Chicken Madras Curry
Over a year ago
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Ingredients
- 450ml Water
- Salt and Pepper to taste
- 4 Coriander Leaves (chopped)
- 500g Chicken (Bite Sized Pieces)
- 4 Tbsp Vegetable Oil
- 2 Chopped Onions
- 2 Cloves Garlic Crushed
- 4 Green Chillies (chopped - for a hot flavouring)
- 2 Tsp Garam Masala
- ½ Tsp Tumeric
- Grated Fresh Ginger
Accompaniment
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Description
This is easy to make and has a bit of a kick
Method
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1
1. Add oil and heat a heavy stock pot or deep frying pan over a medium heat.
2. Fry the onions for 6 to 7 minutes or until softened and become golden.
3. Add chicken pieces and garlic, green chillies (deseed the chillies if you want to reduce the kick) and fry until nicely browned (approx 5 to 10 minutes).
4. Add Garam Masala Powder, tumeric and ginger so that chicken is evenly coated.
5. Add water and cover with a lid.
6. Leave to simmer gently for about 30 minutes.
7. Stir in the chopped coriander leaves and serve straight away.
8. Serve over Basmati rice or Naan bread.
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first ever attempt at making a curry,went v well nice and simple and tasted lovely;-)