British Asian & UK Halal
Madras Curry
Meat, green chilies and coriander come together in this British curry-house curry, fragrant with curry powder and cardamom and simmered on the stove. Serve with pomegranate rice.
1 hr 25 min · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 75 min · 85 min total
- medium
- 1
Heat the oil in a pan and fry the onions, cloves and the cardamom for 5 minutes. Add the green chilies, dried chilies, ginger, and garlic cook for 3 minutes.
- 2
Mix the curry powder with a little oil to form a paste and add to the pan; cook for 3 minutes.
- 3
Add the meat and cook for 5 minutes. Add the coriander, cumin, salt and stock' cover and simmer till meat is tender.
- 4
Serve with pomegranate rice. Boil the rice, seed a pomegranate and stir the seeds into the rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
