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Club News

COME DINE WITHOUT ME: CHICKEN MADRAS!

9 April 2020

Try out this recipe whilst you stay at home

- Try something new to eat whilst staying at home!
- Head of Performance Catering Paul Gilmore’s latest recipe
- Our Chicken Madras can be made at home using usual ingredients

Are you looking for something new and healthy to cook whilst staying at home with your family? Well, Huddersfield Town’s Head of Performance Catering Paul Gilmore has another tasty recipe that you can try at home!

Today’s special recipe is a Chicken Madras, to be served with rice and naan bread!

Chef Paul explains:

“There are few things more comforting than a good, well-spiced curry. Here I have created an easy to make chicken curry, but it can be used for any meat. However, remember cuts of lamb and beef will take much longer to cook. And if you fancy using fish, then add the diced raw fish to the curry sauce at the end and cook for five minutes.”

Ingredients

- 1 tbsp coriander seeds
- 1 tsp white peppercorns
- 1 tsp fennel seeds
- 10 fenugreek seeds
- 1 tsp black mustard seeds
- 4 dried hot red chillies
- 6 tbsp ghee or nut oil
- 2 onions, very finely chopped
- 1 tsp very finely grated fresh ginger
- 2 tsp crushed garlic
- 3–4 fresh hot green chillies, very finely chopped
- 900g (2lb) chicken meat, diced - preferably thigh meat, but breast is ok cut into 1–1½” cubes
- 400g chopped tin tomatoes
- 1½ tsp salt
- 400ml (14fl oz) tinned coconut milk, well stirred
- 1 bunch of coriander - stalks finely chopped for the sauce and leaves chopped for garnish

Method

1. Put the coriander seeds, peppercorns, fennel seeds, fenugreek seeds, mustard seeds, cloves and chillies into a small, cast-iron frying pan and set it over medium heat. Stir the spices over the heat until they are a shade darker and give off a roasted aroma. Transfer to a bowl and leave to cool, then grind in a clean spice pestle and mortar or coffee grinder.

2. Pour the oil into a wide, non-stick pan, and set it over medium heat

3. When the oil is hot, add the onions and cook, stirring, until they turn brown at the edges. Add the ginger, garlic and green chillies and stir-fry for two minutes. Add the meat and cook, stirring, for five minutes. Stir in the tomatoes, ground roasted spices, salt and coconut milk and bring to the boil.

4. Cover the pan, turn the heat to low and simmer gently for 30 minutes or until the meat is tender. Uncover the pan and boil away a lot of the liquid, until a thick sauce clings to the meat. Garnish with finely chopped coriander to serve.


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