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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)
1: 
Chop the chicken breasts into cubes (remove fat if you like).
2: 
Mix together, in a bowl, the tomato purée, fennel seeds, ginger, coriander, garlic, chilli powder, turmeric, lemon juice, salt and water.
3: 
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.
4: 
Add the chicken pieces to the onions and cook on a medium heat for 1-2 minutes to seal the meat.
5: 
Pour the tomato/spice mixture into the pan and continue to cook, while stirring, for 1-2 minutes.
6: 
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.
Tips: 
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.
Warnings: 
A fairly hot curry!

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