Spicy and hot with a hint of lemon juice, this easy homemade chicken madras curry is a great Indian recipe to make at home. It's not too difficult to make and doesn't take long either. It's perfect as a homemade alternative to an Indian takeaway curry.
Put the onion, garlic and ginger in a blender or food processor and blitz until smooth.
Blend the tinned tomatoes too but not with the onion. I usually put them in a jug and blend with a stick blender.
Heat the oil in a large sauce pan. Add the cardamom pods and cinnamon stick.
After a minute when the spices are becoming fragrant, add the onion ginger garlic paste.
Fry, stirring for a couple of minutes. Then add the ground spices and stir in. If the pan is too dry, add a tablespoon or two of water. Stir fry for a couple of minutes.
Add the chicken to the pan. Stir to seal the chicken on all sides.
Add the blended tinned tomatoes and the tomato puree. Stir in and then bring to the boil. Lower the heat to a simmer, cover and leave for 20 minutes.
Stir in the lemon juice just before serving and top with some chopped coriander.
Serve with rice and raita. Or Indian breads.
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Notes
Nutritional information is approximate and a guideline only.