A rich, fragrant and relatively hot curry, chicken madras is easy to make at home in one pan. A great Friday night curry!
Servings 4 people
Equipment
- Small blender
Ingredients
- 1 onion – peeled and roughly chopped
- 2 cloves garlic – peeled
- 2 tsp minced ginger
- 3 tbsp ghee or vegetable oil
- 3 chicken breasts – chopped into large chunks this is about 525g or 18.5oz
- ½ tsp ground cinnamon
- 3 tbsp madras hot curry powder
- 1 ½ tsp paprika
- ¼ tsp ground fenugreek
- ½ tsp tamarind paste
- ¾ tsp salt
- ½ tsp black pepper
- 400 ml 14 oz passata
- 2 tbsp tomato puree
- 200 ml 7 oz coconut milk (full-fat) ½ can
Instructions
- Add the onion, garlic, and ginger to a mini food processor and blend to a paste. Add a splash of oil to loosen if needed.
- Heat the ghee (or oil) in a large frying pan over a high heat. Add the onion mixture and fry for 3-4 minutes, stirring occasionally, until starting to brown at the edges.
- Add the chicken and cook for 2-3 minutes, stirring often, until sealed.
- Turn the heat down to medium and add the cinnamon, madras curry powder, paprika, ground fenugreek, tamarind paste, salt, and pepper. Cook for 1 minute, stirring constantly.
- Add in the passata and tomato puree and bring to the boil.
- Add the coconut milk. Stir and bring to the boil, then simmer for 25 minutes.
- Serve with fresh coriander and boiled rice.
Notes
We have madras powder that is so not-hot, it wouldn’t blow the skin off a rice pudding. Pimping with chilli flakes, fresh chillies or cayenne pepper works well.
Original recipe found here