Teresa's Recipes
Madras Curry
Experience the vibrant flavors of South India with this aromatic Madras Curry, a dish that brings together the warmth of spices with the creamy richness of coconut milk. Originating from the coastal city of Madras (now Chennai), this curry reflects the region's culinary heritage, showcasing a perfect balance of heat and flavor. Whether you choose succulent chicken or hearty vegetables, this dish is sure to tantalize your taste buds and warm your soul. Serve it over fluffy steamed rice or with warm naan to soak up every last drop of this delicious sauce.
Ingredients
- 2 tablespoons Vegetable oil
- 1 large, chopped Onion
- 3 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 2 tablespoons Madras curry powder
- 2 medium, chopped Tomatoes
- 1 can (400ml) Coconut milk
- 1 pound (450g), diced Chicken or vegetables
- to taste Salt
- 1/4 cup, chopped (for garnish) Fresh cilantro
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 30g
- Carbs: 25g
- Protein: 25g
- Sodium: 600mg
- Sugar: 4g
Instructions
- In a large pan, heat the vegetable oil over medium heat until shimmering.
- Add the chopped onion and sauté until softened and translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
- Add the Madras curry powder to the pan and toast the spices for 1 minute, stirring constantly to prevent burning.
- Incorporate the chopped tomatoes and cook for about 5 minutes, allowing them to break down and meld with the spices.
- Pour in the coconut milk, stirring to combine, and bring the mixture to a gentle simmer.
- Add the diced chicken or vegetables, season with salt to taste, and stir well.
- Cover the pan and simmer for 15-20 minutes, or until the chicken is cooked through or the vegetables are tender and flavorful.
- Garnish with fresh cilantro before serving, and enjoy hot with steamed rice or naan bread.
Tips
- For extra heat, add diced green chilies when sautéing the onions.
- Feel free to substitute the chicken with tofu or chickpeas for a vegetarian option.
- Try adding spinach or kale during the last few minutes of cooking for added nutrition and color.
- If you prefer a thicker curry, simmer uncovered for the last 5-10 minutes.