A staple of any good Indian restaurant. South India inspired chicken curry spiced with cumin, turmeric, garam masala, cardamom and tomatoes.
Remove the skin from the chicken breast if necessary and cut into 2cm cubes.
Finely slice the onions.
Finely chop the red chillies and the garlic.
Heat a splash of oil in a wide bottomed saucepan. Add the sliced onion and sauté over a medium heat until golden brown. Add the chopped chilli and garlic and cook for 2-3 minutes. Stir in the ground spices, cook for a minute and then add the chicken pieces. Continue cooking the chicken in the
pan until nicely coloured, then add the seeds from the cardamom pods, tomato puree and stock. Bring to a simmer and cook for 10 minutes or until the chicken pieces are cooked through.
Finish the curry with a squeeze of lemon juice.
Wash the rice under cold water until clear.
Bring to the boil in the measured water with a pinch of salt, then reduce the heat to a simmer.
Cover with a lid and cook for 8-10 minutes or until all of the water is absorbed.
Leave to stand for a further 10 min with the lid ON.
Shortly before serving, fluff up with a fork.
«A Madras style curry can easily be made with lamb. Cook the lamb for longer (at least 1 hour) and over a low heat until the lamb is completely tender.»