Chicken Madras

• 30 mL chopped coriander
• 30 mL yoghurt
• 15 mL lemon juice
• 500 g boneless, skinless chicken (cubed)
• 60 mL oil
• 2 large onions (400 g)
• 15 mL crushed garlic
• 30 mL grated ginger
• 10 mL mustard seeds
• 10 mL cumin
• 10 mL coriander
• 10 mL paprika
• 5 mL turmeric
• 5 mL chilli powder
• 30 mL tomato paste
• 10 mL sugar
• 5 mL salt
• 5 mL monosodium glutamate
• 60 mL skim milk powder dissolved in 60 mL water
• 440 mL coconut cream

Marinade chicken in yoghurt, lemon juice and coriander leaf. Fry onion then add garlic and ginger. Add mustard and fry 1 minute, then rest of spices and fry 1 further minute. Stir in tomato paste, then chicken until cooked. Mix sugar, salt, monosodium glutamate, milk powder and coconut cream together then add and cook for 10 minutes. Add water as needed.

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