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In our ‘Madras Curry Kit’ we have created a blend of spice which produces a smooth curry with a rich, yet fiery taste. This curry is hotter than a ‘Masala’ and milder than a ‘Vindaloo’. The dish is then finished with a dolup of fresh cream.
Blend or finely chop 2 onions, then fry in 3-4 table spoons of olive oil for approximately 7 minutes until the onions go soft. If they start to stick add a little water.
Add 1 table spoon of the ‘Madras Spice’ to the onions.
Fry for a further 2 minutes. *optional -you can add 2 cloves of chopped garlic and a little ginger at this point.
Now add 1 chicken breast cubed to the pan, and seal on full heat until the chicken changes colour for approximately 5 minutes. If it starts to stick add a little water. Basically you want to fry the chicken, and listen to the sizzle!
Now add either ½ tin of chopped tomatoes or 2 fresh tomatoes and 1/2 a cup and bring to boil.
Then add 2-3 table spoons of single cream and simmer for 20 mins.
Finally add salt to taste sprinkle with fresh coriander and serve hot! You have just cooked the ‘Best Curry You Can’.
To make a Lamb Madras, either pre-boil and add the lamb at Step 4 or use fresh lamb and double the volume of water at Step 6. Simmer for 40 minutes or until the lamb is cooked.
To make a Vegetable Madras, add your choice of vegetables at Step 4. And the rest of the recipe remains unchanged.
Each box contains enough Madras Curry Spice and Garnish Spice to make this curry 4 times over.
To make a curry for 2 people the following additional ingredients are required:
- Your choice of meat, for example 450 grams of lamb or beef
- Two medium onions
- 1/2 tin of tomatoes or 2 fresh tomatoes
- Two table spoons of single cream
- Fresh Coriander