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.
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