Chicken madras , gluten free!

Authentic hot curry , quick to make. Serve with plain fluffy naan

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the vegetable oil in a pan or balti bowl and add the onion and tomatoes. Turn the heat down and fry until the onion and tomatoes are soft , stir to stop any burning.

Step 2

Add the ginger and garlic paste and cook out for another 2 minutes.

Step 3

Once the ingredients are soft and cooked , add the salt, turmeric, paprika, cumin and chilli powder. Stir the spices in and cook for a minute. Add a spoon of hot water if any sticking occurs.

Step 4

Add the chicken and stir into the ingredients. Stir again after a minute. If any sticking is occurring then add spoons of the hot water.

Step 5

Stir the mixture every minute or so to ensure no sticking. Add the garam masala and stir in. After a minute add some more spoons of hot water and continue cooking until the chicken is cooked through (probably 5 or 6 minutes).

Step 6

Once chicken is cooked, take off the hob. Add the yogurt over the sauce and copious fresh chopped coriander. Serve with fresh naan.