Chicken Madras

• onion↗1

  peeled and quartered

• garlic↗2
• ginger↗

  peeled

• red chili↗½
• vegetable oil↗1 tbsp tbsp
• turmeric↗½ tsp tsp
• ground cumin↗1 tsp tsp
• ground coriander↗1 tsp tsp
• hot chili powder↗1-2 tsp tsp

  (depending on how hot you like the curry)

• chicken breasts↗4

  cut into pieces

• canned chopped tomatoes400g g
• coriander

  chopped

• rice↗

  for serving with naan and mango chutney

Step-by-step instructions

1. 1

   Pulse in a food processor the quartered onion, 2 garlic cloves, a thumb-sized piece of ginger, and ½ red chili until a coarse paste forms.

2. 2

   Heat 1 tbsp vegetable oil in a large pot and add the paste, sauté for 5 minutes until softened. If it begins to stick to the bottom, add a splash of water.

3. 3

   Add ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1‑2 tsp hot chili powder, stir well and cook a few minutes to toast the spices, then add the 4 chicken breast pieces. Stir to coat everything with the spice mixture.

4. 4

   Cook until the chicken begins to lose its pink colour, adding a little water if it starts to stick to the pot.

5. 5

   Stir in the 400 g canned chopped tomatoes, add a pinch of salt, cover and simmer on low heat for 30 minutes until the chicken is tender.

6. 6

   Add a small handful of coriander and serve with rice, naan and a generous portion of mango chutney.