United Kingdom

Chicken madras

Name: Chicken madras
Total time: 45 min
Yield: 4 servings
Cuisine: British Indian
Ingredients: 600 g boneless chicken cubed chicken, boneless; 2 tbsp cooking oil (vegetable oil); 1/2 tsp mustard seeds; 2 sprigs curry leaves; 2 medium finely chopped onion; 1 tbsp ginger garlic paste; 2 green chilli; 3/4 cup tomato puree; 2 tsp hot chilli powder red chilli powder (indian red chili powder); 1 tsp kashmiri chilli powder; 1 tbsp coriander powder (ground coriander); 1 tsp cumin powder (ground cumin); 1/4 tsp turmeric (ground turmeric); a small lump soaked tamarind; 1 tsp garam masala; 1 cup water; 2 tsp lemon juice; Salt, to taste

Fiery, tangy and deep red. The curry house test of nerve, made at home with real spices.

45 minTime

36 gProtein each

hotSpice

A city's name on a curry2 chapters · 1 min read

Make it your way

Grandma's wayHot, tangy, curry leaf scented chicken curry.

The original

318kcalsame

36 gproteinsame

4 gfibresame

45minutessame

Chicken madras, curry house style.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, boneless600 g boneless chicken, cubed

Cooking oil (vegetable oil)2 tbsp

Mustard seeds½ tsp

Curry leaves2 sprigs

Onion2 medium, finely chopped

Ginger garlic paste1 tbsp

Green chilli2

Tomato puree¾ cup

Red chilli powder (indian red chili powder)2 tsp hot chilli powder

Kashmiri chilli powder1 tsp

Coriander powder (ground coriander)1 tbsp

Cumin powder (ground cumin)1 tsp

Turmeric (ground turmeric)¼ tsp

Tamarinda small lump, soaked

Garam masala1 tsp

Water1 cup

Lemon juice2 tsp

Saltto taste

Method

4 steps

1Crackle the mustard seeds and curry leaves in oil, then fry the onion until deep golden.
2Add ginger garlic paste and chillies, then all the powdered spices with a splash of water and fry until the oil separates.
3Add the tomato puree and cook until thick, then the chicken. Sear until coated.
4Add water and tamarind extract and simmer until the chicken is cooked through, with no pink remaining, and the gravy is thick. Finish with garam masala and lemon.

Serve it like this

Serve in a deep bowl with pilau rice, a cooling raita and poppadoms with mango chutney.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

United Kingdom

Chicken madras

Fiery, tangy and deep red. The curry house test of nerve, made at home with real spices.

45 minTime

36 gProtein each

hotSpice

A city's name on a curry2 chapters · 1 min read

Make it your way

Grandma's wayHot, tangy, curry leaf scented chicken curry.

The original

318kcalsame

36 gproteinsame

4 gfibresame

45minutessame

Chicken madras, curry house style.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, boneless600 g boneless chicken, cubed

Cooking oil (vegetable oil)2 tbsp

Mustard seeds½ tsp

Curry leaves2 sprigs

Onion2 medium, finely chopped

Ginger garlic paste1 tbsp

Green chilli2

Tomato puree¾ cup

Red chilli powder (indian red chili powder)2 tsp hot chilli powder

Kashmiri chilli powder1 tsp

Coriander powder (ground coriander)1 tbsp

Cumin powder (ground cumin)1 tsp

Turmeric (ground turmeric)¼ tsp

Tamarinda small lump, soaked

Garam masala1 tsp

Water1 cup

Lemon juice2 tsp

Saltto taste

Method

4 steps

1Crackle the mustard seeds and curry leaves in oil, then fry the onion until deep golden.
2Add ginger garlic paste and chillies, then all the powdered spices with a splash of water and fry until the oil separates.
3Add the tomato puree and cook until thick, then the chicken. Sear until coated.
4Add water and tamarind extract and simmer until the chicken is cooked through, with no pink remaining, and the gravy is thick. Finish with garam masala and lemon.

Serve it like this

Serve in a deep bowl with pilau rice, a cooling raita and poppadoms with mango chutney.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chicken madras

Make it your way

Ingredients

Method

Chicken madras

Make it your way

Ingredients

Method

Make it a meal