Chicken madras

 

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

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

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.

STEP 5

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.

STEP 6

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