Madras Chicken Curry

Ingredients

• 600 g chicken breast, cut into pieces
• 100 g plain yoghurt
• 1 tsp ground turmeric
• 1 garlic clove, grated
• 1 piece fresh ginger, grated
• 1 tsp salt
• 2 whole yellow chillies, lightly slit (remove the seeds for a milder result)
• 15 fresh or dried curry leaves
• 1 onion, finely sliced
• 400 g chopped tomatoes
• 200 ml coconut milk
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tbsp neutral oil
• Salt, to taste
• Fresh coriander, to finish

Steps

1. In a bowl, mix the yoghurt, turmeric, grated garlic and ginger, and salt.
2. Add the chicken pieces, coat well in the marinade, cover and leave to rest in the fridge for 1 hour.
3. Heat the oil in a pot and briefly fry the curry leaves and slit yellow chillies until fragrant.
4. Add the sliced onion and cook until translucent.
5. Add the marinated chicken and lightly brown on all sides.
6. Stir in the chopped tomatoes, cumin, ground coriander and garam masala, then simmer gently for 10 minutes.
7. Pour in the coconut milk, stir gently and simmer for another 15 minutes, covered, until the chicken is tender and the sauce is smooth.
8. Adjust the seasoning with salt, sprinkle with fresh coriander and serve immediately.