Chicken madras?

Question

i want to make a chicken madras just like we have in indian restaurants but they keep coming out like spicy chicken stew. Tasty but they dont fit the bill when you need that authentic curry fix. Also my basmati comes out in a lump....i have tried soaking it washing it and nothing works please someone help cos takeaways are costing us a fortune...x

Answer 1

Indian Style Basmati Rice  

Cook Time: 25 Minutes  Ready In: 45 Minutes

Yields: 6 servings

"This is a savory Indian style rice dish flavored with whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils). Make sure you warn people not to bite into the whole spices!"

INGREDIENTS:

1 1/2 cups basmati rice

2 tablespoons vegetable oil

1 (2 inch) piece cinnamon stick

2 pods green cardamom

2 whole cloves 1 tablespoon cumin seed

1 teaspoon salt, or to taste

2 1/2 cups water

1 small onion, thinly sliced

DIRECTIONS:

1. Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.

2. Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.

Madras Chicken Curry

Madras Chicken Curry

Ingredients

2 lb chicken cubed

2 finely minced onions

3 cloves garlic minced

1 inch ginger minced

4 chopped ripe tomatoes

3 oz vegetable oil

3 gently crushed cardamom pods

6 cloves

2 inch cinnamon stick

1 tbsp. ground coriander

1 tsp. ground turmeric

½ tsp. cumin

½ ground red chillies

½ ground fenugreek

1 tsp. paprika

2 tbsp. lemon

Salt

Method

- In a deep saucepan heat the oil to a high temperature. Add the

onions, fry until the onions take on a rich golden brown.

- Add ginger and garlic.  Stir and cook for a minute. Now add all the spices. Fry for a minute or two.

-  Turn heat to medium-low and add salt, chillies and tomatoes.  Fry till tomatoes cook into a paste.

- Add chicken and coat the chicken with the spices.  Saute the chicken and then add a cup of water. Bring the dish to boil then reduce the heat and simmer for 20 minutes or more.

Turn heat on low and cook on low  until the meat falls easily off the bone and the curry thickens about 30 minutes.

Add a cup of water. Bring to the boil then reduce the heat and simmer for 15 to 20 minutes.

Just before serving, add lemon juice. Serve with rice.