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4 to 6 people
- Gordon Ramsay’s Chicken Madras is a spicy Indian curry made with chicken pieces, tomatoes, and a blend of spices like cumin, coriander, and turmeric. The dish takes about 45 minutes to 1 hour to prepare and cook, and it serves approximately 4 to 6 people.
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1 tbsp vegetable oil. ½ tsp turmeric. 1 tsp ground cumin. 1 tsp ground coriander. 1-2 tsp hot chili powder (depending on how spicy you like your curry) For Serving: cooked Rice, naan bread, and mango chutney. How To Make Jamie Oliver Chicken Madras.
- Dinner
- 373
- UK
Jul 2, 2023 · Serve Chicken Madras hot with steamed rice or naan bread. Enjoy the aromatic and spicy flavors of Chicken Madras, a classic curry dish with its roots in Southern India. Adjust the spice level according to your preference and savor the vibrant taste of this beloved Indian curry.
Beef Madras by the Hairy Bikers is a hearty, flavorful curry with a rich blend of spices and tender beef. It’s perfect for family dinners, gatherings, or simply a comforting meal at home. This recipe serves 4-6 people and can be prepared in approximately 2 hours.
- Hairy Bikers Recipes
- 6
- Indian
Jan 22, 2012 · In the books I featured lamb madras curry to serve 4 people. Here I have done it with chicken in a curry house portion to serve 1 – 2 people. Like it spicy? Give this madras curry a go! You can make things easier on yourself! This is a chicken madras curry recipe just like those you’ll find at curry houses.
- Restaurant Style Curries
- 8 min
- 244
- Make British Indian Restaurant (BIR) Style Beef Madras Curry in No Time!
- What Is A Madras Curry?
- What Do You Serve Beef Madras with?
- How Does This Madras Differ to Curry House Style Cooking?
- Blending The Madras Curry Sauce?
- Which Cut of Meat?
- How Do I Substitute Other Proteins in This Recipe?
- How to Substitute Paneer For The Beef in This Madras Curry Recipe…
- Can Beef Madras Curry Be Frozen?
- Working Ahead…
Many people want to make British Indian restaurant (BIR) style curries but can’t be bothered with preparing the ‘essential’ base sauce. That smooth onion based sauce is used at UK curry houses to prepare everything from the mildest chicken tikka masala to the spiciest phaal. This Madras curry is one of those on the spicy side and you can make it in...
If you live outside the UK, you may not be familiar with this curry house favourite. Madras curries are spicy. They’re about one spice level below a British vindaloo. In the 60s, 70s and 80s a Madras would be made with two tablespoons of chili powder and a vindaloo with three. That is no longer the only difference. Each British curry house curry ha...
If you’d like to make this curry into a feast, you’ve come to the right place. You could just go for a side of Basmati rice or mushroom fried rice. If you’d like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans (if you have a tandoor oven), or if you’re cooking outdoor...
Since writing my first two books of Indian curry house recipe, I have been asked many times whether restaurant curries can be cooked without the essential base curry sauce. I used to say no but I have since changed my mind. It is possible and I have all the one pan recipes you need to prove it. Try some of these too! Having experimented quite a lot...
You don’t have to blend the sauce but if you want restaurant quality results, you should. There are far too many Madras curry recipes out there that are prepared in a more authentic Indian way. Though they are often good, they don’t come close to what is served at curry houses. Blending the sauce gives the curry that smooth texture that you expect ...
This is a beef Madras curry recipe but it’s really all about the sauce! You can use whatever protein you like, from chicken, to lamb to paneer. All is explained below. For the Madras curry, I used beef rump which becomes tender much faster than stewing meat. That said, stewing meat does have its benefits. The longer cooking time of less expensive c...
Just as the beef for this Madras curry is stewed until tender, you can do the same thing with chicken, lamb or any game meat. In fact, you could also simply add the meat to the sauce as it cooks though you might need to add a little more water or stock to assist cooking. You might also like to add your meat of choice pre-cooked. Using tandoori chic...
Paneer can be added in three ways: grilled paneer, fried or raw. The grilled paneer is my personal favourite but the others are delicious too. To fry the paneer, you could marinate it in the same marinade as the grilled recipe. Link above. Then just fry it in a little oil on all sides until crispy. For raw paneer, you should add the cubed paneer at...
Yes! This Madras curry freezes really well. The only curries that don’t freeze well are those that have dairy products in them such as cream or yoghurt.
There are quite a few ingredients in this and other curry recipes. Don’t let that stop you from giving this Madras curry a try! You can prepare everything a few days ahead of cooking. Then all you need to do is take it all out and cook.
- Main
- 51 sec
- 597
To serve, place the curry in shallow serving bowls and sprinkle over the chopped coriander. Serve the rice in a separate bowl.
Serves 4-6. Rate this recipe Leave a comment. This versatile recipe for a madras curry is from Madhur Jaffrey. Rich with southern Indian flavours and the heat of dried chilli, it can be made with lamb, pork or beef.
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