Le Buhel Chicken Madras

Yesterday I tried to recreate a meal we had back in February when we were away with friends, it seems like a lifetime ago now with all that has happened since. We all took turns cooking,  this one was cooked by my friend Sean - I chatted and looked on as he cooked taking notes. It was delicious - and one I vowed I would cook again. I am never sure about curry powders generally I prefer pastes but the supermarket where we were had a limited selection of Indian ingredients. You could add a tin of coconut milk to this and reduce the amount of stock or alternatively add a tin of chopped tomatoes. Sean cooked it for a crowd of 15, a mix of adults and teens and it was loved by all. Today it was a success, perfect for Friday night poker night during lockdown. It is a recipe I will make again - I can chat and pay attention - who knew! 

Serves 6

Ingredients

6 x chicken breasts or chicken thighs diced

500 ml chicken stock

2 tbsp madras curry powder

1 tbsp turmeric

2 x garlic cloves chopped

1 x large onion

2 tsp ginger chopped

2 x handfuls baby spinach - or frozen spinach

Method

1. Heat 2 tbsp of sunflower oil in a saucepan, add 2 cloves of crushed garlic, 2 tsp chopped ginger, 2 chopped onions and fry for 15-20 minutes until soft and golden brown.
2. Add 4 tbsp of madras curry powder to coat the onion mix and fry for 1-2 minutes. Add 6 chicken breasts (diced) and fry for a further 10 minutes.
3. Add 500ml chicken stock and simmer for 20 minutes until meat is fully cooked before serving add in 2 handfuls of baby spinach then serve.

Note: Serve with rice and for the full-on Indian experience, Poppadums and Mango Chutney on the side.

Want more spice? Add more powder for a stronger heat to your curry.