Chicken Madras
Restaurant style chicken madras.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodbydrygast.com.
Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Kitchen scale
- Garlic press
- Microplane
- Chef's knife
- Cutting board
- Skillet
- Stove
- Pot
- Wooden spoon
- Measuring spoon
- Mixing bowl
- Ice cube tray
- Serving bowl
- Plate
Ingredients
- 60 g (4 Tbsp) Ghee
- 200 g (1 pcs) Bell Pepper Red
- 15 g Garlic
- 15 g Ginger
- 30 g (3 pcs) Chili Pepper Red
- 15 g (1 Tbsp) Tomato Paste
- 12 g (2 Tbsp) Chili Powder
- 3 g (1 tsp) Cardamom Powder
- 6 g (1 Tbsp) Coriander Powder
- 6 g (1 Tbsp) Madras Curry Powder
- 3 g (1 tsp) Turmeric Powder
- 30 g (2 Tbsp) Mango Chutney
- 500 g Indian curry base
- 12 g (2 tsp) Salt
- 500 g Pre Cooked Chicken Fillet
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