Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Restaurant-Style Madras Curry
This restaurant-style Madras curry brings deep spice and tangy tomato flavour without overcomplicating your evening. The sauce is built from onions garlic ginger and warming spices then simmered until glossy and rich.
It works brilliantly with chicken and serves well with basmati rice or naan. You can control the heat by adjusting chilli while keeping the same robust Madras character.
Method
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- Heat the oil in a large pan over medium heat and cook the onions for 8 to 10 minutes until golden.
- Add garlic and ginger then cook for 1 minute until fragrant.
- Stir in madras powder cumin coriander turmeric and chilli powder then cook for 30 seconds.
- Add tomato purée and cook for 1 minute to deepen the flavour base.
- Add chopped tomatoes and stock then simmer for 8 minutes until slightly thickened.
- Add the chicken pieces and stir to coat in the sauce.
- Cover and simmer for 15 to 18 minutes until the chicken is cooked through.
- Stir in garam masala and lemon juice then taste and season with salt and black pepper.
- Rest for 3 minutes then serve with rice or naan and fresh coriander.
Ingredients
- 5ml Turmeric
- Black Pepper, to taste
- 10ml Ground coriander
- 5ml Garam Masala
- 30ml Tomato purée
- 700g Chicken thigh fillets boneless cut into bite-sized pieces
- 10ml Lemon Juice fresh
- 10g Coriander fresh chopped for garnish
- 20g Ginger fresh finely grated
- 200ml Chicken Stock hot
- 5ml Chilli Powder adjust to taste
- 30ml Madras curry powder
- 10ml Ground cumin
- 4 Garlic cloves minced
- Salt, to taste
- 30ml Vegetable Oil
- 2 Onion large finely chopped
- 400g Chopped tomatoes tinned
Notes
For a hotter finish add extra chilli powder in small increments near the end.
If the sauce thickens too much add a splash of hot water and simmer briefly.
Leftovers taste even better the next day once the spices settle.
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