How to cook using Madras curry powder

lynzpower

I am doing a veg & chickpea curry for tea

I have 2 choices
1) madras powder
2) tescos medium curry powder

I hate to ask such a dumb question, but if I used madras, how do I use it?

Im doing the veg, frying off with tinned toms.

HELP!

Rikki

Have a read through mrbadexamples chickpea curry thread. There are loads of receipes and advice. Look Here

Gingham_Ribbon

Medium curry powder will give you a warm 'curry' flavour. Madras is a richer, rounder taste and much hotter. If you go for madras, use little to start with and add more until it's the right flavour.

jonny2510

Having just visited an Asian supermarket near to my Uni, I picked up a packet of "Hot Madras Curry Powder".

The instructions say:

Usage: For 1 person use 1 tbsp of Rajah Hot Madras Curry Powder per 300g ingredients. Mix the Curry Powder with water into a paste and add to the pan at the beginning of the cooking process and stir thoroughly.

Whilst I'm sure this'll seem pretty obvious to others, I really don't know where to start.

I want to make a Madras as close to that which is offered by Indian restaurants / takeaways. I'll be making it for my wife and myself, and will probably use 3 small chicken breasts.

What I want to know is what do I need to do (I'm happy to cook in my wok, or the slow cooker - whatever will taste nicest).

Is it suggesting I add oil, the powder/paste, and then the chicken and then the other ingredients.

Or do I cook the chicken first, then add the paste, and then the other ingredients?

Finally, what are the "other ingredients" I need?
Where's the liquid for the sauce?

Sorry to be so vague, but have never cooked with curry powder before, and the instructions don't give much away for a novice like me, so I have no idea.

Thank You:j

Rikki

Plenty of ideas here...........CURRY NIGHT

Rikki

Curry sauce is basically made up of onions and tomatoes (I use tinned) plus spices.

I fry the meat off in a little oil then rest on a plate. fry off onions till soft , add curry spices and fry for a further minute add tomatoes heat through, then add the cooked meat. Make sure its all piping hot and serve.

jonny2510

Rikki wrote: »

Curry sauce is basically made up of onions and tomatoes (I use tinned) plus spices.

I fry the meat off in a little oil then rest on a plate. fry off onions till soft , add curry spices and fry for a further minute add tomatoes heat through, then add the cooked meat. Make sure its all piping hot and serve.

Thanks,

I read the other thread and was thinking something like:

Fry off the chicken in a little oil until done (5 mins)
Grate 1 onion (or should this be two) and fry in 2-3 tablespoons oil
Add spice (made up into paste)
Add tin of tomatoes (and a few fresh chillis ) - warm up
Re-add chicken
Simmer for 20-30 or so mins

Does that sound about ok?

Rikki

jonny2510 wrote: »

Thanks,

I read the other thread and was thinking something like:

Fry off the chicken in a little oil until done (5 mins)
Grate 1 onion (or should this be two) and fry in 2-3 tablespoons oil
Add spice (made up into paste)
Add tin of tomatoes (and a few fresh chillis ) - warm up
Re-add chicken
Simmer for 20-30 or so mins

Does that sound about ok?

Sounds good to me.:cool:

I probably wouldn't simmer quite that long (15-20 minutes), but I was never one who found it easy to wait when something smells so good.

Once you have your base you can add what you like. Garlic, ginger in with the onions. Easy on the garlic if its meant to be a romantic meal.;)

Enjoy.

You could also dust the chicken with cornflour before frying it helps to seal the moisture in and stop the chicken drying out. Not essential.


Let us know how it turns out.
Not the romantic evening. :eek: The curry. :rotfl:

jonny2510

Thanks so much.

I'll give it a try on Friday, and post how it (the meal ) goes

Bongedone

As Rikki mentions the ginger and garlic. I consider that these are both essential.

bella2121

I have been told the key to a good curry is to fry the onions first then add your tomato's then curry paste/mixture then finally add the chicken raw and allow to simmer. This way the curry flavours can infuse the chicken as it hasnt been sealed, if you fry the chicken first it will just make it tough and the flavours cant get in. hope that makes sense