chicken madras hot curry

Ingredients chicken madras hot curry

4 chillies
2 tsp coriander (ground)
1 tsp mustard seeds
2 tsp turmeric
1/2 tsp ground ginger
1 pinch pepper
150 grams creamed coconut
55 grams ghee
4 clove garlic
2 onions
750 grams chicken breast chopped into smalk chunks
2 cup chicken stock
1 dash lemon juuce
1 pinch salt

how to make chicken madras hot curry

dissolve coconut in 300ml of boiling water

chop chillies finely and add to bowl with turmeric, mustard seeds, coriander, ginger, pepper and stir in a small amount of coconut to create a paste

melt ghee in a frying pan or wok with a lid over a medium high heat

add chopped onions and garlic to melted ghee, lower heat and stir until onion slightly brown

add paste mixture and stir for a couple of minutes

add the chicken and stir into the mixture for 1 minute before adding stock

bring to boil and then lower heat to low, cover abd simmer for 1.5hrs. stir occasionally to stop chicken sticking to base of pan

lift lid and add remaining coconut, lemon juice and salt. Bring to boil then reduce heat again for 20mins or until the sauce has reduced slightly

serve with pillau rice and garnish with a sprig of freshh coriander