Indian Chicken Madras

 Indian Chicken Madras

This recipe comes from Shobna's which make really nice curry pastes and have recipes using them on the site. I made a version of this...due to not having exactly all the ingredients!

Great served with Indian Spiced Rice...and other dishes we cook as part of our Indian Feasts!

Ingredients

 

Serves 4

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• 500g chicken breast diced

• 2 tablespoons of ghee / oil

• Pinch of asafoetida (optional)

• 1 inch ginger grated

• 2 cloves garlic grated or finely chopped

• Bay leaves (optional)

• Half a medium onion finely diced

• 2-3 tablespoons of diced tinned tomatoes

• 1 tablespoon tomato puree

• Crushed pepper

• 2 tablespoon Sobhna's Authentic Original Curry Paste

• 2 teaspoon Sobhna's Tamarind and Date Chutney

• 100ml coconut milk

• 2 tablespoon Kastoori methi (dried fenugreek leaves) (optional)

• Salt to taste

• 0.5 teaspoon Sobhna's Garam Masala

• Chopped coriander to garnish

Method

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1. Heat the ghee or oil in a pan on high heat, adding asafoetida, ginger, garlic and bay leaves once the oil is hot.

2. Add diced onion and cook for 3-4 minutes to soften, stirring continuously.

3. Once the onion are softened, add chicken and stir for 4-5 minutes.

4. Stir in tinned tomatoes, tomato puree, crushed black pepper, curry paste and tamarind chutney.

5. After 4-5 minutes add the coconut milk, and simmer on medium-high for 4-5 minutes before adding in crushed kastoori methi and salt to taste.

6. Move to a low heat until the chicken is cooked through (about 3-4 minutes) before adding garam masala.

7. Garnish with chopped coriander and serve with warm roti or naan and rice.

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Watch the full video tutorial for this recipe