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Chicken madras with steamed basmati rice
Chicken madras with steamed basmati rice
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Prep Time:
20 minutes
Cook Time:
31 minutes
Total Time:
51 minutes
"Spicy Indian-inspired dish by Curtis Stone. Adjust cayenne for milder heat."
Ingredients:
  • 56.88 gm olive oil
  • 1 brown onion, finely chopped
  • 1 cinnamon stick
  • 20.00 ml ginger, finely chopped
  • 4 cloves garlic, finely chopped
  • 8 fresh curry leaves
  • 1 tsp turmeric
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp cayenne, adjust according to your preference reduce to 1/4 tsp for less heat
  • 550g chicken thigh fillets, cut in half (from the deli)
  • 2 medium field tomatoes, roughly chopped
  • 300.00 gm basmati rice, rinsed
  • 83.33 gm coconut milk
  • 62.50 ml coriander, roughly chopped
Instructions:
  • In a large saucepan over medium-high heat, heat 2 tablespoons of oil. Cook the onion and cinnamon, stirring often, until golden brown, about 3-5 minutes.
  • Saute the ginger and garlic for 1 minute until fragrant. Lower the heat, then stir in the turmeric, cumin, coriander, garam masala, cayenne, curry leaves, and one more teaspoon of oil. Cook for 5 minutes, stirring regularly and scraping the bottom of the pan.
  • Add chicken to the spice mixture and cook, stirring for 3 minutes until the chicken is coated. Mix in tomatoes, cover, and simmer for 15 minutes until chicken is tender and the tomatoes have formed a thick sauce.
  • Prepare rice as instructed on the package while the chicken is cooking.
  • Combine the coconut milk with the chicken and stir well. Let it simmer for 1-2 minutes, then take it off the heat and mix in the coriander.
  • Divide the rice evenly among 4 bowls, then generously layer with the savory chicken and its luscious sauce.

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