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.
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
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