Made with the use of fresh green chillies, chilli powder and red onions, a favourite amongst madras lovers
## Ingredients
2-3 tablespoons of vegetable oil
a 2 inch piece of cassia bark cinnamon stick
2 green cardamom pods
1 black cardamom pods
1 small red grated onion
2 sliced green chillies
1 teaspoon of grated ginger
1.5 teaspoons of grated garlic
2 tablespoons of tomato paste watered down with tablespoons of water
1/2 a teaspoon of fenugreek leaves or kasoori methi
1 teaspoon of tamarind paste
2 teaspoons of mix powder or curry powder
3/4 of a teaspoon of garam masala
1/2 of a teaspoon of cumin powder
1 teaspoon of coriander powder
2 teaspoons of hot chilli powder
6-8 pieces meat, vegetables, paneer or tofu, I'm using chicken tikka
250 ml of heated up curry base
1/4 cup of fresh chopped coriander
## Method
1. heat a pan on medium and add the oil. when hot add the cassia bark, green cardamoms and black cardamom and stir through for 30 seconds until they start to sizzle. the black cardamom will add a fantastic smoky flavour to the dish
2. add in the red onion, stir through and fry gently until the onion softens and begins to slightly brown and caramelise this may take about 3-4 minutes if you've chopped or grated your onions finely but will be less if you've blended your onions in a food processor first
3. add in the salt and fresh chillies as well as the ginger and garlic and fry for 1 minute until the bitter smell from the garlic reduces
4. now add the tomato puree and fenugreek and mix through. This will start to create a paste that will allow the spices to fry without burning
5. add in the tamarind paste, I watered mine down slightly, the spice mix, garam masala, cumin powder, coriander powder and chilli powder according to taste. mix well add a splash of base to loosen things up and allow to fry for a minute or 2 stirring every now and then to allow the spices to infuse
6. turn the heat up to max and add in 1/2 of the base gravy and mix through well. allow to reduce for a minute or two then add the rest before removing the cassia bark and all three coriander pods
7. add your choice of protein, coat and allow to reduce until the sauce is the consistency you require and the meat is cooked through. you only need to stir if it looks like it's going to stick or burn
8. add the fresh chopped coriander, stir through and serve
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