Chicken Madras
Ingredients
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1 tablespoons oil
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450 gram (1 pound) boneless, skinless chicken breast, cubed
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1 onion, sliced
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2 tablespoons Hot Curry Powder
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400 gram chopped tomatoes
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1 tablespoons tomato puree
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1 tablespoons lemon juice
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150 millilitre (1/4 pint) stock
Key Products
Instructions
- 1 Heat the oil in a frying pan, then fry the chicken and onion for 5-6 minutes until browned. Add the Hot Curry Powder and cook for a further minute.
- 2 Add the stock to the pan with the remaining ingredients. Bring to the boil stirring. Cook for 15-20 minutes.
- 3 This chicken Madras is perfect served up with egg fried rice and Bombay potatoes. Add a dash of yoghurt for a wonderfully cooling contrast to the heat.