Easy Chicken Madras Recipes
AUTHENTIC CHICKEN MADRAS
There is nothing quite like authentic Indian food prepared using a traditional recipe. This authentic chicken Madras dish is a must for those of you who enjoy a good old curry. You can cook this curry in the morning and leave it to infuse throughout the day to make it even more delicious.
Provided by Myree
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Heat oil in a large nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle, about 1 minute. Add onions and fry until dark brown, 7 to 10 minutes. Add chile peppers, ginger, and garlic; cook until fragrant, about 30 seconds. Add ground chile pepper, turmeric, cumin, coriander, and salt. Cook, stirring frequently, until blended in, about 1 minute more.
- Stir chicken and water into the pan with the spice mixture. Cook, while stirring, until water is incorporated, 2 to 3 minutes. Add tomato puree and nutmeg and cover the pan with a lid. Cook until chicken is tender over medium heat, about 20 minutes. When ready to serve, sprinkle with garam masala and cilantro.
Nutrition Facts : Calories 423 calories, Carbohydrate 18.4 g, Cholesterol 96.9 mg, Fat 22.1 g, Fiber 4.1 g, Protein 38.4 g, SaturatedFat 4.1 g, Sodium 334.5 mg, Sugar 7.7 g
EASY CHICKEN MADRAS RECIPE
Takeaways: the great British institution. We love them. In fact, all of us, on average, have 2 takeaways a week. I love them, too. They're delicious, but should be an occasional treat. I love Indian food and I discovered Madras whilst at an Indian restaurant. It comes from a region known as Madras in southern India, which is now modern-day Chennai. This is a perfect swap - with fewer calories! Serve with a big spoonful of basmati rice, yogurt, and a fluffy naan.
Provided by Try This Recipe!
Categories World Cuisine Recipes Asian Indian
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Place onions, chile peppers, ginger, and garlic in a blender with a splash of water. Blend into a smooth paste; season with salt and pepper.
- Heat oil in a large, high-sided pan over medium heat. Cook paste until slightly browned, about 5 minutes.
- Heat a small skillet over medium-low heat. Add Madras curry powder; cook and stir until fragrant, 2 to 3 minutes. Mix into the paste.
- Cook and stir chicken in the spice paste mixture until browned, 5 to 10 minutes. Pour in tomatoes. Fill the tomato can halfway with water and pour in too. Simmer over medium-low heat until liquid is reduced, about 50 minutes. Season with salt and pepper. Scatter cilantro on top.
Nutrition Facts : Calories 245.9 calories, Carbohydrate 20.7 g, Cholesterol 58.5 mg, Fat 6.8 g, Fiber 4.4 g, Protein 25.6 g, SaturatedFat 1.4 g, Sodium 255.7 mg, Sugar 8.6 g
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