Chicken madras
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 2 onions, roughly chopped
- 2 cloves garlic, peeled and chopped
- a large chunk ginger, peeled and sliced
- 3 green chillies, roughly chopped
- oil, for frying
- 750g skinless chicken thigh fillets, cut into chunks
- 400g tin plum tomatoes
- a bunch coriander, chopped
- rice, to serve
SPICE MIX
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 2 tsp fenugreek seeds
- 5 cloves
- 1 tsp black peppercorns
- 2 small dried red chillies
Method
- STEP 1
Toast all the spices in a dry frying pan until they smell fragrant. Cool, then grind in a spice grinder.
- STEP 2
Put the onion, garlic, ginger and chillies in a small blender and whizz to a paste (you might need to add a splash of water).
- STEP 3
Heat 2 tbsp oil in a pan and fry the onion paste for 4-5 minutes with a good pinch of salt until golden.Add the chicken and keep frying and turning in the pan until it turns opaque.Add the spices and fry for another couple of minutes.
- STEP 4
Tip in the tomatoes and a splash of water, and bring to a simmer, then cover and cook for 45 minutes until the chicken is tender. Stir in the coriander and serve with rice and naan.
