Chicken Madras

Ingredients

• 700 gChicken breast
• 300 gOnion
• 4 pcsGarlic
• 400 gTomato passata
• 400 mlWater
• 2 tbspOil
• 2 tspCayenne pepper
• 3 tspGaram masala
• 1 tspCumin
• 1 tspTurmeric
• 8 pcsCardamom
• 0.5 tspGinger
• 0.5 tspCoriander
• 15 mlLemon
• 0.3 gSalt

Instructions

1. 1

   Preparation

   • Dice the chicken breasts into about 2 cm pieces.
   • Peel and finely chop the onions, mince the garlic.
   • Mix the jar of tomato passata with an equal volume of water.
2. 2

   Fry onions

   • Heat 2 tbsp vegetable oil in a large skillet or saucepan over medium heat.
   • Add the chopped onions and fry a few minutes until they begin to brown.
   • Add the minced garlic, cayenne and garam masala and stir for 2–3 minutes.
3. 3

   Add spices

   • Add ground cumin, turmeric, ground ginger and ground coriander and fry 30 seconds.
4. 4

   Cook chicken

   • Add the diced chicken and stir until cooked through.
   • Stir in the diluted passata and the seeds from 8 cardamom pods, reduce heat and cover.
5. 5

   Simmer

   • Simmer 30 minutes, stirring occasionally. Add water if it sticks.
   • Remove lid, squeeze in juice of 1/2 lemon and add a pinch of salt (approx. 1 pinch = 0.3 g). Simmer uncovered 10–15 minutes.
6. 6

   Serve

   • Taste and garnish with fresh herbs or yogurt if desired.
   • Serve with rice or flatbreads.