How to make Chicken Madras

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  I love curry, and Indian cuisine, the flavours, the marinades and the colors, so I decided to make a curry, the first time it was delicious, and not very spicy, the second time, well, all I'll say is don't sneeze when your putting the spiciest ingredient in! I looked like I'd walked straight out of the shower. So third times the charm (PS  no one got sneezed on in the making of this curry).

 Grab yourself these ingredients and we'll start with the marinade:

3 x Large chicken breasts

1/4 x Large white onion

1 x Tbsp fresh parsley

1 x Tbsp fresh coriander

3 x Tbsp curry powder

2 x Garlic cloves

1/2 x Tsp ground black pepper

2 x Tsp kosher salt

1/2 x large white onion

1 x Garlic clove

Cut the chicken into roughly 1-2 inch sized chunks and place in the bowl, dice the onion and press the garlic then mix All these ingredients into a large mixing bowl, the smells that should be coming from the bowl is aromatic, and mouthwatering, but wait. I promise you it gets better. The other half onion and garlic you have, put it into a smaller bowl, mix together, and cover both with press and seal or cling film. Place in the fridge for a minimum of 5 hours. Torture I know! Note: bring the ingredients out roughly 1 hour before cooking, okay that makes it 6 hours of waiting, so tell your other half dinner could take a while. Disclaimer done!

For the cooking stage you'll need these ingredients:

2 x Tbsp vegetable oil

1/2 x Can coconut milk

2 x Tsp curry powder

2 x Tsp ground pepper

2 x Tsp ground thyme

1/2 x Tsp cayenne pepper or 

1 x Tsp for hotter taste

1 x Can diced tomatoes

1/2 x Can tomato puree

 1. Place pan on a medium heat, and put the vegetable oil in.

2. Fry the onion and garlic mix until the onion starts to turn golden brown.

3. Put the marinated chicken and contents of the bowl in the pan. Add the curry powder and the tomato puree and stir thoroughly.

4. Add the coconut milk and the diced tomatoes and again stir thoroughly 

5. Add the pepper, thyme, and cayenne and stir in thoroughly. After 20-25 mins once all the ingredients have been added, turn the stove down to a low heat and let simmer, whilst regularly stirring. 

 If your serving with rice, like I did, Then 30 minutes into cooking, you'll need to boil a pan over a medium heat. Add a pinch of salt, and the rice. Turn the heat down to a simmer, and you'll need to cook the rice for 18 minutes. Here's the twist, the other half can of coconut milk, add this to the rice and stir thoroughly til the rice looks like its been covered. This gives it a creamy texture, and goes really well with the Madras.

 I hope you enjoy making it, as much as I did. It be great to hear from you if you tried it. Enjoy