Sunday, 12 January 2014
Chicken Madras | Recipe
So in my whole 22 years of being alive I had never actually attempted to make a curry completely from scratch. I'll admit I'm a sucker for those handy pastes you can buy as they are so simple when you are craving a curry. But yesterday I was feeling brave, I was feeling adventurous and ultimately I really wanted to eat a great curry, without the guilt of getting a takeaway.
And it turned out good. Pretty damn good.
This recipe is adapted from Currytastic. Warning: it's quite spicy!
Chicken Madras Recipe - serves 3 or 4 (depending on portion size!)
Olive Oil/Vegetable Oil
500g chicken thighs
1 large onion
2cm fresh ginger, peeled and grated
3 cloves of garlic, peeled and crushed
400g tin of chopped tomatoes
150ml of water
3 red chillis, finely chopped (seeds left in)0
2 tsp ground cumin
1 tsp dry coriander
1 tsp tumeric
2 tsp hot chilli powder
7 curry leaves
1 tsp garam masala
fresh coriander leaves
1. Cut the chicken thighs into cubes and season with a bit of salt and black pepper
2. Heat the oil in a large pan and once hot add the onions
3. Once soft, add the ginger, chillies and garlic for a couple of minutes
4. Then add your spice mix of tumeric, cumin, corriander, curry leaves and chilli powder - I bashed mine all together in the pestle & mortar before hand.
5. Add the chicken to the pan, and cook until golden brown
6. Add the chopped tomatoes and the water and bring to the boil. Once the pan is boiling, turn the heat down to a simmer, put the lid of the pan and allow to cook for an hour
7. After an hour, add the garam masala, then cook for a further 20-30 minutes
8. Add the fresh corriander at the end, and serve with rice and naan bread.
The thighs become lovely and tender during the slow cooking process, so you get a real melt in the mouth feeling with this curry!
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