This is a recipe for a chicken madras. It is a popular curry in the UK. Serves 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 a lemon
- Find a large saucepan or frying pan which has a lid, place on a 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.
- Add the ground cumin, ground turmeric, ground ginger, and ground coriander. Stir in for about 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)
- 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.
- Serve with garnishes.
Notes, Tips, and VariationsEdit
- 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.