Madras Curry

Ingredients

Vegetable oil

2 tablespoons

Onion

1 large, chopped

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Madras curry powder

2 tablespoons

Tomatoes

2 medium, chopped

Coconut milk

1 can (400ml)

Chicken or vegetables

1 pound (450g), diced

Salt

to taste

Fresh cilantro

1/4 cup, chopped (for garnish)

Instructions

1. In a large pan, heat the vegetable oil over medium heat until shimmering.
2. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
4. Add the Madras curry powder to the pan and toast the spices for 1 minute, stirring constantly to prevent burning.
5. Incorporate the chopped tomatoes and cook for about 5 minutes, allowing them to break down and meld with the spices.
6. Pour in the coconut milk, stirring to combine, and bring the mixture to a gentle simmer.
7. Add the diced chicken or vegetables, season with salt to taste, and stir well.
8. Cover the pan and simmer for 15-20 minutes, or until the chicken is cooked through or the vegetables are tender and flavorful.
9. Garnish with fresh cilantro before serving, and enjoy hot with steamed rice or naan bread.