A Southern Indian dish by location, a Madras is very much an English dish at heart! This version is a great starting point- you can add more chillies for heat or fold through some yoghurt if you want a slightly creamier, milder curry. Adding a squeeze of lemon, lime or even a splash of vinegar can also bring a touch of tangy sourness.
- 1 tbsp sunflower oil
- 2 chicken breast, cut into good size chunks
- 1 large red onion, diced
- 2 cloves garlic
- 1 large red chilli, diced
- Thumb piece of ginger, grated
- 1 tsp smoked paprika
- 1½ tbsp ground cumin
- 1½ tbsp ground coriander
- 1tsp hot chilli powder
- 1 tsp turmeric
- 1 tbsp garam masala
- 400g tinned tomatoes
- 200ml chicken stock
- Coriander for garnish
Firstly, fire up your wood fired oven to its optimum temperature and allow to cool to 280°C.
Next, heat the oil and sweat your onions and garlic with some salt. Once soft, add the ginger and chilli, continue to stir at the mouth of your wood fired oven.
Add all your spices, except the garam masala and continue to cook in the mouth of your oven until a paste begins to form.
Then, add your chicken and mix well until it’s coated by the spice mix.
Cover with your tomatoes and stock, then cook in the mouth of your oven uncovered for around an hour.
When your chicken is cooked and the sauce is of the desired consistency, finish with the garam masala and coriander leaves. Serve with some fluffy rice.
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