Rich, fragrant, creamy and so delicious, my take on an Authentic Madras Chicken Curry has all the traditional flavours and aromas of Bombay without a lot of the fuss by using our super-handy Bombay Madras – Med-Hot blend.
This blend has a good kick, but not too hot for most families.
I like to serve this alongside some fluffy basmati, mango chutney and tangy plain yoghurt.
Directions
Place a heavy-based pot on a medium heat. Add your oil in, followed by your onion and a pinch of salt and sauté until soft and translucent, about 3-4 minutes. Add in your garlic, ginger, chilli and Madras powder and sauté until fragrant, about 1 minute.
Add your chicken pieces in and toss to coat in the spices. Sauté until the chicken turns opaque and starts to brown slightly, about 3 minutes.
Add in the tomatoes and coconut milk and bring to a simmer. Leave simmering on a low heat for 30 minutes. It will become deeper in colour, super fragrant and the meat will be nice and tender.
Serve with fluffy rice, your favourite chutney and plain yoghurt and enjoy!
