Ingredients

• 80g desiccated (or freshly grated) coconut
• 400g tin chopped tomatoes
• 2 large onions
• 5 cloves garlic
• 2 tbsp finely chopped ginger
• 6 green chilies
• 2 tsp black mustard seeds
• 1 tbsp cumin powder
• 1 tsp turmeric
• 2 tsp coriander powder
• 2 tsp paprika
• 2 tsp dried chili flakes
• half tsp salt
• 10 curry leaves
• 4 diced chicken breasts
• 100 ml water
• 2 tbsp chopped fresh coriander (cilantro)

Method

Slice one of the onions and cook in hot oil along with the crushed garlic until golden brown. Add the coarsely chopped chilies and continue frying and stirring until soft.

While the onion mixture is cooking, use a food processor or blender to blitz together the coconut, tomatoes (including juice), ginger and the second onion.

Once the onion mixture is soft and deep golden brown, add the black mustard seeds, chili flakes, salt and powdered spices, and then stir to combine and release the flavors. After 1 minute add the diced chicken, and mix it with the other ingredients. Finally add the curry leaves, water and blended coconut mixture, and simmer (covered) for 1 hour, stirring occasionally. Add and stir in the fresh coriander at the end of cooking. Serve with steamed or boiled rice.

Serves 3-4 with rice.

This hot, spicy chicken Madras recipe can also be read with step-by-step photos and extra interesting information.