Kel Adel's Note:
Love making curries from scratch and this is a really simple, tasty one. It has tomato paste and water, which could probably be substituted with tinned tomatoes and some salt, but I have not yet done so. Serve with rice, naan, yoghurt & a dahl or veggie curry if you have the inclination. I often just add zucchini and/or capsicum to this recipe to give it some veg.
My Private Note
Units: US | Metric
- 2 tablespoons sunflower oil
- 2 onions, diced
- 3 curry leaves (fresh or dried)
- 450 g chicken thighs, cubed
- 1 pinch fenugreek seeds, ground (very strong so don't add too much)
- 1/4 teaspoon ground fennel
- 1 teaspoon fresh ginger, grated
- 1 1/2 teaspoons ground coriander
- 2 garlic cloves, crushed
- 1/2 teaspoon chili powder, as much as you like (optional)
- 1/4 teaspoon ground turmeric
- 500 ml tomato puree (passata)
- 1 1/2 tablespoons lemon juice
- 2 tablespoons fresh coriander, chopped
- 1Heat oil on medium heat in a wok or large heavy-based saucepan and fry diced onions with the curry leaves until onions are golden (5-7 min).
- 2Turn up the heat to medium-high, add chicken and stir to seal all sides (1 min).
- 3Add fenugreek, fennel, ginger, ground coriander, garlic, chilli and turmeric, stir and fry for a minute.
- 4Add tomato puree and lemon juice and stir.
- 5Lower heat to simmer and cook for 8-10 mins (until chicken cooked) then add half the coriander.
- 6Serve with more coriander.
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Nutritional Facts for Chicken Madras
Serving Size: 1 (308 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 500.5
- Calories from Fat 293
- Total Fat 32.5 g
- Saturated Fat 7.8 g
- Cholesterol 126.0 mg
- Sodium 164.2 mg
- Total Carbohydrate 24.5 g
- Dietary Fiber 4.8 g
- Sugars 11.4 g
- Protein 29.6 g
The following items or measurements are not included: