Chicken Madras
Instead of ordering takeout, make this homemade chicken madras. This easy family dinner is rich and fragrant, with a fiery kick in every bite. A delicious curry with a thick masala, that is ideal for scooping up with naan.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 600 g Chicken
- 1 Onion (Finely chopped)
- 400 g Tomatoes (Canned)
- 2 tbsp Tomato Paste
- 4 cloves Garlic (Minced)
- 2 tbsp Vegetable Oil
- 2 tsp Coriander Powder
- 1 tsp Ground Cumin
- 1 tsp Turmeric
- 1 tsp Chilli Powder
- 1 tsp Paprika
- 1 tsp Garam Masala
- 1 tsp Salt
- 1 handful Coriander (For garnish)
Instructions
- 1
Begin by heating the vegetable oil in a large frying pan over medium heat. Sauté the chopped onion for 4-5 minutes until it becomes tender and golden.
- 2
Add the minced garlic to the pan and sauté for 1-2 minutes until fragrant.
- 3
Add the chicken to the pan and stir-fry for 5-7 minutes until it turns slightly brown, stirring occasionally.
- 4
Mix the tomato paste, ground coriander, ground cumin, turmeric, chili powder, paprika, garam masala, and salt in the pan, and stir well to coat the chicken.
- 5
Cook for 2-3 minutes, adding a splash of water if required to prevent the spices from sticking to the bottom of the pan.
- 6
Pour the chopped tomatoes into the pan and cook for 4-5 minutes, stirring occasionally.
- 7
Reduce the heat to low, cover the pan, and let it simmer for 20-25 minutes until the chicken is fully cooked and the sauce has thickened.
- 8
Garnish with fresh coriander leaves and serve hot with rice or naan bread.