Chicken Green Pepper Madras Curry
Chicken Green Pepper Madras Curry spiced with a distinctive madras curry powder blend. Hot, warming, earthy and fragrant due to aromas of star anise, cardamom, and cloves.
Servings: 4
Ingredients
- Vegetable, sunflower or rapeseed oil
- One large onion, finely chopped
- 1 large green pepper
- 3 large garlic cloves, crushed
- 1 tbsp grated ginger, minced
- 2 green bird's eye chillies, finely chopped
- 1 tbsp tomato paste
- 400g tin tomatoes
- 200ml chicken stock
- 1.5 tbsp Madras curry powder recipe here
- 1 tbsp smoked paprika
- 1 tsp turmeric
- 500g skinless chicken thighs chopped into bite-size pieces
- 1 tbsp smooth mango chutney
- Juice of 1/2 lime
- Optional: Coriander leaves to garnish
- Salt to taste
Instructions
- Chop green pepper in half, and remove inside seeds and stems. Chops into medium-sized square pieces.
- Heat oil over medium-high heat and fry onions until soft and translucent.
- Add Green pepper slices to the pan and cook for 5 minutes until starting to soften.
- Turn the heat down slightly, add another splash of oil followed by garlic, madras powder, turmeric and smoked paprika. Stir spices around the pan for approx 30 seconds until coated in oil and fragrant in smell.
- Add tomato paste. Cook down until darkened a little and sticky. Pour chopped tomatoes, stock, chicken pieces and green chilli into the pot and stir to combine. Bring to a boil, then reduce to a simmer, cover with a lid and cook slowly for 1 hour (stirring occasionally) until the sauce is thick and oily.
- To finish, stir in the mango chutney, minced ginger and lime juice. Taste and season with salt if needed.
- Serve madras curry with a side of basmati rice, popadoms, nam bread, yoghurt, coriander for garnish and ice-cold beer.