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Chicken Madras Recipe
This is red color hot curry from Madras in South India. It was originally created as an Anglo-Indian food. It is a popular dish in UK Indian Restaurants
City of Madras is now known as Chennai.
We will make it from scratch without commercial Madras paste or spice blends.
Ingredients
1. Vegetable oil: ½ cup
2. Skinless boneless breast 1" cubes: 1½ Pound
3. Onion, finely chopped: 1 cup
4. Ginger, peeled finely chopped: 1"x1"
5. Garlic Cloves, peeled Minced: 3
6. Whole Spices
- Cinnamon stick broken into 4 pieces: 1
- Black Pepper corn: ½ teaspoon
- Cardamom pods cracked open:2
- Whole cloves: 4
- Black Mustard seeds: 1/8 teaspoon
- Kari Patta (Curry Leaves): 10
- Whole red Cayenne pepper dried: 6
7. Ground Spices
- Turmeric Powder: ¼ teaspoon
- Ground Cayenne: 1 teaspoon
- Cumin powder: 2 teaspoon
- Coriander powder: 2 teaspoon
- Dried Ginger powder: 1/8 teaspoon
- Fenugreek powder: 1/8 teaspoon
- Degi Mirch (Paprika): ½ teaspoon
8. Roma tomatoes chopped: ½ cup
9. Lime juice of fresh half lime
10. Water: ½ cup
11. Cilantro chopped: 2 Tablespoons
Method
1. Heat vegetable oil in a sauce pan. Add chicken. Fry till the juices start to run about 6 minutes. Use a slotted spoon and remove the chicken. Set it aside
2. Add onions. Fry till edges start to turn brown
3. Add ginger and garlic. Fry one minute
4. Heat a separate frying pan. Add whole spices. Dry roast or blitz the spices for about three minutes. Transfer the roasted whole spices to the sauce pan
5. Fry for about 3 minutes. Remove the Kari Leaves with a tong when they have become soft
6. Add Ground spices. Fry for one minute
7. Add Tomatoes, Water and Lime juice. Bring to a boil. Cook on simmer for 10 minutes. Adjust spices.
8. Add chicken. Bring to a boil. Turn down heat. Cover. Simmer on low heat for 10 minute or till chicken is tender
9. Turn off heat. Stir in cilantro. Cover. Let it rest about 15 minutes