By now you know I have a love for good curry recipes. This Madras Curry is another family favourite. The original recipe is an ‘Indian Inspired’ one Curtis Stone wrote for Coles during the Commonwealth Games. I have tried cooking this in the thermomix but I just can’t get the same flavour as I get cooking it in the frypan. I usually cook my rice and steam veggies over the top in the thermomix and varoma while I cook the curry on the stove. This recipe is done with chicken, however it can easily make a delicious vegetarian meal either by adding chopped vegetables to the pan instead of the chicken (eg. pumpkin and cauliflower) or simply cook the sauce in the pan and pour over steamed veggies and rice.
- 2-3tbs rice bran oil
- 1 large brown onion, finely chopped
- 1 cinnamon stick
- 2tbs fresh ginger, finely chopped or grated
- 4 cloves garlic, crushed
- 1 tsp tumeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp cayenne
- 8 fresh curry leaves*
- 400-500g chicken thigh fillets, each cut into approx 4 pieces
- 2 medium tomatoes chopped or 200g tinned tomatoes (it is nicer with fresh)
- 1/2 cup coconut milk
- 1 tbs thermomix vegetable stock concentrate
- Steamed vegetables and basmati or brown rice to serve
* I have a curry leaf tree in my garden which my father-in-law gave me. If you don’t have a tree, try and get frozen leaves from an asian grocery store. If you know someone with a curry leaf tree, pick the leaves and store them in a zip lock bag in the freezer then just throw them straight into your curry from the freezer. They add an amazing flavour.
- Get your rice and veggies sorted in the TMX & Varoma or Rice Cooker & Steamer. If your ingredients are prepped the curry needs approx 30 min cooking time, so you can time your rice and veggies accordingly.
- Heat 2 tbs rice bran oil in the pan over medium high heat.
- Add onion and cinnamon stick, and cook stirring frequently for 3-5 minutes until golden brown.
- Add the ginger and garlic, and cook for another minute.
- Turn the heat down to medium low. Add all the spices and curry leaves with an extra 1 tbs rice bran oil if necessary. Cook for 3 minutes, stirring frequently so the spices don’t burn.
- Add the chicken to the pan and cook a further 3 minutes, stirring so that the chicken is coated in the spice mix.
- Add the tomatoes and stock. Stir through then cover pan with lid and simmer on low for 15 minutes until chicken is tender and tomatoes have broken down to form the sauce.
- Add the coconut milk and stir to combine. Simmer for 2-3 minutes until warmed through and sauce thickens.
- Serve with rice and veg, and enjoy.