Pete's Food Blog

20. Sep, 2021

Chicken Madras curry with boiled rice

Ingredients:

1 medium sized onion cut into pieces

2 cloves of garlic

thumb sized piece of ginger, peeled

1 red chilli

2 tbl oil

3 tbl Madras curry paste

½ tsp turmeric

1 tsp ground cumin

1 tbl ground coriander seeds

4 chicken breasts cut into bite sized pieces

390 g carton of tomato purée

50 ml cream

Handful of fresh coriander leaves to garnish

Method:

Blitz the first four ingrediends to a coarse paste

Using the oil, fry the paste until fragrant (about 5 minutes).

Add the spices and Madras curry paste and fry another 5 minutes.

Add the chicken pieces and stir to thoroughly coat them with the spice mixture. Fry for a further 5 minutes, adding a splah of water if it begins to stick to the bottom of the pan.

Pour in the tomato purée, stir and reduce the heat to low and leave the curry to cook for 30 minutes with a lid on.

Finally, remove from the heat, remove the lid and stir in the creams after letting the curry stand for a few minutes.

Serve with a garnish or fresh coriander and boiled rice here.