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Authentic Chicken Madras |
"There is nothing quite like authentic Indian food organized the use of a conventional recipe. This genuine fowl Madras dish is a have to for the ones of you who enjoy a very good vintage curry. You can cook this curry in the morning and depart it to infuse for the duration of the day to make it even extra delicious."
Ingredients :
- 5 tablespoons cooking oil
- three entire cloves
- 2 cardamom pods
- 2 big onions, finely chopped
- 3 green chile peppers, with seeds, chopped
- 1 (1 inch) piece ginger, minced
- four cloves garlic, beaten
- 1 teaspoon floor crimson chili pepper, or to flavor
- 1 teaspoon ground turmeric
- half teaspoon ground cumin
- half teaspoon floor coriander
- salt to taste
- 1 1/2 kilos skinless, boneless fowl breasts, cut into chunk-sized portions
- 1/4 cup water
- half of (14 ounce) can tomato puree
- 1 teaspoon floor nutmeg
- 1/2 cup chopped clean cilantro, or greater to flavor
- 1 teaspoon garam masala
Instructions :
Prep : 20M | Cook : 4M | Ready in : 55M |
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- Heat oil in a huge nonstick pan over medium warmth. Add cloves and cardamom pods and wait until they sizzle, approximately 1 minute. Add onions and fry until darkish brown, 7 to ten minutes. Add chile peppers, ginger, and garlic; cook until fragrant, approximately 30 seconds. Add floor chile pepper, turmeric, cumin, coriander, and salt. Cook, stirring often, till mixed in, about 1 minute greater.
- Stir chook and water into the pan with the spice combination. Cook, whilst stirring, till water is incorporated, 2 to 3 minutes. Add tomato puree and nutmeg and cowl the pan with a lid. Cook till hen is soft over medium warmness, approximately 20 minutes. When prepared to serve, sprinkle with garam masala and cilantro.
Notes :
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