1teaspoonfresh ginger, grated or a pinch of ginger powder
1Tablespoonvegetable oil, or similar neutral cooking oil or ghee
1TablespoonMadras Curry paste, or 1 tsp Madras curry powder
1Tablespoontomato paste
1teaspooncoriander
1/2teaspooncumin
1/2teaspoonturmeric
1/8-1/4teaspoonKashmiri chili powder, or 1/4 tsp paprika with a pinch of cayenne *see Note 1 below
1/2teaspoonsalt
1/3cupwater
1 - 1 1/3cupsTomato passata, or canned crushed tomatoes
Chicken breasts, 2-3 or chicken thighs (5-6), cut into bite-sized pieces
To finish:
1/2teaspoongaram masala
Juice of 1/2 lime
1-2Tablespoonkasoori methi, or a bit of chopped celery leaves
2teaspoonmango chutney, or 1/2 tsp brown sugar
Cilantro, chopped
Additional salt, as needed
Prevent your screen from going dark
Instructions
Add the onion, garlic and ginger to a food processor. Process until fine and mixed well. (Alternately, simply very finely chop by hand).
Heat oil in a large skillet, over medium heat. Add the onion mixture and cook, stirring, until softened and starting to colour, about 3-4 minutes. Add the Madras Curry Paste and tomato paste, stir to combine and cook, stirring, for 30-45 seconds. Add the coriander, cumin, turmeric, chili powder, salt and cook, stirring in for 15-30 seconds, then add the water. Stir to combine and cook, stirring, an additional 30-45 seconds. Add the chicken and stir to combine it well with the spice mixture. Cook for 1 minutes, then add the passata and stir to combine. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the chicken is cooked through. *If curry gets too thick, you can thin it with a bit of additional water.
To finish the curry, stir in the garam masala, lime juice and kasoori methi, mango chutney (or brown sugar). Taste and add additional salt, as needed.
Serve garnished with chopped fresh cilantro and lime wedges, for drizzling. Nice with basmati rice, naan and or additional mango chutney, on the side.
Notes
1. Madras curry is typically a fairly hot curry, but since you are making it at home, you can set the heat level to your liking. The amounts listed here are a starting point. Add more, as needed, to suit your taste.Be sure to read the notes above this recipe card, for more tips on making this recipe. You will also find Step-by-Step photos there, as well.