Easiest Way to Make Perfect Chicken madras

Hey everyone, it is Jim, welcome to our recipe page. Today, we're going to prepare a special dish, How to Make Speedy Chicken madras. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chicken madras, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken madras delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few components. You can have Chicken madras using 13 ingredients and 6 steps. Here is how you can achieve that.

Ingredients and spices that need to be Make ready to make Chicken madras:

1. 1 onion, peeled and quartered
2. 2 garlic cloves
3. thumb-sized chunk of ginger, peeled
4. 1/2 red chilli
5. 1 tbsp vegetable oil
6. 1/2 tsp turmeric
7. 1 tsp ground cumin
8. 1 tsp ground coriander
9. 1-2 tsp hot chilli powder (depending on how spicy you like your curry)
10. 4 chicken breasts, cut into chunks
11. 400 g can chopped tomatoes
12. small pack coriander, chopped
13. rice, naan and mango chutney, to serve

Instructions to make to make Chicken madras

1. Blitz 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.
2. Heat 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.
3. Tip 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.
4. Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.
5. Pour 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.
6. Stir through small pack of coriander and serve with rice, naan and a big dollop of mango chutney.

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