Chicken curry madras

India is high on my travel list. Iris explored most of the country in the past. My parents in law adore India and the Indian food. Thanks to Puneet, who is a team member of Iris, I have all the spices available for Indian food.

For 3p, marinate 400-500 grams of chicken breast (cut in smaller pieces) with a 1/2 of a teaspoon of turmeric, 1 teaspoon of grinded cumin seeds, 1 teaspoon of grinded coriander and 1-2 teaspoons of hot chilipowder (up to you). Store in the fridge for a few hours.

Chop and fry 1 onion, 4 garlic cloves, 4 cm of ginger and 1 chili in a drizzle of sunflower oil. Add the chicken. Bake and stir. Add 1 can of peeled tomatoes. Rinse the can with some water and add. Add the marinade. Allow to simmer for approx 30 mins. Taste, add salt. Store an overnight in the fridge to intensify the flavors.

A lovely side dish is a mango chutney. Chop 1 mango. Cover with some of salt. Store for 10-12 hours.

Chop 1 apple, 3 cm of ginger, 1 garlic clove. Put in a pan with 1 teaspoon of mustard seeds, 3-4 table spoons of custard sugar and 100 -120 ml of white wine vinegar. Allow to cook. Add the salted mango. Allow to simmer for approx 20-30 mins until syrupy . Taste and add some sugar if needed. Cover and store at room temperature.

The following day, reheat the curry. Finish with fresh coriander. Serve with the chutney, a cucumber /tomato/spring onion salad, plain yoghurt with salt and coriander and some rice or naan. 😍


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