Chicken Madras

A rich, fragrant and relatively hot curry, chicken madras is easy to make at home in one pan. Serve with your favourite naan, flatbread, or basmati rice, its a great Friday night curry!!

I like a hot curry now and then, but not so hot you can't taste the flavours and you are sweating at the table! This curry can be made as hot as you like. We are using madras hot curry powder for the heat, but you can add in more heat with fresh chillies, or less heat by swapping out the madras powder to regular medium or mild curry powder.

Usually you blend the onions, garlic, ginger and tomato into a smooth paste but you can use this simple recipe tips. This curry sauce is not completely smooth, but it is so rich, tasty and flavourful. You can cook everything in one pan and no need to use a food processor. Perfect curry to cook for busy days.

Ingredients:

• 4 cloves garlic, finely grated
• 1 tbsp ginger, finely grated
• 1 medium size onions, finely chopped
• 3 tbsp tomato puree
• 3 tbsp cooking oil
• salt to taste
• 1 tsp dried fenugreek leaves
• some coriander to serve and garnish
• 1½ cup water

Chicken & Marinade:

• 450g-500g chicken breast
• ½ tsp turmeric
• ½ tsp paprika
• ½ tsp Madras curry powder
• ½ tsp salt
• 1 tsp cooking oil

Spices:

• 1 tsp Madras curry powder
• 1 tsp paprika powder
• 1 tsp cumin seeds
• 1 cinnamon stick
• ½ tsp turmeric

Method:

Cut the chicken breast into medium bite pieces. Mix the chicken pieces well with turmeric, paprika, curry powder, salt and oil. Let it sit aside and marinate for 10-15 minutes.

Gather all the spices, finely chop and grated onions, garlic, ginger and coriander.

In a large pan, heat the oil over medium-high heat. Sauté the cumin seeds and cinnamon tick for a few seconds.

Add the chopped onion and sauté until translucent, then follow with the garlic and ginger paste. Stir continuously, until the onion are light brown. Then place the chicken pieces, turmeric, paprika and curry powder, and stir for a minute.

Follow with tomato puree and water. Stir well until all the ingredients are combine evenly.

Crush the dried fenugreek in hand and sprinkle over the chicken. Close the lid and cook with low heat for 8-10 minutes until the meat is tender.

Add salt to taste. If the gravy is too thick, add a bit more water to your preference consistency. Turn off the heat and transfer to serving plate.

Garnish with chopped coriander and serve with basmati rice or naan or even both!!

Enjoy!!!