Hi, Ray here again.
Regular readers of my reviews will know that I love a good madras curry. And this week I spotted a Chicken Madras Curry recipe, amongst the Curry Focus chicken curry recipes, that I had not tried before. So selection of this week’s recipe was a very fast process. And a bonus – it used chicken thigh meat, which I always find tastier than chicken breast meat.
I picked up the chicken thighs and some yoghurt during my Saturday shop, which meant that I now had everything I needed for the curry.
Late Saturday night saw me getting ready for bed when the word “yoghurt” when charging through my head. Yoghurt in a curry context usually means marinating and, sure enough, a quick check on the recipe showed that the chicken needed to be marinated with the yoghurt and a few other ingredients. The recipe said to marinate for at least 5 hours but I always get better results if I marinate overnight – with most of Sunday this means that the marinating lasts around 16 hours.
So late Saturday night saw me in the kitchen chopping up the chilli, garlic and ginger and mixing this with the chicken, yoghurt and spices. I sure know how to live the high life.
Sunday evening found me actually cooking the curry and this was a really easy recipe to follow with no obstacles to cooking a great curry. I could tell that this was going to be a great, hot, curry by the way that the Madras paste caught in my throat when I added it to the curry.
I turned up the heat a bit on the final cooking phase to reduce the liquid because a Madras curry should not have a runny sauce.
Pretty soon I was serving up the Chicken Madras Curry on basmati rice, with a bowl of sweet mango chutney as an accompaniment, to the dinner guests (who had arrived halfway through the cooking).
The Madras sauce was still a bit too runny but nothing to really worry about. The chicken was well cooked and the curry had that great Madras taste. The sweet mango chutney complemented the curry perfectly and the Madras curry proved a very popular meal, receiving a taste score of 8.5 out of 10 (it only just missed getting a 9). Like most Madras curries, the spice/heat level was hot so this is certainly not a curry for mild curry lovers – there was a nice after burn/tingle on the lips when the curry was all eaten.
There was a reasonable portion left over and I had it the next day for lunch. Like most curries, it tasted even better the next day.
If you’re a Madras curry lover then this is a recipe that you simply must try for yourself.