Madras Curry with Fragrant Basmati Rice

Ingredients

• 500g (1.1 lb) boneless chicken/lamb, cut into bite-sized pieces 500g (1.1 lb) boneless chicken/lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, chopped 2 tomatoes, chopped
• 1 cup (200g) mixed vegetables (such as carrots, peas, and bell peppers) 1 cup (200g) mixed vegetables (such as carrots, peas, and bell peppers)
• 2 tablespoons Madras curry powder 2 tablespoons Madras curry powder
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• For the Basmati Rice: For the Basmati Rice:
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 2 cups (470ml) water 2 cups (470ml) water
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. In a saucepan, combine the rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the water is absorbed. Fluff the rice with a fork and set aside.
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.
3. 3.
   Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
4. 4.
   Add the chopped tomatoes and cook until they soften and release their juices.
5. 5.
   Stir in the Madras curry powder, ground coriander, ground cumin, turmeric powder, and chili powder. Cook for a minute to toast the spices.
6. 6.
   Add the chicken/lamb pieces to the pan and cook until they are browned on all sides.
7. 7.
   Add the mixed vegetables and coconut milk to the pan. Stir well to combine.
8. 8.
   Reduce the heat to low, cover the pan, and simmer for 20-25 minutes until the meat is cooked through and tender.
9. 9.
   Season with salt to taste and garnish with fresh cilantro.
10. 10.
    Serve the Madras Curry hot with fragrant basmati rice.

Treat your ingredients with care...

• Chicken/Lamb — Ensure the meat is cut into bite-sized pieces for even cooking and tenderness.
• Madras curry powder — Adjust the amount according to your spice preference. Increase or decrease the chili powder to control the heat level.
• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains. Use a fork to fluff the cooked rice to prevent clumping.

Tips & Tricks

• For a vegetarian version, replace the meat with tofu or paneer.
• Add a squeeze of fresh lemon juice before serving to enhance the flavors.
• If you prefer a milder curry, reduce the amount of chili powder or use a mild curry powder.
• Allow the curry to rest for a few minutes before serving to allow the flavors to meld together.
• Serve the Madras Curry with naan bread or papadums for a complete Indian meal experience.

Serving advice

Serve the Madras Curry with fragrant basmati rice on the side. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Madras Curry in a deep serving dish, allowing the vibrant colors of the curry and vegetables to shine. Serve the basmati rice in a separate bowl or mound it alongside the curry for an appealing presentation.