KEVIN'S KITCHEN How to whip up an Indian chicken madras curry in less than 45 minutes
INGREDIENTS (Serves 4-6)
- 4 chicken breasts, diced
- 1-2 onions, chopped
- 2 garlic cloves, chopped
- 1 thumb-sized chunk of ginger, peeled and chopped
- 1 red chilli, chopped
- 1 tbsp vegetable oil or ghee
- 1 tbsp turmeric
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1-2 tsp hot chilli powder
- 400g tin chopped tomatoes
- 1 tbsp coriander, chopped
- Salt and pepper
- Rice and naan, to serve
- In a food processor, blend the onion, garlic cloves, ginger and red chilli into a puree.
- In a sautĂ© pan, over medium temperature, heat the vegetable oil or ghee and add the vegetable puree, then fry for 30 seconds, until softened. Add the turmeric, ground cumin, ground coriander and hot chilli powder and stir well. Cook for a couple of seconds, then add the chicken. Stir and toss the meat in the spice mixture, then cook until the chicken begins to colour.
- Pour in the chopped tomatoes, along with seasoning. Cover and cook on a low heat for 20-30 minutes, until the chicken is tender.
- Remove from the heat. Check the seasoning and stir through some fresh coriander.
- Serve with rice, naan and a big dollop of mango chutney.
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