Spicy Chicken Madras

A MUST FOR THOSE OF YOU WHO ENJOY A GOOD OLD CURRY.

Heat a suitable sized frying pan or a Crock-Pot sauté pot over a medium heat, add the oil and onions, sauté for approx 5 minutes until starting to brown.

Reduce the heat, add the garlic, chilli and ginger and cook for a further minute.

Stir in the spices and cook for 2-3 minutes, stirring regularly to prevent the spices from burning.

If using a pan, spoon the contents into your Crock-Pot removable bowl. Add the puree, stock, passata and diced chicken. Stir well, cover and cook on Low for 4-5 hours or High for 3-4 hours.

Stir in the lemon juice.

Serve topped with a handful of freshly chopped coriander and steamed basmati rice.

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Cooking Time

Low for 4-5 hours or High for 3-4 hours

Servings

7-8

Ingredients

  • 2 tbsp vegetable oil
  • 2 large onions, diced
  • 4 cloves garlic, finely chopped
  • 2 large red chillies finely chopped (adjust amount to personal taste)
  • 1 thumb size piece of fresh ginger, finely chopped
  • 3tsp garam masala
  • 2tsp cayenne pepper
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1tsp turmeric
  • 250g tomato puree
  • 200g chicken stock
  • 500g passata
  • chicken breasts, diced
  • boneless chicken thighs, diced
  • juice of lemon

To Serve

  • steamed basmati rice
  • chopped coriander