Chicken Madras



 1/4 cup olive oil

 1 brown onion, finely chopped

 1 cinnamon stick

 1 tablespoon ginger, finely chopped

 4 cloves garlic, finely chopped

 8 fresh curry leaves

 1 teaspoon turmeric

 1 teaspoon ground cumin

 1 teaspoon ground coriander

 1 teaspoon garam masala

 1/2 teaspoon cayenne, adjust according to your preference reduce to 1/4 teaspoon for less heat

 550g chicken thigh fillets, cut in half (from the deli)

 2 medium field tomatoes, roughly chopped

 1 1/2 cup basmati rice, rinsed

 1/3 cup TCC coconut milk

 1/4 cup coriander, roughly chopped


Heat 2 tablespoons oil in a large saucepan place over medium to high heat. Add onion and cinnamon and cook, stirring frequently, for 3-5 minutes or until golden brown.

Step 2 Add the ginger and garlic, and cook for 1 minute. Reduce heat and add turmeric, cumin, coriander, garam masala, cayenne, curry leaves and 1 more teaspoon of oil. Cook for 5 minutes, stirring constantly with wooden spoon and scraping the bottom of the pan.

Step 3 Add chicken and cook for 3 minutes, stirring to coat in spice mixture. Add tomatoes and cover. Cook for a further 15 minutes, or until chicken is tender and the tomatoes have broken down and become saucy.

Step 4 While chicken is cooking, cook rice according to packet directions.

Step 5 Add the coconut milk to the chicken and stir to combine. Simmer for 1-2 minutes then remove from heat and stir in coriander.

Step 6 To serve divide rice between 4 bowls. Top with the chicken and sauce.

Bon Appetit!


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