Try this chicken madras, then check out our chicken jalfrezi, chicken dhanksak, healthy chicken curry, healthy slow cooker chicken curry and more chicken curry recipes.
Ingredients
- onions 2, roughly chopped
- garlic 2 cloves, peeled and chopped
- ginger a large chunk, peeled and sliced
- green chillies 3, roughly chopped
- oil for frying
- skinless chicken thigh fillets 750g, cut into chunks
- plum tomatoes 400g tin
- coriander a bunch, chopped
- rice to serve
SPICE MIX
- coriander seeds 1 tbsp
- cumin seeds 1 tsp
- fennel seeds 1 tsp
- fenugreek seeds 2 tsp
- cloves 5
- black peppercorns 1 tsp
- dried red chillies 2 small
Method
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Step 1
Toast all the spices in a dry frying pan until they smell fragrant. Cool, then grind in a spice grinder.
-
Step 2
Put the onion, garlic, ginger and chillies in a small blender and whizz to a paste (you might need to add a splash of water).
-
Step 3
Heat 2 tbsp oil in a pan and fry the onion paste for 4-5 minutes with a good pinch of salt until golden.Add the chicken and keep frying and turning in the pan until it turns opaque.Add the spices and fry for another couple of minutes.
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Step 4
Tip in the tomatoes and a splash of water, and bring to a simmer, then cover and cook for 45 minutes until the chicken is tender. Stir in the coriander and serve with rice and naan.
Want to know how to make chicken curry? Check out our best chicken curry recipes
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Nutritional Information
- Kcals 210
- Fat 7.9g
- Saturates 1.8g
- Carbs 25.6g
- Fibre 1.6g
- Protein 28.3g
- Salt 1.4g