A hot and tangy curry from the city of Madras...

Madras curry has a deep, intense flavour and a beautiful red colour that comes from a combination of using whole and ground dried chillies, and it’s a perennial Indian restaurant favourite. It perfectly balances fiery, rich and tangy flavours that are finished off with an aromatic garam masala full of fragrant fenugreek leaves.

On the side there is a cooling cucumber raita, a fresh onion chutney, a simply cooked vegetable dish called poriyal, a wholesome pea pilau and finally some Bombay potatoes. Poppadoms are perfect to eat topped with the chutney and raita, or to scoop up the curry.

MADRAS WHOLE SPICES: Long chillies, curry leaves
MADRAS GROUND SPICES: Chilli, toasted coriander, toasted cumin, turmeric, toasted brown mustard, cinnamon, green cardamon, tamarind (tamarind, cornstarch)
MADRAS GARAM MASALA: Toasted (cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg), fenugreek leaf
BOMBAY POTATO SPICES: Turmeric, coriander, Kashmiri chilli, brown mustard, cumin, yellow mustard, asafoetida
PILAU RICE SPICES: Toasted mustard, mint leaf, toasted cumin seeds
RAITA BLEND: Mint leaf, coriander leaf
ONION CHUTNEY SPICES: Toasted cumin seeds, Kashmiri chilli, paprika
PORIYAL BLEND: Brown mustard, cumin, coriander, chilli flakes, curry leaves

*Allergens

• 500g diced chicken (or use whole prawns)
• 2 medium onions
• 2 cloves of garlic 
• 500g new potatoes 
• 200g peas (fresh or frozen)
• 250g green veg (e.g. asparagus, green beans, courgettes) 
• 3 tomatoes 
• ½ cucumber 
• 1 lemon 
• 150g natural yogurt (full fat is best) or dairy free alternative
• 30g butter or dairy free alternative
• 2 tsp sugar
• 400g tin of tomatoes
• 300g basmati rice or standard long grain rice (not easy cook)
• Poppadoms for 4 to serve