Coconut, curry leaves and fenugreek create this aromatic Madras local favourite… comes with a kick of heat, of course!
‘A rose by any other name’… Madras may now be called Chennai, but South Indian food is still a feast to behold. Although Madras curry was created in British curry houses, we’ve taken it somewhat back to its Chettinad roots in South India so you can enjoy the best of both worlds.
The Chettiar people of south India produce some of the spiciest and most aromatic dishes in India, and we’ve replicated their method of cooking and added back some of those flavours to this British favourite.
– 400g boneless chicken thigh pieces, cut bite size (or boneless chicken breasts)
– 1 Holy Cow! Madras Chettinad curry sauce (250g)
– 4-5 fresh curry leaves (optional)
– 50ml chicken stock, or 1 cube of oxo chicken
– 1 tbsp of fresh, chopped coriander leaves
- Heat 1 tsp of oil in a pan, add curry leaves (optional) and stir fry the chicken on high heat for 2-3 minutes.
- Add Holy Cow! Madras Chettinad Curry Sauce and chicken stock and simmer for 6-8 mins or until the chicken is cooked through. Add water (if necessary) to achieve the consistency you prefer.
- Garnish with chopped fresh coriander leaves.
- Serve with Rice or Naan (and maybe a beer!)
If you have a bit more time, here are some suggestions:
- Marinate the chicken: With a mix of salt, ground pepper, a pinch of ground star anise (or fennel seeds), tumeric and yogurt. Cover with cling film, and leave it overnight (or for at least 4 hours) to chill.
- To temper: When you stir fry the chicken, throw in 1-2 pieces (whole) of star anise, 1 tbsp of chopped fresh mint leaves and 1-2 bay leaves. Adds to the look and flavour.