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Chicken madras

Name: Chicken madras
Total time: 1 h 20 min
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; 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

1 hour 20 minutes
serves 6
Easy

Make your own easy spice mix for an easy way to feed the family – a classic healthy chicken curry for under 300 calories

December 7, 2015 at 11:15 am

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

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.