Rosemary & chilli naan
Give plain naan a bit of a kick with this simple recipe. Once you've cracked this, try garlic & mint and harissa & red onion too - you'll find the recipes below
Chicken madras
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3 - 4
Skip to ingredients
- 1 onionpeeled and quartered
- 2 garlic cloves
- thumb-sized chunk of gingerpeeled
- ½ red chilli
- 1 tbsp vegetable oil
- ½ tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1-2 tsp hot chilli powder(depending on how spicy you like your curry)
- 4 chicken breastscut into chunks
- 400g can chopped tomatoes
- small pack corianderchopped
- ricenaan and mango chutney, to serve
Nutrition: per serving
- kcal373low
- fat17g
- saturates4g
- carbs9g
- sugars8glow
- fibre3g
- protein43g
- salt0.7glow
Method
step 1
Blitz 1 quartered onion, 2 garlic cloves, a thumb-sized chunk of ginger and ½ red chilli together in a food processor until it becomes a coarse paste.
step 2
Heat 1 tbsp vegetable oil in a large saucepan and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.
step 3
Tip in ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1-2 tsp hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add 4 chicken breasts, cut into chunks. Stir and make sure everything is covered in the spice mix.
step 4
Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.
step 5
Pour in 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.
step 6
Stir through small pack of coriander and serve with rice, naan and a big dollop of mango chutney.
