Spicy Chicken Madras
Ingredients
- 1 tsp cumin seeds
- 2 tbsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp black peppercorns
- 4 green cardamom pods
- 1/2 star anise
- 3 cloves
- 1 inch cinnamon stick
- 1 dried bay leaf
- 1 tbsp desiccated coconut
- 750g boneless skinless chicken thigh cut into large bite size pieces
- 3 tbsp veg oil (fine to reduce to lower cals)
- 2 medium onions diced
- 1 tbsp ginger root finely chopped
- 1 tbsp garlic finely chopped
- 4 medium tomatoes chopped
- 1 tbsp tomato purée
- 1 tbsp kashmiri chilli powder
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 -2 tsp cayenne pepper (2 tsp=hot)
- 350ml chicken stock
- 2 whole red chillies
- salt
Preparation
Put the spice mix ingredients in to a pan on the hob and toast on a medium low for 2-3 mins, giving them a little shake every minute or so. Remove from heat, leave to cool for a couple of mins then grind until you have a fine powder. Set aside
Heat a large pan up to a medium high heat and add the oil, and the onions with a good pinch of salt and sauté until golden brown, add the ginger and garlic and sauté for a few more mins
Add the ground spice mix plus the other pre ground spices in the ingredients list and saute for 2 minutes before adding the chopped tomatoes. Cook the tomatoes down for 5-6 mins then use a stick blender to blend the mixture to a thick smooth paste
Add the chicken and fresh red chillies and seal the chicken flesh for five mins, then stir in the chicken stock and tomato purée
Cover loosely and simmer on medium low for 15 minutes
Season to taste, then cover and leave to rest for five mins before serving