"Pandora" > wrote in
:


>> I'm off now to *finally* cook a Madras curry........ got a whole
>> chicken I'm about to cut up to use in it.
>
> GNAM GNAM!!!!!! I hope you post recipe. Hospital made me very very
> hungry, you know!!!!
>


I know what you mean. Sometimes, hospital food can suck!!


I used this recipe.........

http://www.taste.com.au/recipes/7665/madras+beef+curry

But used a whole chicken that I skinned, a bit extra chilli powder as well
as some cayenne (I like a bit of 'heat' in my curries), used chicken stock
instead of beef, and rounded it out with a tin of coconut cream at the end
and let it all cook till the meat was falling off the bone, and the sauce
had reduced to a nice thick consistency.

I didn't make any raita, or use any mint, just served it with some cocnut
rice. I was going to leave it for a couple of days, but we needed a curry
'fix' ASAP :-)

The leftovers should be good by Sunday night :-)


Madras beef/chicken curry


Ingredients (serves 4)

* 2 tablespoons ground coriander
* 1 tablespoon ground cumin
* 1 teaspoon turmeric
* 1/2 teaspoon freshly ground black pepper
* 1 teaspoon chilli powder (optional)
* 2 garlic cloves, crushed
* 2 teaspoons grated ginger
* 2 1/2 tablespoons lemon juice
* 2 tablespoons olive oil
* 1kg chuck steak, cut into 2.5cm cubes
* 2 tablespoons tomato paste
* 1 cup beef stock
* steamed basmati rice, raita and mint leaves, to serve

Method

1. Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger
and lemon juice in a bowl to form a paste. Set aside.
2. Heat 1 tablespoon of oil in a large saucepan over high heat. Add
half the beef. Cook, stirring, for 2 to 3 minutes, or until browned.
Transfer to a bowl. Repeat with remaining oil and beef.
3. Reduce heat to medium. Add spice paste. Cook for 1 minute. Return
beef to saucepan. Cook, stirring, for 1 minute, or until meat is coated
with paste. Add tomato paste and stock. Bring to the boil. Reduce heat to
low. Cover. Cook for 1 hour 15 minutes, or until beef is tender.
4. Remove lid. Cook, uncovered, for a further 15 minutes, or until
sauce has reduced and thickened slightly. Serve with rice and raita. Top
with mint leaves.



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html