CHICKEN MADRAS

10 chicken thighs (skinned
2 tsp coriander
2 tsp jeera (cumin seed)
2 tsp paprika
Salt to taste
8 curry leaves
1 large onion (chopped)
2 inch fresh ginger (chopped)
2 green chillies (chopped)
½ tsp chilli powder
2½ tbs Pataks Madras paste
400g tomatoes (chopped)
5 tbs olive oil

Preheat oven to 180°c (gas mark 4)

Heat the oil in a large ovenproof pan and add the onion and ginger and cook until brown. Add the chicken and cook until chicken has turned white and starting to brown.

Add the coriander powder, jeera, paprika, salt, chilli powder, green chillies and the madras paste and mix well. Cook stirring for five minutes adding small amounts of water if mixture becomes too dry

Add the tomatoes and curry leaves to the pan and place in the centre of the oven and cook for 45/50 minutes until chicken is cooked through.