Chicken Madraloo By Ian Poggy Newbury

Chicken Madraloo


(somewhere between a madras and a vindaloo)🌶🌶🌶. Own recipe from scratch.



6 tablespoons oil

700g small diced chicken

2 onions finely diced

2 tablespoons ginger garlic paste

2 star anise

1 teaspoon fennel seeds

1 teaspoon cumin seeds

1 tej patta

5cm cassia bark

2 large tomatoes finely diced

5 green finger chillies and more for garnish

2 tablespoons tomato purée

2 teaspoons basaar powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1 tablespoon Kashmiri chilli powder

2 teaspoons extra hot chilli powder

1 tablespoon kasuri methi

3 tablespoons white wine vinegar

1 bunch coriander (stalks for cooking, leaves for garnish



Method


Heat oil and fry all whole spices for a minute

Add onion and fry for 15 minutes

Add garlic ginger paste and fry for 2 minutes

Add all powdered spices and fry for about 2 minutes, add a splash of water if they start sticking to the pan

Add tomatoes, tomato purée, coriander stalks and chillies and cook until tomatoes go pulpy and oils separates

Add chicken and cook until tender, add small amount of water as required

After chicken been cooking for 10 mins add vinegar stir and cook until oil separates

Garnish with tomato lemon and coriander

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