Murgh Madras
This is a well-known Indian curry - very nice but quite spicy, reduce the
amount of chilies and chili powder if desired.
- 600 gms chicken breast
- 1 1/2 tsp salt (to taste)
- 1 1/2 tsp ground black pepper
- 3 tbsp ghee
- 2 onions, finely chopped
- 2-3 cm ginger, grated
- 4 cloves chopped garlic
- 4 green chilies, slit length-wise
- 2 1/2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 2 tsp red chili powder
- 1 stalk curry leaves
- 4 tomatoes, chopped
- 1 cup water
- 1/2 cup dried fenugreek leaves (optional)
- 1 tsp garam masala
- 1 tbsp coriander leaves
- clean the chicken and cut into 3 cm cubes, season with salt and pepper
- heat the ghee and fry the onions until light-brown
- add ginger, garlic and green chilies and fry gently for a couple more minutes
- add cumin, coriander, turmeric, red chili and curry leaves and leave for
another minute
- put flame high, add the chicken and fry until it's light-brown
- lower heat, add tomatoes and half the water and simmer, stirring regularly,
for about half an hour - add some more water if the sauce starts to stick
- add garam masala and fenugreek leaves and stir, leave for another 10 mins
- garnish with the coriander leaves and serve with rice or bread