This simple chicken madras recipe is absolutely delicious. Tender chicken cooked in coconut milk with lots of spices such as coriander, turmeric, and cumin. Enjoy!
1kgchicken thighs skin on, bone-in You can also use Marylands
3tablespoonsextra virgin olive oil
4-5fresh curry leaves
1large onion finely chopped
2garlic cloves pressed or finely chopped
3cmfresh ginger grated or finely chopped
1cupgood quality coconut milk
1/2tinorganic diced tomatoes always use tomatoes in a BPA-FREE tin
MADRAS CURRY MIX
1teaspoonground tumeric
1tablespoonground coriander
1 1/2teaspoonsground cummin
1teaspoonchilli powder skip it if cooking for kids
1teaspoonsea salt
Fresh coriander to serve
Instructions
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 chili (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!
Video
Notes
This recipe is adapted from The Hot and Spicy Book by Charmaine Solomon.