Chicken Madras
A bold, fiery curry infused with roasted red chillies, crushed garlic, and a tangy spiced tomato gravy with vibrant green peppers.
Ingredients
- • 500 g diced chicken breast
- • 2 medium onions, (peeled and diced)
- • 1 green chilli, (deseeded and diced)
- • 4 garlic cloves, (peeled and crushed)
- • 2 cm ginger, (peeled and finely grated)
- • 400 g chopped tomatoes
- • 200 ml boiling water
- • 1 chicken stock cube
- • 2 tbsp tomato puree
- • 1 tbsp garam masala
- • 2 tsp ground cumin
- • 2 tsp ground coriander
- • 1 tsp turmeric
- • 1 tsp mild chilli powder
- • 1 tsp white granulated sweetener
- • 1 tsp cider vinegar
- • 10 g fresh coriander
- • low-calorie cooking spray
Preparation Steps
Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onions and garlic and fry for 5 minutes.
Add the chilli and ginger and fry for a further 5 minutes. Add all the spices and fry for 1 minute until fragrant. Add the chicken and fry for 4 minutes until browned on all sides.
To the boiling water add the stock cube, tomato puree, cider vinegar and sweetener. Stir to combine.
Pour the stock mixture and chopped tomatoes into the pan and stir.
Bring to the boil, then lower the heat and simmer for 15 minutes. The sauce should be thickened and chicken cooked through.
Sprinkle over the coriander and serve with your choice of accompaniment.