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Chicken Madras


Ingredients:

4 chicken breasts
3 tbsp vegetable oil
2 onions, finely chopped
1 inch fresh root ginger, peeled and grated
2-3 garlic cloves, finely chopped
Salt and black pepper
400g ripe tomatoes, chopped
300 ml water
1 tsp garam masala
Coriander leaves, chopped
2–4 red chilies, finely chopped
2 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1–3 tsp hot chili powder
6–8 curry leaves
Juice of half a lemon or lime

How to Cook:

1.       Cut the chicken into strips or cubes, season with salt & pepper and put aside.
2.   Heat the oil and add the onions and cook until they start to soften.
3.   Add chilies, garlic and ginger and cook for a 2-3 minutes.
4.  Add turmeric, cumin, coriander, chili powder and curry leaves and cook for a further minute or so.
5.  Add chicken to the pan and cook stirring the pan until the chicken begins to go golden brown all over.
6.   Add water and chopped tomatoes and then bring to boil.
7.   Reduce heat to a simmer and cover the pan stirring every so often.
8.   Let it simmer for about 30 minutes and add more water as needed if it begins to stick or the sauce becomes too dry.
9.  After that, stir in the garam masala and leave uncovered for another 10 mins, again   taking care not to let it dry out.
10. When finished, garnish it with some coriander leaves
11.  Serve hot with rice or Naan.

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