South Indian-Style Madras

Tips and Inspiration

You’ll want to have this curry on repeat once you make this recipe. This curry house favourite was historically a simple dish of stewed meat, curry powder and root vegetables. However, with time this dish became much more sophisticated. Inspired by the Madras area of India, this dish delivers complex layers of flavour. The whole spices lend a hand in creating its spiced complexity, alongside the delicious mix of tomato, onion, garlic, ginger and tamarind. 

Method

Step one

First, prepare your pickled onions. Place the onion and lime or lemon juice into a bowl, along with a small pinch of salt and a splash of boiling water, then mix well and set to one side until bright pink in colour.

Step two

To prepare the madras curry, place a pan over a medium high heat, add a tbsp. of vegetable oil along with the spices from the spice sachet and cook for 20 seconds until aromatic.

Step three

Add the chicken and cook for a few minutes until lightly browned. Then add in the base sauce and simmer for 1-2 minutes.

Step four

Stir in the main sauce and simmer for 4-5 minutes until the chicken is cooked through, adding a splash of water if needed.

Step five

Serve with rice and scatter with coriander, sliced chilli, pickled onions and lime or lemon wedges for an extra flourish. Remove the whole spices before serving.

Please ensure food is cooked through and piping hot before serving.