffice)
• A long-handled stirring spoon
• Serving bowls or plates

Ingredients:

• 60ml (4 Tbsp) vegetable oil
• 200g (about one medium) skinless chicken breast (divested of any fat and chopped into bite sized cubes)
• 6g (about 1 tsp) fresh garlic (finely chopped or puréed)
• 3g (about 0.5 tsp) fresh ginger (finely chopped or puréed)
• 0.5 tsp dried fenugreek leaves/methi (crushed by rubbing between fingers)
• (the garlic, ginger and dried fenugreek leaves can be placed in the same pot since they are added at the same time)
• 6g (about 3 tsp) Simple Spice Mix
• 4g (about 2 tsp) chilli powder
• 0.25 tsp salt
• (the spice mix, chilli powder and salt can be placed in the same pot since they are added at the same time)
• 10g (about 1 tsp) tomato paste (diluted to a purée by adding 3 tsp water)
• 330ml Simple Curry Base
• 3g (about 1 tsp) white granulated sugar
• Fresh coriander leaves (to garnish)

Simple Chicken Madras Ingredients (from back to front & from left to right):
Curry Base, Chicken
Oil, Chilli Powder + Spice Mix + Salt, Tomato Purée
Garlic Purée + Dried Fenugreek Leaves, Ginger Purée

Method:

• Place the curry base in a saucepan and heat to a gentle simmer (alternatively, place it in a suitable container, in a microwave, and heat, on full, for about a minute)
• Heat the frying pan, on medium heat, add the vegetable oil to it and heat it
• Add the chicken pieces and stir fry until just sealed (i.e. so that they are just white on the outside) - if the pan is too hot, when the chicken is added, it will stick
  

  

  Frying the Chicken to seal it

• Increase the heat to hot
• Add the garlic, ginger and dried fenugreek leaves and stir fry for about 30 seconds (ensuring that you do not burn any of it)
  

  

  Add the Garlic, Ginger & Dried Fenugreek Leaves

• Add the spice mix and salt and stir to coat the chicken pieces. Stir-fry for about 30 seconds
  

  

  Add the Spice Mix & Salt...

  

  ...And Stir to Coat

• Add the tomato purée and stir fry for about 30 seconds
  

  

  Add the Tomato Puree & Fry

• Add about 60ml of the curry base and stir fry for about 30 seconds (until the curry base has reduced and the oil begins to separate)
  

  

  Add Some Curry Base....

  

  ...And Reduce Until The Oil Starts to Separate

• Add the remaining curry base, about 60ml at a time, stir, and bring to a simmer. Allow each quantity to reduce before adding the next
  

  

  Add the Remaining Curry Base (a Little at a Time)....

• Add the sugar
• Simmer, for about 4 minutes, with only occasional stirring, until the oil begins to separate and the chicken is cooked (i.e. white) throughout
  

  

  Reduce Until The Oil Begins to Separate

• Scrape and stir the crusty, caramelised sauce, from the bottom and sides of the pan, back into the sauce (this is the flavoursome stuff!)
• Add a little water if you require a thinner consistency
• Continue to simmer, with occasional stirring, until the desired consistency is achieved
  

  

  Simmer Until the Desired Consistency is Achieved

• Adjust the seasoning (e.g. salt, sugar), if required
• Garnish with fresh coriander leaves and serve

Garnish & Serve

Notes:

• You can use a good commercial mild or medium curry powder, in place of the spice mix, if you prefer
• You can use precooked chicken, or other precooked meat, or prawns - just add it, with the curry base, and make sure it is reheated thoroughly

Weights & Measures:

• All non-liquid spoon measures are level unless otherwise stated
• A level teaspoon (tsp) contains 5ml of liquid
• A level tablespoon (Tbsp) contains 15ml of liquid

Copyright © Cory Ander

[Tabs]

Good job guys made the base last night
So tonight i made the Madras
What can i say bloomin lovelly.

[rshome123]

Great looking curry, especially the flocked effect of the sauce.

[Cory Ander]

That looks very nice, Tabs!

[rik]

That looks real good Tabs,

Just like i remember from the early 90's madras we had delivered from our favoured takeaway, texture looks great. I have just had a roast chicken dinner but frankly if that dish pictured was placed in front of me right now I would not hesitate to scoff the lot.

[Willyeckerslike]

I have been asked to choose this months recipe
I chose this dish for it's simplicity.

[Alchemist]

Cheers Willy, looking forward to trying this out, will do the simple base gravy as well so it's proper!

[Willyeckerslike]

I will do the simple base gravy too Alchy, also I will try out the simple Pilau rice.
The recipes for the simple base gravy and Pilau rice can all be found here Beginners Guide

[Westy]

First to post and winner of the £5 curry club voucher .

Here is Madame Westy's replication of 'Simple Chicken Madras' by CA .... all cooked exactly to spec using specified mix powder and specified base .
As the photo shows - it's a good looking Madras , with good colour and a nice touch of mottling . Sauce consistency was just right for me but I appreciate that's subjective .
The aromas as the dish was cooking were very typical BIR .
I must admit to being pleasantly surprised at the taste of the finished dish - without trying this I wouldn't have thought it possible to pack in so much good flavour and nice balance with so few ingredients . Heat level just right for a Madras too .
10/10 and I would recommend anyone to give this a go. Madame Westy said this was a cinch to cook too !

[Tabs]

Good job Mrs W looks lush

[Alchemist]

I think I may have to consult the Curry Club rule book about bringing a 'ringer' in, Westy

[Westy]

[edwin catflap]

looking good Zuzka

[Greybeard]

Cooked this tonight with CA's mix and rshome123's base. I confess I did not tell the other half that it was a Madras (which probably would have resulted in turned up nose) . Both portions completely demolished, and P said it was "Excellent".

Chicken moist and succulent, taste and consistency just as I remember.

A beautiful example CA, nice gentle breakout of sweat on the forehead during and after.

[Squibo]

Hi all,

Finally got round to making this again, after doing it 2 weeks ago and only remembering I had to take a pic when the plates were clean

Enjoyed it very much, used my own base but everything else is as the recipe and as you would expect from a "simple" Madras it took little effort to cook.

[Alchemist]

Nice one, Squibo, I hope my attempt tomorrow turns out looking as nice as yours does.

[rshome123]

I'll have a go at this too this week, using the simple base gravy and mix powder. The photos look tempting.

[charliebir]

Count me in on that one.

[Westy]

That does look good Squibo - nice one.

[Alchemist]

Made this today using the simple base gravy, 3 portions in total, all cooked individually, good practice on my technique, which was a bit rusty. A very respectable Madras with nice flavours