Chicken & Veg Madras Curry.
Do you love treating yourself to a takeaway, but are looking for a healthier, homemade alternative? Why not give our Chicken & Veg Madras Curry recipe a try? This meal really is jam packed full of flavours and spice! Not a fan of spicy food? Simply reduce the amount of spices you use, or take them out all together. You will still create a fragrant dish, that tastes better than a takeaway (in our humble opinion). Either way, there’s something very satisfying about making your own meal from scratch, so try this recipe one night.
RECIPE
Makes: Enough for two to share
Time to Make: Over sixty minutes
Difficulty Rating: Easy
INGREDIENTS
1 onion
2 garlic cloves
1 large piece fresh ginger
1⁄2 a chilli
2 tsp oil
3-4 chicken breasts
1 tin tomatoes
1 handful fresh coriander
2 tbsp mango chutney
1 cauliflower
1 bag spinach
200g cherry or plum tomatoes
40g rice per person
2 tbsp Greek yoghurt per person to serve
Spices
1⁄2 tsp turmeric
1 tsp cumin
1 tsp ground coriander
1-2 tsp chilli powder to taste
METHOD
Begin by chopping the onion, garlic, ginger and chilli into small pieces, then add to a food processor to form a coarse paste
Heat the oil in a saucepan and fry the paste for a few minutes until softened – add some water if it starts to stick
Add the spices and cook for another couple of minutes before adding the chopped chicken to the pan stirring everything to coat
Cook until the chicken is turning white adding some water again if it is sticking
Add the tinned tomatoes, fresh tomatoes, chopped cauliflower and a pinch of salt. Cover and cook on a medium heat for about 30 minutes until the chicken is cooked through and the veg is soft
Stir in the spinach at the last minute to wilt
Serve with the rice, mango chutney, yoghurt and a sprinkle of fresh coriander