Curry with no or low carbs

Chicken/Lamb Madras (Authentic)

In order to make an authentic chicken madras you nead to do the prep work first, but if you do you will make authentic currys like the curry house. The preperation of this meal is not quick but once you have done the prep everything else is a piece of cake.

This is what the resturants dont want you to know.

You will see below that i will refer to Mix Power a few times, mix powder is the chefs mix of spices, you can find a example of my mix powder below.

Mix Powder (Mix together)

8 teaspoons of turmeric
5 teaspoons of corriander Powder
4 teasponns of mild madras powder
4 teaspoons of cumin powder
3 tesponns of paprika powder
1 teaspoon of garlic powder
1 teaspoon of ginger powder

You will also see me refering to pre cooked meat this is your chicken or lamb depending on what madras you are cooking. This is the reason why curry houses can knock your currys out quickly, this is how you prepare the chicken

Ingredients

Chicken Breast cut into chunks,
Enough Water to cover the chicken by a couple of inches in the pan,
½ teaspoon of Salt,
1 tablespoon of Tomato Paste,
1 tablespoon of Mix Powder,
1 teaspoon of Fenugreek Leaves,

1. Add all ingredients to a saucepan,
2. Bring to a gentle boil,
3. Simmer until the chicken is just cooked through.
4. Drain and its ready for use or can be refrigerated until needed.


Step 1 Making The Curry Base (Garabi)

750 Grams of chopped onions.
1 Carrot Chopped
1 Red Pepper Chopped
1 Green Pepper Chopped
4 - 6 Garlic Cloves
Fresh Ginger (A good chunk of it chopped)
1 Tablespoon Ginger Paste
1 Tablespoon Garlic Paste
Good sized bunch of fresh corriander
1 Fresh green chilli
Salt

1. Put all the ingrediants into a a pan with a lid of boiling water and boil for 45 minutes or until all the ingrediants go nice and soft.

2. No we need to add the spices to the pan. you need to add 2 tbsp of mix powder (See Above) and then add half a tin 200g of plum tomotoes

3. Leave the lid of your pan and reduce the water down a bit, cook that for another 20 - 25 minutes

4. once you have done that all you need to do is blend it in a food processor or a hand blender until you get a nice smooth mixture. That is your base done. if after blending it is too dry then you can add some water to it but this consistancy should be fine

Ingredients
1- 2 tablespoons of Vegetable Oil,
1 large teaspoon of Garlic,
2 tablespoons of slightly watered down Tomato Paste,
1 tablespoon of Mix Powder,
1 teaspoon of Chilli Powder,
1 teaspoon of Fenugreek Leaves (Methi),
¼ teaspoon of Salt,
2 tablespoons of chopped Coriander,
8 - 10 pieces of pre-cooked Meat
300 ml of Hot Base Gravy,


1. Preheat a pan to medium heat.
2. Add the vegetable oil
3. Add the garlic and cook for approximately 1 minute or until the garlic starts to go golden.
4. Add the tomato paste and stir in well for about 30 seconds or so.
5. Add the Mix powder, chilli powder, salt and methi.
6. Add a little water or base gravy if this gets toodry.
7. Add 150 ml of base gravy and stir well. Turn up the heat and add the meat along with 1tablespoon of coriander.
8. Keep stirring. Add a little more of the base gravy and stir in. Reduce to the consistency you want and
9. When almost done, towards the end of the reduction, add the rest of the coriander.

You will have left over base gravy so you can either cook more currys and store them or store the base gravy either in the frige or the freezer until you want to use it again. If you have the base gravey the all you need to do is follow the rest of the recipe and should be really easy to make a quick curry. The base gravey is used in nearly all currys, i will add new currys on here in due course

Hopefully this has given you some insight on how to make an authentic curry

Thank you