Madras curry

Product detailed description

Madras curry is a mildly spicy spice blend. The aroma and taste of Madras curry is distinctly coriander and turmeric. This spice combination is best used in rice, chicken and vegetable mixtures.

Ingredients: Coriander, turmeric, fennel, cumin, white pepper, ginger, mace, chili, hot pepper, cloves, cardamom, black pepper, acidity regulator - citric acid.

Usage:
Curry is most often used in combination with rice. The most famous is chicken curry with rice, it is also suitable for vegetable soups, legumes, sauces, but also for seasoning vegetable mixtures, couscous, fish or rabbit meat.

Madras chicken

For two servings we need:

• 500 g chicken breasts/thighs,
• 2 medium onions,
• 4 tomatoes,
• 1 piece of ginger,
• 4 cloves of garlic,
• a teaspoon of salt,
• 2 tablespoons of Madras curry,
• 1 tablespoon of Garam Masala.

Procedure: Fry the chopped onion in a tablespoon of butter, ginger and garlic – at 100 °C for about 10 min. Then add tomatoes, Madras curry spice mixture and mix thoroughly. Add meat cut into small pieces. If using chicken thighs, we recommend boiling the thighs for 20 min. and adding the shredded meat torn into pieces to the sauce. Cook for another 20–30 min. at 100 °C. In the last 15 min. add a tablespoon of Garam Masala. Serve Madras chicken with basmati rice or fresh bread.

Storage: Keep dry and close tightly.