Here's the recipe for the Madras I cooked today, thanks to Carlos Pepe for the basics and inspiration.
Mark’s Chicken Madras
A kilo of Skinless Chicken breast cut into bite size pieces.
4 Tablespoons of Veg oil.
1 Star Anise.
2 Medium Onions finely diced.
2 Tablespoons Garlic Ginger paste.
1 Tablespoon of Cumin powder.
1 Tablespoon of Coriander powder.
1 Tablespoon of Kashmiri Chilli Powder.
1 Teaspoon Turmeric.
Half Tablespoon of ground Black Pepper.
1 Tablespoon of Salt or to taste.
A Cup of Water
4 Tablespoons of Tomato Purée.
1 Tablespoon of Lemon Juice.
1 Teaspoon of Worcestershire Sauce.
4-6 Green Chillies stem removed and split lengthwise.
Method
A Handful of Chopped fresh Coriander.
Heat oil in a pan on high heat and add Star Anise and fry for a minute or 2.
Add onions stir then reduce heat, cover and cook until soft and browned about 15 minutes.
Add Garlic and Ginger paste and cook till the raw smell has gone.
Add Cumin power,Coriander powder,Chilli powder, Turmeric and Black pepper add a splash of water and cook for a couple of minutes making sure it doesn’t catch.
Add Tomato Purée and cook for a few minutes adding a splash of water if needed.
Add Chicken and coat in the spice mixture.
Add a cup of water and bring to a boil then turn heat down to a simmer.
Add Lemon juice, Worcestershire sauce and Salt, cover and cook until chicken is cooked about 25 min then add Green Chillies and cook for a few minutes.
Garnish with a handful of Chopped Fresh coriander.