Madras Chicken Soup Recipes

AUTHENTIC CHICKEN MADRAS

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.

MADRAS CHICKEN SOUP

Steps:

• Peel and thinly slice carrots, then cut into strips. Chop red onion.
• Oil a large saucepan and place over medium heat. When hot, add onion and stir occasionally until it starts to soften, about 3 minute.
• Meanwhile, slice chicken into bite-sized pieces. Then add to onion along with the potato and rice. Sprinkle with curry powder and cumin. Cook, stirring, for 1 minute
• Pour in broth and 2 soup cans of water. Cover and bring to a boil over high heat. Then reduce heat to medium-low and boil gently, while covered, until rice is cooked, 15 to 20 minute Stir in peas and green onions. Taste and add more salt if you like.

CHICKEN MADRAS

Steps:

• Blitz 1 quartered onion, 2 garlic cloves, a thumb-sized chunk of ginger and ½ red chilli together in a food processor until it becomes a coarse paste.
• Heat 1 tbsp vegetable oil in a large saucepan and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.
• Tip in ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1-2 tsp hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add 4 chicken breasts, cut into chunks. Stir and make sure everything is covered in the spice mix.
• Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.
• Pour in 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.
• Stir through small pack of coriander and serve with rice, naan and a big dollop of mango chutney.