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
- cooking oil: 5 Tbsp
- whole cloves: 3 piece
- cardamom pods: 2 piece
- onions: 2 piece (chopped)
- green Chili peppers, with seeds: 3 piece (chopped)
- ginger: 1 piece (1 inch piece, minced)
- garlic: 4 clove (crushed)
- ground red chili pepper: 1 tsp (to taste)
- ground turmeric: 1 tsp
- ground cumin: 0.5 tsp
- ground coriander: 0.5 tsp
- salt: 0 piece (to taste)
- skinless, boneless chicken breasts: 1.5 pound (cut into bite-size pieces)
- water: 0.25 cup
- tomato puree: 0.5 can (14 ounce can)
- ground nutmeg: 1 tsp
- cilantro: 0.5 cup (fresh; to taste, chopped)
- Garam Masala: 1 tsp
Metric Conversion
Stages of cooking
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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.
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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.
