For company
Chicken Madras
Deep red, fragrant, hot enough to make you sit up. Toasted whole spices, tomato, a slow simmer until the oil rises. Served with basmati rice and peas, roti and all the sides.
Toast the spices whole, then grind. It is the single biggest thing I ever did for my curry.
Method
- 01
Toast the cumin, coriander and fennel seeds in a dry pan for 60 seconds until fragrant. Grind to a powder.
- 02
Heat the ghee in a heavy pot. Sweat the onions with a big pinch of salt for 12-15 minutes until golden. This is the flavour base — do not rush it.
- 03
Add garlic, ginger and curry leaves. Stir for 2 minutes.
- 04
Add the toasted ground spices, Madras powder, chilli, turmeric and tomato paste. Stir for 1 minute — the kitchen should smell incredible.
- 05
Add the chicken and turn it in the masala until every piece is coated. Cook 5 minutes.
- 06
Add the tomatoes and stock. Bring to a simmer, cover, and cook low and slow for 45-55 minutes until the chicken is falling off the bone and the oil rises to the top.
- 07
Taste for salt, finish with fresh coriander, and serve with rice and peas, roti and every sambal you can lay your hands on.
Keep cooking
