Vegan Madras Chickn
Ingredients
- Shallots: 3
- Garlic: 3 cloves
- Ginger: 1 inch
- Tinned tomatoes: 1 tin drained
- Tomato paste: 1 T
- Coconut yogurt: 1/2 C
- Water: 1/2 C + 2 T
- Oil: 2 T
- Cumin seeds: 1 t
- Dried red chilli: 2
- Peppercorns: 1 t
- Cinnamon: 2 cm stick
- Coriander seeds: 1 t
- Clove: 1
- Curry leaves: 5
- Madras curry powder: 2 t
- Turmeric powder: 1 t
- Chilli powder: 1 t
- Salt to taste
Preparation
Heat 1 t oil in a pan and add fillets
Pan fry for a few minutes till done
Remove from pan and keep aside
To the same pan add 1/2 t oil and all the listed whole spices
Roast spices for few minutes till fragrant
Add spices to a blender with shallots, ginger, garlic and 2 t water
Blend into a smooth paste
Add 1 1/2 t oil into the pan and pour in the blended mixture
Add 1 t salt and cook on a low flame for 5-6 minutes frequently stirring
Add the drained tomatoes and tomato paste
Cook for a further 5-6 minted till tomatoes are soft
Squash tomatoes with the spatula you are using to stir
When oil leaves the sides of the pan add your powdered spices and cook frequently stirring for 1-2 minutes
Add fillets, coconut yogurt and water
Bring to a simmer
Season as desired
