Quick chicken Madras

A great mid-week treat – this chicken madras can be made as mild or spicy as you like. Serve with rice or naan breads.

Ingredients

• 4 skinless, boneless chicken br3asts or th!ghs
• ½ lemon, juice only
• 1 tsp garam masala
• salt
• 2 tbsp vegetable oil or ghee (clarified butter)
• 1 large onion, finely chopped
• ready-made madras curry paste, 1-2 tbsp for mild, 3 tbsp for medium-hot, and 4-5 tbsp for hot
• 1x400g can chopped tomatoes
• 50g/2oz desiccated coconut
• small handful of fresh coriander, chopped

Method

1. Cut the chicken into bite-size pieces and mix with the lemon juice, and garam masala and season with salt.

2. Heat the oil or ghee in a deep frying pan or saucepan over a medium heat and cook the onion for 6-7 minutes until softened and becoming golden. Add the chicken and fry for 3-4 minutes until it has become opaque in colour. Stir in the Madras paste and cook for a couple of minutes before adding the chopped tomatoes and coconut. Cover with a lid and leave to simmer gently for about 20 minutes. Stir in the chopped coriander and serve straight away with naan bread

Quick chicken Madras