Chicken Madras
This is a recipe for a chicken madras. It is a popular curry in the UK.
Servings
4
4 chicken breasts, diced
2 large onions, finely chopped
4 cloves of garlic, minced
1 jar of tomato puree, mixed with an equal volume of water
2 teaspoons of ground cayenne pepper
3 teaspoons of garam masala
1 teaspoon of ground cumin
1 teaspoon of ground turmeric
8 cardamom pods
½ teaspoon of ground ginger
½ teaspoon of ground coriander
Juice of ½ lemon
Fresh chiles
1 pinch of garam masala
Freshly-chopped coriander leaves
Heat a large skillet or saucepan over medium heat, and add a liberal amount of cooking oil. When at temperature add the chopped onions. Cook the onions for a couple of minutes until they start to brown slightly.
Add the minced garlic, cayenne pepper, and garam masala. Stir for 2 to 3 minutes.
3 minutes
Add the ground cumin, ground turmeric, ground ginger, and ground coriander. Stir in for about 30 seconds.
30 seconds
Add the diced chicken. Cook, stirring, until the chicken is cooked through.
Add the diluted tomato puree and the seeds from the 8 cardamom pods. Stir, then lower the heat and place a lid on the saucepan.
Simmer for 30 minutes stirring occasionally. If the sauce starts to stick to the pan add some water.
30 minutes
Remove the lid and squeeze the juice of half a lemon into the pan along with a pinch of salt. Stir and let simmer uncovered for 10 to 15 minutes.
15 minutes
Serve with garnishes.
- •Other meats can be substituted for the chicken.
- •This dish currently has a heat level of a hot masala. To bring the heat up to about a madras level, add approx ½ teaspoon of chili powder when adding the cayenne pepper.