Madras Chicken Curry
1 large chicken
3 tbsp vegetable oil
freshly ground salt & pepper
1 large onion, finely chopped
2 garlic cloves, crushed
2 tspn grated fresh ginger
2 tbsp curry powder
1 can peeled tomatoes, drained & chopped
1 cup coconut milk
½ cup water
2 cinnamon sticks, broken in half
6 curry leaves
3 tbsp vegetable oil
freshly ground salt & pepper
1 large onion, finely chopped
2 garlic cloves, crushed
2 tspn grated fresh ginger
2 tbsp curry powder
1 can peeled tomatoes, drained & chopped
1 cup coconut milk
½ cup water
2 cinnamon sticks, broken in half
6 curry leaves
Portion chicken and cut into 8. Then heat oil in a large pot and seal chicken. Add seasonings, onion, garlic and ginger, and saut?. Add curry powder and lightly toast, before adding tomatoes, coconut milk, water, cinnamon and curry leaves. Stir well and bring to the boil. Immediately turn heat down to a simmer and cook very gently for about 30 mins, turning chicken and adding more water and coconut milk, if needed. Remove chicken from pot and set aside. Then turn up heat and add a little more coconut milk. Stir and cook for a couple of minutes. Serve chicken with sauce spooned over the top, together with a sprinkling of fresh herbs.