Name: Chicken Madras
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 2 dried red chiles (preferably chiles de árbol) -; 1 (3") cinnamon stick, broken into pieces -; 4 whole cloves -; 1 tbsp. coriander seeds -; 2 tsp. fennel seeds -; 1 tsp. black peppercorns -; 1/2 tsp. cumin seeds -; 1 (28-oz.) can whole peeled tomatoes -; 2 tbsp. ghee or vegetable oil -; 2 yellow onions, chopped -; 1 tsp. kosher salt, divided, plus more -; 2 green bird’s eye chiles or 1 serrano chile, seeded if desired, very finely chopped -; 4 cloves garlic, finely chopped -; 2 tbsp. finely chopped peeled ginger -; 2 lb. boneless, skinless chicken breasts, cut into 1" pieces -; 1 (14.5-oz.) can coconut milk -; Cooked rice and fresh cilantro, for serving -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Madras

1. 2 dried red chiles (preferably chiles de árbol) -

2. 1 (3") cinnamon stick, broken into pieces -

3. 4 whole cloves -

4. 1 tbsp. coriander seeds -

5. 2 tsp. fennel seeds -

6. 1 tsp. black peppercorns -

7. 1/2 tsp. cumin seeds -

8. 1 (28-oz.) can whole peeled tomatoes -

9. 2 tbsp. ghee or vegetable oil -

10. 2 yellow onions, chopped -

11. 1 tsp. kosher salt, divided, plus more -

12. 2 green bird’s eye chiles or 1 serrano chile, seeded if desired, very finely chopped -

13. 4 cloves garlic, finely chopped -

14. 2 tbsp. finely chopped peeled ginger -

15. 2 lb. boneless, skinless chicken breasts, cut into 1" pieces -

16. 1 (14.5-oz.) can coconut milk -

17. Cooked rice and fresh cilantro, for serving -

How to cook deliciously - Chicken Madras

1. Stage

In a medium skillet, combine red chiles, cinnamon, cloves, coriander, fennel, peppercorns, and cumin. Toast over medium heat, tossing occasionally, until fragrant and a shade darker in color, 3 to 4 minutes. Transfer to a small bowl and let cool completely, then grind to a powder in a spice mill or with a mortar and pestle.

2. Stage

Pour tomatoes with their juices into a large deep bowl. Using clean hands, tear tomatoes into 3 to 4 pieces each.

3. Stage

In a large pot over medium heat, heat ghee. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened and beginning to brown around the edges, 8 to 10 minutes. Add green chiles, garlic, and ginger and cook, stirring, until fragrant, about 1 minute more.

4. Stage

Add chicken and 1/2 teaspoon salt and stir to combine, then stir in spice blend, torn tomatoes with their juices, and milk. Bring to a boil over high heat, then reduce heat to medium-low and simmer until chicken is cooked through and sauce has thickened, 10 to 15 minutes; season with salt, if needed.

5. Stage

Divide rice among plates. Spoon chicken and sauce over. Top with cilantro.