Chicken madras
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 2 onionsroughly chopped
- 2 cloves garlicpeeled and chopped
- a large chunk gingerpeeled and sliced
- 3 green chilliesroughly chopped
- oilfor frying
- 750g skinless chicken thigh filletscut into chunks
- 400g tin plum tomatoes
- a bunch corianderchopped
- riceto serve
SPICE MIX
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 2 tsp fenugreek seeds
- 5 cloves
- 1 tsp black peppercorns
- 2 small dried red chillies
Nutrition: per serving
- kcal210low
- fat7.9glow
- saturates1.8g
- carbs25.6g
- fibre1.6g
- protein28.3g
- salt1.4g
Method
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.
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.
