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Chicken Madras
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madras

Chicken Madras

£3.49 £2.99

Chicken Madras

At Craving Curries we love all curries – even the mild ones like Chicken Korma, but one of our favourite curries is a spicy Chicken Madras Curry yum!

The Chicken Madras curry originates from what was the Madras region in the south east of India and it’s a spicy curry that can be made with chicken, pork, beef and even mince beef or lamb as a Keema Madras. If you’re not a meat lover then you can also enjoy a Vegetable Madras which can be made using carrots, parsnips, sweet potatoes, turnip or swede.

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Chicken Madras

At Craving Curries we love all curries – even the mild ones like Chicken Korma, but one of our favourite curries is a spicy Chicken Madras Curry yum!

The Chicken Madras curry originates from what was the Madras region in the south east of India and it’s a spicy curry that can be made with chicken, pork, beef and even mince beef or lamb as a Keema Madras. If you’re not a meat lover then you can also enjoy a Vegetable Madras which can be made using carrots, parsnips, sweet potatoes, turnip or swede.

How Chicken Madras is Made

The ingredients of a traditional Indian Chicken Madras changes depending on what ingredients are available locally and also by the traditions of the chef or cook, so you will find lots of variety with this particular curry, but typically a chicken madras curry has a reddish colour which comes from the red chillies and turmeric and a slightly sweet and sour taste that comes from the tomato and lemon, lime or vinegar.

Common Ingredients

Cayenne Pepper – also known as the Guinea spice, Cow-Horn pepper, Aleva, Bird Pepper, or, especially in its powdered form, Red Pepper, is a cultivar of Capsicum Annuum related to Bell Peppers, Jalapenos, Paprika and  others.

Cardamom – or Cardamon refers to several plants of the similar genera Elettaria and Amomum in the ginger family Zingiberaceae. Both genera are native to India, Nepal, and Bhutan. They are recognised by their small seed pods , triangular in cross section and spindle shaped, with a thin, papery, outer shell and small black seeds. Guatemala is the biggest producer and exporter of cardamom in the world, followed by India. It is the world’s third most expensive spice by weight, outstripped in market value only by saffron and vanilla. Cardamom is a spice that has an outstanding taste and is known to enhance the flavour of any dishes you prepare. Cardamom chicken curry is thus, an excellent, mouth watering dish with flavours that will remain with you far longer than you will have imagined.

Chilli Powder – is the dried, pulverized fruit of one or more varieties of Chilli Pepper, sometimes with the addition of other spices. It is used to add pungency or piquancy and flavour to dishes.

Cinnamon – is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods.

Cloves – Are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium Aromaticum. They are native to the Maluku Islands in Indonesia, and are common used as a spice.

Coriander – also known as cilantro, Chinese parsley or Dhania, is an annual herb in the family Apiaceae. Coriander is native to regions spanning from Southern Europe and North Africa to Southwestern  Asia. It is a soft plant growing to 50cm tall.

Cumin – Cumin also known as Jeera, is a flowering plant in the family Apiaceae, native from the East Mediterranean to India. Its seeds are used in the cuisines of many different cultures, in both whole and ground form.

Curry Leaves – are the shiny, dark green, aromatic leaves of a tree from the citrus family that release a deliciously nutty aroma when fried in hot oil. A staple of South Indian cooking, curry leaves are used in Indian and South East Asian cuisine in the same way that Bay Leaves are used in the West.

Fennel – is a flowering plant species in the celery family Apiaceae or Umbelliferae. It is the sole species in the genus Foeniculum. It is a hardy, perennial herb with yellow flowers and feathery leaves.

Garam Masala – An aromatic mixture of ground spices used as a base in many Indian dishes (‘masala’ means spice). The proportion of spices changes according to the dish being cooked  (and the cook!), but typical ingredients are cumin, coriander, cardamom, cinnamon, cloves and black pepper, with substitutions or additions made depending on whether the dish includes meat, vegetables or fish.

Tamarind – is a leguminous tree in the family Fabaceae indigenous to tropical Africa. The genus Tamarindus is a monotypic taxon, having only a single species.

Turmeric – is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native in South East India, and needs temperatures between 20 Celcius and 30 Celcius and a considerable amount of annual rainfall to thrive.

Star Anise – Ilicium verum, commonly known as Star Anise , Start Aniseed, or Chinese Star Anise is a spice that closely resembles anise in flavour, obtained from the start shaped pericarp of illicium verum, a medium sized evergreen tree of North East Vietnam and South West China.

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