Chicken Madras

  1. Heat oil on medium heat in a wok or large heavy-based saucepan and fry diced onions with the curry leaves until onions are golden (5-7 min).
  2. Turn up the heat to medium-high, add chicken and stir to seal all sides (1 min).
  3. Add fenugreek, fennel, ginger, ground coriander, garlic, chilli and turmeric, stir and fry for a minute.
  4. Add tomato puree and lemon juice and stir.
  5. Lower heat to simmer and cook for 8-10 mins (until chicken cooked) then add half the coriander.
  6. Serve with more coriander.

sunflower oil, onions, curry, chicken thighs, fenugreek seeds, ground fennel, fresh ginger, ground coriander, garlic, chili powder, ground turmeric, lemon juice, fresh coriander

Taken from www.food.com/recipe/chicken-madras-208869 (may not work)

Another recipe

Switch theme