Madras Chicken Curry
3 cm piece fresh ginger, chopped
3 garlic cloves, chopped
¼ cup cashews, dry roasted
¼ cup almonds, dry roasted
2 large ripe, red tomatoes, cored & quartered
1 tbsp vegetable oil
1 large onion, chopped
2 cinnamon sticks
2-3 whole cloves
2 tspn chilli powder
1 tspn ground coriander
¼ tspn ground turmeric
a good pinch of saffron threads, soaked in water
1¼ cups water
a pinch of sea salt flakes
4 skinless chicken breasts, cut into chunks
2 tbsp freshly chopped coriander
½ lemon
steamed rice
3 garlic cloves, chopped
¼ cup cashews, dry roasted
¼ cup almonds, dry roasted
2 large ripe, red tomatoes, cored & quartered
1 tbsp vegetable oil
1 large onion, chopped
2 cinnamon sticks
2-3 whole cloves
2 tspn chilli powder
1 tspn ground coriander
¼ tspn ground turmeric
a good pinch of saffron threads, soaked in water
1¼ cups water
a pinch of sea salt flakes
4 skinless chicken breasts, cut into chunks
2 tbsp freshly chopped coriander
½ lemon
steamed rice
Place ginger, garlic, cashews and almonds in a food processor and whiz up until well combined. Add tomatoes and continue to process. Heat oil in a large non-stick pan and gently saute onion until softish. Then add cinnamon, cloves, chilli powder, ground coriander, turmeric, saffron and ¼ cup water. Mix well and cook for 1-2 mins to release aromas, continually stirring. Add tomato mix, 1 cup water and salt. Combine, taste for seasoning and bring to the boil. Then add chicken and baste well. Turn heat down and simmer for about 12-15 mins until tender. When ready, taste for seasoning and stir in fresh coriander and a squeeze of lemon juice. Serve with steamed rice on the side.