Chicken Madras

Ingredients

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  2 clove or 6g

• Ginger

  Spices, ground

  100g

• Chilli Dip

  Marks & Spencer

  50g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Curry powder

  Spices

  100g

• Chicken breast

  Broilers or fryers, meat only, raw

  400g

• Tomatoes

  Orange, raw

  1 tomato or 111g

• Fresh cilantro

  Coriander leaves, raw

  100g

• Mangos

  Raw

  1 fruit without refuse or 207g

Directions

1. Blitz 1 quartered onion, 2 garlic cloves, a thumb-sized chunk of ginger and 1/2 red chilli together in a food processor until it becomes a coarse paste.
2. Heat 1 tbsp vegetable oil in a large saucepan and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.
3. Tip in 1/2 tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1-2 tsp hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add 4 chicken breasts, cut into chunks. Stir and make sure everything is covered in the spice mix.
4. Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.
5. Pour in 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.
6. Stir through small pack of coriander and serve with rice, naan and a big dollop of mango chutney.