Chicken Madras

Fakeaway style chicken madras. Rich, spicy, gluten-free, and dairy-free.

Prep Time

30 mins

Cook Time

1 hour

Servings

4 people

Ingredients

• 2 medium onions
• 1 tbsp ginger paste
• 2 tbsp garlic paste
• 5 dried red chillies
• 9 tbsp vegetable oil
• 1 fresh green chilli, 1/2 fresh red chilli
• 1 tsp salt
• 400g tin chopped tomatoes
• 1 tbsp cumin, 1 tbsp ground coriander
• 1 tsp chilli powder, 1 tsp turmeric, 1 tsp garam masala
• 3 chicken breasts
• 300ml water
• Fresh coriander (garnish)

Method

Step 1: Prep Onions

Roughly chop the onions.

Step 2: Fry Onions

Fry the onions in 6 tbsp of the oil for 10 mins until golden brown.

Step 3: Add Aromatics

Add dried red chillies, ginger and half of the garlic. Fry 5 mins.

Step 4: Blend Base

Transfer fried onions to a jug, add salt and blend.

Step 5: Prep Chillies

Chop the fresh red and green chillies lengthways.

Step 6: Fry Chillies

Fry fresh chillies and remaining garlic in 3 tbsp oil until garlic browns.

Step 7: Add Tomato

Add half the tomatoes and cook 2 mins.

Step 8: Measure Spices

Measure cumin, coriander, chilli powder and turmeric.

Step 9: Fry Spices

Add spice mixture to pan and cook 5 mins.

Step 10: Prep Chicken

Chop chicken into large bite-size pieces.

Step 11: Cook Chicken

Add chicken to pan and fry until cooked on the outside.

Step 12: Simmer

Add 200ml water. Boil, then simmer for 30 mins.

Step 13: Blend Base

Add remaining tomatoes and 100ml water to jug. Blend smooth.

Step 14: Final Simmer

Add blended mixture and garam masala to chicken. Simmer for 30 mins.

Step 15: Serve

Garnish with fresh coriander and serve.

Alternatives

This dish can be made vegan by replacing the chicken with potato pieces. The curry is quite spicy, so reduce the chillies if you prefer a milder flavour.