Madras Chicken Curry yield 4 servings
A combination of chicken breasts, thighs and drumsticks can be used (you may substitute diced beef or lamb)
Ingredients:
4 chicken legs (separated at the joint) or breasts
2 Tbsp butter or ghee
1 tsp whole cumin seed
1 whole green chilli
2 medium onions, sliced long and thin
2 cloves of garlic, minced
1 Tbsp minced fresh ginger
½ cup madras curry paste
2 cups diced fresh roma tomatoes
1 cup heavy cream
3 Tbsp of fresh cilantro
Method:
1. Melt the butter in a heavy bottomed pot and add the cumin.
2. Cook gently foe about a minute and then add the onions, cooking on medium heat until golden.
3. Add the ginger, garlic and the curry paste and cook for 2 minutes.
4. Add the chopped tomatoes, cover and simmer for 10 minutes.=
5. Add the heavy cream and bring to a boil.
6. Pour over the chicken and continue to cook in the oven for about 30-40 minutes. Serve with freshly chopped cilantro/coriander.
Ingredients:
4 chicken legs (separated at the joint) or breasts
2 Tbsp butter or ghee
1 tsp whole cumin seed
1 whole green chilli
2 medium onions, sliced long and thin
2 cloves of garlic, minced
1 Tbsp minced fresh ginger
½ cup madras curry paste
2 cups diced fresh roma tomatoes
1 cup heavy cream
3 Tbsp of fresh cilantro
Method:
1. Melt the butter in a heavy bottomed pot and add the cumin.
2. Cook gently foe about a minute and then add the onions, cooking on medium heat until golden.
3. Add the ginger, garlic and the curry paste and cook for 2 minutes.
4. Add the chopped tomatoes, cover and simmer for 10 minutes.=
5. Add the heavy cream and bring to a boil.
6. Pour over the chicken and continue to cook in the oven for about 30-40 minutes. Serve with freshly chopped cilantro/coriander.