CURRIES OF ORIGIN: CHICKEN MADRAS CURRY

- METHOD -

For a *beef/chicken/lamb Madras curry, heat up the vegetable oil or clarified butter in a deep saucepan. Then sauté the thinly sliced medium onions until translucent. 

Add in the chopped garlic, ginger and cook for a further 2-3 minutes. Add the Cape Herb & Spice Madras Spice and fry with the onion mix for 2 - 3 minutes to create a spice paste. 

Then add 4the cubed meat to the pan and allow to brown evenly. Once browned, season the meat with salt and pepper according to taste.  Add in the water, chopped tomatoes and bring to a boil.  Once boiling, reduce the heat to a simmer and cover, stirring occasionally.  Allow to simmer for ± 30 minutes.  More water can be added if the sauce becomes too thick or if the dish appears to be dry. 

Once the meat is cooked, stir in the Cape Herb & Spice Garam Masala and the juice of half a medium lemon/lime and simmer uncovered for another 10 minutes, again taking care not to let it dry out. 

Taste the dish and adjust seasoning according to taste preferences. It can be served with long grain rice, riata or naan bread and can be garnished with fresh coriander leaves.

When using beef, an extra 10 - 15 minutes cooking time may be required as beef will take longer cook and soften completely

Recipe Image by: Nicky Corbishley