Chicken Madras
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g chicken, cut into pieces approx. 4 cm
- 3 tablespoon vegetable oil
- 2 onion (s), peeled and finely chopped
- 2 cm ginger root, fresh, peeled and grated
- 3 cloves garlic, finely chopped
- 3 chilli pepper (s), green, finely chopped and pitted
- 2 teaspoons ground cumin
- 1 teaspoon coriander, ground
- 1 teaspoon turmeric, ground
- 2 teaspoons chili powder
- salt and pepper
- 400 g tomato (s), chopped
- 300 ml water
- 1 teaspoon garam masala
- Coriander green, fresh, for garnish
Print Recipe
Pin Recipe Instructions
- Heat the oil in a large pan or in a wok. Fry the onions for 6-8 minutes until they are lightly browned. Add the ginger, garlic and chilli and fry for another 3 minutes. Add cumin, coriander, turmeric and chili powder. Season the chicken with salt and pepper and add to the pan. Brown the meat all around. Stir in tomatoes and water and bring to the boil, reduce the heat and simmer covered for approx. 30 minutes. Stir every now and then and add a little more water if necessary. Stir in Garam Masala and simmer openly for another 10 minutes. Garnish with the coriander leaves and serve.
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