Chicken Madras Breast Only (hot)
Over a year ago
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Ingredients
- 4 chicken breasts
- 3 Large onion. chopped
- 1 Teaspoon Curry powder
- 1 Teaspoon Turmeric powder
- 1 Teaspoon Fenugreek Seed
- 1 Teaspoon corriander powder
- 2 Teaspoons garlic. minced
- 2 Teaspoon Ginger paste
- 1 tin tomatoes. roughly chopped
- 1 Teaspoon chilli powder
- 1 Table spoon curry paste such as balti or madras
- 1 Table spoon Vindaloo Paste/Powder
- ½ cup Water
- 8 Cardamom pods
- 2 cinnamon stick
- 5 Curry leaves
- 4 splash olive oil
- 2 Tablespoons Cooking oil
- 1 Bunch coriander. roughly chopped
- 4 Cobra Largers
- 4 Nans
Accompaniment
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Description
Feels wonderful, as the delicate herbs and spices blend together, best next day as has time to marinate.
This is dedicated to Lovely Karen xx
Method
-
1
1. 2 splashes of cooking oil ,add chopped chicken, and flash fry until you have sweated chicken, decanted sweat/oil sludge 3 times, this is what makes a chicken dish sour.
2. Once chicken is cooked,remove from pan and set aside.
3. Next put in a drop of new oil, drop in onions and cook for 3 mins on a high heat
4. Add all the herbs and spices and cook/fuse for 2-3 mins.
5. Now add the tin of chopped tomatoes, mix well.
6. Then add the 1/2 cup of water, simmer for 5 mins.
7. Now add the chicken, cook for 20 mins on medium heat, do not allow to stick to base, stir regularly.
8. Remove from top, now splash 4 glugs of olive oil.......yes 4 glugs, stir, now Put into oven
9. Next to the oven, turn oven down to 175 degrees, and put the saucepan in with the lid.
Have some thick oven gloves, as pan will be extremley hot!!!
10. Put on timer alarm ever 20 mins take out and stir
Keep that oven door shut ever time, to retain the heat level. Check after 1.5 hours.
11. 15 mins before cooking time is up
pop in the 4 nans ( Tip......splash a drop of water on each Nan to prevent drying out)
When ready
Serve in big bowl with fresh coriander leaves, and some cucumber Rata.
Open Beers and serve......Yummy
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