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Chicken Madras

indian-curry.jpg

This recipe showcases The Spice Peddler's Madras Curry Powder. Serves 4.

Ingredients

1 onion, peeled and coarsley chopped

6 garlic cloves, peeled

3cm fresh ginger, peeled

3 tablespoons Spice Peddler's Madras Curry Powder

1.5kg skinless chicken thighs (on the bone)

250ml tomato passatta

250ml water

1 tablespoon Spice Peddler's Garam Masala

1 tablespoon curry leaves

2 tablespoons vegetable oil

2 tablespoons chopped coriander

Method

Puree the onion, garlic and ginger in a blender

Heat the oil in a wide saucepan (wide enough to fit the chicken)

Fry the onion, garlic and ginger puree on a low heat until fragrant (2-3 minutes)

Add the curry leaves and the Madras Curry Powder and fry for another 1-2 minutes

Add the chicken and stirfry for a further 3 minutes

Add the passata and water, bring to the boil and then simmer on a low heat for 30 minutes with the saucepan covered

Remove the lid, increase the heat to medium to high and simmer for another 10 minutes to reduce the liquid

Add a tablespoon of garam masala and cook for a further 3 minutes.

Garnish with chopped coriander and serve with steamed rice, naan bread and a tomato and onion relish.

 

 




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