Chicken Madras

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.

• Ready In: 35 mins
• 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

1. 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).
2. Turn up the heat to medium-high, add chicken and stir to seal all sides (1 min).
3. Add fenugreek, fennel, ginger, ground coriander, garlic, chilli and turmeric, stir and fry for a minute.
4. Add tomato puree and lemon juice and stir.
5. Lower heat to simmer and cook for 8-10 mins (until chicken cooked) then add half the coriander.
6. Serve with more coriander.