Chicken Madras Curry

Ingredients

• 2 tbsp olive oil
• 2 tbsp minced garlic
• 1 tsp cinnamon
• 1 tbsp ginger, finely chopped
• 1 tsp turmeric
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp cayenne pepper
• 500g Chicken thigh fillets, cut in half
• 8 fresh curry leaves
• 2 medium tomatoes, roughly chopped
• 1/3 cup coconut milk, canned

Method

1. Heat the olive oil in a large saucepan over medium heat. Place the garlic, ginger and cinnamon in the pan and cook for 1 minute. Add in the turmeric, cumin, ground coriander, garam masala, cayenne and curry leaves. Cook for 5 minutes, stirring constantly.
2. Add the chicken thighs to coat, and cook for 3 minutes. Stir in the roughly chopped tomatoes and cook for 15 minutes.
3. Add the coconut milk and stir, simmer for 1-2 minutes, then remove from heat.

Product used in recipe

• Valcom - Coconut Milk