Chicken madras

chicken curry chicken madras curry healthy indian madras takeaway

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Ingredients

1 onion, peeled and quartered

2 garlic cloves

thumb-sized chunk of ginger, peeled

½ red chilli

1 tbsp vegetable oil

½ tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

1-2 tsp hot chilli powder (depending on how spicy you like your curry)

4 chicken breasts, cut into chunks

400g can chopped tomatoes

small pack coriander, chopped

rice, naan and mango chutney, to serve

Method

Blitz 1 quartered onion, 2 garlic cloves, a thumb-sized chunk of ginger and ½ red chilli together in a food processor until it becomes a coarse paste.

Heat 1 tbsp vegetable oil in a large saucepan and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.

Tip in ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1-2 tsp hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add 4 chicken breasts, cut into chunks. Stir and make sure everything is covered in the spice mix.

Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.

Pour in 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.

Stir through small pack of coriander and serve with rice, naan and a big dollop of mango chutney.