Chicken Madras
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
3-4
ingredients
- 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
directions
- Heat 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).
- Turn up the heat to medium-high, add chicken and stir to seal all sides (1 min).
- Add fenugreek, fennel, ginger, ground coriander, garlic, chilli and turmeric, stir and fry for a minute.
- Add tomato puree and lemon juice and stir.
- Lower heat to simmer and cook for 8-10 mins (until chicken cooked) then add half the coriander.
- Serve with more coriander.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Mother of two girls (born 2003 and 2006), wife (married 2001), audio typist.
I enjoy cooking weeknight meals for my family, with my husband cooking at the weekend (I'll admit he is the better cook).