Author: 3ykWpj6oc48
Chicken Madras is quite a quick and easy curry to make. You can make it as hot as you want by adjusting the amount of chilli you add. The recipe I’ve given makes a bit of a lip-tingler!
- 600 g (20 oz) chicken, cubed
- 1 onion, chopped
- 400 g (14 oz) tin of chopped tomatoes
- 5 tbsp (70 ml) tomato puree
- Juice of 1 lime
- 2 tsp garam masala
- Big pinch of curry leaves
- 3 tbsp ghee or vegetable oil
Spice Mix 1
- 4 dried red chillis, broken
- 1 tsp cumin seeds
- 1 tsp fenugreek seeds
- 2 green cardamoms
- 1 tsp chilli powder
- 1 tsp turmeric
- ½ tsp black pepper
- Heat the ghee in a pan and fry the chicken for 5 minutes to seal it. Remove with a slotted spoon and put to one side.
- Add the onions to the pan and fry for 5 minutes or until golden brown.
- Add Spice Mix 1 to the pan and fry for 5 minutes.
- Add the tomatoes and tomato paste, bring to the boil and simmer for 10 minutes.
- Add the chicken with 150 ml (5 fl oz) of water. Bring to the boil, cover and simmer gently for 10 minutes.
- Add the lime juice, garam masala and curry leaves. Season with salt if desired. Simmer uncovered for a further 10 minutes. Serve.
Calories: 306 Fat: 15.4 Sugar: 4.8 Fiber: 2.1 Protein: 33.6 Cholesterol: 105.0
This is a lot spicier than it appears. The lime juice gives a slight sourness. Reduce the chilli powder for a milder version!
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/chicken-madras
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