Chicken Madras Recipe
Boneless chicken cooked in coconut, red chili and mustard sauce, ginger and fresh herbs.
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Ingredients
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Main Ingredients
Spices
Method
Preparation
- 1
Prepare the Chicken
Cut the boneless chicken into bite-sized pieces and set aside.
- 2
Soak the Red Chilies
Soak dried red chilies in warm water for about 15 minutes to soften them, then drain and blend into a smooth paste.
Cooking
- 3
Heat Oil
In a large pan, heat vegetable oil over medium heat.
- 4
Cook Mustard Seeds
Add mustard seeds to the hot oil and allow them to sputter for about 30 seconds.
- 5
- 6
Add Ginger and Spices
Stir in the grated ginger, turmeric powder, coriander powder, cumin powder, and the red chili paste. Cook for 2-3 minutes until fragrant.
- 7
Incorporate Chicken
Add the chicken pieces to the pan, tossing to coat them in the spice mixture. Cook for about 5 minutes until the chicken is lightly browned.
- 8
Add Coconut Milk
Pour in the coconut milk and stir well to combine. Bring the mixture to a gentle simmer.
- 9
Season and Simmer
Season with salt to taste. Reduce the heat and let it simmer for about 20 minutes, or until the chicken is cooked through and tender.
- 10
Finish with Garam Masala and Coriander
Stir in garam masala and chopped fresh coriander. Cook for an additional 2 minutes to meld the flavors.
