Chicken Madras
A remarkably simple curry to make -- the addition of passata is genius; it simplifies the process while ensuring a smooth consistency. Rich, fragrant, and relatively spicy -- this curry hits all the notes. It's conceptually somewhat similar to chicken tikka masala, but a bit more spice-forward and slightly more tangy from the addition of tamarind paste. I've never actually had this at a restaurant, but it turned out quite nicely.
Active Time: 25 min
Total Time: 30 min
Ingredients
> chicken (1 lb, cut into bite-sized pieces)
> onion (1, roughly chopped)
> garlic (2 cloves)
> ginger (2 tsp)
> cinnamon (1/2 tsp)
> madras curry powder (3 tbsp)
> paprika (1.5 tsp)
> fenugreek (1/4 tsp)
> tamarind paste (1 tsp)
> salt (3/4 tsp)
> pepper (1/2 tsp)
> passata (14 oz)
> tomato paste (2 tbsp)
> coconut milk (7 oz)
> cilantro
Instructions
1. Blend the onion, garlic and ginger in a food processor / blender, and blend to a paste. Add a bit of oil if needed.
2. In a large pot, heat ghee over medium-high heat. Fry the onion mixture in the ghee, stirring occasionally, until it starts to brown at the sides, about 3-4 minutes. Add the chicken and cook, stirring frequently, for 2-3 minutes.
3. Lower heat to medium. Add cinnamon, madras curry powder, paprika, fenugreek, tamarind paste, salt, and pepper. Fry for about 1 minute, stirring constantly.
4. Add the passata and tomato paste, and bring to a boil. Then stir in the coconut milk. Bring to a boil, and let simmer for ~10 minutes, or until the chicken is fully cooked.
5. Serve with some basmati rice or flatbread of your choice, and top with cilantro. Enjoy!
Notes/Tips:
> Passata is essentially plain tomato that's been pureed and passed through a sieve to strain out any chunks, leaving a smooth tomato puree. It gives the curry a smoother consistency. It's great if you have a less powerful blender like me but still want to get that silky smooth texture. You can use this in other curries that use tomato too!
> If you don't have madras curry powder, feel free to substitute regular curry powder. The main difference between the two is spice -- madras curry powder is a lot spicier. To replicate, add a teaspoon or two of cayenne or chili powder.
> My chicken madras turned out looking much more similar to chicken tikka masala, probably due to the using regular curry powder instead of madras curry powder and not adding enough spices. The cooking approach is conceptually quite similar, though
> You could also marinade the chicken with yogurt and spices, and sear it before simmering it to make a chicken tikka madras.