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Chicken Madras
Embark on a culinary journey to the vibrant streets of southern India with Chicken Madras, a delectable and spicy curry that encapsulates the essence of traditional Indian cuisine. This dish, originating from the bustling city of Madras (now Chennai), showcases a harmonious blend of tender chicken simmered in a rich coconut milk sauce, enlivened with an array of aromatic spices. Each bite bursts with flavor, from the warmth of turmeric and the heat of red chili powder to the fresh zest of lemon juice. Whether served with fluffy basmati rice or warm, pillowy naan, Chicken Madras is a celebration of flavor that promises to transport your taste buds to a world of culinary delight. Perfect for gatherings or a cozy dinner, this dish embodies the heart and soul of Indian cooking.
Ingredients
- Oil
- 2 tablespoons
- Onion
- 1 large, finely chopped
- Garlic
- 4 cloves, minced
- Ginger
- 1 inch, grated
- Green chilies
- 2, slit
- Curry leaves
- 10-12 leaves
- Chicken
- 1.5 pounds, cut into bite-sized pieces
- Tomatoes
- 2 medium, pureed
- Turmeric powder
- 1 teaspoon
- Red chili powder
- 1 tablespoon
- Coriander powder
- 1 tablespoon
- Cumin powder
- 1 teaspoon
- Salt
- to taste
- Coconut milk
- 1 cup
- Garam masala
- 1 teaspoon
- Lemon juice
- 1 tablespoon
- Fresh coriander leaves
- for garnish
Instructions
- In a large pan, heat the oil over medium heat until shimmering.
- Add the finely chopped onions and sauté until they turn golden brown, about 5-7 minutes.
- Stir in the minced garlic, grated ginger, slit green chilies, and curry leaves. Sauté for another minute until fragrant.
- Add the chicken pieces to the pan and cook until they are browned on all sides, approximately 7-10 minutes.
- Pour in the pureed tomatoes and let it simmer for about 5 minutes, stirring occasionally to integrate flavors.
- Sprinkle in the turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well to ensure the chicken is fully coated in the spices.
- Cover the pan and let the chicken cook in the spices for about 15 minutes, or until the chicken is tender and cooked through.
- Stir in the coconut milk and garam masala, cooking for an additional 5 minutes to allow the flavors to meld beautifully.
- Remove from heat and add lemon juice for a bright finish. Give it a gentle stir.
- Garnish with fresh coriander leaves before serving.
- Serve hot with steamed basmati rice or warm naan bread to soak up the luscious sauce.
Tips
- For added depth of flavor, consider marinating the chicken in yogurt and spices for a few hours before cooking.
- Adjust the level of spice by adding or reducing the amount of red chili powder and green chilies according to your preference.
- For a vegetarian version, substitute chicken with chickpeas or paneer and adjust cooking times accordingly.
Dietary Information
Servings: 4-6 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 40 minutes Calories: 450 Fat: 25g Carbs: 30g Protein: 35g Sodium: 300mg Sugar: 6g
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