Madras Curry

2 tbsp. Madras Masala
1 tbsp. vinegar
1 lb. chicken OR lamb, cut into small cubes
2 tbsp. oil OR ghee
1 large onion, finely chopped
¼ cup ground tomatoes, canned
1 tsp. sugar
½ tsp. tamarind paste
1 cup water
1 tsp. sea salt OR salt to taste
1 tbsp. chopped cilantro, to garnish
½ tsp. Garam Masala, to garnish
Method of Preparation:
In a small bowl, mix Madras Masala and vinegar together. Mix well to make a smooth paste and set aside.

In a large pot, heat oil or ghee on medium-high and cook onions until golden brown, approximately 10 minutes. Add ground tomatoes and fry for 2-3 minutes.
Reduce temperature to medium-low.

Add masala mixture and mix well. Cook for 2-3 minutes.

Add cubed chicken or lamb, stirring until meat is well coated with masala.

Add sugar and tamarind paste mix well. Add water, cover and simmer on low heat until meat is tender and cooked (15-20 minutes), stirring occasionally. Add salt to taste.

Transfer to a serving dish and garnish with cilantro and Garam Masala.

Serves 2-4.

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