A Madras curry is said to originate from the south of India, and gets its name from the city of Madras (now Chennai). There are many variations on Madras curry so you can cool down on the spices if you prefer.

Ingredients: 

Serves 2-3
500g Skinless chicken breasts – diced
2 Tbsp. vegetable oil
1 x large onion, finely diced
3 x garlic cloves, minced
30g ginger – peeled and grated
2 x fresh green chilies, finely chopped
1 Tbsp. Madras curry powder (or hot curry powder)
1 tsp. ground cumin
1 tsp, ground coriander
1 tsp. turmeric
1 tsp. chili powder
1 x 400g chopped tomatoes
180ml coconut milk
Salt and freshly ground black pepper, to taste
Fresh coriander leaves, chopped

Method

To begin, mix the chicken breasts with all the dried spices the day before – it can be done before hand, but you will get a much better flavour if mixed in advance.

When it comes to cooking heat the oil in a medium sized pan. When hot add the onion, garlic, chilli and ginger. Cook these until soft then add the marinated chicken and stir for around 5 minutes. Add the coconut milk and the chopped tomatoes, turn down the heat and allow to simmer until the chicken is thoroughly cooked.  Check the seasoning for salt and pepper.

Serve with rice and garnish with freshly chopped coriander.

Gary Townsend, Chef Owner, Elements
19 New Kirk Road, Bearsden, Glasgow. G61 3SJ

www.elementsgla.com