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Chicken madras Recipe

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Chicken madras

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Ingredients

  • 1/2 tsp cumin seeds
  • 1/4 cinnamon stick
  • 1/2 tsp fennel

  • 1 tsp coriander seeds (or 'medium curry powder')

  • Peanut oil (Groundnut)

  • 1/2 onion, chopped
  • 3 cloves garlic, chopped
  • 3-4 fresh red and green chillis, chopped
  • 1 tsp Turmeric

  • Small piece of ginger, powdered or thinly shredded

  • 3 tbsp Plain yogurt

  • Dash of tomato puree

  • Water

  • 2 chicken breasts, diced
  • 1 potato, diced
  • Small piece of cauliflower (optional)
  • 1 tbsp Coriander

How to make Chicken madras


Serve with long-grain rice and naan bread.

Serves 2.

  1. Crush the cinnamon stick and dry fry with the cumin, fennel and coriander seeds until the seeds darken.

  2. Add the peanut oil, onion, garlic, chillis, turmeric and ginger. Fry until the onion is browned.

  3. Reduce the heat and add the yogurt and tomato puree. Simmer gently until the yogurt boils down to a thick paste.

  4. Add half a pint of water, the chicken, the potato and the cauliflower. Put a loose fitting lid on and simmer gently for 20-30 minutes or until the sauce thickens.

  5. In the mean time, prepare the rice. Wash the rice and add to an equal amount of water. Add a pinch of turmeric.

  6. Garnish with coriander and serve with naan bread.

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