| Chicken Madras is a dish that can be found in Indian | | | | Spices: |
| restaurants all over the world and for many people it | | | | 4 dry red chillis |
| is among their choice of top chicken curry recipes. | | | | 1/2 teaspoon black pepper corns |
| Chicken Madras comes from southern India and the | | | | 1/2 teaspoon chilli powder |
| curry is quite hot owing to a fairly large amount of | | | | 1/2 teaspoon paprikateaspoon cumin seedsteaspoon |
| chilli in the recipe although it can be reduced if | | | | fenugreek seedsteaspoon turmeric |
| necessary if it is too hot for your taste. | | | | 2 cardomomspinch cinnamon |
| Below is a version of the Chicken Madras curry I've | | | | 4 clovespinch coriander powerpinch ginger |
| been preparing for a few years, which is based on | | | | powderpinch mustard seeds |
| that which appears in Pat Chapman's book Indian | | | | Method: |
| Restaurant Cookbook. The main difference is in the | | | | 1. Fry the chicken in about 3-4 tablespoons of |
| spice mix, which adds a larger number of spices into | | | | vegetable oil to colour and remove from the frying |
| the initial spice mix and does away with the addition | | | | pan. |
| of garam massala towards the end. Another | | | | 2. Add the onion until golden then add the spices. Mix |
| difference is that this recipe doesn't call for tomato | | | | the spices and blitz before adding to the pan and fry |
| paste to be added, which to my mind makes the | | | | for about 5 minutes, adding a little water if |
| sauce taste too much of tomato, and the lemon is | | | | necessary. |
| added much earlier to be absorbed by the chicken. | | | | 3. Add the chicken and pour the lemon juice over. Stir |
| Ingredients: | | | | well. |
| 2 chicken breasts cut into bite sized piecesvegetable | | | | 4. Chop the tomatoes and stir into the mix. Cook at |
| oil | | | | medium heat for about 10 minutes. |
| 1 onion sliced into thin strips | | | | 5. Cook in a a medium oven for 45 minutes and |
| 1 tin tomatoesjuice of 1/2 lemon | | | | serve with basmati rice. |