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Ingredients
  • subheading: Chicken Madras:
  • 1 onion peeled and roughly chopped
  • 2 cloves garlic peeled
  • 2 tsp minced ginger
  • 3 tbsp ghee or vegetable oil
  • 3 chicken breasts chopped into bitesize chunks (this is about 525g or 18.5oz)
  • ½ tsp ground cinnamon
  • 3 tbsp madras hot curry powder * see note 1
  • 1 ½ tsp paprika
  • ¼ tsp ground fenugreek * see note 2
  • ½ tsp tamarind paste
  • ¾ tsp salt
  • ½ tsp black pepper
  • 400 ml (14 oz) passata
  • 2 tbsp tomato puree paste for US
  • 200 ml (7 oz) coconut milk (full-fat)
  • subheading: To serve:
  • small bunch of fresh coriander
  • 1 finely sliced red chilli
  • ¼ red onion peeled and finely sliced
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