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How to make Chicken Balti Madras

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This brilliant recipe is low in fat, easy to make and tastes delicious. The ingredients serve 4 (increase or decrease the quantities for more or less servings).
What you'll need: 
Approx 300gm skinned chicken breast fillets
45ml or 3 tablespoons of tomato purée
1 teaspoon of pulped/chopped fresh ginger and 1-2 teaspoons of pulped/crushed fresh garlic
¼ teaspoon of ground fennel seeds and 1½ teaspoons of ground coriander (seeds or leaves)
1 teaspoon chilli powder and ½-1 teaspoon ground turmeric
2 tablespoons fresh lemon juice and 1 teaspoon salt
300ml or ½ pint water and 1 tablespoon olive oil (for frying)
2 medium sized onions, finely diced and 2-4 curry leaves
2 green or red chillies, seeded and finely chopped and 1 tablespoon coriander leaves (ideally fresh)
Chop the chicken breasts into cubes (remove fat if you like).
Mix together, in a bowl, the tomato purée, fennel seeds, ginger, coriander, garlic, chilli powder, turmeric, lemon juice, salt and water.
Heat the oil in a heavy-based frying pan (or wok) and fry the onions with the curry leaves, until the onions are golden brown colour.
Add the chicken pieces to the onions and cook on a medium heat for 1-2 minutes to seal the meat.
Pour the tomato/spice mixture into the pan and continue to cook, while stirring, for 1-2 minutes.
Lower the heat to a simmer and cook for 8-10 minutes, stirring occasionally. Add the chillies and fresh coriander towards the end and serve immediately.
Add more chillies or chilli powder if you would like it hotter!
You can vary the amount of garlic and/or coriander to suit your taste.
Serve with boiled or pilau rice and naan bread.
A fairly hot curry!


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