Ingredients
- 1.5 lb boneless skinless chicken thighs cut into 1-inch pieces
- 2 tbsp neutral oil
- 1 medium yellow onion about 200 g, finely chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger finely grated
- 2 tbsp Madras curry powder
- 0.5 tsp ground cumin
- 0.25 tsp ground chili powder use pure ground chili; add more only to taste
- 1 14-ounce can crushed tomatoes
- 0.5 cup water
- 0.75 tsp fine salt
- 0.25 tsp ground black pepper
- 2 tbsp fresh cilantro chopped
Equipment
- 12-inch deep sauté pan with lid
- Cutting board and chef's knife
- Measuring spoons and cup
- Small spice bowl
- Wooden spoon
- Instant-read thermometer
Instructions
- Combine the curry powder, cumin and chili powder in a small bowl. Keep the chopped onion, garlic, ginger and tomatoes ready beside the stove.
- Heat the oil in the deep sauté pan over medium heat. Cook the onion for 8–10 minutes, stirring, until soft and lightly golden.
- Add garlic and ginger and cook for 1 minute. Add the measured spices and stir for 30 seconds, reducing the heat if they start to catch.
- Add crushed tomatoes, water, salt and black pepper, scraping the pan. Add chicken and bring to a gentle simmer. Cover loosely and simmer for 15–20 minutes, stirring occasionally, until the thickest chicken pieces reach 165°F (74°C).
- Uncover and simmer for 3–4 minutes if the sauce needs thickening. Add a small splash of water if it is too thick. Stir in cilantro and serve hot.
Nutrition
Serving: 1serving, curry onlyCalories: 380kcalCarbohydrates: 13gProtein: 35gFat: 19gFiber: 3g
Video
Notes
Nutrition and cost are estimates for one quarter of the curry, excluding rice, naan and yogurt. Curry-powder salt and heat vary; check its label before increasing seasoning. Refrigerate leftovers within 2 hours in shallow containers at 40°F (4°C) or below; use within 3–4 days and reheat to 165°F (74°C).
Video credit: Chef Jack Ovens demonstrates a stovetop chicken Madras. His version sears the chicken first and uses individual spices, whole spices and coconut milk; this recipe uses a prepared Madras blend and a tomato-onion sauce without coconut milk. Follow the written card for these quantities and timing.
