Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Authentic Chicken Madras
A classic Indian curry, Chicken Madras is a delightful blend of spicy and aromatic flavours. This dish features tender chicken pieces in a rich and tangy tomato-based sauce, seasoned with traditional spices.
It's perfect for a curry night or as a family favourite. Adjust the spices to suit your taste and enjoy with rice or naan.
Method
10m35m45m
- Heat oil in a large pan. Add onions and cook until soft.
- Add garlic and ginger, cook for 2 minutes.
- Stir in cumin, coriander, turmeric, and chilli powder.
- Add chicken pieces and brown on all sides.
- Pour in chopped tomatoes and coconut milk. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Stir in garam masala and season with salt.
- Garnish with fresh coriander before serving.
Ingredients
- 10ml Coriander ground
- 30ml Vegetable Oil
- 15ml Ginger grated
- Salt to taste
- 5ml Garam Masala
- Coriander for garnish fresh
- 3 Garlic minced cloves
- 5ml Turmeric
- Chicken, to taste
- 2 Onion finely chopped
- 400g can Tomato Chopped
Notes
Adjust the chilli according to your heat preference. Serve with steamed basmati rice or naan bread for a complete meal.
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