Madras Curry

Ingredients

• 1.75 lb boneless chicken thighs, cut into chunks
• 3 tbsp ghee
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, minced
• 3 tbsp Madras curry powder
• 1.5 tsp Kashmiri chili powder
• 1 tsp hot chili powder
• 1 tsp turmeric
• 14 oz canned chopped tomatoes
• 1.25 cups chicken stock
• Salt
• Fresh cilantro, to serve
• Steamed basmati rice, to serve

Before you cook

• Cut the chicken into even chunks.
• Finely chop the onion and mince the garlic and ginger.

Steps

1. Heat the ghee in a large pot over medium heat.
2. Add the onion and cook for 10 minutes, stirring often, until deep golden brown.
3. Stir in the garlic and ginger and cook for 1 minute.
4. Add the curry powder, chili powders and turmeric and fry for 1 minute until fragrant, stirring constantly so it doesn't burn.
5. Add the chopped tomatoes and cook, stirring occasionally, for 8 minutes until the oil starts to separate from the sauce.
6. Add the chicken and sear it in the masala for 3 minutes.
7. Pour in the stock, cover, and simmer for 18 minutes until the chicken is cooked through and the sauce has thickened.
8. Season with salt to taste.
9. Scatter with fresh cilantro and serve with basmati rice.