Chicken Madras

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  3 full breast (both fillets) or 708g

• Green peppers

  Hot chili, raw

  3 pepper or 135g

• Olive oil

  Salad or cooking

  5 tbsp or 68g

• Cloves

  Spices, ground

  3 tbsp or 20g

• Cardamom

  Spices

  2 tbsp, ground or 12g

• Onions

  Raw

  2 large or 300g

• Ginger root

  Raw

  3g

• Garlic

  Raw

  4 clove or 12g

• Chili powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Coriander leaf

  Spices, dried

  ½ tsp or 0.3g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Nutmeg

  Spices, ground

  1 tsp or 2g

• Tomato puree

  Canned, without salt added

  400g

• Smart Soup, Indian Bean Masala

  1g

Directions

1. Remove any skin on the chicken and cut into bite size pieces. Finely chop the chillies, and do not remove the seeds.
2. Heat the oil in a large non-stick pan, add the cloves and cardamom and wait till they sizzle.
3. Add the onions and fry until dark brown, the onions must be dark for the perfect result.
4. Now add the green chillies, ginger and garlic and cook for 30 seconds.
5. Next add the red chilli powder, cumin, coriander, turmeric and salt and stir frequently.
6. Add the chicken and 50ml of water and mix well for 2-3 minutes.
7. Finally add the nutmeg and tomatoes; cook covered for a further 20 minutes on a medium heat or until chicken is tender.
8. When ready to serve, sprinkle with garam masala and fresh chopped coriander.