Best Balti Seitan Madras Recipes
INDIAN CHICKEN MADRAS
An excellent spicy twist to classic Indian food. I have no one that does not like this that enjoys good tasting, spicy food.
Provided by Michael Kinsel
Categories Curries
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Use Madra Curry Paste (Recipe #95907) or I would highly recommend -- Patak's Madras Curry Paste Concentrate, (www.pataks.co.uk).
- Chop Vidalia onions and place oil and onions in a sauté pan, sauté onions until soft. In a separate pan add margarine or butter and chicken. Cook over medium heat until chicken is cooked throughout. Drain margarine or butter from pan and remove chicken.
- Dice chicken into ½ to ¾ inch squares. Place chicken squares and chopped onion into a small stock or Dutch oven. Add tomatoes, madras curry paste and water, bring to a boil.
- Lower heat, cover and simmer for ½ hour.
- Cook Jasmine rice per instructions on package.
- Serve Chicken Madras over cooked Jasmine rice.
- NOTE: For spicier Chicken Madras, add additional Madras Curry Paste Concentrate to taste.
Nutrition Facts : Calories 874.5, Fat 28.3, SaturatedFat 7.3, Cholesterol 145.3, Sodium 806.1, Carbohydrate 95.9, Fiber 6.2, Sugar 10, Protein 56.1
CHICKEN MADRAS
Love making curries from scratch and this is a really simple, tasty one. It has tomato paste and water, which could probably be substituted with tinned tomatoes and some salt, but I have not yet done so. Serve with rice, naan, yoghurt & a dahl or veggie curry if you have the inclination. I often just add zucchini and/or capsicum to this recipe to give it some veg.
Provided by Kel Adel
Categories One Dish Meal
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil on medium heat in a wok or large heavy-based saucepan and fry diced onions with the curry leaves until onions are golden (5-7 min).
- Turn up the heat to medium-high, add chicken and stir to seal all sides (1 min).
- Add fenugreek, fennel, ginger, ground coriander, garlic, chilli and turmeric, stir and fry for a minute.
- Add tomato puree and lemon juice and stir.
- Lower heat to simmer and cook for 8-10 mins (until chicken cooked) then add half the coriander.
- Serve with more coriander.
Nutrition Facts : Calories 500.5, Fat 32.6, SaturatedFat 7.8, Cholesterol 126, Sodium 164.3, Carbohydrate 24.6, Fiber 4.8, Sugar 11.4, Protein 29.7
MEAT MADRAS
Hot and fiery, but easy to cook. The addition of the vegetables halfway through cooking makes this almost a one pot meal. This can be made using beef or lamb.
Provided by Brian Holley
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot and fry the meat to seal it. Remove the meat from the pot and set aside.
- Fry the onion with the garam masala and chili powder till the onion is golden.
- Put the meat back in the pot with the tomato puree and the cardamoms. Stir and cover the pot with a close fitting lid reduce the heat to low and cook for 30 minutes stirring from time to time. If the curry looks too dry add a little water.
- Add the vegetables, salt, lemon juice, and the water; bring to the boil, reduce heat and simmer till the meat and vegetables are tender.
- Serve with plain boiled rice and a dish of dhal.
Nutrition Facts : Calories 231.2, Fat 12, SaturatedFat 7.4, Cholesterol 30.5, Sodium 739.2, Carbohydrate 28.7, Fiber 5.2, Sugar 6, Protein 4.5
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