Madras Curry Kit Recipe (With Video)

For fans of bold, spicy curries, Madras is the go-to choice when ordering from a British Indian takeaway. This iconic dish has earned a reputation for its vibrant heat and rich, complex flavors, making it a staple on curry house menus across the UK.

Originating from the city of Madras (now Chennai) in southern India, the Madras is a perfect example of how British Indian takeaway culture has embraced and celebrated the diverse regional cuisines of India. For those seeking a curry experience that’s full of life and heat, Madras never disappoints.

The Madras Curry Kit will allow you to create a restaurant quality dish at home that focusses on convenience but doesn’t compromise on quality.

Key Points

• If you don’t want to use tikka, you can replace this with plain cooked chicken. If you need a super simple Chicken Tikka marinade, check out our webstore.
• Do not use any less oil than advised in the recipe and do no use lower calorie alternatives like fry light. Doing either of these will mean the spices will burn, taste bitter and completely ruin the dish.
• If you prefer a drier curry, use slightly less stock.
• If the curry is too hit, add more cream and slightly more lemon juice.
• Dairy free cream can be used as a dairy alternative.
• Suitable for freezer storage for up to 6 months.

Madras Curry Kit Recipe

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Prep Time 5 mins

Cook Time 18 mins

Servings 3

Ingredients

  

• 0.5 bag Madras Curry Kit
• 15-20 cooked chicken, beef, lamb or paneer pieces
• 3 tbsp vegetable oil
• 300 g passata
• 300 ml chicken or vegetable stock
• 2 tbsp single cream or dairy free cream alternative
• Bunch of fresh coriander
• 1 tbsp fresh lemon juice

Instructions

 

• Cook your meat/paneer of choice. I always recommend chicken tikka using my tikka spice blend, for this dish.
  
• Combine 60g (approx 8 tbsp) of the curry kit and 200ml of hot water. Leave to sit for 4 minutes so that the mix can soak up the water.
  
• Add 3 tbsp vegetable oil into a pan onto a medium-low heat and after 30 seconds, add the mix and cook for 3 minutes, stirring frequently.
  
• Add 200ml of chicken or vegetable stock and cook for 3 minutes, continuing to stir frequently.
  
• Add 300g of passata and cook on a medium heat for 5 minutes, cover, stirring occasionally.
  
• Add cooked meat or paneer (chicken tikka is best), along with 100ml chicken stock, cover and cook on a medium-low heat for 6 minutes, stirring every two minutes.
  
• Add 2 tbsp single cream and 1 tbsp lemon juice to finish. Garnish with fresh coriander.
  

Video