Chicken Madras

Prep:
Cook:
Total:
Yield: 6 servings

Apparently this is popular in Britain, so it’s likely not a traditional curry. It is wonderful, and Adeline’s favorite so far!

Ingredients

  • 2 lbs boneless skinless chicken thighs cut into bite-sized pieces

  • 1 large yellow or red onion chopped

  • 2 Tbsp garlic minced

  • 1 Tbsp ginger minced

  • 3 Tbsp ghee

  • 3 Tbsp curry powder

  • 2 tsp red chili powder

  • 2 Tbsp kashmiri chili powder

  • 1 tsp tamarind paste

  • 2 tsp salt

  • 1 tsp ground black pepper

  • 3/4 passata jar (400g)

  • 2 Tbsp tomato paste

  • 3/4 can full fat coconut milk

  • 1 Tbsp kasoori methi dried fenugreek leaves

Directions

  • Heat ghee in large frying pan over medium high heat. Add onion and saute for 3 minutes. Add garlic and ginger and saute another 60 seconds.

  • Add chicken pieces, and cook for 5 minutes until mostly cooked through.

  • Turn heat down to medium; Add spices and cook for 1 minute.

  • Add passata, tomato paste, and salt; bring to boil.

  • Add the coconut milk and kasoori methi; simmer for 10 minutes.