Chicken Madras

De Kitchen Sanctuary · 45 min

Ingredientes

Preparación

1. Blend the onion, garlic and ginger to a paste in a mini food processor, adding a splash of oil if needed to loosen.
2. Heat the ghee or oil in a large frying pan over high heat. Fry the onion paste for 3-4 minutes, stirring now and then, until the edges start to brown.
3. Add the chicken and cook for 2-3 minutes, stirring often, until sealed.
4. Turn the heat to medium. Add the cinnamon, madras curry powder, paprika, ground fenugreek, tamarind paste, salt and pepper, and cook for 1 minute, stirring constantly.
5. Add the passata and tomato purée and bring to the boil.
6. Add the coconut milk, stir, bring back to the boil, then simmer for 10 minutes.
7. Serve with coriander, sliced red chilli, red onion and boiled rice.

Resumido del vídeo de Kitchen Sanctuary. Míralo para los detalles.

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