Chicken Madras

This dish is named for the city of Madras - now called Chennai - which is the populous capital of the South Indian state of Tamil Nadu. As with most traditional Indian dishes there are many different variations on the recipe - this one is a hearty tomato based curry with the spices of coriander, cumin, turmeric and chilli. I think it is the perfect winter warmer, especially if you like your curries nice and spicy. A Madras is often served with a cooling raita on the side

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 40 mins
Difficulty: Easy

Spiciness

If you like this recipe try these

Chicken Methi (Methi Murgh)

Easy Madras for Two

This recipe features

Ingredients

2 tbsp vegetable oil
125g onion, diced
3 tbsp Patak's Madras Paste
250g canned chopped tomatoes
2 tbsp yogurt
2 tbsp fresh coriander, chopped
salt to taste
300ml water
450g chicken, diced

Methods

Heat the oil in a pan and fry the diced onions for 3 minutes.
Add the Patak's Madras Paste and continue to fry for a further 2 minutes.
Add the chopped tomatoes and cook for 5 minutes.
Add the diced chicken and cook for 15 - 20 minutes, adding water as necessary if the sauce is too thick.
Add the yogurt, adjust the salt and add the chopped coriander.
Cook for another 5 minutes or until the chicken is tender and cooked through.
Serve hot, with Patak's Raita and Naan.