Recipe of the month – Chicken Madras
For the marinade
2 tbsp coriander seeds
2 tbsp fenugreek seeds
1 tbsp mustard seeds
1 tsp cumin seeds
½ tsp fennel seeds
1 tsp black peppercorns
1 cinnamon stick
3 cardamom pods, seeds removed
1 tbsp ground turmeric
2 bay leaves, crushed
2 tbsp vegetable oil
1 whole chicken
For the curry
1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 red chillies, deseeded and finely chopped
2cm/1in piece fresh root ginger, chopped
10 curry leaves
2 tsp tamarind paste
1 x 400g/14oz tin tomatoes
300ml/10½fl oz chicken stock
2 tbsp fresh coriander
For the marinade, heat a small frying pan, once hot add the coriander seeds, fenugreek seeds, mustard seeds, cumin seeds, fennel seeds, black peppercorns, cinnamon stick, cloves and cardamom seeds.
Once they start to pop add them to a spice grinder or pestle and mortar and blend until you have a fine powder.
Place the ground spices, turmeric powder and bay leaves in a small bowl and mix in the oil. Spread half the marinade all over the chicken and leave to marinate for 24 hours.
To cook the chicken, preheat the oven to 180C/350F/Gas 4.
Roast the chicken for 1-1½ hours, depending on the size of your chicken.
To check if the chicken is ready pierce the chicken by the leg and thigh, if the juices run clear the chicken is cooked. Set aside to rest.
Meanwhile, for the curry, heat a large frying pan and add the oil. Once hot, add the remaining marinade paste and cook for a few minutes.
Add the onion, garlic, chilli, ginger, curry leaves and tamarind paste and cook for a further 2-3 minutes. Add the tomatoes and stock and cook for 10-15 minutes.
Cut the chicken into eight portions. Add the chicken to the sauce and cook for 3-4 minutes, or until the chicken is hot.
To serve, place the curry in shallow serving bowls and sprinkle over the chopped coriander.