Heat a good 2-3 tablespoons of Veg oil an a large frying pan. Then fry the onion on high for a few minutes.
Add the ginger, garlic and red chilli. Stir for 30 seconds then put the heat down to very low.
Cook for 25 minutes stirring from time to time, make sure it doesn't burn.
Add the turmeric, cumin and coriander and cook, very gently, for a further 5 minutes. Making sure it dont burn or you will spoil it. Add a few drops of water if need be.
Put 8 fl oz cold water in a blender, add the contents of the pan and blend until very smooth.
Add the passata and stir.
Put the blended mixture back into the pan and cook for 40-45 minutes over very low heat stirring occasionally.
You can add a little
hot water if it starts to stick on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangey brown.
The final texture should be something like good tomato ketchup.
Now back to the Chicken Madras.
Heat a little of the oil in a large heavy frying pan then fry the chicken pieces over moderate heat until they are sealed and have turned white.
Remove them from the pan and set aside.
Heat 3 tablespoons of oil in a heavy saucepan over a moderate heat and add the whole dried chillies and fry until they start to swell.
Turn the heat to low, add 1 tablespoon of the Basic Curry Sauce and stir round.
Add the chilli powder, cumin, coriander and paprika and fry gently stirring all the time, for a minute. Take care not to burn the spices or the curry will lack flavour and taste bitter.
Add the rest of the Basic Curry Sauce, the chicken pieces and salt and simmer for 20-30 minutes or until the chicken is done. Stir from time to time and
add a little hot water if the sauce starts to catch on the bottom of the pan.
10 minutes from the end add the garam masala.
Simmer gently for the last 10 minutes stirring frequently as the sauce should now be nice and thick.
I had this with some Chapati`s and some Basmati rice.
tip to do Basmati rice is to ...Steep the dried rice in cold water for 30 mins.
then drain it and add the rice to a pan of boiling salter water with a splash of olive oil in it for between 4 and 5 mins ( keep tasting the rice before it goes to soft ) needs to be nice and crunchy, not like rice pudding.
Add the ginger, garlic and red chilli. Stir for 30 seconds then put the heat down to very low.
Cook for 25 minutes stirring from time to time, make sure it doesn't burn.
Add the turmeric, cumin and coriander and cook, very gently, for a further 5 minutes. Making sure it dont burn or you will spoil it. Add a few drops of water if need be.
Put 8 fl oz cold water in a blender, add the contents of the pan and blend until very smooth.
Add the passata and stir.
Put the blended mixture back into the pan and cook for 40-45 minutes over very low heat stirring occasionally.
You can add a little
hot water if it starts to stick on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangey brown.
The final texture should be something like good tomato ketchup.
Now back to the Chicken Madras.
Heat a little of the oil in a large heavy frying pan then fry the chicken pieces over moderate heat until they are sealed and have turned white.
Remove them from the pan and set aside.
Heat 3 tablespoons of oil in a heavy saucepan over a moderate heat and add the whole dried chillies and fry until they start to swell.
Turn the heat to low, add 1 tablespoon of the Basic Curry Sauce and stir round.
Add the chilli powder, cumin, coriander and paprika and fry gently stirring all the time, for a minute. Take care not to burn the spices or the curry will lack flavour and taste bitter.
Add the rest of the Basic Curry Sauce, the chicken pieces and salt and simmer for 20-30 minutes or until the chicken is done. Stir from time to time and
add a little hot water if the sauce starts to catch on the bottom of the pan.
10 minutes from the end add the garam masala.
Simmer gently for the last 10 minutes stirring frequently as the sauce should now be nice and thick.
I had this with some Chapati`s and some Basmati rice.
tip to do Basmati rice is to ...Steep the dried rice in cold water for 30 mins.
then drain it and add the rice to a pan of boiling salter water with a splash of olive oil in it for between 4 and 5 mins ( keep tasting the rice before it goes to soft ) needs to be nice and crunchy, not like rice pudding.
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