Curtis Stone's Chicken Madras

indian
chicken
mains

What you need

  • 1/4 cup olive oil
  • 1 large brown onion, diced
  • 1 cinnamon stick
  • 2 tbsp ginger, grated or finely chopped
  • 4 cloves garlic, finely chopped
  • 8 curry leaves
  • 1 tsp tumeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 tsp hot cayenne
  • 500g chicken breast, chopped into bite sized pieces (can use chickpeas and paneer instead to make vegetarian if desired)
  • 4-5 tomatoes, seeded and roughly chopped
  • 3/4 cup coconut milk (plus extra to taste)
  • 1/4 cup coriander
  • 250g cherry tomatoes
  • Juice of 1 lemon

How it’s done

Heat two tablespoons of oil in a pan over high heat. Add onion and cinnamon and cook until golden brown

Add ginger and garlic and cook for one minute.

Add curry leaves, tumeric, cumin, coriander, garam masala and cayenne and another teaspoon of oil. Stir constantly for 3 minutes

Add chicken and stir for 3 mins to coat in spice mixture.

Add tomatoes, cover and simmer on low heat for 15 minutes (or until tomatoes have broken down), stirring occasionally

Add coconut milk and cherry tomatoes. Simmer for 5 minutes or until cherry tomatoes have heated, then stir in coriander.

Serve with saffron rice.