Beef Madras Chettinad

Preparation time: 10 minutes
Cooking time: 30-40 minutes
Serves: 6


  • One jar of Madras Aunty's Chettinad Curry Paste 
  • 1.2kgs Rump beef, diced
  • 2 tbsp. Oil
  • Salt to taste
  • ½ can chickpeas (optional) drain and rinse
  • 260ml warm water
  • 50ml Coconut milk or fresh cream (optional)


  1. Heat oil in a large saucepan.
  2. Add diced beef and brown on all sides.
  3. Add a jar of Madras Aunty's Chettinad Curry Paste and 260ml of water. Season to taste. Bring to a boil and cover with a lid, simmer until meat is tender.
  4. Add chickpeas if desired and coconut milk or cream. Bring to a boil and turn off.
  5. To make this dish special – In a frying pan, heat oil heat cracked mustard deeds, chilli and curry leaves. Spread over the curry to garnish.
  6. Serve with fluffy basmati rice, naan or roti cucumber raita and poppadum’s.




I attempted the recipe (above). This was a challenge for me as i dont cook that much. Loved it though and it turned out great haha. 

- Cinthia

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