Dinner – Madras Chicken Curry


Ingredients (serves 4)


Curry y 1 onion y 2 cloves garlic


y 1 × 5 cm piece of fresh ginger


y ½ red chilli y 1 tablespoon olive oil y 1 red pepper y 1 yellow pepper


Equipment y Chopping board


y Sharp knife y Food processor


Method Curry


y 4 chicken breast fillets


y 1 teaspoon ground turmeric


y 1 teaspoon ground cumin


y 1 teaspoon ground coriander


y 1 teaspoon chilli powder y 100 ml water


y Frying pan or saucepan y Wooden spoon y Measuring spoons


y Kettle y Measuring jug y Tin opener


y 1 chicken stock cube


y 500 ml passata or 1 tin chopped tomatoes


y Pinch of salt


y Small bunch fresh coriander


Rice


y 300 g brown basmati rice


To serve


y 4 tablespoons natural yoghurt


Garnish


y 2–3 leaves of fresh coriander


y Saucepan y Colander y Sieve


Food For Thought


1. Cut the top and bottom off the onion, peel and chop into quarters. 2. Peel the garlic cloves and the ginger. 3. Remove the stalk from the chilli and cut it in half lengthwise. Remove the seeds. Be very careful when handling chillies as they can cause serious burns and irritation. Avoid touching your eyes and always wash your hands straight after or wear rubber gloves.


5. Cut the peppers in half, remove the seeds and membrane, and chop into chunks. 6. Cut the chicken fillets into bite-sized pieces. 7. Preheat the frying pan or saucepan over a high heat and add half a tablespoon of olive oil. Add the paste and fry it for 3–4 minutes. Add a little water if the paste begins to stick.


8. Add the turmeric, cumin, ground coriander and chilli powder, stir well and cook for 3–4 minutes. 9. Add the chopped chicken and stir well into the spice mix. Cook for 3–4 minutes, adding more water if needed.


10. Boil the kettle. Pour 100 ml of boiling water into a measuring jug, add the stock cube and stir to dissolve.


11. Add the chopped peppers, passata or tinned tomatoes, the stock and a pinch of salt to the curry mix. Stir well. Bring the mixture to the boil, then simmer for 25 minutes, stirring occasionally, until the mixture has thickened.


Rice 12. Meanwhile, boil the kettle. While the kettle is boiling, put the rice in a sieve and rinse it under cold running water for about 1 minute to remove the starch. Pour the boiling water into a large saucepan and add a pinch of salt. Place the saucepan on a high heat. Add the rice and cook for 15–25 minutes or until al dente (fully cooked, but still firm). (You should also check the packet for instructions on cooking times). 13. Drain the rice using a colander or sieve.


Assembly 14. Wash the fresh coriander, roughly chop it and stir it into the curry mixture.


To serve Serve the curry on a bed of rice with a spoonful of natural yoghurt. Garnish with fresh coriander. Serve with flatbreads (see page 142 for recipe).


@HOME 69


Madras curry gets its name from the Indian city formerly known as Madras (now Chennai).


4. Place the onion, garlic, ginger, half the chilli and half a tablespoon of olive oil in a food processor and blitz until it forms a coarse paste. (Add a little more olive oil if necessary.) Set this aside.


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