Chicken Madras Curry
 
Chicken Madras Curry
 
SIMMER RECIPE

Chicken Madras Curry

5hrs 10mins
medium
Servings: 4

There is nothing more comforting in dark winter months than a curry. Curries do not have to be associated with gluttony, especially not when we create the magic at home and use the healing powers of incorporating chicken bone broth with this chicken madras curry.A slow cooker or instant pot which has the added value of a pressure cooker is a godsend in this modern day. I used the pressure cooker and it makes everything fall off the bone, tender and quick. A great investment.There's not much to the recipe. It is straightforward, exactly how it should be. If you're not able to find the individual madras spices, use the best quality pre-made mixes available, ideally none with added sugar.

Written by Ryan Carter Nutritional therapist and founder of Live Vitae

Ingredients

  • 800g skinless & boneless chicken thighs in 1-inch pieces
  • 1 large white onion
  • 4 garlic cloves
  • 3 tbsp ghee
  • ½ inch knob of ginger
  • 3 tbsp madras powder
  • ½ ground cinnamon
  • 1 tsp tamarind paste
  • 1 tsp salt
  • 400ml Tomato passata
  • 200ml full fat coconut milk
  • 1 handful fresh coriander leaves
  • 1 spring onion, finely sliced
  • 1/2 fresh lime
  • 324g (1 pouch) Borough Broth Free-Range Organic Chicken Bone Broth
Free-Range Organic Chicken Bone Broth
£6.15
£6.15

Instructions

  1. Heat your pan or casserole dish on a medium heat and add the ghee.
  2. Add the onion until softened, approximately 3 minutes.
  3. Next, add garlic and ginger and cook for 2 minutes.
  4. Add the madras powder and cinnamon and cook for 1 minute until fragrant.
  5. Add the chicken. Cook for 5 minutes until coated and slightly cooked on the outside with a light golden colour.
  6. Next, add the liquid: tomato passata, coconut milk and chicken bone broth.
  7. Add the lid and set the meat to function on the pressure cooker or transfer to the oven or slow cooker for 5 hours.
  8. Once cooked, remove from the pressure cooker (or dish) and allow to cool slightly.
  9. If serving with rice, add to bowls and then ladle the curry evenly on top of the rice.
  10. Garnish with coriander leaves, spring onion, and fresh lime. Season to taste with salt if necessary.