CHICKEN MADRAS CURRY
- Total Time: 55 mins
- Yield: 4
Ingredients
- 5 tablespoons cooking oil
- 3 whole cloves
- 2 cardamom pods
- 2 large onions, finely chopped
- 1 ¼ teaspoon GREENSFUD GREEN CHILLY POWDER
- ¼ teaspoon GREENSFUD DRIED GINGER
- 1 teaspoon GREENSFUD GARLIC POWDER
- 1 teaspoon GREENSFUD CHILLY POWDER
- 1 teaspoon GREENSFUD TURMERIC POWDER
- ½ teaspoon ground GREENSFUD CUMIN
- ½ teaspoon GREENSFUD CORIANDER POWDER
- 1 teaspoon GREENSFUD GARAM MASALA
- GREENSFUD HIMALAYAN PINK SALT to taste
- 700 grams of skinless, boneless chicken breasts, cut into bite-sized pieces
- ¼ cup water
- 400 grams tomato puree
- 1 teaspoon ground GREENSFUD NUTMEG
- ½ cup chopped fresh cilantro or more to taste
Instructions
- Over medium heat, warm oil in a large nonstick skillet. A minute or so later, add the cloves and cardamom pods and watch them sizzle. Add onions and cook for 7 to 10 minutes or until deep browned. Ginger, garlic and chilly peppers are added; simmer for 30 seconds or until aromatic. Salt, turmeric, cumin, coriander and ground chilly pepper should be added. About 1 minute longer of cooking, stirring often, is required to incorporate.
- Stir the chicken and water into the spice mixture in the pan. Cook for 2 to 3 minutes, stirring frequently, until water is well mixed. Put nutmeg and tomato puree in the pan, then seal the lid. Over medium heat, cook the chicken for about 20 minutes or until it is tender. Add cilantro and garam masala when ready to serve.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: MAIN DISH
- Cuisine: INDIAN CUISINE
Keywords: Chicken madras curry, Chicken, Main dish, Indian cuisine
