Curry Madras chicken
4 chicken Breasts without skin and bones (about 600 g)
3 tbsp vegetable oil
2 onions (peeled and finely chopped)
piece of fresh ginger 2 cm (peel and grate)
2 cloves garlic (peeled and finely chopped)
3 green chilies (remove the seeds and finely chop)
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1,5 tsp spicy chili powder (to taste)
8 leaves curry
sea salt and black pepper
400 g ripe tomatoes (chopped)
300 ml of water
1 tsp mixed spices garam masala
cilantro leaves (for feeding)
1. Cut the chicken into pieces the size of 4 cm and set aside. Heat the oil in a wide pan or wok. Add the onions and saute for 6 ? 8 minutes until he softened and slightly browned. Stir in the ginger, garlic and chilli and fry for 2 ? 3 minutes, add the cumin, coriander, turmeric, chili powder, curry and cook for another 1 minute. Season the chicken with salt and pepper and place in pan. Fry, stirring, for 2 ? 3 minutes on each side, until Golden brown.
2. Add the chopped tomatoes, pour in water and bring to a boil. Mix thoroughly, reduce heat and cover. Cook at low boil 30 minutes, stirring occasionally. If curry starts to dry and stick to the bottom of the pan, add a little more water and mix thoroughly.
3. Add the garam masala and cook without cover for another 10 minutes. Serve, sprinkled with cilantro leaves, with pilaf, basmati rice or warm Indian bread.