PASS THE DUTCH!
Delish|Issue 09, 2023
We throw ovens all kinds of meals into Dutch for unbelievable results.
PASS THE DUTCH!

CHICKEN MADRAS

SERVES 4 TO 6 - 55 MIN

  • 2 dried red chiles (preferably chiles de árbol)
  • 1 (3") cinnamon stick, broken into pieces
  • 4 whole cloves
  • 1 tbsp. coriander seeds
  • 2 tsp. fennel seeds
  • 1 tsp. black peppercorns
  • ½ tsp. cumin seeds
  • 1 (28-oz.) can whole peeled tomatoes
  • 2 tbsp. ghee or vegetable oil
  • 2 yellow onions, chopped
  • Kosher salt 
  • 2 green bird's eye chiles or 1 serrano chile, seeded if desired, very finely chopped
  • 4 cloves garlic, finely chopped
  • 2 tbsp. finely chopped peeled ginger
  • 2 lb. boneless, skinless chicken breasts, cut into 1" pieces
  • 1 (14.5-oz.) can coconut milk
  • Cooked rice and torn fresh cilantro, for serving

1. In a medium skillet over medium heat, toast red chiles, cinnamon, cloves, coriander, fennel, peppercorns, and cumin, tossing occasionally, until fragrant and darker in color, 3 to 4 minutes. Transfer to a small bowl and let cool completely. Grind to a powder in a spice mill or with a mortar and pestle.

2. Pour tomatoes with their juices into a large bowl. Using clean hands, tear tomatoes into 3 to 4 pieces each.

3. In a large pot over medium heat, heat ghee. Add onion and ½ tsp. salt and cook, stirring occasionally, until softened and beginning to brown around the edges, 8 to 10 minutes. Add green chiles, garlic, and ginger and cook, stirring, until fragrant, about 1 minute more.

4. Add chicken and ½ tsp. salt and stir to combine. Stir in spice blend, tomatoes with their juices, and milk. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until chicken is cooked through and sauce is thickened, 10 to 15 minutes; season with salt, if needed.

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Denne historien er fra Issue 09, 2023-utgaven av Delish.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.