India / Main
Chicken Madras
This is a recipe for a chicken madras. It is a popular curry in the UK.
Ingredients
- chicken breasts, diced4
- onions, large, finely chopped2
- garlic, minced4 clove
- tomato puree, mixed with an equal volume of water1 jar
- ground cayenne pepper, ground2 tsp
- garam masala3 tsp
- ground cumin1 tsp
- ground turmeric1 tsp
- cardamom pods8 pod
- ground ginger1/2 tsp
- ground coriander1/2 tsp
- lemon juice, juice of ½ lemon1/2
- fresh chiles
- garam masala1 pinch
- coriander leaves, freshly chopped
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Heat a large skillet or saucepan over 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.
