The smell of chicken madras presently cooking in my kitchen is wafting deliciously, promising a treat for supper. The naan bread is heating up in the oven and crispy papadoms are ready to serve.
I must confess that I cheated a bit. I did not cook the madras sauce from scratch. Instead I bought a ready made jar from Sharwoods!
But here is a recipe from the BBC food which is easy and quick to make, apparently. LOL
Chicken Madras Recipe
Ingredients
4 skinless, boneless chicken breasts or thighs
½ lemon, juice only
1 tsp garam masala
salt
2 tbsp vegetable oil or ghee (clarified butter)
1 large onion, finely chopped
ready-made madras curry paste, 1-2 tbsp for mild, 3 tbsp for medium-hot, and 4-5 tbsp for hot
1x400g can chopped tomatoes
50g/2oz desiccated coconut
small handful of fresh coriander, chopped
Preparation method
Cut the chicken into bite-size pieces and mix with the lemon juice, and garam masala and season with salt.
Heat the oil or ghee in a deep frying pan or saucepan over a medium heat and cook the onion for 6-7 minutes until softened and becoming golden.
Add the chicken and fry for 3-4 minutes until it has become opaque in colour.
Stir in the Madras paste and cook for a couple of minutes before adding the chopped tomatoes and coconut.
Cover with a lid and leave to simmer gently for about 20 minutes.
Stir in the chopped coriander and serve straight away with naan bread.