Empty My Fridge
Chicken Madras
Ingredientes
- Onion · peeled roughly chopped1
- Garlic · peeled2 dentes
- Ginger · minced2 colheres de chá
- Vegetable oil3 colheres de sopa
- Chicken breast · chopped3
- Cinnamon · ground½ colher de chá
- Curry · powder3 colheres de sopa
- Paprika1 ½ colher de chá
- Fenugreek · ground¼ colher de chá
- Tamarindo · paste½ colher de chá
- Salt¾ colher de chá
- Black pepper½ colher de chá
- Passata de tomate400 ml
- Tomate · paste2 colheres de sopa
- Coconut milk200 ml
- Cilantro
- Chili pepper · finely sliced1
- Red onion · peeled finely sliced¼
- Rice
Modo de preparo
- Blend the onion, garlic and ginger to a paste in a mini food processor, adding a splash of oil if needed to loosen.
- 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.
- Add the chicken and cook for 2-3 minutes, stirring often, until sealed.
- 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.
- Add the passata and tomato purée and bring to the boil.
- Add the coconut milk, stir, bring back to the boil, then simmer for 10 minutes.
- Serve with coriander, sliced red chilli, red onion and boiled rice.
Resumido do vídeo de Kitchen Sanctuary. Assista para ver os detalhes.
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