Archive for December, 2008

Home Made Chicken Madras Curry

I love hot Chicken curry, I really do – it is one of the finest things in the world, without a doubt.

Here is a picture of my home made Chicken Madrass curry. Plus the recipee. Don’t worry if it looks a little watery in the picture below. Just simmer for 20 minutes to reduce it down a little.

Here is the recipe:

450g / 1lb chicken breast fillets
45ml / 3 tbsp tomato puree paste
large pinch ground fenugreek
1.5ml / ¼ tsp ground fennel seeds
5ml / 1tsp grated fresh root ginger
7.5ml / 1 ½ tsp ground coriander
5ml / 1 tsp crushed garlic
5ml /1 tsp chilli powder
1.5ml / ¼ tsp ground turmeric
30ml / 2 tbsp lemon juice
5ml / 1 tsp salt
415g / 1 can fine chopped tomatoes
45 ml /3 tbsp vegetable oil
2 onions diced
2 – 4 dried curry leaves
3 – 4 fresh green chillies finely chopped
15ml / 1tbsp chopped fresh coriander

Cube the chicken breast fillets.
Mix tomato puree in bowl with fenugreek, fennel, ginger,
ground coriander, garlic, chilli powder, turmeric, lemon juice, salt
can of tomatoes.
Heat oil in large frying pan and fry onions with the curry leaves until chicken
is golden then add chicken and stir until sealed.
Pour the tomato sauce and spice mix into the pan and stir for 2 minutes.
lower the heat and cook for 20 minutes.


Kenwood CH180 Mini Chopper & Sainsbury’s Scotch Bonnet Chillies

What is this about?

Well, this is about a time saving mini chopper to save us time in cooking yummy curries. By helping us super speedily chop our ingredients and additionally, this post is about some nice looking chillis I saw in Sano’s.

Here is a picture of the ‘mini chopper’, and it is rather nice! indeed rather cute. Hopefully this will save us a bunch of time fine chopping our onions and chillis. Plus this should also prevent us getting the chilli on our hands and wiping it in our eyes when we chop our onions which make our eyes water. This can be especially important when dealing with very hot chilli.

Right. I suppose we had better chop up some stuff for a curry. What better than some lovely Scotch Bonnet Chilli. Lets chop two of them whole (minus stalks). We want our curry nice and hot so seeds are naturally included.

I draw your attention to the rather boastful claim that they are ‘very hot’ with a whole four chilli mark scale on the packet.

Right, lets poke this stuff into our mini chopper and see how we get on. As you can see there is plenty of room for an onion and a pair of chillis. With room to spare too.

Litterally five seconds of quick pulses on the switch, which has by the way two positions (fast and slow) we have some proper time saving chopping!.

But, the question is how does this chilli stack up to being part of a Vindaloo?

Not bad, but add a third chilli to a portion fit for four, if you are looking for a real Vindaloo experience.


Quick & Easy Rice – Perfect Every Time

Quick & Easy Rice – Perfect Every Time

That sounds good. I like quick and easy rice that’s perfect every time. What do we need?

Easy. We need some vegetable oil, some rice, such as Basmati and some water. In fact we need 1 cup of rice and 2 cups of water. Don’t bother washing or rinsing the rice, does not make any difference.

Add just enough oil to coat the rice. Perhaps I added just a little too much oil? :( – oh well lets see how it turns out.

Add 2 cups of boiling water to your 1 cup of rice. Then bring, briefly to the boil.

Now place a lid on the pan and gently simmer for 15 minutes.

Now, remove from the heat and cover with a clean dry tea-towel and leave for about 10 minutes.

Now serve onto your main hot dinner plate, perfect rice!


Madras Curry Kit

Reviewing Madras Curry Kit.

What is it?

Madras is a medium hot dish with a rich tomato based sauce, and is one of the all time classics.

What do you get in the kit?

The kit comes complete with all the spices prepared and ready to use and include a simple easy to follow step by step recipe.

What you get is a bag of beautiful smelling spices and some instructions that even I can follow ;)

OK, let’s cook. What do we do?

First we add some diced onion, olive oil and a heaped teaspoon (per portion) of Madras spice and simmer for a short while. The smell is rather lovely.

Next we add the subject matter, which in this case is some diced Chicken breast.

Following this extraneous effort we add some tomato, garlic and ginger and some water and simmer for 20 minutes (Making sure the Chicken is thoroughly cooked through).

Then, it is ready to serve!

Nice :) Verdict: Fast, easy, very authentic and tasty.
Notes: Add at least three chillies for an average Madras strength restaurant curry. Perhaps some extra salt. Garnish with fresh corriander. Never ever again buy nasty supermarket curry in a jar filth. Done.