Chicken Madras
What’s better than a curry? How about a delicious low fat alternative to a takeaway.
Servings: 4 people
Calories: 425kcal
Ingredients
- 4 chicken breasts
- 3 tbsp vegetable oil
- 2 onions peeled and chopped
- 2 cm fresh ginger peeled and chopped
- 3 garlic cloves peeled and chopped
- 400 g ripe tomatoes chopped
- 300 ml water
- 1 tsp garam masala
- 1 handful coriander leaves to garnish
The following spices can be varied to your own personal taste, but if this is your first time with this recipe, then I’d suggest the following:
- 2 red chillies de-seeded and chopped (leave seeds in for extra spice
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp hot chilli powder add more if you like extra hot curries
- 6 curry leaves
- 1 juice of half a lemon or lime
pinch of salt and pepper for seasoning
Instructions
- Cut the chicken into strips or cubes and put aside
- Heat the oil and add the onions and cook until they start to soften which will be about 5 or 6 mins
- Once the onions have started to brown add the chillies, garlic and ginger; cook for a further 2-3 minutes
- Then add the turmeric, cumin, coriander, curry leaves and chilli powder and leave to cook for a further minute or so
- In that time, season the chicken with salt and pepper, then add to the pan and cook stirring until the chicken begins to go golden brown all over
- At this stage you’ll want to add the water and the chopped tomatoes and bring to boil
- Reduce the heat to a simmer and cover the pan stirring ever so often. Let it simmer for about 30 minutes and add more water as needed if it begins to stick or the sauce becomes too dry – remember to stir well if you do need to add water
- At the end of the 30 mins, stir in the garam masala and leave uncovered for another 10 mins, again taking care not to let it dry out
