Chicken Madras
Serves 4
Ingredients
- 4 boneless, skinless chicken breasts, cut into small cubes
- 1 pound ripe tomatoes, chopped
- 2 large white onions, finely chopped
- 3 cloves garlic, crushed
- 2 red chilis, minced (with or without seeds)
- 1 lime, juiced
- 1 (1/2-inch) piece ginger, peeled and grated
- 1 1/2-3 cups water, as needed
- 3 tablespoons ghee or vegetable oil
- 2 teaspoons ground cumin
- 2 teaspoons chili powder, or to taste
- 1 teaspoon garam masala (if you can find it at grocery store)
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- salt and pepper, to taste
Directions
- Season chicken cubes with salt and pepper and set aside.
- Heat ghee in a large skillet or Dutch oven and saute chopped onions until softened and tender. 5-6 minutes.
- Once translucent, add garlic, chilis and grated ginger, and cook for another 2 minutes, or until fragrant.
- Add turmeric, paprika, cumin, coriander and chili powder to the skillet and mix everything together.
- Take seasoned chicken and add it to the onion spice mixture. Cook for 3-4 minutes, or until chicken is golden brown.
- Add chopped tomatoes and water to the skillet and bring mixture to a boil.
- Cover, reduce heat to low, and let simmer for 30-40 minutes, stirring occasionally. Note: if sauce looks too dry, stir in more water as needed.
- After 40 minutes, stir in garam masala and lime juice, taste and adjust seasoning, if necessary, and serve chicken madras with basmati rice or naan. Note: if you want to make this ahead of time, you can make the curry without the chicken and freeze for up to 3 months.
Recipe adapted from Currytastic
