Myree's Chicken Madras
- 700g chicken breast / thighs
- 3 small green chillies
- 5 tablespoons cooking oil
- 3 cloves
- 2 cardamom pods
- 2 large onions, finely chopped
- 2.5cm piece root ginger, finely chopped
- 4 garlic cloves, crushed
- 1 teaspoon red chilli powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon turmeric
- salt to taste
- 1 teaspoon ground nutmeg
- 1/2 (400g) tin chopped tomatoes, pureed
- handful coriander leaves
- 1 teaspoon garam masala
Prep:10min › Cook:45min › Ready in:55min
- Remove any skin on the chicken and cut into bite size pieces. Finely chop the chillies, and do not remove the seeds.
- Heat the oil in a large non-stick pan, add the cloves and cardamom and wait till they sizzle.
- Add the onions and fry until dark brown, the onions must be dark for the perfect result.
- Now add the green chillies, ginger and garlic and cook for 30 seconds.
- Next add the red chilli powder, cumin, coriander, turmeric and salt and stir frequently.
- Add the chicken and 50ml of water and mix well for 2-3 minutes.
- Finally add the nutmeg and tomatoes; cook covered for a further 20 minutes on a medium heat or until chicken is tender.
- When ready to serve, sprinkle with garam masala and fresh chopped coriander.
very easy to make 1st time made anything from scratch added extra chilli and extra powder big no very hot lol but still great tasting curry - 23 Mar 2013
Have tried it twice so far--once without nutmeg (couldn't find it), and once with. Much better without as the nutmeg seemed to douse the flames a bit. Noticed it immediately after adding the nutmeg (aroma lost its zing) and at dinner, just didn't have the same kick. - 06 Jan 2013
I thoroughly enjoyed it. It had a nice, well-balanced flavour with quite a bit of poke (this curry looks virtually identical on the way out). Recommended - 06 Nov 2012