Ingredients for Authentic Madras Curry
- 1 1/2 lbs beef (or lamb or chicken)
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 1 (14.5 ounce) can diced tomatoes
- 1 (8 ounce) can tomato puree
- 1 tbsp fresh lemon juice
- 2 tbsp ghee (if used as cooking oil)
- 0 Dried Red Chilies
- 1/4 tsp fresh ground black pepper (to taste)
- 0 Chili Powder
- 1 tsp ground cumin
- 0 Fenugreek Seeds
- 1/2 tsp ground turmeric
- 0 Cardamoms
- 0 Garam Masala
- 0 Dried Fenugreek Leaves
- 1 tbsp grated fresh ginger
- 3 cloves garlic, minced
- 1 tbsp Madras curry powder
- 1 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1/2 cup water (or beef broth)
- 1/2 tsp salt (to taste)
- 1/4 cup chopped fresh cilantro (for garnish)
- 1 tbsp fresh lime juice
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How to Make Authentic Madras Curry
- Heat vegetable oil in a large pan or skillet over medium-high heat. Add the beef or chicken cubes and sear on all sides until browned. Remove meat with a slotted spoon and set aside.
- Add the chopped onion to the pan and cook until golden brown, about 5-7 minutes. Add spices 1 (Madras curry powder, cumin, coriander, turmeric, cayenne pepper) and cook for a further 5 minutes, stirring frequently, until fragrant.
- Stir in the canned diced tomatoes and tomato puree. Cook for 10 minutes, stirring occasionally, until slightly thickened.
- Return the seared meat to the pan. Transfer everything to a casserole dish.
- Preheat oven to 200°C (400°F). Bake the curry in the preheated oven for 45-60 minutes, stirring halfway through.
- Remove from oven. Stir in garam masala, ginger, and black pepper. Add lemon or lime juice. Simmer for another 10 minutes.
- Add a little water if the curry becomes too dry during cooking.
- Stir in ghee just before serving. Serve hot with rice or naan bread.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
33g
Fat
2g
Carbs
5g
