Quick, easy and delicious curry with tomatoes. Madras curries originate from southern India, are full of flavour and are lighter than those with cream, yoghurt or coconut cream. I use chilli for spice, which can be altered to taste, and add a touch of lemon to lift the dish. The raita is a quick mix and tastes great.
This madras is delicious
Preparation Time 10 minutes
Cooking Time 25 minutes
Ingredients For the madras 1 tbsp oil
1 brown onion, finely cut (exclude for low FODMAP)
3 cloves garlic, crushed (exclude for low FODMAP)
1 tsp turmeric
1 tsp ground coriander seed
1 tsp cumin
2 tsp ground ginger
1 tsp garam masala
1 tsp cinnamon
1 tsp chilli (add less if you prefer milder)
3 chicken breasts, cut into bite sized pieces
4 large tomatoes, diced or 400 g can diced tomatoes
1 tbsp lemon juice (reserved from the raita ingredients)
For the raita 1 clove garlic, crushed (exclude for low FODMAP)
10 cm cucumber, diced
1 lemon, juiced and finely zested (reserve 1 tbsp juice for curry)
1/2 cup mint, finely cut
1 cup plain yoghurt
1 tsp cumin
To serve (optional) 1/4 cup coriander, cut
Cooked basmati rice
Add oil to a saucepan on medium heat. Add the garlic and onion and cook for 2-3 minutes until caramelised.
Add the ground coriander seed, cumin, ginger, garam masala, cinnamon, chilli and stir to combine. Cook for 1-2 minutes until fragrant.
Add the chicken and cook until browned, stirring frequently.
Stir the chicken to evenly coat with the spices
Add the tomatoes, 1 tbsp lemon juice and 1/2 cup of water. Simmer for 20 minutes.
I pour 1/2 cup water into the can and swirl and then add to the curry
In the meantime, while the chicken is cooking, add all of the raita ingredients into a bowl and stir to combine. Refrigerate until ready to serve.
Serve the chicken madras with rice, fresh coriander and raita.
The flavour intensifies and the chicken tenderises if this curry is made the day before and reheated.
If you prefer less spicy reduce the amount of chilli and add 1/2 cup natural yoghurt or coconut cream.