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.
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.
Add the chicken and cook for 2-3 minutes, stirring often, until sealed.
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.
Add in the passata and tomato puree and bring to the boil.
Add the coconut milk. Stir and bring to the boil, then simmer for 10 minutes.
Serve with fresh coriander, sliced chillies, red onion and boiled rice.
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).