Chicken Madras

Ingredients for 4 servings:

• 600 g chicken, cut into pieces of approx. 4 cm
• 3 tbsp vegetable oil
• 2 onions, peeled and finely chopped
• 2 cm ginger root, fresh, peeled and grated
• 3 cloves garlic, finely chopped
• 3 chili peppers, green, finely chopped and pitted
• 2 tsp cumin, ground
• 1 tsp coriander, ground
• 1 tsp ground turmeric
• 2 tsp chili powder
• salt and pepper
• 400 g tomatoes, chopped
• 300 ml water
• 1 tsp garam masala
• Fresh coriander leaves for garnish

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

with basmati rice or warm Indian bread

Heat oil in a large frying pan or wok. Fry onions for 6-8 minutes until lightly browned. Add ginger, garlic, and chili and fry for another 3 minutes. Add cumin, coriander, turmeric, and chili powder. Season chicken with salt and pepper and add to the pan. Brown meat all over. Stir in tomatoes and water and bring to a boil, reduce heat, and simmer, covered, for about 30 minutes. Stir occasionally and add a little more water if necessary. Stir in garam masala and simmer uncovered for another 10 minutes. Garnish with coriander leaves and serve.