Hot Madras Ccicken CurryA prominent characteristic of this particular curry mix is it is hotter than most curry mixes and the orange-red colour of it. The addition of some tomato puree into this dish also imparted not only another depth of reddish glow but also some more savoury richness in taste.
One can definitely make this completely vegetarian by replacing meat with cauliflower and aubergines, or also chickpeas along with the potatoes and carrots.
- 1 kilo chicken thighs (salt and pepper to season/marinade chicken)
- 1/4 cup canola oil (2 tablespoons for pan-searing the chicken, 2 tablespoons to saute aromatics)
- 1 head garlic, minced
- 2 large white onions, chopped
- 1 tablespoon ginger, chopped fine
- 4 cups chicken stock (or vegetable stock)
- 1 cup tomato puree
- 2 tablespoons hot Madras curry mix
- 2 large potatoes, large dice
- 2 carrots, large dice
- Season chicken thighs with salt and pepper and pan-sear in canola oil until lightly golden and meat is caramelized. Place on a dish. And add the remaining canola oil in the pan.
- Saute ginger, onions and garlic then add the hot Madras curry powder mix.
- Put back the seared chicken thighs. Add the potatoes, carrots, tomato puree and chicken stock. Bring to a boil then lower heat to simmer the stew for 45 minutes or until root vegetables are tender and stew is thickened. Season with salt to taste.
- Serve with plain boiled rice, Indian chapatis or Naan.
Makes 6-7 servings