Tuesday, March 19, 2013

Allergy free Indian chicken madras curry recipe

  • 2 tbsps olive oil
  • 700g chicken breast or thighs, diced
  • 1 large onion, diced
  • 1-2 potatoes, peeled and diced
  • 1 carrot, diced
  • ½ red capsicum, diced
  • 2 tbsps tomato paste
1 cup chicken stock made from a Massel vegetarian chicken ultracube

  • Salt to taste

  • 1 tsp garam masala, to serve (optional)
  • Handful coriander or mint leaves, to serve (optional)
Madras Curry Paste
3 cloves
  • 2 cardamom pods
  • 2 tbsps ground coriander
1 tbsp ground cumin 
  • 1 tsp turmeric
½ tsp freshly ground black pepper 
  • 1 tsp chilli powder (optional)
2 garlic cloves, crushed
2 tsps grated ginger
  • 1 tsp ground nutmeg
  • 2½ tbsps lemon juice

  • Combine the curry paste ingredients together in a bowl and set aside.
  • Heat half the oil in a large saucepan or wok over a high heat.
  • Add half the chicken and cook, stirring, for 2-3 minutes.
  • Transfer to a bowl. 
Repeat with remaining oil and chicken.
  • Reduce the heat to medium.
  • Add the spice mix.
  • Cook for 1 minute or until fragrant.
  • Return the chicken and juice to the saucepan or wok along with the onion.
  • Cook, stirring, until the chicken is coated with the spice paste. 
Add the tomato paste, chicken stock, potato and carrot.
  • Add the salt to taste.
  • Bring the madras to the boil then reduce the heat to low. 
Cover and cook for 15-20 minutes or until the vegetables are tender.
  • Add the capsicum.
Cook, uncovered, for a further 15 minutes, or until the sauce has reduced and thickened slightly.
  • On serving, sprinkle with garam masala and top with mint or coriander leaves.

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