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Chicken Madras
Total Time
1 hr 20 min
Preparation Time
40 min
Cooking Time
40 min
430
Rate It
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5
Ingredients
(6 Servings)
onions 2, roughly chopped
garlic 2 cloves, peeled and chopped
ginger a large chunk, peeled and sliced
green chillies 3, roughly chopped
oil for frying
skinless chicken thigh fillets 750g, cut into chunks
plum tomatoes 400g tin
coriander a bunch, chopped
rice to serve
naan SPICE MIX
coriander seeds 1 tbsp
cumin seeds 1 tsp
fennel seeds 1 tsp
fenugreek seeds 2 tsp
cloves 5
black peppercorns 1 tsp
dried red chillies 2 small
Directions
Toast all the spices in a dry frying pan until they smell fragrant.
Cool, and then grind in a spice grinder.
Put the onion, garlic, ginger and chilies in a small blender and whizz to a paste (you might need to add a splash of water).
Heat 2 tbsp oil in a pan and fry the onion paste for 4-5 minutes with a good pinch of salt until golden.
Add the chicken and keep frying and turning in the pan until it turns opaque.
Add the spices and fry for another couple of minutes.
Tip in the tomatoes and a splash of water, and bring to a simmer, then cover and cook for 45 minutes until the chicken is tender.
Stir in the coriander and serve with rice and naan.
Nutrition
Per serves
Calories :- 210
Protein :- 28.3g
Fat :- 7.9g
Fibre:-1.6g
Sodium:- 500mg
Carbohydrates:- 25.6g
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