Chicken Madras Curry
Ingredients
Utensils
Casserole dish
Step 1/ 6
- 1 tbsp vegetable oil
- 225 g chicken breasts
- Casserole dish
Heat half oil in large casserole dish and cook chicken (chopped in cubes) for 5-7 mins until golden and just cooked. Then set aside
Step 2/ 6
- ½ onion
Put in remaining oil and cook chopped onion for 3 mins until soft
Step 3/ 6
- ½ red bell pepper
Add chopped red pepper and cook for further 2 mins
Step 4/ 6
- 1 cloves garlic
- ½ clove ginger
- 1 tbsp Madras curry paste
Add garlic and ginger (both finely chopped) stir in and then stir in curry paste so everything coated
Step 5/ 6
- 200 g Tin chopped tomatoes
- 100 ml water
Pour in tomatoes plus 200ml of water cover and simmer for 10 mins
Step 6/ 6
- ½ Fresh corriander
Return chicken to dish, heat through and serve then sprinkle coriander to serve