Add the onion, garlic, and ginger to a mini food processor and blend to a paste. Add a splash of oil to loosen if needed.
1 onion, 2 cloves garlic, 2 tsp minced ginger
Heat the ghee (or oil) in a large frying pan over a high heat. Add the onion mixture and fry for 3-4 minutes, stirring occasionally, until starting to brown at the edges.
3 tbsp ghee or vegetable oil
Add the chicken and cook for 2-3 minutes, stirring often, until sealed.
3 chicken breasts
Turn the heat down to medium and add the cinnamon, madras curry powder, paprika, ground fenugreek, tamarind paste, salt, and pepper. Cook for 1 minute, stirring constantly.
½ tsp ground cinnamon, 3 tbsp madras hot curry powder, 1 ½ tsp paprika, ¼ tsp ground fenugreek, ½ tsp tamarind paste, ¾ tsp salt, ½ tsp black pepper
Add in the passata and tomato puree and bring to the boil.
400 ml (14 oz) passata, 2 tbsp tomato puree
Add the coconut milk. Stir and bring to the boil, then simmer for 10 minutes.
200 ml (7 oz) coconut milk (full-fat)
Serve with fresh coriander, sliced chillies, red onion, and boiled rice.
small bunch of fresh coriander, 1 finely sliced red chilli, ¼ red onion, boiled rice
Notes
Note 1 - Madras curry powder
If you can’t find madras curry powder use regular curry powder but add a teaspoon (or two if you like it really hot) of cayenne pepper or hot chilli powder.
Note 2 - Fenugreek:
Don’t buy a full jar if you’re only going to use it for this recipe, you can leave it out if you don’t have any – the madras powder will likely have some in anyway.
Can I make it ahead?
Yes, this chicken madras can be cooked, quickly cooled, covered and refrigerated for 2 days.Reheat over a medium heat in a pan, stirring occasionally, until the chicken is piping hot throughout (about 10 minutes). You may need to add a splash of water to stop it drying out.
Can I freeze it?
Yes, this chicken madras can be cooked, quickly cooled, covered and frozen.Defrost in the refrigerator overnight, then reheat over a medium heat in a pan, stirring occasionally, until the chicken is piping hot throughout (about 10 minutes). You may need to add a splash of water to stop it drying out.
Can I make it in the slow cooker?
Yes, make the curry in a pan up to the end of step 5, then transfer to the slow cooker along with the coconut milk and stir together. Cook on low for 3-4 hours or high for 1-2 hours.Nutritional Information is per serving without the serving suggestions of rice and coriander (cilantro).