The cheat's madras chicken curry

Actually, this recipe was adapted from a packet of Madras curry. Handy those packets.

Serves about 6

Ingredients

1kg of chicken pieces, skinned, thighs are particularly good
2 onions, finely chopped
6 cloves of garlic, finely chopped
1 large knob of garlic, finely chopped about 2 teaspoons
3 tablespoons of Madras curry powder
½ cup of water
800 grams of ripe tomatoes, about 4 medium, diced
6 tablespoons of natural yoghurt
2 tablespoon of lemon juice
Salt

Method

In a large, heavy based pot, heat some ghee or oil over a medium heat and add chicken pieces. Cook until white and all the pinkness has gone. Remove chicken.

In the pot add onion, garlic and ginger and sauté until soft and golden. Reduce heat, add curry powder and a small amount of water to soften the mix. Fry for a minute to cook but stir constantly so the mix doesn’t burn. Add chicken, tomatoes, salt, yoghurt and remainder of the water. Cover and simmer for about 30 minutes.

Taste the dish and add more salt if need be. Sometimes the yoghurt will curdle but don’t worry too much the curry will still taste delicious. If you don’t like the look though, it is possible to add the yoghurt at the end of the cooking method. Best way to prevent curdling is to put the yoghurt in a bowl, whisk with a fork then add some of the curry sauce and whisk again. Do this a few times until the yoghurt is coloured and warming then add back to the pot and mix through without breaking the chicken pieces.

When ready to serve, sprinkle the lemon juice over the curry. Serve with fluffy rice and sambals such as pineapple pieces, toasted coconut, pickles, raita (cucumber with yoghurt) and ikan belis (fried anchovies).

Best enjoyed with a beer or a white wine that’s not too delicate but one with some texture such as an Alsace riesling or pinot blanc.