Shimla Spice Chicken Madras Curry Recipe - Serves 4

420 calories each serving (618 calories if eating with rice)

Taste Rating = 8     Heat Rating = Medium

Ingredients

3 tablespoons (45ml) cooking oil
3 green cardamom pods, lightly crushed
3 cloves
2 large onions, peeled and finely chopped
3 fresh green chillies, finely chopped
1 tablespoon (15ml) garlic paste
1 tablespoon (15ml) ginger paste
1/2 teaspoon (2.5ml) ground coriander
1/2 teaspoon (2.5ml) ground cumin
1/2 teaspoon (2.5ml) ground turmeric
1 teaspoon (5ml) garam masala
1/2 teaspoon (2.5ml) salt
910g (2 lbs) boneless and skinless chicken breast, cut into 1cm (1/2 inch) cubes
3 large tomatoes, finely chopped

Method

Heat the oil in a large heavy-bottomed saucepan over a medium heat
Add the green cardamom pods and cloves, mix well and cook for 2 minutes, stirring a couple of times
Add the onions and saute until lightly browned (8-17 minutes), turning often
Add the fresh green chillies, garlic paste and ginger paste, mix well and cook for 1 minute, stirring a couple of times
Add the ground coriander, ground cumin, ground turmeric, garam masala and salt, mix well and cook for 1 minute, stirring a couple of times
Add the chicken cubes, 1/4 cup (60ml or 2 fl oz) of cold water, mix well and bring to a good simmer
Add the chopped tomatoes, mix well, bring back to a good simmer and simmer for 15 minutes until the chicken is cooked (cook longer if the chicken needs it), stirring every few minutes
If the sauce is runny, turn up the heat to high and cook until the sauce has reduced, stirring a few times
Serve hot

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Recipe submitted on 29 May 2016