HOT MADRAS CURRY RECIPES
AUTHENTIC MADRAS BEEF CURRY | RECIPE | SIMPLY BEEF & LAMB
Recreate your favourite beef curry at home using beef chuck steak and classic Asian spices. This slow cooked curry is great with beef shin too.
Provided by Simply Beef and Lamb
Total Time 170 minutes
Prep Time 20 minutes
Cook Time 150 minutes
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oil in a large 1.2L heat/flameproof casserole dish with a lid and cook the onion, garlic, ginger and spices together for 3-4 minutes, stirring occasionally. Add the beef and cook for 2-3 minutes until lightly coloured. Add the remaining ingredients except the yogurt and coriander. Bring to the boil, cover and cook for 2-2½ hours on the hob or in a preheated oven at 180°C/160°C Fan, Gas Mark 4 until the beef is tender, stirring occasionally. Season if required. Garnish with the yogurt and coriander and serve the curry with rice, naan bread or poppadoms and a selection on chutneys.
Nutrition Facts : Calories 216, Fatcontent 9.6g
CHICKEN MADRAS RECIPE - BBC GOOD FOOD
Ditch the takeaway menu and cook our healthy chicken madras curry instead. This simple family dinner is full of fragrant spices and tender pieces of chicken
Provided by Elena Silcock
Categories Dinner, Main course
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Blitz 1 quartered onion, 2 garlic cloves, a thumb-sized chunk of ginger and ½ red chilli together in a food processor until it becomes a coarse paste.
- Heat 1 tbsp vegetable oil in a large saucepan and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.
- Tip in ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1-2 tsp hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add 4 chicken breasts, cut into chunks. Stir and make sure everything is covered in the spice mix.
- Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.
- Pour in 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.
- Stir through small pack of coriander and serve with rice, naan and a big dollop of mango chutney.
Nutrition Facts : Calories 373 calories, FatContent 17 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 3 grams fiber, ProteinContent 43 grams protein, SodiumContent 0.7 milligram of sodium
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BEEF MADRAS CURRY - INTENSE & SPICY INDIAN BEEF CURRY ...
Beef madras curry is spicy and intense. Learn how to make your own madras spice mix for an authentic madras curry recipe.
From greedygourmet.com
Reviews 5
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From greedygourmet.com
Reviews 5
Total Time 3 hours 30 minutes
Cuisine Indian
Calories 1278 calories per serving
- Top with coriander and serve immediately with your favourite Indian accompaniments such as naan and brinjal bhaji.
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CHICKEN CURRY RECIPES - BBC GOOD FOOD
Make a warming chicken curry for the perfect Friday night fakeaway. From creamy chicken korma and katsu to spicy tomato-based jalfrezi and madras, we've got something for the whole family.
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CHICKEN CURRY RECIPES - BBC GOOD FOOD
Make a warming chicken curry for the perfect Friday night fakeaway. From creamy chicken korma and katsu to spicy tomato-based jalfrezi and madras, we've got something for the whole family.
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LAMB & CHICKPEA CURRY | JAMIE OLIVER RECIPES
This incredibly easy curry is far tastier and healthier than a takeaway – enjoy!
From jamieoliver.com
Total Time 2 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 263 calories per serving
From jamieoliver.com
Total Time 2 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 263 calories per serving
- Heat 1 tablespoon of oil in a large pan over a medium heat, add the lamb, spices and curry powder, then cook gently for 15 minutes, or until browned all over, stirring occasionally.
- Meanwhile, peel and finely slice the ginger, garlic and onions. Add the sliced ingredients and curry leaves to the pan, then cook for a further 10 to 15 minutes, or until softened, stirring occasionally.
- Tip in the chickpeas (and their juice), then crumble in the stock cube. Pour in the tomatoes and 1 tin’s worth of hot water.
- Season lightly with sea salt and black pepper, then slowly bring to the boil, breaking up the tomatoes with the back of a spoon.
- Cover with a lid, reduce the heat to low, and simmer gently for 1 hour 30 minutes, or until the lamb is tender and the sauce has thickened and reduced, occasionally stirring and scraping any bits from the bottom of the pan.
- Add the coconut milk and spinach to the pan, stir well, then bring just back to the boil.
- Have a taste and season to perfection, then tear the coriander leaves over the top. Delicious served with brown basmati rice.
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INDIAN FISH CURRY - ALLRECIPES
A very spicy dish. This recipe is inspired by my mother's Bengali fish recipe she used to make in India.
From allrecipes.com
Reviews 4.5
Total Time 1 hours 25 minutes
Category Bangladeshi Recipes
Calories 338.1 calories per serving
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Reviews 4.5
Total Time 1 hours 25 minutes
Category Bangladeshi Recipes
Calories 338.1 calories per serving
- Arrange the fish fillets in a baking dish, discarding any extra marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes. Garnish with chopped cilantro.
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Reviews 5.0
Total Time 35 minutes
Calories 372.8 per serving
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Reviews 5.0
Total Time 35 minutes
Calories 372.8 per serving
- Serve with rice, put some veg with it or the carb police will be after me! :D.
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- To serve: Spoon the rice into bowls and ladle some chicken curry over.
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SLOW COOKER SPICY CHICKEN CURRY - NICKY'S KITCHEN SANCTU…
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