This is a quick variation of a Chicken Madras. Nothing particularly special, but you can't get a decent hot curry any faster than this (well, you can, but I wouldn't recommend it). Takes about 30 minutes total and serves up to 4.
- 2 tablespoons ghee or vegetable oil
- 1 onion, chopped
- 600g boneless chicken breasts, cut into small pieces
- 1 capsicum (green bell pepper), deseeded and cut into ½" rings
- 5 fresh green chilies, chopped
- 1 small piece fresh ginger, chopped
- 1 can tomatoes
- 2 teaspoons tumeric
- 3 teaspoons coriander
- 1 teaspoon ground cumin
- 1 teaspoon hot chili powder
- 1 teaspoon paprika
- 1 large bunch green coriander, stalks and leaves chopped separately
- 1 ½ teaspoons garam masala
Heat 1 tablespoon ghee (or oil) in a large frying pan or wok and fry the chicken pieces until white all around (and slightly yellowish), then remove from the pan and put aside.
Add the second tablespoon ghee, put in the chopped onion and fry until brown. Then add the capsicum, ginger and chilies and fry briefly for about 1 minute.
Whizz the tomatoes in a blender, then pour the purée into the pan; add the tumeric, coriander powder, cumin, chili powder, paprika, salt and coriander stalks. Stir well and cook over high heat for a few minutes. Then add the reserved chicken pieces, reduce heat, cover and let simmer over low heat for about 15 minutes, stirring occasionally.
Turn off the heat. Stir in the coriander leaves and garam masala. Let stand for a few minutes, then serve with rice and/or chapatis.