Madras Chicken
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
1 hr 10 mins
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Servings
8 people
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Calories
551 kcal
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Course
Main Course
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Cuisine
Indian
Madras Chicken
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Chicken madras is an Indian curry that is red in color and with a heavy use of chili. Raita and rice are often served as accompaniments to the dish.
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Ingredients
- 3 lb chicken thighs , deboned, defatted and cut into pieces
- ½ cup ghee (or vegetable oil)
- 5 dried red peppers
- 6 whole green cardamom pods
- 5 whole cloves
- 2 medium sized white onions , diced
- 6 teaspoons chopped fresh ginger
- 4 tablespoons minced garlic
- 6 teaspoons Madras curry powder
- 1 tablespoon deggi mirch , Kashmir red sweet pepper
- 2 tablespoons coriander powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- ½ teaspoon ground cinnamon
- 20 oz. fresh Roma tomato puree
- 2 teaspoons tomato paste
- ½ teaspoon tamarind paste
- 1 lime , squeezed
- 1 tablespoon sugar
- 1 teaspoon kasuri methi , dried fenugreek leaves
- 1 cup coconut milk
- ½ cup water
For the garnish
- 3 tablespoons chopped fresh cilantro leaves
Equipment
- Dutch oven
Instructions
- In a heavy-bottomed Dutch oven, place the ghee (or oil) and melt it over medium heat.
- When hot, add the dried red chillies, cardamom pods and cloves. Fry them for a few seconds in the hot fat.
- Add the onions and sauté, stirring, until they just start to brown.
- Add all the ground spices and salt and stir quickly for a few seconds. Immediately add a few tablespoons of water if the spices stick to the pan.
- Add chopped ginger and garlic and sauté for 2 minutes.
- If the whole sticks to the pan, loosen it with a few splashes of water.
- Add the tomato purée, tomato paste, tamarind paste, lime juice and sugar. Mix everything well.
- Add the chicken pieces, coconut milk and water and mix. Lower the heat, cover and simmer for 10 minutes over medium heat.
- Then, lower the heat and simmer for 35 minutes over low heat. Stir the contents well from time to time.
- Sprinkle the kasuri methi (fenugreek leaves) and mix well. Sprinkle with fresh cilantro and serve hot with naan bread and/or rice.
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