Chicken Madras

INGREDIENTS

• 2 – 3 tbsp rapeseed (canola) oil
• 1 tbsp garlic and ginger paste
• 3 green bird’s eye chillies – thinly chopped in
• 1 tsp turmeric
• 1 tbsp ground coriander
• 1 tbsp cumin
• 1 tbsp mixed powder
• 1 tbsp Kashmiri chilli powder
• 70ml tomato puree
• 3 dried chillies
• 3 cardamom pods – smashed
• Roughly 300ml base sauce
• 400g (just under a pound) chicken tikka
• 1 tsp dried fenugreek leaves (kasoori methi) 
• 1 tbsp smooth mango chutney
• Juice of one lime
• Salt to taste
• 3 tbsp finely chopped coriander

 Instructions

1. Heat the oil in a frying pan over medium-high heat. When hot, add the dried Kashmiri chillies and cardamom pods.
2. Move these whole spices around in the oil for about 30 seconds to infuse into the oli and then add the garlic and ginger paste. Fry for a further 30 seconds.
3. Add the green chillies followed by the cumin, coriander, turmeric, chilli powder and mixed powder and stir to combine.
4. Stir in the tomato puree followed bye a ladle full or two of the base sauce. Bring to a simmer and then add the chicken pieces. Only stir if the base sauce is obviously sticking to the pan. As the base sauce cooks, it will caramelise to the side of the pan. Scrape this in for more flavour.
5. Stir in the mango chutney and lime juice. Allow to simmer for a couple of minutes, again only stirring if the sauce is obviously sticking to the pan.
6. To finish, sprinkle the garam masala over the top, garnish with the fresh coriander (cilantro) and season with salt to taste.

Source: The Curry Guy