Chicken Madras

Ingredients:

2 Mishra’s Curry Cubes

600g chicken thigh fillets, cut into 4cm pieces

2 tbsp oil

1 tsp mustard seeds

8 – 10 curry leaves

I large onion, finely chopped

2 cloves garlic, minced

2cm root ginger, minced

1 medium ripe tomato, finely chopped

¾ cup of coconut milk

⅓ cup of water

1 tbsp shredded coconut

2 tbsp lemon juice, optional

Chopped coriander leaves for garnish, optional

Serves 3 – 4

Step one

Heat the oil in a heavy-based pan and add the mustard seeds and curry leaves when the oil is hot, and stir. When the seeds start popping and you can smell the aroma of the curry leaves, add the onion, garlic and ginger and cook for about 10 minutes or until the onion has softened and begun to brown. Add the Curry Cubes and stir to mix.

Step two

Add the tomato, mix in well and cook for about 1 minute. Stir in the pieces of chicken, coating them in the mixture in the pan. Pour in the coconut milk and water, mix thoroughly, and allow to come to a boil before reducing to a simmer and cooking the curry for about 15 to 20 minutes, until the chicken is tender and the sauce has thickened a little.

Step three

Stir in the shredded coconut and cook for another minute or so. Pour in the lemon juice if using and season with salt and pepper to taste. Add the chopped coriander leaves if using, and serve the curry hot, with rice and/or Indian breads.