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Spicy Chicken Madras Curry

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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
60 min
SERVINGS
4 servings
Dinner Indian
Spicy Chicken Madras Curry
Ingredients
  • 5 tablespoons cooking oil
  • 3 whole cloves
  • 2 cardamom pods
  • 2 large onions, finely chopped
  • 3 green chile peppers, with seeds, chopped
  • 4 cloves garlic, crushed
  • 1 (1 inch) piece ginger, minced
  • 1 teaspoon ground red chili pepper, or to taste
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • salt to taste
  • 1 1/2 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
  • 1/4 cup water
  • 1/2 (14 ounce) can tomato puree
  • 1 teaspoon ground nutmeg
  • 1 teaspoon garam masala
  • 1/2 cup chopped fresh cilantro, or more to taste
Instructions
1
Heat a generous amount of oil in a substantial, nonstick cooking vessel over a moderate heat setting. Introduce whole cloves and cardamom pods into the pan, allowing them to release their aroma as they hit the heat, approximately 1 minute. Next, add sliced onions and cook until they reach a deep, rich brown color, taking around 7 to 10 minutes.
2
Add sliced chile peppers, minced garlic, and grated ginger to the pan; stir constantly until these ingredients release their distinct fragrance, roughly 30 seconds.
3
Add ground chile pepper, turmeric powder, cumin seeds, coriander powder, and salt to the pan. Stir frequently until these spices blend harmoniously together, approximately 1 minute.
4
Combine diced chicken with water in the pan; stir constantly to ensure the water is fully incorporated, taking around 2 to 3 minutes.
5
Add a spoonful of tomato puree and a pinch of nutmeg to the pan; stir gently until these ingredients are well combined.
6
Cover the pan and continue cooking until the chicken is no longer pink at its center and the juices run clear, approximately 20 minutes.
7
Transfer the cooked chicken mixture to bowls and sprinkle a generous amount of garam masala over the top. Garnish with chopped cilantro to complete the dish