Chicken Madras
Ingredients
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| 1 chicken breast | 1 tbspn lemon juice |
| 1 tbspn tomato purée | ½ tspn salt |
| ¼ tspn fenugreek | 150 ml water |
| ¼ tspn fennel seeds | 1 tbspn oil |
| ½ tspn ginger | 150 gm onion |
| 1 tspn coriander seeds | ½ tspn medium curry powder |
| ½ tspn garlic | 1 tspn green chilli |
| ½ tspn hot chilli powder | fresh coriander to garnish |
| ¼ tspn turmeric |
Preparation
- Cube the chicken breast.
- Grate the ginger.
- Crush the garlic.
- Chop the onion.
- De-seed and chop the chilli.
- Grind the coriander and fennel seeds to a powder in a pestle and mortar.
- Mix the tomato purée in a bowl with the fenugreek, ground fennel and coriander, chilli powder, turmeric, salt, garlic, ginger, lemon juice and water.
Cooking
- Heat the oil in a wok and fry the onions with the curry powder for 3 min.
- Add the chicken and stir fry for 1 min to seal.
- Pour the tomato purée and spice mixture into the wok and stir fry for 2 min.
- Lower the heat and simmer for 8 min.
- Add the green chilli and fresh coriander.
Serving
- Serve with rice.
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