Chicken Madras Curry (version 1) Recipe - Serves 4-6

Chicken Madras Curry (version 1) Recipe

From 217 to 326 calories each serving (415 to 524 calories if eating with rice)

Taste Rating = 7.5     Heat Rating = Hot



Ingredients

3 tablespoons (45ml) tomato paste (puree)
1/4 teaspoon (1ml) ground fennel seeds
2.5cm (1 inch) piece of fresh ginger root, peeled and grated
2 teaspoons (10ml) ground coriander
2 garlic cloves, peeled and crushed
1 teaspoon (5ml) chilli powder
1/4 teaspoon (1ml) ground turmeric
2 tablespoons (30ml) fresh lemon juice
1/2 teaspoon (2.5ml) salt
310ml (1 1/4 cups or 11 fl oz) cold water
3 tablespoons (45ml) cooking oil
2 medium onions, peeled and finely chopped
680g (1 lb 8 oz) boneless and skinless chicken breasts, cut into 2.5cm (1 inch) cubes
2 fresh green chillies, finely chopped
1 tablespoon (15ml) finely chopped fresh coriander (cilantro)


Method

Put the tomato paste (puree), fennel, ginger, ground coriander (cilantro), garlic, chilli powder, turmeric, lemon juice, salt and water into a medium sized bowl, mix well and set aside
Heat the cooking oil in a large frying pan, or saucepan, over a medium heat
Add the onions and saute for 10 minutes, turning often
Add the cubes of chicken, mix well and saute for 3-4 minutes until the chicken is well sealed, turning often
Add the tomato paste mixture that you made earlier and mix well
Bring to a good simmer and cook for 12 minutes, stirring every few 2-3 minutes
Add the fresh chillies and coriander (cilantro) and mix well
Serve hot on rice

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Recipe submitted on 24 October 2010

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