Chicken Madras Curry | Indian Restaurant Style In Less Than 45 Minutes
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- Опубліковано 3 тра 2024
- Join me on a culinary journey to Chennai with this Chicken Madras Curry. This is how to prepare this South Indian delicacy in the comfort of your home, just like in an Indian restaurant. Don't forget to subscribe for more mouthwatering recipes!
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➖ Recipe ➖
Chicken Madras Curry
Ingredients -
3 Tbsp (42g) - Ghee or Sunflower Oil
1.2kg (2.6lb) - Chicken Thigh, Diced
1 tsp (3g) - Whole Cumin Seeds
3 - Bay Leaves (Dried or Fresh)
5g (0.2oz) - Coriander (Cilantro) Root & Stem, Chopped
1 - Brown Onion, Thinly Sliced
1 - Red Onion, Thinly Sliced
4 - Garlic Cloves, Grated
35g (1.2oz) - Ginger, Peeled & Grated
1 ½ tsp (4g) - Ground Cumin
1 tsp (3g) - Ground Coriander
2 ½ tsp (4.5g) - Ground Garam Masala
¾ tsp (2g) - Ground Turmeric
½ tsp (0.5g) - Kashmiri Chilli Powder
8-10 - Fresh Curry Leaves (Optional)
2 Cans (800g - 28oz) - Diced Tomatoes
1 Can (400g - 14oz) - Coconut Milk
Salt & Pepper
Coriander To Serve
Naan To Serve
Basmati Rice -
1 Cup (200g) - Basmati Rice, Washed
2 Cups (500ml) - Cold Water
1 - Cinnamon Stick
3 - Cardamom Pods
1 - Star Anise
Salt To Taste
Method -
1. Place a large, high-rimmed pan or pot over high heat. Add the ghee or oil and sear the chicken thigh for 3-4 minutes or until golden. Do this in batches to achieve the best colour and not steam the chicken. Remove and set aside. The chicken won't be cooked at this stage. Reduce heat to medium.
2. Add in the whole cumin seeds & bay leaves, and coriander root and cook for 1 ½ - 2 minutes or until fragrant & just starting to crackle. Add onion, garlic & ginger, and sauté for 12 minutes. Increase heat to medium-high.
3. Add the ground cumin, ground coriander, ground garam masala, ground turmeric, and Kashmiri chilli powder, mix well, and toast for 1 minute. Add the curry leaves (if using), diced tomatoes, and coconut milk, season to taste, and bring to a simmer. Once simmering, add the chicken thigh, mix through, reduce heat to low, cover, and cook for 30-35 minutes.
4. In the meantime, cook the rice. Place all of the rice ingredients into a saucepan. Bring to a boil, place on a lid, reduce heat to low, and cook for 12 minutes. Turn off the heat, leave the lid on, and let it sit for 4 minutes to finalise steaming; don't remove the lid. Once finished, remove the lid, discard the cinnamon stick, cardamom pods, and star anise, and fluff the rice with a fork or spatula.
5. Serve the curry alongside the rice and serve with naan. Garnish with coriander (cilantro). Dig in.
Video Uploaded By
Jack Ovens
#curry #quickcurry #curryrecipes - Розваги
When you don’t whisper the pepper cracks I worry that you’re not ok
🙌🙌
I've just made your fabulous 30min curry for tonight which has become a weekly staple for us. This is next on the list, thanks Jack.
This one is incredible! If you enjoy that, you’ll love this one
A curry doesn't always have to be a Scream'n Demon.
It's about the flavour as much as the heat intensity to be fully enjoyed.
I don't mind a 'Mad-Ras' or a 'Mean Green' occasionally, putting the senses on high alert. But my favourite is a lamb saag. Full of flavour and mildly spicy.
Cheers Jack 👍🤤😀
Indian curry is not usually hot. Spicy yes, but not hot
@@liamneslind5708 unless it's a Phall or a Vindaloo. They're both spicy hot.
Wouldn't change anything.... absolutely delicious and easy 😋😋😋😋 gosh i was totally salivating 🤤🤤😅 and just had my dinner 😂 Thank you Chef Jack
Looks amazing! Just wondering if you could do nutrition/macro cards for all your meals, it would be super helpful
that looks INSANELY delish!!!! will make next weekend - tx Chef!!!
How are you this good with so many different cuisines
Love your style of cooking
Thank you very much
delicious recipe - From Bangladesh ❤❤❤
Your curry videos are always awesome. Thank you for the videos/recipes. I’ve tried a few and will try this one too. 👏👌
This looks amazing I can't wait to make it!
Fantastic! I loved your beef madras recipe that's become a staple in my house now. So it's lovely to see this chicken version.
Adding the coriander stems is very interesting and something I'll start doing myself.
Lovely stuff!
P.S. Can you do a video on making naan bread please?
Thank you for sharing. I appreciate it.
This is a doer for sure. Since I've been collecting spices online, I've probably got all of these with maybe one exception. That rice looks amazing with those aromatics.
I will defo be making this for my next lot of meal prep!
Another great dish Jack many thanks for sharing have a great weekend mate.😮😊🎉
Another delicious meal 😍
Thanks Chef! 😃
Looks absolutely gorgeous. Cheers from Portugal!
This look sooo good! 😍👌
What's the macro breakdown for this meal ? just wanted to maybe meal prep this
I am from madras and proud
Much love ❤️
Could you send me a 1/2 lb of Kashmiri Chilli Powder? Please! BTW, why do you suppose that the Chef did not call this recipe Chicken Kashmiri Curry?
This is getting saved to watch later 🏴🔥 Just about to watch the famous Glasgow Celtic 🍺
Mon the hoops😊.
@@nicolamillar4958 👌🤣
Haha good luck! Just watched arsenal get one game closer to winning the league 😉
@@ChefJackOvens Our man Ange Postecoglou will do yous the favour and take points off City later in the month 🤣Good luck
Champions again olé olé!
Delicious ! 😊
J plz do chicken tikka masala and tandoori chicken also ty
Delicious 😋
Another banging recipe mate 🔥
Why do I feel like I've been dudded when he doesn't do the whispered 20 cracks worth 🤔💚
Very nice thanks 👨🍳.😊
Most welcome 😊
Looks another belter Jack, I only have dried curry leaves so would it be the same amount as fresh? Also what would be the equivalence of passata to tinned tomatoes? Always have 500ml cartons of passata in the cupboard!
Nice looking curry, Jim. I'm going to give it a try
Jack 😘
You should try making the chicken ghee roast (curry)
Love that portable hob.
It’s pretty handy, especially for filming
cheers
Wish I had confidence like him
Every time I try to cook something even slightly complex, I think I'll just be wasting resources
Don’t give up. 😊 Everyone is different. The best part is the eating anyway. My mum only started to cook tasty dishes once retired. There you go.
🙌🏿🔥
it's so awesome to not hear that dumb whisper thing for the pepper!
Is there any idea on substituting cilantro with parsley in recipes that use it? I taste the aldehydes in it so it tastes like pine needles for me and so many recipes use it.
Of course you can substitute
you can swap them but they taste nothing like each other, you will never find parsley in a curry.
Waiting for you cook book 😋🙏
Not long 😬😉
Awesome veggies cutting skills... Link to purchase the knife you used?
Thank you 🙏 all in the description
What should add to heat it up a bit? I like my madras spicy.
I make one of your recipes every Sunday for my meal prep, massively fan
Chilli flakes or hot red chillies chopped up. Thanks for that! Means a lot to hear
Oh this looks delicious I of course would adjust the heat but yum looks so darn good….no whisper today 😢 it’s like your signature hahahaha it’s required like “dig in” Chef Jack this is going on my menu this week
❤❤❤❤❤
❤️🙌
What's best ingredient to add, to make it hotter?
In my humble view as a home cook fresh chopped red chillies once onions and spices have released their flavour/cooked 2 mns. Add them in.
1 tablespoon extra hot chilli powder😅
Why no whisper in my ear how many pepper cracks.... :(
Keep getting told off for it 🤨
Is it really cracked pepper if it isn't whispered??
Not sure actually haha
Bro nearly sent me deaf when I listened in all close for the pepper crack-count 👂
Haha
Looks amazing for something that doesn't take that long - sauce has to be blitzed for me though, guess I'm just used to the British Indian takeaway style...authenticity doesn't bother me!
Bonus points for using thigh and not breast! There’s simply no comparison.
Madras? Where’s the chilli my man? No fair play up to people to add as much as they like that’s the beauty of curries. Needs way more chilli 🌶 for me though 👍
Thanks for sharing this recipe, Chef! Most appreciate that you included your list of ingredients and methods. This really helps me to follow along.
Fun Fact- your measurements are still out of whack with norms. One teaspoonful of a dry powder will always weigh at least 4 grams, in most measuring spoons in most kitchens. IMO, you should either remove the false equivalencies from your recipe, or adjust them to conform more accurately with established norms. I will be happy to help ! Happy cooking!
Cheers. Just so you know, each individual ingredient has a different mass weight and will be a different amount. If you take the kilo of bricks to kilo of feathers argument into consideration, there’s a lot more of one than the other yet they’re the same weight. This applies to ingredients too which is why I give weights most of the time rather than cups, tsp measurement
I've always found Madras too hot for me, I notice there's no hot spices going in this. Also have never used curry leaves and would like to give this a go. Is yours spicy can you tell me please?
As he says in the video his version is warm, just not hot nor super hot/spicy
@@Sambell3936Yes you're right i disnt watch the last 30 seconds where he says that. Thanks.
The black pepper instruction was extremely loud in this one.
Haha
I used 19 pepper cracks and ruined the whole thing. 😔
Oh no haha 😜
It’s not madras there is no chilli??
Add chilli then
Ginger in indian curry? Interesting, i will try adding next time
Madras and Garam masala are oxymoràn. Basmati as well
What no chips, lol
Very Gora curry 😂😂😂😂
I follow some of your recipes, and cook them, (I subbed quite some time ago), but, will you STOP encouraging/promoting seed oils etc, they are processed to death, and have additives, they are not healthy. Stick to Olive oil, Coconut oil, even fat/lard etc and the like. To me chefs are not very good chefs if they promote those 'imitation' unhealthy oils. No offence, I just want to be healthy at my age, (mid 70's).