Chicken Madras

Ingredients

1	onion peeled and roughly chopped
2	cloves garlic peeled
2 tsp	minced ginger
3 tbsp	ghee or vegetable oil
3	chicken breasts chopped into bitesize chunks (this is about 525g)
½ tsp	ground cinnamon
3 tbsp	madras hot curry powder
1 ½ tsp	paprika
¼ tsp	ground fenugreek
½ tsp	tamarind paste
¾ tsp	salt
½ tsp	black pepper
400 ml	passata
2 tbsp	tomato puree paste for US
200 ml	coconut milk (full-fat)

To Serve:

	small bunch of fresh coriander
1	finely sliced red chilli
¼	red onion peeled and finely sliced
	boiled rice

Instructions

1. Add the onion, garlic, and ginger to a mini food processor and blend to a paste. Add a splash of oil to loosen if needed.
2. Heat the ghee (or oil) in a large frying pan over a high heat. Add the onion mixture and fry for 3-4 minutes, stirring occasionally, until starting to brown at the edges.
3. Add the chicken and cook for 2-3 minutes, stirring often, until sealed.
4. Turn the heat down to medium and add the cinnamon, madras curry powder, paprika, ground fenugreek, tamarind paste, salt, and pepper. Cook for 1 minute, stirring constantly.

If you have a slow cooker, you can use if from this point and set to 4 hours low.

5. Add in the passata and tomato puree and bring to the boil.
6. Add the coconut milk. Stir and bring to the boil, then simmer for 10 minutes.
7. Serve with fresh coriander, sliced chilies, red onion, and boiled rice.