Chicken Madras

By Kitchen Sanctuary

Ingredients

1 onion (peeled and roughly chopped)
2 cloves garlic (peeled)
2 tsp minced ginger
3 tbsp ghee or vegetable oil
3 chicken breasts (chopped into bitesize chunks (this is about 525g or 18.5oz))
½ tsp ground cinnamon
3 tbsp madras hot curry powder (* see note 1)
1 1/2 tsp paprika
¼ tsp ground fenugreek (* see note 2)
½ tsp tamarind paste
3/4 tsp salt
1/2 tsp black pepper
400 ml (14 oz) passata
2 tbsp tomato puree (paste for US)
200 ml (7 oz) coconut milk (full-fat)
small bunch of fresh coriander
1 finely sliced red chilli
1/4 red onion (peeled and finely sliced)
boiled rice

Prep Time10mins
Cook Time20mins
Servings4

Instructions

Add the onion, garlic, and ginger to a mini food processor and blend to a paste. Add a splash of oil to loosen if needed.

Heat the ghee (or oil) in a large frying pan over a high heat. Add the onion mixture and fry for 3-4 minutes, stirring occasionally, until starting to brown at the edges.

Add the chicken and cook for 2-3 minutes, stirring often, until sealed.

Turn the heat down to medium and add the cinnamon, madras curry powder, paprika, ground fenugreek, tamarind paste, salt, and pepper. Cook for 1 minute, stirring constantly.

Add in the passata and tomato puree and bring to the boil.

Add the coconut milk. Stir and bring to the boil, then simmer for 10 minutes.

Serve with fresh coriander, sliced chillies, red onion, and boiled rice.