Chicken Madras Curry
Cooking Time: 45 minutes
- 4 chicken breasts, one per person!
- 3 tbsp vegetable oil
- 2 onions, peeled and finely chopped
- 2 inches block of fresh root ginger, peeled and grated
- 2-3 garlic cloves, peeled and finely chopped – Depends how much garlic you like. Personally I don’t like it to be over-powering
- Sea salt and black pepper
- 400g ripe tomatoes, chopped
- 300ml water
- 1 tsp garam masala
- Coriander leaves, to garnish
- 2–4 red chillies, finely chopped – You can de-seed if you prefer, but this will make it not as spicy
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1–3 tsp (or more!) hot chilli powder, to taste – Adding more or less will vary the hotness 6–8 curry leaves
- Juice of half a lemon or lime (you can use vinegar here instead, but not both
Cut the chicken into strips or cubes and put aside. Heat the oil and add the onions and cook until they start to soften which will be about 5 or 6 mins. Once the onions have started to brown add the chillies, the garlic and the ginger and cook for a further 2-3 minutes. Then add the turmeric, cumin, coriander, curry leaves and chilli powder and leave to cook for a further minute or so.
In that time, season the chicken you set aside earlier with the salt and pepper and add to the pan and cook stirring the pan until the chicken begins to go golden brown all over.
At this stage you’ll want to add the water and the chopped tomatoes and then bring to boil. Once the pan is boiling, reduce the heat to a simmer and cover the pan stirring ever so often. Let it simmer for about 30 minutes and add more water as needed if it begins to stick or the sauce becomes too dry – remember to stir well if you do need to add water. At the end of the 30 mins, stir in the garam masala and leave uncovered for another 10 mins, again taking care not to let it dry out