Chicken Madras
Posted on 10 Nov 2014I 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 |
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| 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. |
| ½ teaspoon | freshly ground black pepper | — |
| ~2 teaspoons | lemon juice | about ½ a lemon |
| 2 tablespoons | tomato paste | — |
| 2 cups | chicken stock | — |
| 1-2 | fresh tomatoes | peeled & chopped |
Directions
- 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.