Chicken Madras

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READY IN: 35mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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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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