Madras is the go-to choice for heat fans and chicken tops the list. Named after south India’s hot, sweltering city (now called Chennai) a Madras offers a great heat kick without going too crazy. Heat lovers would say it dishes up the perfect balance of spice and heat – just add Base Curry Sauce, some extra spices plus a little onion and tomato.
What you need… • 2 Tablespoons ghee • 1 teaspoon garlic paste • 600ml Base Curry Sauce • 2 Tablespoons tomato ketchup • 800g chicken, cut into bite-sized pieces • 1 Tablespoon garam masala • salt to taste • 0.5 onion sliced • 1 tomato, cut into segments • lemon juice (optional)
How to make it… 1. Heat the ghee to a high heat. While it is heating up mix the Spice Mix 1 with the vinegar and enough water to form a sloppy paste. 2. Add the Spice Mix 2 to the ghee and fry for 10 seconds. The spices should sizzle immediately. You can test it is hot enough by adding one cumin seed. 3. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.) 4. Add the Spice Mix 1 and stir fry for 2 minutes. The mixture should now be thick and gloopy. 5. Add the Base Curry Sauce and tomato ketchup and cook for 2 minutes. 6. Add the chicken, mix everything well and cook for 5 minutes. 7. Add the garam masala and salt and mix well. Cook for 2 minutes. 8. Add the onion and tomato. Continue cooking until the chicken is fully cooked. 9. A Madras tastes great with a squeeze of lemon on top just before serving.