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Chicken Madras Curry

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PREP TIME
20 min
COOKING TIME
65 min
TOTAL TIME
85 min
SERVINGS
4 servings
Dinner
Chicken Madras Curry
Ingredients
  • 2 onions, coarsely chopped
  • 2 red chile peppers, stemmed and seeded
  • 1 (2 inch) piece fresh ginger, grated
  • 2 cloves garlic
  • 1 splash water, or as needed
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1/4 cup Madras curry powder
  • 4 skinless, boneless chicken breasts, cut into large chunks
  • 1 (14 ounce) can chopped tomatoes
  • 1/2 cup chopped cilantro, or to taste
Instructions
1
Combine the finely chopped onions, chile peppers, ginger, and garlic in a blender with just enough water to facilitate blending. Create a uniform consistency by blending until smooth; then, add a pinch of salt and pepper to taste.
2
Heat a generous amount of oil in a large, deep pan over medium heat. Allow the oil to warm up before adding the blended mixture; cook until it develops a light brown hue, approximately 5 minutes.
3
In a separate, smaller pan over medium-low heat, warm up the Madras curry powder. Stir constantly until the aroma of the spices becomes apparent, roughly 2 to 3 minutes. Combine this spice blend with the paste.
4
Cook and stir the chicken in the blended mixture until it turns a nice brown color, around 5 to 10 minutes. Introduce the canned tomatoes into the mixture; fill half of the can with water and pour it in as well. Allow the entire mixture to simmer over medium-low heat until most of the liquid has evaporated, roughly 50 minutes. Season with a pinch of salt and pepper to taste.
5
Finish the dish by sprinkling some chopped cilantro on top.