Cooked - How To Make Chicken Madras

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How To Make Chicken Madras

2.0

2 tbsp rapeseed (canola) oil

2 dried Kashmiri chillies

2 green cardamom pods

1 ½ tbsp garlic and ginger paste

2 green bird's eye chillies

2 tsp ground cumin

½ tsp ground coriander

¼ tsp turmeric

1 tbsp kashmiri chilli powder

1 tbsp mixed powder

70ml (¼ cup) tomato puree

300ml (1 ¼ cups) base sauce

300g (11oz) pre-cooked chicken

1 tbsp smooth mango chutney or lime pickle

Juice of ½ lime

½ tsp garam masala

1 tbsp fresh coriander (cilantro) to garnish

Salt to taste

Heat the oil in a frying pan over medium-high heat. When hot, add the dried Kashmiri chillies and cardamom pods.
Move these whole spices around in the oil for about 30 seconds to infuse into the oli and then add the garlic and ginger paste. Fry for a further 30 seconds.
Add the green chillies followed by the cumin, coriander, turmeric, chilli powder and mixed powder and stir to combine.
Stir in the tomato puree followed bye a ladle full or two of the base sauce. Bring to a simmer and then add the chicken pieces. Only stir if the base sauce is obviously sticking to the pan. As the base sauce cooks, it will caramelise to the side of the pan. Scrape this in for more flavour.
Stir in the mango chutney and lime juice. Allow to simmer for a couple of minutes, again only stirring if the sauce is obviously sticking to the pan.
To finish, sprinkle the garam masala over the top, garnish with the fresh coriander (cilantro) and season with salt to taste.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍽️Dinner Party📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 99 weeks ago

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