Madras chicken curry - Emointhekitchen

emointhekitchen

Madras, one of India’s major cities, is the capital of the state of Tamil Nadu and the culinary hub of South India. It is surrounded by long stretches of beautiful beaches, stretching from the Bay of Bengal in the east to the Indian Ocean in the south. Vegetarian dishes predominate, but the small Muslim and Christian communities boast a range of delicious poultry and meat dishes. This is one of them.

You will need:

450g chicken breast
300g tomato puree
1/4 tsp fennel
1 tsp ginger powder
1 1/2 tsp coriander powder
1 teaspoon Madras curry powder
1 tsp Kashmiri chilli powder
1/4 tsp turmeric powder
2 tbsp lemon juice
1 tsp salt
300ml water
3 tbsp olive oil
2 shallots
2-4 curry leaves
2 fresh green and red chillies
fresh coriander and cashew sprigs

Procedure:

Dice the chicken breast. In a bowl, combine the tomato puree, fennel, ginger, coriander and chilli, garlic, curry, turmeric, lemon juice, salt and water. Heat the oil in a wok and fry the onion and curry leaves until golden brown. Add the meat and simmer for about a minute.
Add the spice mixture and mix well for 2 minutes.
Reduce the heat and simmer for 8-10 minutes. Then add the cashew and coriander. Garnish and serve.