Chicken MadrasPublished on 10 Nov 2014
I love spicy food, so curries are a natural go-to for dishes with kick and those of Madras variety are more known for their heat.
|Prep Time||10 minutes|
|Cook Time||40-60 minutes|
|Suggested Sidedishes||onion sambal, cucumber raita|
|10-12||chicken legs or thighs||skin removed|
|1 two-inch piece||ginger||peeled & grated|
|2-3 cloves||garlic||coarsely chopped|
|2 tablespoons||ground coriandre||–|
|1 tablespoon||ground cumin||–|
|1 teaspoon||ground turmeric||–|
|1 teaspoon||chile powder||I mean powdered chiles (such as cayenne) not chili spice blend.|
|1/2 teaspoon||freshly ground black pepper||–|
|~2 teaspoons||lemon juice||about 1/2 a lemon|
|2 tablespoons||tomato paste||–|
|2 cups||chicken stock||–|
|1-2||fresh tomatoes||peeled & chopped|
- Place the garlic, ginger, lemon juice & all dry spices (coriandre, cumin, tumeric, chili, black pepper) in a mortar & pestel and mash into a paste. Or: do the same using a small food processor.
- Heat your fat (the butter or oil) in a large pot over medium-high heat, add the chicken and brown on all sides. Remove.
- Remove the pot from the heat and add the Madras paste (from step 1) and heat it for a few minutes until fragrant by stirring it around over the hot bottom of the pot.
- Add the tomato paste & chicken stock and stir thoroughly to dissolve the pastes.
- Return pot to heat and bring to a boil.
- Return the chicken to the pot and add the chopped tomatoes.
- Reduce heat and let simmer until the chicken is tender and the sauce has reduced quite a bit –at least an hour.
- Serve with (cooked) rice. A raita* and some naan bread or chipatis wouldn’t go astray either.