Chicken Madras

The madras curry is a south Indian curry. The further south you go the hotter the curries tend to get. Rich and aromatic, your taste buds will be tingling for more!

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Ingredients

900g Boneless chicken thighs or breast, cut into bite-sized pieces
2-3 Green chillies, chopped
4 tbsp Cooking oil
3 Shemin’s Whole Cloves
2-3 Shemin’s Whole Cardamom Pods, slightly crushed
2 Large onions, finely chopped
100g Shemin’s Curry Paste
400g Passata
1 tsp Ground nutmeg
Small bunch coriander, chopped

Method

Heat a pan and add the oil. Add the cloves and cardamom and cook until they start to sizzle.
Add the onions to the pan and fry until golden brown.
Add the chillies and Shemin’s Indian Curry Paste and stir. Cook gently for 5 minutes adding a little water if the sauce gets too dry.
Turn the heat up and add the chicken, fry for 2-3 minutes.
Turn the heat down and add the passata and nutmeg. Cook for 20 minutes until the chicken is tender.
Place the chicken madras in a bowl and sprinkle with chopped coriander. Serve with rice.

Serves 5