[Recipes
Chicken Madras
Here is a classic recipe for Chicken Madras, a preparation that has become popular around the globe.
| Serves: | 4 | Vegetarian: | No |
|---|---|---|---|
| Preparation Time: | 00:45 |
Cuisine: | Indian |
| Difficulty: | Moderate | Meal Type: | Dinner |
| Main Ingredient: | chicken | Dish Type: | Main Course |
| Main Cooking Method: | Simmer | Season/Occasion: | Any Occasion |
Recipe
Ingredients
- 2 Tbsp. vegetable oil
- 1 medium-sized white onion, diced
- 1/2 tsp. ginger paste
- 1/2 tsp. garlic paste
- 1/2 C. tomatoes, diced
- 1/2 C. water
- 1/2 tsp. garam masala
- 1/2 tsp. turmeric
- 1/2 tsp. red chile powder
- 1 lb. boneless chicken, cut into 1" cubes
- 1 Tbsp. coconut milk
- 1 pinch mustard seed
- 1 pinch fenugreek seed
- 1 pinch cumin seed
- 1 pinch whole, pre-soaked white lentils
- 5-6 whole dried Thai red chiles
- 5-6 curry leaves
- 1 Tbsp. chopped cilantro
Directions
Heat 1 Tbsp. of oil in a pan. Add diced onions; stir until they are golden in color. Add ginger and garlic, fry for ½ minute. Add tomatoes, water, garam masala, turmeric and chile powder and cook for a minute or two. Pour mixture into a blender until pureed. Add chicken to a pot along with coconut milk. After it starts to boil, let it simmer for 5-7 minutes or until the meat is tender.
Heat remaining 1 Tbsp. oil in a fry pan. Add mustard seed, fenugreek seed, cumin seed, and lentils, then fry until the mustard seeds start popping. Add whole red chiles and stir until mixture turns a darker color. Add curry leaves. When the leaves become soft, take them out. Add tomato puree and cooked chicken to pot and mix all of the ingredients together with a ladle.
Serve hot, garnished with cilantro.