Chicken Madras
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
3
ingredients
- 29.58 ml sunflower oil
- 2 onions, diced
- 3 curry leaves (fresh or dried)
- 450 g chicken thighs, cubed
- 0.25 ml fenugreek seeds, ground (very strong so don't add too much)
- 1.23 ml ground fennel
- 4.92 ml fresh ginger, grated
- 7.39 ml ground coriander
- 2 garlic cloves, crushed
- 2.46 ml chili powder, as much as you like (optional)
- 1.23 ml ground turmeric
- 500 ml tomato puree (passata)
- 22.18 ml lemon juice
- 29.58 ml 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.
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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).