Chicken madras is a classic Indian curry made with fragrant spices and green chiles. It has so much flavor and smells delicious while it cooks. You can make 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)
- garlic: 4 clove (crushed)
- ginger: 1 piece (1 inch piece, minced)
- ground red chili pepper: 1 tsp (to taste)
- ground turmeric: 1 tsp
- ground cumin: 0.5 tsp
- ground coriander: 0.5 tsp
- salt: (to taste)
- ½ pounds skinless, boneless chicken breasts: 1 piece (cut into bite-size pieces)
- water: 0.25 cup
- tomato puree: 0.5 can (14 ounce can)
- ground nutmeg: 1 tsp
- Garam Masala: 1 tsp
- fresh cilantro: 0.5 cup (to taste, chopped)
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 sauté until dark brown, 7 to 10 minutes. Add chile peppers, garlic, and ginger; cook and stir until fragrant, about 30 seconds. Add ground chili pepper, turmeric, cumin, coriander, and salt. Cook, stirring frequently, until blended in, about 1 minute more.
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Stir in chicken and water; cook, stirring constantly, until water is incorporated, 2 to 3 minutes. Stir in tomato puree and nutmeg. Cover and cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes.
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Ladle into bowls and sprinkle garam masala over top. Garnish with cilantro.
