Low Fat Curry Chicken Madras
The Healthy Chicken Madras
Unlike the common curry version, this Balti Chicken Madras is a fairly hot low-fat chicken curry which is excellent served with either plain boiled rice, pilau rice or naan bread.
Ingredients Of Balti Chicken Madras:
- 275g chicken breast fillet, skinned
- 3 tbsp. tomato purée (paste)
- Large pinch of ground fenugreek
- ¼ tsp ground fennel seeds
- 1 tsp grated fresh root ginger
- 1 ½ tsp ground coriander
- 1 tsp crushed garlic
- 1 tsp chili powder
- ¼ tsp ground turmeric
- 2 tbsp. lemon juice
- 1 tsp salt
- 300ml cups water
- 1 tbsp. oil
- 2 medium onions, diced
- 2 to 4 curry leaves
- 2 green chilies, seeded and chopped
- 1 tbsp. fresh coriander (cilantro) leaves
- Steamed rice to serve (optional)
Tips For Balti Chicken Madras:
Always take care not to be over generous when you are using ground fenugreek as it can be quite bitter.
Cooking Method Of Balti Chicken Madras:
Remove any visible fat from the chicken breast fillet and cut the meat into bite-size cubes.
Mix the tomato purée in a bowl with the fenugreek, fennel seeds, ginger, coriander, garlic, chili powder, turmeric, lemon juice, salt, and water.
Heat the oil in a wok or heavy frying pan and fry the onions together with the curry leaves until the onions are golden brown.
Add the chicken pieces to the onions and stir for about I minute to seal the meat.
Pour in the prepared spice mixture and continue to stir the chicken for about 2 minutes.
Lower the heat and cook for 8 to 10 minutes until the chicken is thoroughly cooked. Add the chilies and fresh coriander and serve the Chicken Madras together with steamed rice (optional) immediately.
For more variety of recipes, please click the ‘you may also like’ section below this page. Enjoy your cooking and the delicious Balti Chicken Madras.
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