Chicken Madras Cooked In A Wok By Dave Watson

Updated: Feb 6

Ingredients

2 Large Chicken Breasts

2tbsp Vegetable oil

1tbsp Ghee

1 Medium Onion finely chopped

½ tbsp Garlic Paste

½ tbsp Ginger Paste

1tsp Cumin Powder

1tsp Madras Powder

½ tsp Kashmiri Chilli Powder

½ tsp Hot Chilli Powder

1tsp Ground Coriander

1tsp Ground Turmeric

½ Tin Chopped Tomatoes

1tbsp Tomato Puree

150ml Chicken Stock (I use Knorr stock pots)

½ tbsp Malt vinegar

½ Small green pepper cut into thin strips (About 5mm thick)

2 or 3 fresh green chillies cut into 1cm pieces

½ tsp Salt or to taste

2 tsp Kasoori Methi

6 Curry Fresh Leaves (if you don’t have fresh, leave them out)

1tsp Garam Masala

½ tbsp Mango Chutney


Method

Heat the oil and ghee in a wok then add the onions and cook until they caramelise and turn a nice golden brown colour, around 15 to 20 minutes.

Add the garlic and ginger paste and continue to cook for a further minute or until the raw smell has gone

Add the Cumin Powder, Madras Powder, Kashmiri Chilli Powder, Hot Chilli Powder, Ground Coriander and Ground Turmeric, andcook for a minute or two stirring constantly. Be careful not to burn the spices and if necessary add a splash of water.

Add the chopped tomatoes and tomato puree and curry leaves and continue cooking until the tomatoes break down into a thick sauce consistency and the oil starts to separate around the edges.

Add the chicken stock, salt, malt vinegar, green pepper and chopped green chillies, bring it up to a boil.

Add the chicken then turn the heat down to simmer on a medium heat and cook for around 15 minutes or until the chicken is cooked through.

Add the mango chutney, kasoori methi and the garam masala, give it a good stir and cook for 2 to 3 minutes more. Add a handful of the fresh coriander, stir it in and serve garnished with a sprinkling of fresh coriander,

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