MOB's Chicken Madras

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Step 1.

Add garam masala, chilli powder, turmeric and crushed cardamom pods (pod and seeds) to a wide frying pan with a splash of oil. Cook for a minute on a medium heat to toast the spices.

Step 2.

Add crushed garlic cloves and a large knob of grated ginger. Stir them in. Add finely chopped onions. Coat the onions in the spices.

Step 3.

Add your chicken thighs and cook for 5 minutes until nicely browned.

Step 4.

Add a heaped tablespoon of tomato paste. Stir it in and add tins of plum tomatoes. Break them up with a spoon, bring the curry to a boil. Turn down the heat and allow to simmer for 20 minutes.

Step 5.

Get your rice on – follow pack instructions.

Step 6.

Once the chicken is cooked through, add a chopped green chilli, salt and pepper.

Step 7.

When the curry is nice and thick, remove from the heat. Serve over steaming rice and enjoy!

Make sure you bubble the curry down until it is nice and thick.

6 Cardamom Pods
1 Tsp Turmeric
2 Tsp Garam Masala
2 Tsp Chilli Powder
8 Skinless, Boneless Chicken Thighs
800g Plum Tomatoes (2 Tins)
1 Heaped Tbsp Tomato Purée
1 Green Chilli
2 Brown Onions
2 Cloves of Garlic
Knob of Ginger
400g Basmati Rice
Salt
Pepper
Olive Oil