Chicken Madras
Over a year ago
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Ingredients
- 1 Large Onion
- Thumb Sized Piece of Fresh Ginger
- 3 Chillis (with seeds)
- 4 Cloves of Garlic
- 3 Chicken Breasts
- 2 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Turmeric
- 2 tsp Curry Powder
- 1 tsp Salt
- Plenty Freshly Ground Black Pepper
- 2 tsp Garam Masala
- 1 Tin (400g) Chopped Tomatoes
- 1 tsp Mustard Powder
- ½ Pint Chicken Stock
- 1 Bunch Fresh Coriander Leaves (Torn or Chopped)
Accompaniment
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Description
This is a SPICY curry. Love it!
Method
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1
1. Chop the onion and soften in a glug of olive oil.
2. As it's softening, grate in the ginger, crush in the garlic, and finely chop the chillis and add to the mix. Depending on how hot you like it, keep the seeds of 1, 2 or all 3 of the chillis.
3. When the onions are translucent, add the cumin, coriander, turmeric, curry powder and mustard powder. Stir for another minute to let the spices cook.
4. Now add the diced chicken and brown for another couple of minutes.
5. Add the chopped tomatoes and stock, bring to almost a boil, then simmer for 20 minutes.
6. Add the garam masala, salt and freshly ground pepper.
7. After another five minutes or so, check the seasoning and adjust if needed.
8. Just before serving add the fresh coriander leaves and stir for a minute or so.
Before serving you can add some natural yoghurt or coconut milk to cool the curry, but I prefer it without. The juice of half a lemon adds a sweet and sour element to the dish, however, again, I prefer it without.
Serve with some basmati rice, naan bread, and a leafy salad.
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