Chicken madras with steamed basmati rice

Delicious Indian flavours abound in this magnificent dish by Curtis Stone. Keep in mind that this is a hot and spicy dish. Reduce the cayenne to lessen the heat.

• 1/4 cup olive oil
• 1 brown onion, finely chopped
• 1 cinnamon stick
• 1 tablespoon ginger, finely chopped
• 4 cloves garlic, finely chopped
• 8 fresh curry leaves
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon cayenne, adjust according to your preference reduce to 1/4 teaspoon for less heat
• 550g chicken thigh fillets, cut in half (from the deli)
• 2 medium field tomatoes, roughly chopped
• 1 1/2 cup basmati rice, rinsed
• 1/3 cup TCC coconut milk
• 1/4 cup coriander, roughly chopped

Energy 2820kJ	Fat saturated 9.10g
Fat Total 28.60g	Carbohydrate sugars 3.60g
Carbohydrate Total 64.00g	Dietary Fibre 3.50g
Protein 40.80g	Cholesterol 136.00mg
Sodium 119.00mg

All nutrition values are per serve.

1. Step 1

   Heat 2 tablespoons oil in a large saucepan place over medium to high heat. Add onion and cinnamon and cook, stirring frequently, for 3-5 minutes or until golden brown.

2. Step 2

   Add the ginger and garlic, and cook for 1 minute. Reduce heat and add turmeric, cumin, coriander, garam masala, cayenne, curry leaves and 1 more teaspoon of oil. Cook for 5 minutes, stirring constantly with wooden spoon and scraping the bottom of the pan.

3. Step 3

   Add chicken and cook for 3 minutes, stirring to coat in spice mixture. Add tomatoes and cover. Cook for a further 15 minutes, or until chicken is tender and the tomatoes have broken down and become saucy.

4. Step 4

   While chicken is cooking, cook rice according to packet directions.

5. Step 5

   Add the coconut milk to the chicken and stir to combine. Simmer for 1-2 minutes then remove from heat and stir in coriander.

6. Step 6

   To serve divide rice between 4 bowls. Top with the chicken and sauce.