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    Chicken Madras with steamed Basmati


    Source of Recipe


    Coles cheap recipes by Curtis Stone


    Recipe Introduction


    serves 4
    preparation 20 minutes
    cooking time 31 minutes.


    List of Ingredients


    • 1/4 cup olive oil
    • 1 brown onion, finely chopped
    • 1 cinnamon stick
    • 1 tbs ginger, finely chopped
    • 4 cloves garlic, finely chopped
    • 8 fresh curry leaves (can use dried)
    • 1 tsp turmeric
    • 1 tsp ground coriander
    • 1 tsp ground cumin
    • 1 tsp garam masala
    • 1/2 tsp cayenne (less if you like it very mild)
    • 550g chicken thigh fillets, cut in half
    • 2 medium field tomatoes, roughly chopped
    • 1 1/2 cups basmati rice, rinsed
    • 1/3 cup coconut milk
    • 1/4 cup coriander leaves, roughly chopped


    Instructions


    1. Heat 2 tbs oil in a large saucepan over medium to high heat. Add onion and cinnamon and cook, stirring frequently for 3-5 minutes or until golden brown.
    2. Add ginger and garlic and cook for 1 minute. Reduce heat and add turmeric, cumin, coriander, garam masala, cayenne, curry leaves, and 1 more tsp oil.
    3. Cook for 5 minutes, stirring constantly and scraping the bottom of the pan (with a wooden spoon)
    4. Add chicken. Cook for 3 minutes, stirring to coat in the spice mixture. Add tomatoes. Cover. Cook 15 more minutes until chicken is very tender and tomatoes have broken down and become saucy.
    5. Make rice according to packet directions.
    6. Add coconut milk to chicken and stir to combine. Simmer for 1-2 minutes then remove from heat ands stir in coriander. Divide rice between 4 bowls. Top with chicken and sauce
 

 

 

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