Madras
also called chicken madras · madras curry · lamb madras · beef madras · madrasi
- Curry House
- One Pot
- serves 4
- recipe says 50 min
- Stews & Braises
Three ways to read this recipe
The table
| 1 tspblack mustard seeds | pop 1 min, until the leaves stop spitting | sear 6 min | fry in 4 min | simmer 20 min, uncovered | stir through off the heat |
| 15(fresh, on the stem)curry leaves | |||||
| 3 Tbs(40 g)coconut oil | |||||
| 1 1/2 lb(680 g; cut in 2-in pieces)boneless chicken thighs | |||||
| 1 1/2 cups(360 g; the base recipe)onion-tomato masala | |||||
| 2 Tbsmadras curry powder | |||||
| 1 tsp(or 2, and that is the rung above)cayenne | |||||
| 1 Tbs(20 g; or a walnut of pulp soaked and strained)tamarind concentrate | |||||
| 3/4 cup(180 mL)water | |||||
| 1 1/2 tspkosher salt | |||||
| 3 Tbs(chopped)cilantro | |||||
| 2 tsplemon juice | |||||
| Lamb wants ninety minutes of braising before the tamarind goes in. The heat here is cayenne and not method | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.
Pans and tools
1pop 1 min, until the leaves stop spitting
2sear 6 min
goes in with what step 1 made
3fry in 4 min
goes in with what step 2 made
4simmer 20 min, uncovered
goes in with what step 3 made
5stir through off the heat
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 31 min1 of 5 steps gives no time
- Needs you
- about 11 min
- What you'll wash
- One thing — the heavy pan
- Does it keep
- 3 days — the tamarind settles back and the curry leaves stop reading as a separate flavour
pop 1 min, until the leaves stop spitting
1 minneeds youfrom the start
sear 6 min
6 minneeds you1 min in
fry in 4 min
4 minneeds you7 min in
simmer 20 min, uncovered
20 minwalk away11 min in
stir through off the heat
not timed31 min in
- needs you
- you can walk away
- never timed
You'll need heavy pan
Goes with
See how it is written
>> title: Madras
>> category: Stews & Braises
>> tags: chicken, indian, chiles, tamarind, curry
>> counters: Curry House, One Pot
>> aka: chicken madras, madras curry, lamb madras, beef madras, madrasi
>> pairs-with: madras-curry-powder, onion-tomato-masala, pilau-rice
>> servings: 4
>> time: 50 min
>> washing-up: the heavy pan
>> keeps: 3 days — the tamarind settles back and the curry leaves stop reading as a separate flavour
>> step: pop 1 min, until the leaves stop spitting
Pop @black mustard seeds{1%tsp} and @curry leaves{15}(fresh, on the stem) in @coconut oil{3%Tbs}(40 g) in a #heavy pan{} ~fry{1%min}, with the lid held over the pan until the spitting stops.
>> step: sear 6 min
Sear @boneless chicken thighs{1 1/2%lb}(680 g; cut in 2-in pieces) in @&(~1)tempered oil{} ~sear{6%min}.
>> step: fry in 4 min
Fry @onion-tomato masala{1 1/2%cup}(360 g; the base recipe), @madras curry powder{2%Tbs} and @cayenne{1%tsp}(or 2, and that is the rung above) into @&(~1)seared chicken{} ~fry{4%min}.
>> step: simmer 20 min, uncovered
Simmer @&(~1)curry{} with @tamarind concentrate{1%Tbs}(20 g; or a walnut of pulp soaked and strained), @water{3/4%cup}(180 mL) and @kosher salt{1 1/2%tsp} ~simmer{20%min}, uncovered, until it is thick enough to sit up on a spoon.
>> step: stir through off the heat
Stir @cilantro{3%Tbs}(chopped) and @lemon juice{2%tsp} through @&(~1)madras{} off the heat.
Lamb wants ninety minutes of braising before the tamarind goes in. The heat here is cayenne and not method.