Chicken Madras
- 2 tablespoons sunflower oil
- 2 onions, diced
- 3 curry leaves (fresh or dried)
- 450 g chicken thighs, cubed
- 1 pinch fenugreek seeds, ground (very strong so don't add too much)
- 1/4 teaspoon ground fennel
- 1 teaspoon fresh ginger, grated
- 1 1/2 teaspoons ground coriander
- 2 garlic cloves, crushed
- 1/2 teaspoon chili powder, as much as you like (optional)
- 1/4 teaspoon ground turmeric
- 500 ml tomato puree (passata)
- 1 1/2 tablespoons lemon juice
- 2 tablespoons fresh coriander, chopped
- 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).
- Turn up the heat to medium-high, add chicken and stir to seal all sides (1 min).
- Add fenugreek, fennel, ginger, ground coriander, garlic, chilli and turmeric, stir and fry for a minute.
- Add tomato puree and lemon juice and stir.
- Lower heat to simmer and cook for 8-10 mins (until chicken cooked) then add half the coriander.
- 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)