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Madras chicken with James Martin

Madras chicken by James Martin Madras chicken by James Martin

Madras chicken with James Martin

Madras chicken by James Martin

Madras chicken by James Martin

 

James Martin was born to the chef’s life: his father ran the catering side of Castle Howard stately home up and, James could boast he had cooked there when he was only 12. So that’s a brief overlook of the chef himself as you see him on TV he is passionate about his food and taking it to the next level. So here we go with a list of the madras ingredients and how to deliver they wonderfully tasty madras curry

Madras chicken

Overnight preparation time
1 to 2 hours cooking time
Serves 4-6

For the pilau rice to go with the Madras chicken

4 cloves
1 onion, thinly sliced
3 green cardamom pods, crushed
1 cinnamon stick, broken in half
400g/14oz basmati rice
2 tablespoon vegetable oil

For the Madras marinade

2 tablespoon coriander seeds
2 tablespoon fenugreek seeds
1 tablespoon mustard seeds
½ teaspoon fennel seeds
1 tsp black peppercorns
1 cinnamon stick
5 cloves
1 teaspoon cumin seeds
3 cardamom pods, seeds removed
1 tablespoon ground turmeric
2 bay leaves, crushed
2 tablespoon vegetable oil
1 whole chicken

For the Madras chicken

10 curry leaves tablespoon vegetable oil
2 tablespoon fresh coriander
1 onion, finely chopped
2 garlic cloves, finely chopped
2 red chillies, deseeded and finely chopped
2cm/1in piece fresh root ginger, chopped
2 tsp tamarind paste
1 x 400g/14oz tin tomatoes
300ml/10½fl oz chicken stock

Preparation procedure

For the marinade, heat a tiny frying pan, once hot add the coriander seeds, fenugreek seeds, mustard seeds, cumin seeds, fennel seeds, black peppercorns, cinnamon stick, cloves and cardamom seeds. After they start to pop add them into a spice grinder or pestle and mortar and mix before you’ve got a fine powder.



Put the ground spices, turmeric powder and bay leaves in a little bowl and mix in the oil. Spread half the marinade around the chicken and leave to marinate for 24 hours.

To cook the chicken, preheat the oven to 180C/350F/Gas 4.

Roast the chicken for 1-11/2 hours, depending on the size of your chicken. To assess whether the chicken is prepared pierce the chicken by the leg and thigh, when the juices run clear the chicken is cooked. Set aside to rest.

Technique: chicken are cooked

Meanwhile, for the curry, heat a big frying pan and add the oil. After hot, add the rest of the marinade paste and cook for several minutes. Add the onion, garlic, chilli, ginger, curry leaves and tamarind paste and cook for a further 2-3 minutes. Add the tomatoes and stock and cook for 10-15 minutes.

Cut the chicken into eight pieces. Add the chicken to the sauce and cook for 3-4 minutes, or until the chicken is hot.

For the pilau rice, heat the oil in a big saucepan and, once hot, add the onion. Cook until the onions are golden-brownish, this can take about 10 minutes.

Stir in the cardamom, cinnamon and cloves. Add the rice and stir to coat in the onion spice mix. Add 600ml/20fl oz water and bring to the boil, decrease heat to low and cover using a lid. Cook for 15 minutes then switch off the heat, leaving the lid on, and leave to steam for another 15 minutes

 

Curry Kit Shop

Curry Kit Shop

 

To serve, put the curry in shallow serving bowls and sprinkle on the chopped coriander. Serve the rice in another bowl.



So there you have it a lovely Madras Recipe to be enjoyed on your own or with friends and an ideal pick me after hard days work . Hope you enjoy the Madras and look forward to your comments and remember if you do have a recipe like that please register and submit is just that simple

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