Thursday, 5 November 2015

Chicken Madras Recipe!

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
Prep Time: 8 minutes                                                            Cooking Time: 35 minutes

Method: 
  1.  Pour tomatoes into blender. Blend until completely smooth then put to one side. 
  2.  Heat the oil in a sturdy pan set over a medium heat.
  3. Add the finely chopped onions to pan. Fry until they turn a lovely dark golden colour.
  4. Now stir in crushed garlic, cumin seeds and 2 teaspoons of red chilli powder. Stir continuosly.
  5. Add the smooth tomatoes and madras powder. Keep stirring.
  6. Cut the chicken breast into 4cm chunks and add to the pan once the tomatoes have thickened to a paste. 
  7. Cook for 7 minutes to coat the chicken in the Madras and seal in the juices. 
  8. 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. 
  9. 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. 
Nokhuthula xo
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