Thought I’d do a little update as I’ve not written for a while due to a number of distractions 😞. Just taking a moment to write this ok a Sunday morning with a cuppa in bed.

When it comes to curries, I’m all about flavour over heat. I do like to enjoy the flavours that spices within Indian food gives you rather than have a dish that will blow my head off. I’m a true believer spices are there to enhance cooking to make dishes taste amazing so I’ll be sticking to my philosophy.

I was nervous about cooking this due to the reputation of heat this dish carries….whilst I always try to order something different when I do have the opportunity to eat out I’ve never ordered a madras due to the fear of not enjoying the meal. But I have to say, I really enjoyed this dish and so did those I cooked for. I received really nice feedback which makes the process of cooking for others just brilliant ❤️.

Ingredients- 3 tbsp of rapeseed oil, 2-4 dried Kashmiri chillies, a couple of green cardamom pods slightly bruised, 3 tbsps of garlic and ginger paste, 2 green finger chillies finely diced ( or more if you require ) 1/2 cup of tomato purée mixed with water, 2 tbsps of ground cumin, 1 tsp of ground coriander, 1/4 tsp of ground turmeric, 2 tbsp of homemade curry powder ( already posted this recipe) 2 cups of homemade base sauce (already posted this recipe) precooked homemade tandoori chicken, 1-2 tbsps of smooth mango chutney, juice of a lime, salt to taste, a tsp of garam masala to season and chopped coriander to serve.

Method –

Heat the rapeseed oil in a pan, once hot and glistening add the dried chillies and cardamom pods allowing them to sizzle for 30 seconds or so to flavour the oil.

Follow these with the ginger paste and diced green chillies allowing them to sizzle for 20 seconds only.

Add the tomato purée followed by the dried spices – cumin, coriander turmeric, chilli powder & homemade curry powder.

Stir well ensuring everything is mixed well…..

Add a cup of the base sauce. Allow this to simmer for a couple of minutes without touching it, scrape any caramelised bits at the side of the pan .

Give the sauce a good mix then add another cup of base sauce. Allow this sauce for cook down. Add any juices from the cooked tandoori chicken followed by the mango chutney and lime juice. Season with salt and the garam masala.

Once your happy with your chicken and sauce combine the two and serve.

The finished dish ❤️

Thank you for reading my ramblings if you have….I appreciate it.

Any comments or feedback are welcomed ❤️