Chicken Madras

INGREDIENTS 

Chicken Madras

• 1 onion – peeled and roughly chopped
• 2 cloves garlic – peeled
• 2 tsp minced ginger
• 3 tbsp ghee or vegetable oil
• 3 chicken breasts – chopped into bitesize chunks (this is about 525g or 18.5oz)
• ½ tsp ground cinnamon
• 3 tbsp madras hot curry powder
• 1 ½ tsp paprika
• ¼ tsp ground fenugreek 
• ½ tsp tamarind paste
• ¾ tsp salt
• ½ tsp black pepper
• 14 oz (400ml) passata
• 2 tbsp tomato puree – (paste)
• 7 oz (200ml) coconut milk (full fat)

To serve:

• Small bunch of fresh coriander
• 1 finely sliced red chilli
• ¼ red onion – peeled and finely sliced
• Boiled rice

INSTRUCTIONS 

• Add the onion, garlic and ginger to a mini food processor and blend to a paste. Add a splash of oil to loosen if needed.
• Heat the ghee (or oil) in a large frying pan over a high heat. Add the onion mixture and fry for 3-4 minutes, stirring occasionally, until starting to brown at the edges.
• Add the chicken and cook for 2-3 minutes, stirring often, until sealed.
• Turn the heat down to medium and add the cinnamon, madras curry powder, paprika, ground fenugreek, tamarind paste, salt and pepper. Cook for 1 minute, stirring constantly.
• Add in the passata and tomato puree and bring to the boil.
• Add the coconut milk. Stir and bring to the boil, then simmer for 10 minutes.
• Serve with fresh coriander, sliced chillies, red onion and boiled rice.