Description
There is nothing quite like authentic Indian food prepared using a traditional recipe. This authentic chicken Madras dish is a must for those of you who enjoy a good old curry. You can cook this curry in the morning and leave it to infuse throughout the day to make it even more delicious.
Ingredients
- 5 tablespoons cooking oil
- 3 whole cloves
- 2 cardamom pods
- 2 large onions, finely chopped
- 3 green chile peppers, with seeds, chopped
- 1 (1 inch) piece ginger, minced
- 4 cloves garlic, crushed
- 1 teaspoon ground red chili pepper, or to taste
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- salt to taste
- 1 ½ pounds skinless, boneless chicken breasts, cut into bite-sized pieces
- ¼ cup water
- ½ (14 ounce) can tomato puree
- 1 teaspoon ground nutmeg
- ½ cup chopped fresh cilantro, or more to taste
- 1 teaspoon garam masala
Instructions
- Heat oil in a large nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle
- about 1 minute. Add onions and fry until dark brown
- 7 to 10 minutes. Add chile peppers
- ginger
- and garlic; cook until fragrant
- about 30 seconds. Add ground chile pepper
- turmeric
- cumin
- coriander
- and salt. Cook
- stirring frequently
- until blended in
- about 1 minute more.
- Stir chicken and water into the pan with the spice mixture. Cook
- while stirring
- until water is incorporated
- 2 to 3 minutes. Add tomato puree and nutmeg and cover the pan with a lid. Cook until chicken is tender over medium heat
- about 20 minutes. When ready to serve
- sprinkle with garam masala and cilantro.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 4