Slightly Modified Chicken Madras     

Curry TypeMadras
StrengthMedium hot
DifficultyEasy to moderate
Time to prepare30 min
Time to cook1 hour
No. of servings6 average
Ingredients1/4 cup oil
1 large onion, chopped coursely (I used a big spanish one)
4 large garlic coves, chopped (I used the food processor, so pretty much minced)

2 tsp garam masala
1 tbsp cayenne (just 1 tsp should do for medium heat...)
1 1/2 tsp ground coriander seed
1 tsp ground cumin seed
1/2 tsp turmeric
1/4 tsp powdered ginger

*** just combine these 6 items in a small bowl

1 lb boneless chicken brest, chopped to roughly 1 inch pieces
28 oz can of diced tomatoes
1/4 tsp cardamom
1 tbsp lemon juice (or juice of half a fresh lemon)

2 cups chicken broth (or 2 buillion packs in 2 cups hot water)

3 medium sized potatoes, peeled, and diced in 1/2 inch pieces

1 pint of sliced fresh mushrooms (if you like)

1 very large green pepper, or 2 medium sized ones coursely chopped

half a small pot of plain yogurt

InstructionsIn a large pot, heat the oil until it is fragrant. Add the onion and saute over high heat, stirring frequently, until it starts to brown a little, about 4 minutes. Lower the heat and continue cooking, stirring often, until the onion turns golden brown, about 10 minutes more. Add the garlic, and cook a couple more minutes.

Add the spice mixture, lower the heat to medium, and saute for another 2 minutes. If it sticks, add a little bit of the chicken broth stirring (couple of spoonfuls). Add the chicken, stir well, and brown it in the spices for about 5 minutes.

Add the tomatoes, the rest of the chicken broth, the potatoes, peppers and mushrooms, lemon juice and cardamom and stir well. Lower heat, and simmer about 30 minutes, stirring occasionally. Stir in the yogurt. Simmer uncovered about 15 minutes longer, stirring occassionally, until the chicken is tender and the sauce is very thick.

NotesNote** White potatoes will get soft by this time... I used red, which stay firmer, and don
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