Allergy free Indian chicken madras curry recipe

Ingredients


• 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

Method

• 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.