Mick Gower's Indian Recipes
Chicken Madras
- 3 Large onions peeled and chopped and boiled in 2 cups of water in a small boiling pot, remove and let to cool. Crush with their juice with an electric blender.
- 2 lb Boned chicken cut into 3cm square pieces
- 2 tbsp Fresh lemon juice
- 2½ tsp chilli powder
- 1 tsp Garam masala
- 1 tsp Garlic paste
- 1 tsp Ginger paste
- 3 tsp Tomato puree
- 1 tsp Paprika
- 1 tsp Ground cumin
- 1 tsp Ground corriander
- 2 tsp Ground turmeric
- 1 tsp Salt
- 8 tbsp Cooking oil
- ½ pt Water
Mix all the ingredients together in a boiling pot or heavy based saucepan, start cooking
over a high flame uncovered. When the ingredients begin to boil stir them with a wooden
spoon continue to cook for another 5 minutes stir again and turn the flame to medium and
continue to cook for another 10 minutes, stirring frequently, to prevent sticking to the
bottom of the pan, now turn the flame to low and cover the pot with the lid. Cook for
another 35 minutes, during this 35 minutes do not remove the lid and do not stir. Remove
from the heat and allow to rest for 10 minutes.
Serve with rice or any sort of bread or even chips!
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