Madras

Ingredients

• Fresh coriander leaves (for garnish)
• Oil (2 tablespoons)
• Salt (to taste)
• Lemon juice (1 tablespoon)
• Coconut milk (1/2 cup)
• Garam masala (1 teaspoon)
• Cumin powder (1 teaspoon)
• Coriander powder (1 tablespoon)
• Red chili powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Curry leaves (10 leaves)
• Green chilies (2, slit)
• Garlic (4 cloves, minced)
• Ginger (1-inch piece, grated)
• Tomatoes (2 medium, pureed)
• Onion (1 large, finely chopped)
• Chicken (500 grams, boneless and cut into pieces)

Instructions

1. Heat oil in a pan over medium heat.
2. Add the chopped onions and sauté until golden brown.
3. Add the grated ginger, minced garlic, slit green chilies, and curry leaves. Sauté for a minute.
4. Add the chicken pieces and cook until they are browned on all sides.
5. Add the pureed tomatoes and cook for 5 minutes, stirring occasionally.
6. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
7. Cover the pan and let the chicken cook in the spices for about 15 minutes, or until it is tender.
8. Add coconut milk and garam masala. Stir well and cook for another 5 minutes.
9. Add lemon juice and mix.
10. Garnish with fresh coriander leaves.
11. Serve hot with steamed rice or naan bread.