I keep trying to simplify my Chicken Madras recipes. This is the latest variation:
- 350g boneless chicken breast, cut in cubes
- 1 small onion, finely chopped
- 1 small piece fresh ginger, finely chopped
- 4 fresh green chilies, finely chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- ½ teaspoon hot red chili powder
- 1 teaspoon tandoori masala
- 1 can tomatoes, with juice
- 200ml water
- 2 tablespoons fresh green coriander, finely chopped
Heat 2 tablespooons oil in a frying pan and fry the chicken cubes until brown.
In another pan, heat another 2 tablespoons oil and frythe onions until transparent, then add the ginger, chilies and garlic and fry briefly.
Add the turmeric, coriander, cumin, chili powder and tandoori masala. Stir well and fry very briefly.
Put the mixture in a blender, along with the tomatoes and whizz until very smooth.
Put the chicken cubes, the mixture from the blender, the water and the salt back into the pan and let cook with the lid on for about 15 minutes. Add the coriander, stir well and let cook for a little while longer. Then serve with rice or chapatis.