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Chicken Madras
Chicken Madras
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Delicious and aromatic Chicken Madras, a quick and easy one-pan Indian curry ready in under an hour.
Ingredients:
  • 5 tablespoons cooking oil
  • 3 whole cloves
  • 2 cardamom pods
  • 2 large onions, finely chopped
  • 3 green chile peppers, with seeds, chopped
  • 4 cloves garlic, crushed
  • 1 (1 inch) piece ginger, minced
  • 1 teaspoon ground red chili pepper, or to taste
  • 1 teaspoon ground turmeric
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground coriander
  • salt to taste
  • 1.5 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
  • 0.25 cup water
  • 0.5 (14 ounce) can tomato puree
  • 1 teaspoon ground nutmeg
  • 1 teaspoon garam masala
  • 0.5 cup chopped fresh cilantro, or more to taste
Instructions:
  • In a large nonstick pan over medium heat, heat oil until shimmering. Add cloves and cardamom pods and let them sizzle for about 1 minute. Cook onions until dark brown, about 7 to 10 minutes. Stir in chile peppers, garlic, and ginger until fragrant, for about 30 seconds. Sprinkle in ground chili pepper, turmeric, cumin, coriander, and salt. Stir constantly until well-combined for about 1 minute.
  • Add chicken and water to the mixture and stir continuously until the water is fully incorporated, for about 2 to 3 minutes. Then add tomato puree and nutmeg. Cover the mixture and simmer until the chicken is fully cooked, approximately 20 minutes, or until no longer pink in the center and the juices run clear.
  • Serve in bowls, generously sprinkle with aromatic garam masala, and finish with a garnish of fresh cilantro leaves.

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