Chicken Madras
Tangy and hot as fire
Servings: 4
Calories: 312kcal
Ingredients
For the Madras sauce
- 2 tbsp oil
- 1 chicken thigh cut in chunks
- 1 chicken breast cut in chunks
- 1 onion peeled and sliced
- 4 cloves garlic crushed
- 3 tbsp ginger peeled and minced
- 1/4 tsp turmeric
- 2 tsp garam masala
- 2 tsp Madras curry powder
- 1 tsp chili powder more, or less, to taste
- 15 oz can tomatoes chopped
- 1 tbsp tamarind paste
- salt and pepper
- 2-3 sprigs cilantro for garnish
Instructions
- Heat the oil in a pan over medium heat. Add the chicken pieces and fry for about 5 minutes until golden. Lift out of the pan.
- Add the onion and fry for about 5 minutes until softened and colored.
- Add the garlic, ginger, turmeric, curry powder, chili powder and garam masala. Cook for 2 minutes more.
- Add the tomatoes and tamarind paste and return the chicken to the pan. Bring to a boil, turn the heat to low and simmer for about 15 minutes, until the sauce has thickened and the chicken is cooked through.
- Garnish with the cilantro leaves and serve hot, with rice or naan bread on the side.
Nutrition
Calories: 312kcal | Carbohydrates: 27g | Protein: 28.2g | Fat: 11.2g | Cholesterol: 84.7mg | Sodium: 151.6mg | Sugar: 15.2g