Chicken Madras


Preparation method

  1. Cut the chicken into 4cm pieces and set aside. Heat the oil in a wide saucepan or wok. Add the onions and cook until softened and lightly browned, about 6-8 minutes
  2. Stir in the ginger, garlic and chillies and fry for 2-3 minutes
  3. Add the cumin, coriander, turmeric, chilli powder and curry leaves and fry for a further minute
  4. Season the chicken with salt and pepper and add to the pan. Fry, stirring, for 2-3 minutes on each side, until golden brown all over
  5. Tip the chopped tomatoes into the pan, pour in the water and bring to the boil. Stir well, lower the heat and put the lid on. Let simmer for 30 minutes, stirring occasionally. If the mixture becomes too dry and starts to stick to the bottom of the pan, add a little more water and stir well
  6. Stir in the garam masala and cook, uncovered, for a further 10 minutes. Serve garnished with coriander leaves and accompanied by pilau rice, plain basmati rice or warm Indian breads