This chicken madras recipe is pretty easy to make and well worth the time. I usually make quite a big batch then freeze this spicy madras curry in portions and eat when I’m in the mood with a bit of fresh pilau rice.
Give this recipe for chicken madras a whirl next time you’re in the mood for an Indian curry and impress your friends as well!
700 grams of chicken thighs or breast
Two or three hot green chilies (adjust to taste)
Five tablespoons of good cooking oil
Half a teaspoon of ground cumin
Half a teaspoon of ground up coriander
A single teaspoon of turmeric
Salt to taste (not too much!)
One teaspoon of ground nutmeg
1/2 (400g) tin of good quality chopped tomatoes, that you should then puree
A small bunch of coriander/cilantro leaves
A teaspoon of the wonderful garam masala
A couple of cardamom pods
Two finely chopped large onions
A thumb-sized piece of ginger finely chopped
Four crushed up cloves of garlic
A teaspoon of red chili powder
1. Chop up the chicken how you like it. Chop up the chilies (then wash your hands!)
2. Heat a pan then add the oil. Next add the cloves and the cardamom. Cook until they start to sizzle.
3. Put the onion in and fry them till they are dark brown. This is important if you want the perfect chicken madras.
4. Next add the chilies, the garlic and the ginger and fry off for 30 seconds.
5. Now add chili powder, cumin, coriander, turmeric and salt. Give it all a good mix around (there should be some wonderful aromas by now!)
6. Put the chicken in along with 50ml of water and really mix it all up again.
7. Turn the heat down to a little below medium, add the tomatoes and nutmeg and cook for about 20 minutes or so until the chicken is tender and the sauce is the consistency you like.
8. Place the chicken madras in a bowl and sprinkle with chopped coriander and a dash of garam masala. Serve with rice and enjoy!