Madras chicken curry
Chicken curry made with peanut butter and Madras curry paste: non-authentic. I made this one up a few years ago and it’s stood the test of time.Ingredients:
- 2 kg chicken, chopped
- 2 large onions, chopped
- 5 large potatoes, chopped
- 750 mL coconut milk or cream
- ¾ cup of peanut butter
- ¼ cup soy sauce
- 4 or more tablespoons of Madras curry paste
- 5 garlic cloves, chopped
- 3 red chilies, fresh and chopped
- 2 teaspoons of cracked pepper
- Optional: mushrooms, carrots, beans
- In a bowl mix up the coconut milk, peanut butter, garlic, soy sauce, cracked pepper, chili, curry paste.
- In a big pot (8 litres plus) fry the onion on a dash of grapeseed or canola oil for five minutes, add the chicken and keep it moving until the chicken is white.
- Bring about a litre of water to boil.
- Add the wet ingredients from the bowl to the pot and stir through.
- Add the potatoes and any optional ingredients such as mushrooms, carrots.
- Pour in enough boiling water to cover everything, and a bit more.
- Bring the pot to boil and then reduce the heat to keep it bubbling gently.
- Cook for about an hour. Stir occasionally.
- When the potatoes feel cooked all the way through it’s probably ready to serve. Or continue cooking if you prefer it more mushy and flavoursome, or if you only just realised you forgot all about rice and paratha.