Chicken Madras
This chicken madras is a home-cooked version of one of the most ordered curries in the UK. The sauce is built in layers: onions browned first, then garlic and heavier spices, then lighter ground spices for only 30 seconds so they stay fragrant. Crushed cardamom seeds go in with the tomato, and a squeeze of lemon at the end sharpens the finish. As written it is hot, and the notes explain how to adjust it.
Instructions
Heat a large skillet or saucepan over medium heat and add a generous amount of cooking oil. When the oil is hot, add the chopped onions and cook for a couple of minutes, until they just begin to brown.
Stir in the minced garlic, cayenne pepper and the 3 teaspoons of garam masala. Keep stirring for 2 to 3 minutes so the spices cook without catching.
Add the cumin, turmeric, ginger and ground coriander, and stir for about 30 seconds until they are mixed through the onions.
Add the diced chicken and cook, stirring, until it is cooked through with no pink left in the middle.
Pour in the diluted tomato puree and add the seeds from the 8 cardamom pods. Stir well, turn the heat down and cover the pan with a lid.
Simmer for 30 minutes, stirring now and then. If the sauce starts to stick to the pan, add a little water.
Take off the lid, squeeze in the juice of half a lemon and add a pinch of salt. Stir, then let the curry simmer uncovered for 10 to 15 minutes, until the sauce has thickened.
Serve topped with the fresh chiles, the pinch of garam masala and the chopped coriander leaves.
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