This curry originates from Madras (now called Chennai) in Southern India and is characterised by its intense flavour - fiery from the use of chilli and tangy from the use of tomatoes and lemon.
Book: How to Be a Curry Legend
- 500g diced chicken (thighs are best)
- 1 medium onion - finely chopped
- 2 cloves of garlic - finely chopped
- 2 red chillies - halved lengthways (seeds removed if you’d prefer less heat)
- ½ lemon
- 30g butter
- 400g tin of tomatoes
- 1 tsp sugar
HALDI BLEND: ½ tsp
JEERA BLEND: 2 tsp
METHI BLEND: 3 tsp
MIRCHI BLEND: 2-3 tsp
