Chicken Madras
Ditch the takeaway menu and cook our healthy chicken madras curry instead. This simple family dinner is full of fragrant spices and tender pieces of chicken.
Ingredients
Method
1Blitz 1 quartered onion, 2 garlic cloves, a thumb-sized chunk of ginger and ½ red chilli together in a food processor until it becomes a coarse paste.
2Heat 1 tbsp vegetable oil in a large saucepan and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.
3Tip in ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1-2 tsp hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add 4 chicken breasts, cut into chunks. Stir and make sure everything is covered in the spice mix.
4Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.
5Pour in 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.
6Stir through small pack of coriander and serve with rice, naan and a big dollop of mango chutney.
Notes
- Serve with rice or naan or roti of your choice!
- This recipe is from BBC Good Foods so dont expect authentic Indian taste - 400g tomatoes??
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