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Peel and finely chop the red onion and garlic cloves. Peel the ginger and grate it to add to your spice mix.
You may want to remove any extra fat or tendons from the chicken. Cut the meat into medium-sized pieces.
Heat some oil in a frying pan, then cook the red onion and garlic for a few minutes until the onion turns translucent. Add the grated ginger, 1 teaspoon of chilli powder, cumin, coriander and 2 teaspoons of turmeric, and lightly cook everything to bring out the full aroma.
Add the chicken and cook everything for approximately 5 minutes on medium heat. Add the canned tomatoes, followed by the coconut milk, and let the sauce simmer and reduce for a little while.
Season the chicken madras with salt and – if wanted – more spices to your taste. Serve the dish with rice, naan, and green beans or another vegetable. Chop some parsley or fresh coriander and top the dish with fresh herbs. Enjoy!