Name: Chicken madras
Total time: 1 h 20 min
Yield: Serves 6
Cuisine: Indian
Ingredients: 2 onions roughly chopped; 2 cloves garlic peeled and chopped; a large chunk ginger peeled and sliced; 3 green chillies roughly chopped; oil for frying; 750g skinless chicken thigh fillets cut into chunks; 400g tin plum tomatoes; a bunch coriander chopped; rice to serve; 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

Pan of chicken madras topped with coriander

2 onions
roughly chopped
2 cloves garlic
peeled and chopped
a large chunk ginger
peeled and sliced
3 green chillies
roughly chopped
oil
for frying
750g skinless chicken thigh fillets
cut into chunks
400g tin plum tomatoes
a bunch coriander
chopped
rice
to 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

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.

Ingredients

Nutrition

SPICE MIX

Method

step 1

step 2

step 3

step 4

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