Chicken Madras Curry | Indian Restaurant Style In Less Than 45 Minutes

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Heat a large, high-rimmed pan over high heat with the ghee or oil. Sear the diced chicken thigh in batches for 3-4 minutes until golden, then set aside (it will not be cooked through). Reduce heat to medium.
2. Add the whole cumin seeds, bay leaves and chopped coriander root and cook for 1 ½ - 2 minutes until fragrant and just starting to crackle. Add the sliced onions, grated garlic and ginger and sauté for 12 minutes. Increase heat to medium-high.
3. Add the ground cumin, ground coriander, garam masala, turmeric and Kashmiri chilli powder and toast for 1 minute. Add the curry leaves (if using), diced tomatoes and coconut milk, season to taste and bring to a simmer.
4. Once simmering, return the chicken to the pan and mix through. Reduce heat to low, cover and cook for 30-35 minutes.
5. Meanwhile, put the washed basmati rice, cold water, cinnamon stick, cardamom pods, star anise and salt into a saucepan. Bring to a boil, cover, reduce heat to low and cook for 12 minutes.
6. Turn off the heat and leave the lid on for 4 minutes. Then remove the lid, discard the whole spices and fluff the rice with a fork.
7. Serve the curry with the rice and naan, garnished with coriander.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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