My buddy has been making a lot of Indian food by using the jarred sauces available in the supermarket. He really likes them. I have tried one or two and they are tasty. However, I just like to be in control of the ingredients I use so I decided to make my own version of Chicken Madras.
First, let me apologize to everyone who really knows how to make authentic Indian food. This recipe is my version I developed after reading a lot about Chicken Madras. It is a seasoning profile to meet my tastes and, while it has all the basic ingredients of Chicken Madras, I am sure it is not as authentic as it should be.
I started by dicing the chicken and cutting the onion in half and then thinly slicing 1/2 rings. I chopped the tomatoes and measured out the spices onto a plate. I finely chopped the garlic, peppers and ginger onto another plate.
As it was hotter than She Who Must Be Obeyed when I don’t listen to her, I decided to cook the Madras outside in my electric wok in hopes of not heating up the house. Normally, I would use a Dutch oven or other large heavy bottom pot.
I sauteed the onions in the oil over medium heat until they were just browned, about 10 minutes.
I added the peppers, garlic and ginger and cooked for another 30 seconds.
I added the seasonings and cooked for 1 minute, until the spices are aromatic.
I added the chicken and the water and let it cook for 5 minutes. Then I added the tomatoes and let it cook, covered for 25 minutes at a low boil.
I served it with homemade naan bread and basmati rice.
This took some time to get the spices the way I like them but it turned out delicious. There is a nice base flavour from the tomatoes and onions. The seasonings give a nice heat without being too hot and there is that great complex spice profile that makes Indian food so good.
The Old Fat Guy
- 700 g (1 3/4 pounds) boneless skinless chicken, cubed to 1/2 inch
- 50 ml (1/4 cup) cooking oil
- 1 1/2 large onion cut in half lengthwise and sliced into thin strips
- 2.5 cm (1 inch) piece of ginger, finely diced
- 4 cloves garlic, crushed
- 3 jalapeno peppers, finely diced
- 1 teaspoon chili powder
- 2 ml (1/4 teaspoon) ground cumin
- 3 ml (1/2 teaspoon) ground coriander
- 5 ml (1 teaspoon) tumeric
- 3 ml (1/2 teaspoon) ground cardamom
- 2 ml (1/4 teaspoon) salt
- 5 ml (1 teaspoon) nutmeg
- 5 ml (1 teaspoon) garam masala
- 50 ml (1/4 cup) water
- 400 grams (1 pound) tomatoes, diced
- Heat oil in a large dutch oven over medium heat.
- Add onions and saute until starting to brown, about 10 minutes.
- Add peppers, garlic and ginger. Cook for 1 minute.
- Add seasonings and cook for 30 seconds, until the spices are aromatic.
- Add the chicken and water and cook for 5 minutes.
- Add the tomatoes and cook covered at a low boil for 25 minutes.
- Serve with cooked rice.