Chicken Madras is a popular Indian curry dish that features chicken cooked in a spicy tomato-based sauce. Here’s a recipe for chicken on the bone Madras curry that’s easy to follow and sure to impress.
Ingredients:
- 1 kg chicken on the bone, cut into pieces
- 2 medium onions, finely chopped
- 4 cloves of garlic, minced
- 2 tsp ginger, grated
- 3 tomatoes, chopped
- 2 tsp red chili powder
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 2 tsp cumin powder
- 1 tsp garam masala powder
- 2 tbsp vegetable oil
- Salt to taste
- Fresh coriander leaves, chopped for garnish
Instructions:
- Heat oil in a large saucepan over medium heat. Add the chopped onions and cook until golden brown.
- Next add the minced garlic and grated ginger to the pan and cook for another minute.
- Add the chopped tomatoes to the pan and cook until they have broken down and released their juices.
- Stir in the turmeric powder, red chili powder, coriander powder, and cumin powder to the pan and cook for another 2-3 minutes, stirring constantly.
- Add the chicken to the pan and mix well to coat it in the spice mixture. Cook for a few minutes until the chicken starts to brown.
- Add enough water to the pan to cover the chicken and bring to a boil.
- Reduce the heat to low and cover the pan. Let the chicken simmer for about 25-30 minutes or until it’s cooked through and the sauce has thickened.
- Add the garam masala powder and salt to taste. Mix well and cook for another 2-3 minutes.
- Garnish with fresh coriander leaves and serve hot with rice or naan bread. Here in South Wales we have what is referred to as half and half which is rice and chips.
Enjoy your delicious chicken on the bone Madras curry!
