Recipe

Madras Tamarind Hot Curry

Ingredients:

Madras Tamarind Hot Curry - 3 tbsp
Vegetable oil - 2 tbsp
Chopped onion - 2 cups
Chopped fresh tomatoes - 2 cups
Plain yogurt, beaten - 1 1/4 cups
White vinegar - 2 tsp
Boneless, skinless chicken - 2 1/2 lbs *
Coconut flakes/powder - 2 tbsp
Chopped cilantro - 2 tbsp

*Substitute chicken with your choice of meat, seafood or vegetables, like cauliflower and potatoes.

Preparation:

Heat oil in saucepan. Fry onions until soft. Add Madras Tamarind Hot Curry, tomatoes, yogurt and vinegar. Cook until tomatoes are well-blended (3-5 minutes). Add one inch cubes of chicken and stir until well coated. Cover and cook on medium or low until tender (15-20 minutes) Sprinkle chopped cilantro and coconut on top.

Serve with Sweet & Tangy Mango Soup, Bombay Saffron Rice, Lemon Mustard Greens and Pita bread.

$3.95    

Ingredients:

Coriander powder, Paprika powder, Red chili powder, Salt, Jalapeno powder Cilantro powder, Tamarind powder, Turmeric powder, Mustard powder, Cumin powder, Nigella powder, Fenugreek powder, Fennel powder, White Pepper powder, Cinnamon powder, Clove powder.

History:

The Maharajah of Mysore (1839) liked his food spicy hot; and the the nearby city of Madras is famous for using tangy tamarind in its local fare. Inspired by that historical combination, this blend was formulated.

In this meal plan Spicy Chicken Madras (or spicy Cauliflower & Potato Madras, if you prefer a vegetarian meal) is served with Sweet & Tangy Mango soup, Calcutta Lemon Mustard greens, Saffron Rice with mushrooms and whole wheat flour tortillas.

Meal Plan 5:

• Sweet & Tangy Mango Soup.


• Saffron Rice with Mushrooms.
  Follow standard recipe for Bombay Saffron Rice. Add one cup of sliced mushrooms to the pot and cook for 30 seconds, before adding rice.


• Calcutta Lemon Mustard Green.


• Whole wheat flour tortillas. Serve warm with the meal.