Prepare your ingredients beforehand
Prep Time: 15 Min
– 1 tablespoon of Ghee – 3 chicken breasts – 1 tbs Madras curry paste – 2 or 3 different coloured sweet peppers – 1 box of cherry tomatoes, halved – Red / green Chilli’s – 1 can of coconut milk – 1 inch cube of Fresh ginger – 4 or 5 garlic cloves – 1 tbs cumin seeds – 1 bunch of fresh coriander – 1 tsp Garam Masala powder – 1 teaspoon Tumeric
Cook Time: 40 Min
Cook the curry. Heat up the ghee in a wok and fry the cumin seeds for about 30 seconds before adding the garlic and ginger. Fry this for another minute or so and then add the turmeric powder and a splash of water. Then add the madras paste and mix together and bring to a boil. There should be enough water added to the pan to ensure there is enough liquid to cover all the chicken when it is added, but it should not be swimming in it too much.
Add the chicken pieces and coat them all with the delicious paste mix. Stir until the outside of all the chicken has been visibly cooked (no more pink bits). Then add the pepper and tomatoes to the pan, and bit by bit add the coconut milk. Stir everything together and then leave the mixture to cook for about 40 minutes on the hob on low to medium heat, stirring occasionally. After about 20 minutes add the garam masala.
The mixture will bubble away nicely and will reduce down until the sauce becomes nice and thick. When the consistency changes significantly, then you know it is almost ready to eat. The sauce should be not too runny, and if it is too thick then just add more water. When the consistency is right, you can add the chilies to suit your taste. (I often make a hot version and a mild version to suit the people around the table).
Adding the chilli’s at the end means you can plate up the mild version before you add the HOT stuff! Top off with the chopped coriander just before serving.