Hot Madras Chicken Curry

Hot Madras Chicken Curry

Makes 6-7 servings

Ingredients

• 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

Instructions

1. 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.
2. Saute ginger, onions and garlic then add the hot Madras curry powder mix.
3. 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.
4. Serve with plain boiled rice, Indian chapatis or Naan.

Content and Image by Jeannie Maristela-Gust