Restaurant style chicken madras
- Servings4 Portions
- Prep Time120 min
- Cook Time15 min
Not the spiciest dish in an Indian restaurant, but it has a medium chili kick that I really like. It was also this dish that made me start researching how I could emulate the curry base used in some Indian restaurants but at home. Im pretty sure I ordered a madras as one of the first dishes at a real Indian restaurant and ever since that meal I have been interested in expanding my knowledge of Indian cuisine. In this recipe I use the Indian curry base, which requires some time to prepare, but is well worth it as you get a lot out of the recipe and that it is possible to use it for other varieties of curries as well.
The recipe is very quick to prepare, provided that some preparations have been made. The preparations include cooking the curry base (which takes 2 hours) and keeping it slightly heated. Having ready-made meat is also something that saves time. With these preparations, it takes no more than 15 minutes to cook a really good curry. You can use raw chicken and let it cook in the curry for a longer time, but I think it will be better to use ready-made chicken and basically just let it heat up by the finished curry.
The base for this recipe comes from the https://greatcurryrecipes.net so go there and check out the original. My version has some small differences that largely depend only on what ingredients I had available when I last cooked the curry and that I measured ingredients by weight.
It helps to weigh and otherwise prepare all the ingredients so they are ready when it is time to use them. You can also squeeze garlic and grate the fresh ginger and freeze it as small ice cubes, which is easy to grab when needed as they thaw quite quickly.
- Make vegetarian by using kofta balls and/or potatoes instead of chicken.
- Replace the chicken with lamb or shrimp. Or why not use homemade Swedish meatballs?
- This recipe is medium heat but can of course be modified by removing or adding chili. You can e.g. use habanero for a substantial increase in heat if desired. Keep in mind that it is easier to add heat than to remove. :)
|Energy||1854.96 kcal||463.74 kcal||131 kcal|
|Carbohydrates||93.17 g||23.29 g||6.58 g|
|Fat||109.17 g||27.29 g||7.71 g|
|Protein||130.27 g||32.57 g||9.20 g|
|Sugar||50.13 g||12.53 g||3.54 g|
|Salt||18.27 g||4.57 g||1.29 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Make sure you have the indian curry base prepared.
- Make sure you have pre-cooked chicken available. I usually sous-vide the chicken in smaller peices in 500g pouches, 60 degrees celsius for 2 hours.
- Slice the bell pepper into smaller chunks. Slice the chili pepper into thin slices.
- Press the garlic and grate the ginger.
- Measure all spices and keep them in a small bowl to speed things up later.
- Heat up the oil in a pan.
- Fry the bell pepper in the oil until soft.
- Add pressed garlic, grated ginger, sliced chili pepper and tomato paste - fry for 30 seconds.
- Add the spices and fry for another 30 seconds.
- Add the indian curry base and bring to a gentle boil.
- Add the rest of the ingredients and bring the whole thing up to temperature.
- Serve with basmati rice and naan-bread.