While most Indian food obviously hails from India, we were surprised to find out that this tasty dish, Chicken Madras, is actually a British specialty. Regardless of where it comes from, we love this recipe for its heat, well-rounded and balanced flavor, and the way it warms us up gradually from the inside. Seriously, it’s one of our favorites and it always delivers.
We were intimidated to start trying recipes that were out of our wheelhouse, but now that we’ve tackled several different Indian recipes (like sweet lamb korma and amazingly delicious butter chicken), we feel confident in our ability to create something totally delectable. Once you make this, you’ll feel the exact same way just make sure to enjoy it all with a cool mango lassi!
- 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
- 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