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Indian Restaurant Madras Curry

yield: 4 total time: 25 minutes
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Ingredients

  • 1 teaspoon spice mix indian restaurant, or curry powder – recipe link below
  • 2 teaspoons Madras curry powder or use more indian restaurant mix powder if you don’t have any madras curry powder
  • 1 teaspoon chili powder
  • 3/4 teaspoon paprika
  • 1/2 teaspoon methi kasoor, – dried fenugreek leaves
  • 1/2 teaspoon kosher salt
  • 4 tablespoons oil
  • 2 inches cassia bark piece of, or cinnamon stick
  • 2 tablespoons onions minced
  • 1 tablespoon garlic /ginger paste – recipe link below
  • 1 tablespoon tomato paste with enough water to dilute to the consistency of pasatta
  • 15 ounces base curry, – recipe link below
  • 12 ounces pre cooked chicken or lamb
  • 1 tablespoon coconut milk powder in enough water to get to coconut milk consistency, optional
  • 1 teaspoon fresh lemon juice – about 1/6 of a lemon

Nutrition

  • Calories : 160 calories
  • Carbohydrate : 5 grams
  • Fat : 15 grams
  • Fiber : 1 grams
  • Protein : 3 grams
  • SaturatedFat : 2 grams
  • Sodium : 570 milligrams
  • Sugar : 2 grams
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