Description
Takeaways: the great British institution. We love them. In fact, all of us, on average, have 2 takeaways a week. I love them, too. They’re delicious, but should be an occasional treat. I love Indian food and I discovered Madras whilst at an Indian restaurant. It comes from a region known as Madras in southern India, which is now modern-day Chennai. This is a perfect swap – with fewer calories! Serve with a big spoonful of basmati rice, yogurt, and a fluffy naan.
Ingredients
- 2 onions, coarsely chopped
- 2 red chile peppers, stemmed and seeded
- 1 (2 inch) piece fresh ginger, grated
- 2 cloves garlic
- 1 splash water, or as needed
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- ¼ cup Madras curry powder
- 4 skinless, boneless chicken breasts, cut into large chunks
- 1 (14 ounce) can chopped tomatoes
- ½ cup chopped cilantro, or to taste
Instructions
- Place onions
- chile peppers
- ginger
- and garlic in a blender with a splash of water. Blend into a smooth paste; season with salt and pepper.
- Heat oil in a large
- high-sided pan over medium heat. Cook paste until slightly browned
- about 5 minutes.
- Heat a small skillet over medium-low heat. Add Madras curry powder; cook and stir until fragrant
- 2 to 3 minutes. Mix into the paste.
- Cook and stir chicken in the spice paste mixture until browned
- 5 to 10 minutes. Pour in tomatoes. Fill the tomato can halfway with water and pour in too. Simmer over medium-low heat until liquid is reduced
- about 50 minutes. Season with salt and pepper. Scatter cilantro on top.
Prep Time: 20 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 25 mins
Servings: 4