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Chicken Madras Curry

2014-09-13

Recipe Info

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m

A great mid-week treat- this curry can be made as mild or spicy as you like.

Ingredients

  • 800g diced chicken, breast or dark meat as you prefer
  • 1 cup/300ml Water or chicken stock
  • 2 small white onions finely chopped
  • 2 small white onions finely chopped
  • 2 tsp garlic, crushed
  • 200g butter or ghee (clarified butter)
  • 1 tsp Turmeric Powder
  • 4 tsp mild curry powder
  • 2 tsp chilli powder
  • 2 tsp Garam Masala powder
  • 1 tsp cumin seeds
  • 2 green chillies in thin slices, including the seeds
  • 1 tin chopped tomatoes
  • 2 tbsp tomato purée
  • 300ml onion purée
  • Roughly chopped fresh coriander leaves to garnish
  • 2 Star anise (optional)

Method

Step 1

To make the onion purée, bring a small pan of water to the boil and add some chopped onions. Boil until soft, drain and purée with a hand blender or in a food processor. Freeze any extra you make for the next time.

Step 2

Pour the oil into a large saucepan bring up to a high heat. Add the whole seeds and cook until they sizzle and crackle then add the chopped onions and reduce the heat to low. You can optionally add 1 or 2 Whole Star Anise which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked. Cook the onions gently and slowly until they turn a golden brown colour.

Step 3

Make a paste of the ginger, garlic, curry powder, turmeric powder, and chilli powder with a little water. Add to saucepan and stir in well and fry for a couple of minutes.

Step 4

Now add your diced chicken and stir in well. Add the fresh chillies and fry for 1 minute.

Step 5

Mix the chopped tomatoes, tomato purée, onion purée, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 15-20 Minutes. Stir occasionally.

Step 6

Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking. Garnish with the coriander leaves and serve piping hot in heated bowls.

Recipe Type: Tags: , ,
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