What I'm about to say should not surprise you; there is absolutely nothing quite like authentic Indian food prepared with simple ingredients and a whole lot of love. It's all about tonnes of hot Indian spices packed in one pot. Chicken Madras is definitely one of the favourites which is why I sacrificed quite a lot of time perfecting the dish. All that's left is for me to actually visit India; just something I'd like to cross off my lengthy bucket list.
What you need:
- 700g skinless/boneless chicken breast
- 3 tablespoons Madras Powder
- 3 tablespoons cooking oil
- 2 onions, finely chopped
- 400g tomatoes
- 250ml chicken stock
- 4 crushed garlic cloves
- 2 teaspoons red chilli powder
- 2 tsp cumin seeds
- Salt to taste
- Pour tomatoes into blender. Blend until completely smooth then put to one side.
- Heat the oil in a sturdy pan set over a medium heat.
- Add the finely chopped onions to pan. Fry until they turn a lovely dark golden colour.
- Now stir in crushed garlic, cumin seeds and 2 teaspoons of red chilli powder. Stir continuosly.
- Add the smooth tomatoes and madras powder. Keep stirring.
- Cut the chicken breast into 4cm chunks and add to the pan once the tomatoes have thickened to a paste.
- Cook for 7 minutes to coat the chicken in the Madras and seal in the juices.
- Pour over the chicken stock. Simmer for 10 minutes without a lid until the chicken is tender and the Madras lightly thickened; add water if the curry needs it.
- Serve with Basmati rice or Indian Flatbreads.
I served with Black Pepper Basmati Rice and homemade Indian Naan Bread.
Really do hope you give this a try, Madras is a great way to spice up your diet.