Home Made Chicken Madras Curry

I love hot Chicken curry, I really do – it is one of the finest things in the world, without a doubt.

Here is a picture of my home made Chicken Madrass curry. Plus the recipee. Don’t worry if it looks a little watery in the picture below. Just simmer for 20 minutes to reduce it down a little.

Here is the recipe:

450g / 1lb chicken breast fillets
45ml / 3 tbsp tomato puree paste
large pinch ground fenugreek
1.5ml / ¼ tsp ground fennel seeds
5ml / 1tsp grated fresh root ginger
7.5ml / 1 ½ tsp ground coriander
5ml / 1 tsp crushed garlic
5ml /1 tsp chilli powder
1.5ml / ¼ tsp ground turmeric
30ml / 2 tbsp lemon juice
5ml / 1 tsp salt
415g / 1 can fine chopped tomatoes
45 ml /3 tbsp vegetable oil
2 onions diced
2 – 4 dried curry leaves
3 – 4 fresh green chillies finely chopped
15ml / 1tbsp chopped fresh coriander

Cube the chicken breast fillets.
Mix tomato puree in bowl with fenugreek, fennel, ginger,
ground coriander, garlic, chilli powder, turmeric, lemon juice, salt
can of tomatoes.
Heat oil in large frying pan and fry onions with the curry leaves until chicken
is golden then add chicken and stir until sealed.
Pour the tomato sauce and spice mix into the pan and stir for 2 minutes.
lower the heat and cook for 20 minutes.