Chicken Madras
This recipe was kindly given to me by my friend Michelle (thanks Michelle!). It is very flavoursome and has a nice kick to it, so this is for all the spice lovers out there. I tweaked it ever so slightly but the essential recipe is still the same. Traditional Madras has tamarind paste in it, but since this can be kind of hard to get I find using a tablespoon of Sharwoods Mango Chutney adds a similar sweet undertone to the dish.
The key to this dish is to be patient and let is simmer. The longer the better. As with any curry it generally tastes better the next day too. A lovely warming comfort food dish that is so easy to make. I hope you enjoy.
Ingredients
600g chicken breasts
1 onion chopped fine
1 red pepper quartered and cut into thin strips
1 red chilli chopped fine
Thumb size piece of fresh ginger peeled and sliced thin
4 cloves garlic
1 tsp cumin seeds (optional)
1 tbsp garam masala
1 tbsp hot curry powder (I use madras curry powder)
Tin chopped tomatoes 400g
1 heaped tbsp Mango chutney
2 tbsp groundnut / vegetable oil
Fresh coriander (optional)
Natural yoghurt (optional)
Method
Add oil to pan and sauté pepper and onion for about 5 mins until onion is softened and translucent.
In pestle & mortar or chopped very fine, combine garlic, ginger & chilli (and cumin seeds if using) into a paste.
Add this paste to the pan and cook for further minute until aromatic.
Add in the spices, tin of tomatoes & heaped tablespoon of chutney
Stir together and add the raw chicken
Simmer for 30-40 mins until the chicken is cooked through on a low heat stirring every few minutes.
Right before serving sprinkle with some fresh coriander & a dollop of natural yoghurt if you want to make it less spicy (I also like to garnish with some sliced toasted almonds for a bit of crunch)
About 315 calories per portion and with 1 cup of cooked basmati rice adds and extra 190 calories = 505 calories
