Spice, Heat, and Everything Nice: Madras Curry at Its Best

Curry Type: HOT

Madras Curry is a popular South Indian dish known for its bold flavours and aromatic spices. Using pre-made Nosh Spice Mix makes the cooking process faster and more convenient. 

Ingredients 

• 1 pound (450g) chicken, lamb, or vegetables (e.g., potatoes, cauliflower) 
• 1 tablespoon Nosh Spice Madras Curry Mix 
• 1 medium onion, finely chopped 
• 1 teaspoon ginger paste 
• 1 teaspoon garlic paste 
• 1 cup tomato puree 
• 1/2 cup coconut milk (optional, for creaminess) 
• 2 tablespoons vegetable oil 
• Salt to taste 
• Chopped cilantro or basil for garnish 

Cooking Method: 

Step 1: Prepare the Base 

1. Heat the vegetable oil in a pan over medium heat. 
2. Add the chopped onions and sauté until they turn translucent. 
3. Stir in the ginger paste and garlic paste. Cook for another minute until fragrant. 

Step 2: Add Spices and Tomato 

1. Add the Nosh Spice Madras Curry Mix to the pan and sauté for a minute to release the flavours. 
2. Pour in the tomato puree and cook for about 5-7 minutes, stirring occasionally, until the oil starts to separate from the masala. 

Step 3: Cook the Main Ingredient 

1. If using meat, add the chicken or lamb pieces to the pan and cook until browned on all sides. 
2. If using vegetables, add them to the pan and sauté for a few minutes. 

Step 4: Finalize the Curry 

1. Add salt to taste and mix well. 
2. If using coconut milk for creaminess, pour it into the pan and stir to combine. 
3. Lower the heat to a simmer, cover the pan, and let the curry cook for about 15-20 minutes, or until the meat is cooked through and the vegetables are tender. Add water if needed to maintain desired consistency. 
4. Taste and adjust the seasoning if necessary. 

Step 5: Garnish and Serve 

1. Garnish the Madras Curry with chopped cilantro before serving. 
2. Serve hot with steamed rice or Indian bread like naan or roti. 

Nutritional Information 

Using Chicken 

• Calories: 1555 kcal 
• Protein: 94.4g 
• Fat: 115.6g 
• Saturated Fat: 58.2g 
• Carbohydrates: 33.4g 
• Fiber: 7.2g 

Using Lamb (450g) 

• Calories: 1250 kcal 
• Protein: 70g 
• Fat: 110g 
• Saturated Fat: 50g 
• Carbohydrates: 0g 
• Fiber: 0g 

Using Vegetables 

• Calories: 785 kcal 
• Protein: 18.8g 
• Fat: 50.8g 
• Saturated Fat: 26.2g 
• Carbohydrates: 92.7g 
• Fiber: 15.9g 

Notes 

• The actual nutritional values may vary slightly based on the specific brands and measurements used. 
• Using less oil will reduce fat content and total calorie count. 
• Serving sizes can affect the total nutritional intake per serving. 
• These calculations provide a general estimate of the nutritional content based on typical ingredient values.