Chicken Madras

Named after the city of Madras, the main city in Southern India. This is a fairly hot curry with a very nice flavour.

Serves 4-6 (Estimated) Rating 4 (1-5)

Prep Time 20 Minutes Cooking Time 40 Minutes

6 tablespoons vegetable oil
3 cm root ginger peeled and chopped
2 medium onions chopped
4-5 Cloves garlic peeled and chopped
4 dried red chilli
2 cloves garlic peeled and crushed
2 fresh green chilli sliced discard seeds for milder curry.
1 small tin tomato
3 teaspoons cumin powder
2 teaspoon coriander powder
1 teaspoon chilli powder
1 teaspoon turmeric powder
2.5 kg chicken cut into 3cm cubes
200ml warm water
Salt to taste
2 teaspoon Garam Masala
Heat half the oil in a wok or pan over medium heat.
Fry onions ginger chopped garlic dried red chillies until the onions are soft.
Remove from heat and place cooked items in a bowl to cool.
Add remaining oil and heat
Add crushed Garlic and fresh green chillies and cook until garlic starts to brown.
Add half the tomatoes and cook for another 2-3 minutes.
Now add the cumin coriander chilli powder and turmeric set heat to low and cook for 6 minutes stirring all the time.
Set heat to medium and add chicken.
Cook until meat turns white.
Add water and bring to boil. Now simmer for 20 minutes.
Meanwhile put the onion mixture into a blender and remaining tomatoes blend into a smooth paste.
Add this mixture to the rest add salt as required and cook until the chicken is cooked.
Remove from heat and stir in the Garam Masala.