This is a quick very hot restaurant-style chicken curry, a further attempt to cook something like the Chicken Madras at my favourite restaurant. It tastes similar, but not quite like it, and it's not as hot as the original, but it is yummy.
- 500g boneless chicken bresats, cut in cubes
- 1 green bell pepper, cut in rings
- 1 medium-sized onion, cut in rings
- 1 teaspoon cumin seeds
- 6 fresh green chilies, chopped
- 1 tablespoon ground fresh ginger
- 3 cloves garlic, squeezed through a garlic press
- 1 can peeled tomatoes, whizzed in a blender
- 200ml water
- 3 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric
- 1 teaspoon cardamom powder
- 1 teaspoon sweet paprika
- 3 teaspoons extra hot chili powder
- 1 bay leaf
- 1-2 pieces cassia bark
- 3 cloves
- 4 black peppercorns
- 2 tablespoons ghee or 4 tablespoons vegetable oil
Heat one tablespoon ghee in a large wok and fry the chicken cubes until light brown, then remove from the wok.
Add another tablespoon ghee; fry the onions and cumin seeds until light brownish, then add the bell pepper rings and fry until the onions are brown. Remove the bell peppers, then add the ginger, 4 fresh chilies, the bay leaf, 2 teaspoons coriander, turmeric, cumin and cardamom; fry for a couple of minutes.
Add the pureed tomatoes, water, garlic, paprika, 2 teaspoons chili powder, cloves, cassia bark, peppercorns, salt and chicken pieces. Cover and let simmer for at least 15 minutes.
Remove the lid, add the bell peppers, stir, and let simmer for another 5 minutes.
Add 2 more fresh chopped chilies, 1 additional teaspoon coriander and, if necessary, one additional teaspoon hot chili powder. Stir well, then remove from heat and cover for 5 minutes. Serve with rice and/or chapatis.