Chicken Madras

Ingredients

4 skinless, boneless chicken breasts (600 grams)
3 tbsp vegetable oil
2 onions, peeled and finely chopped 
3 garlic cloves, peeled and finely chopped
2-3 green chillies, deseeded and finely chopped
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric 
1 and a half tsp hot chilli powder, to taste 
6-8 Curry leaves
Salt and black pepper
400g ripe tomatoes, chopped 
300ml water
1 tsp garam masala
coriander leaves, to garnish

Cut the chicken into pieces and set aside. Heat the oil in a wide saucepan. Add the onions and cook until softened and lighly browned for 6-8 minutes.

Stir in the ginger,garlic and chillies and fry for 2-3 minutes. Add the cumin,coriander, tumeric, chilli powder and curry leaves and fry for a further minute. Season the chicken with salt and pepper and add to the pan. Fry, stirring, for 2-3 minutes on each side, until golden brown all over.

Tip the chopped tomatoes into the pan, pour in the water and bring to the boil. Stir well, lower the heat and put the lid on. Let simmer for 30 minutes on each side, until golden brown all over.

Serve garnished with coriander leaves and accompanied by pilau rice, plain basmati rice or warm Indian breads.

                                                                                                               Larisa Badea