This simple chicken madras recipe is absolutely delicious. Tender chicken cooked in coconut milk with lots of spices such as coriander, turmeric, and cumin. It is packed with immune-boosting compounds that will help you and your family to fight off viruses and infections and stay healthy. Enjoy!
1 kg of chicken thighs, skin on, bone-in (you can also use Marylands)
3 tbsp of extra virgin olive oil
4-5 fresh curry leaves
1 large onion finely chopped
2 garlic cloves, pressed or finely chopped
3 cm fresh ginger, grated or finely chopped
1 tsp chilli powder, skip it if cooking for kids
1 tsp ground tumeric
1 tbsp ground coriander
1 1/2 tsp ground cummin
1 tsp salt
1/2 tin organic diced tomatoes, always use tomatoes in a BPA-FREE tin
1 cup good quality coconut milk
Fresh coriander to serve
Heat olive oil in a large heavy saucepan over low heat. Gently fry the onions, garlic, coriander, and curry leaves for about 10 minutes or until the onions are soft. Stir frequently.
Add spices such as chilli (if using), turmeric, coriander and cumin, fry for 2 minutes.
Add tomatoes and salt, stir and cover with the lid. Let the mixture simmer for 5-7 minutes.
Add chicken turning them around until they are fully coated in the spice mix. Cover and cook for 30 minutes on very low heat.
Now add coconut milk, stir and cook uncovered for 15 minutes.
Serve with fresh coriander and basmati rice. Enjoy!
This recipe is adapted from The Hot and Spicy Book by Charmaine Solomon.
Keywords: madras, chicken curry, Indian curry