Easy Chicken Madras Recipe
This is the spicy kerala style liver fry made with lots of crushed black pepper.
Recipe Summary Easy Chicken Madras Recipe
Takeaways: the great British institution. We love them. In fact, all of us, on average, have 2 takeaways a week. I love them, too. They're delicious, but should be an occasional treat. I love Indian food and I discovered Madras whilst at an Indian restaurant. It comes from a region known as Madras in southern India, which is now modern-day Chennai. This is a perfect swap - with fewer calories! Serve with a big spoonful of basmati rice, yogurt, and a fluffy naan.
Ingredients | Chicken Liver Recipes Indian2 onions, coarsely chopped2 red chile peppers, stemmed and seeded1 (2 inch) piece fresh ginger, grated2 cloves garlic1 splash water, or as neededsalt and ground black pepper to taste1 tablespoon vegetable oil¼ cup Madras curry powder4 skinless, boneless chicken breasts, cut into large chunks1 (14 ounce) can chopped tomatoes½ cup chopped cilantro, or to tasteDirectionsPlace onions, chile peppers, ginger, and garlic in a blender with a splash of water. Blend into a smooth paste; season with salt and pepper.Heat oil in a large, high-sided pan over medium heat. Cook paste until slightly browned, about 5 minutes.Heat a small skillet over medium-low heat. Add Madras curry powder; cook and stir until fragrant, 2 to 3 minutes. Mix into the paste.Cook and stir chicken in the spice paste mixture until browned, 5 to 10 minutes. Pour in tomatoes. Fill the tomato can halfway with water and pour in too. Simmer over medium-low heat until liquid is reduced, about 50 minutes. Season with salt and pepper. Scatter cilantro on top.Substitute 1 pound of vegetables or seafood for the chicken, if preferred.Info | Chicken Liver Recipes Indianprep:
20 mins
cook:
1 hr 5 mins
total:
1 hr 25 mins
Servings:
4
Yield:
4 servings
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