Lazy Sunday Madras curry
Sunday mornings are that time of the week where everything stops and goes quiet. You have a full day to achieve as much or as little as you want. Sometimes I bake, sometimes I DIY, sometimes I go and adventure. More often than not though I love a low paced Sunday so grab my favourite curry book and pick a dish that takes my fancy.
Whether you’re a food fanatic, complete beginner or a takeaway lover, curries are dishes that I think everyone should have a go at. They generally don’t take much time or skill to prepare, they’re also the perfect companion for slow cookers, which makes them super convenient.
This madras recipe is one of my favourites; it’s slightly sweet, slightly sour and packs plenty of heat. It’s also really simple to make, especially if you take on board some of my ingredient and storage tips below.
Natco are a brand I always use, available from Sainsbury’s food of the world isle. At around 80p for 100g they’re half the price of own brand spices and at least a quarter the price of big names. My advice here is invest in a good selection – £10’s worth will easily cover things to begin with, then no matter what curry you pick on a lazy sunday, you’re set.
Chili’s are incredible. Just look at them. They look mad, they taste mad and they’re cheaper than milk. Probably worth buying both if you get a bit carried away granted. Most curry recipe’s call for red, green, or finger chili’s. From experience the best way to keep big red and green chili’s is in the freezer. It’s like a time capsule and means you have fresh chili on tap. Finger chili’s dry really well. I then like to pulse them in a spice grinder to create finger chili powder. It’s insane stuff!
Ghee is the first thing in your pot when making a curry. Also known as clarified butter, it’s probably not got the best reputation. Suprisingly, it’s actually one of the best things to cook with – nutritionally rich, high in anti-oxidents and great for people with dairy intolerances. It’s also claimed to last up to 100 years unspoiled and has a really high smoking point. Go get some ghee.
Try and keep it fresh. Buy some herb plants, water them, don’t over-pick them and if they pass a month on the windowsil, get them in the garden! I’m yet to get most mine past a month as I have the memory of a fish when it comes to watering plants. Sainsbury’s is thankfully just round the corner though.
The recipe for this dish can be applied to most curries. Let me know what you think in the comments and for more of my curries keep an eye out for #allaneatscurry on instagram; it will be trending any day now…
- 1tbsp ghee
- 2 medium onions sliced; red or white
- Thumbsize piece of fresh ginger peeled and finely chopped
- 3 garlic cloves, peeled and finely chopped
- 2 red chili’s finely chipped
- Salt and pepper
- 1 large chicken breast, sliced
- 1 medium potato, skin on sliced
- 1tsp garam masala
- ½ cup basmati rice + 1 cup water
- Handful of corriander roughly chopped. Save some for garnish
- 2tsp ground cumin
- 1tsp ground corriander
- 1tsp tumeric
- 1tsp hot chili powder
- 4 curry leaves, or substitute with 1tsp curry powder
- Juice half a lemon
- 1 tin plumb tomatoes
- 100ml water
Serves 2 and makes great leftovers!
- Add the ghee to a large pan and when full melted add the onions. Cook for 10 mins on a low-medium heat, stirring occasionally. You’re looking for some colour to the onions without them catching
- Add the ginger, garlic and chili and wait for the immediate hit that combo throws back at you! Give everything a good mix and cook about 2-3 minutes
- Next add the spice mix. Give everything another good mix and cook for another 3 minutes. This will lightly toast the spices and release a bit more of their magic
- Go in with your chicken, potato, salt and pepper and water next. Stir through and with everything evenly coated add the tomatoes
- At this point I move my curry to my slow cooker and leave for at least 2 hours. If you haven’t got a slow cooker a low heat on the hob is great too.
- After 2 hours the curry will be cooked and plenty of flavour released from the spices. For lamb/beed I’d recommend another 2 hours at this point to really make the meat tender
- Steam the rice with some salt and pepper until all the water is evaporated. At the same time add the garam masala to the curry.
- Just before the rice is cooked, add the lemon and corriander to the curry, this will create so much freshness and bring everything together
- Plate up and give everything a final squeeze of fresh lemon and garnish with corriander