In a dry skillet, toast the coriander seeds, cumin seeds, black peppercorns, mustard seeds, and dried red chilies over medium heat until fragrant (about 3-4 minutes). Let cool, then grind into a fine powder using a spice grinder or mortar and pestle.

Add Turmeric

Stir in the turmeric powder with the ground spices and set aside.

Cooking the Dish

Sauté Aromatics

In a large pot, heat the oil over medium heat. Add thinly sliced onions and sauté until they become translucent (about 5 minutes). Add minced ginger and garlic, cooking for an additional 2 minutes.

Cook Chicken

Add the cubed chicken to the pot and cook until it is no longer pink (about 5-7 minutes).

Add Vegetables

Stir in chopped tomatoes, diced potato, green peas, and diced bell pepper. Mix well and cook for another 5 minutes.

Incorporate Spices

Add the ground spice mixture to the pot, stirring well to coat the chicken and vegetables evenly.

Add Liquids

Pour in the coconut milk and water. Stir to combine and bring the mixture to a gentle simmer.

Season and Simmer

Add salt to taste, cover the pot, and let it simmer for about 20 minutes, allowing the flavors to meld and the chicken to cook through.

Garnish and Serve

Once cooked, remove from heat. Garnish with fresh cilantro before serving. Enjoy your Madras with rice or naan!