Ditch the takeaway menu and cook our healthy chicken madras curry instead. This simple family dinner is full of fragrant spices and tender pieces of chicken
Prep:20 mins
Serves 3 – 4
1 onion, peeled and quartered2 garlic clovesthumb-sized chunk of ginger, peeled½ red chilli1 tbsp vegetable oil½ tsp turmeric1 tsp ground cumin1 tsp ground coriander1-2 tsp hot chilli powder (depending on how spicy you like your curry)4 chicken breasts, cut into chunks400g can chopped tomatoessmall pack coriander, choppedrice, naan and mango chutney, to serve
STEP 1Blitz 1 quartered onion, 2 garlic cloves, a thumb-sized chunk of ginger and ½ red chilli together in a food processor until it becomes a coarse paste.STEP 2Heat 1 tbsp vegetable oil in a large saucepan and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.STEP 3Tip in ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1-2 tsp hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add 4 chicken breasts, cut into chunks. Stir and make sure everything is covered in the spice mix.STEP 4Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.STEP 5Pour in 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.STEP 6Stir through small pack of coriander and serve with rice, naan and a big dollop of mango chutney.
