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
- 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.
- 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.
- Cook for 5 minutes, stirring constantly and scraping the bottom of the pan (with a wooden spoon)
- 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.
- Make rice according to packet directions.
- 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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