Cookbook:Chicken Madras

This is a recipe for a chicken madras. It is a popular curry in the UK.

Ingredients

 * 4 chicken breasts, diced
 * 2 large onions, finely chopped
 * 4 cloves of garlic, minced
 * 1 jar of tomato puree, mixed with an equal volume of water
 * 2 teaspoons of ground cayenne pepper
 * 3 teaspoons of garam masala
 * 1 teaspoon of ground cumin
 * 1 teaspoon of ground turmeric
 * 8 cardamom pods
 * ½ teaspoon of ground ginger
 * ½ teaspoon of ground coriander
 * Juice of ½ lemon

Garnish

 * Fresh chiles
 * 1 pinch of garam masala
 * Freshly-chopped coriander leaves

Procedure

 * 1) Heat a large skillet or saucepan over medium heat, and add a liberal amount of cooking oil. When at temperature add the chopped onions. Cook the onions for a couple of minutes until they start to brown slightly.
 * 2) Add the minced garlic, cayenne pepper, and garam masala. Stir for 2 to 3 minutes.
 * 3) Add the ground cumin, ground turmeric, ground ginger, and ground coriander. Stir in for about 30 seconds.
 * 4) Add the diced chicken. Cook, stirring, until the chicken is cooked through.
 * 5) Add the diluted tomato puree and the seeds from the 8 cardamom pods. Stir, then lower the heat and place a lid on the saucepan.
 * 6) Simmer for 30 minutes stirring occasionally. If the sauce starts to stick to the pan add some water.
 * 7) Remove the lid and squeeze the juice of half a lemon into the pan along with a pinch of salt. Stir and let simmer uncovered for 10 to 15 minutes.
 * 8) Serve with garnishes.

Notes, tips, and variations

 * Other meats can be substituted for the chicken.
 * This dish currently has a heat level of a hot masala. To bring the heat up to about a madras level, add approx ½ teaspoon of chili powder when adding the cayenne pepper.