Madras

Chicken Madras is a popular curry dish that originated in the southern part of India, specifically the region of Madras (now known as Chennai). Madras curry is known for its bold and spicy flavors, making it a favorite among curry lovers.

The history of Chicken Madras dates back to the British colonial era when Indian cuisine started to gain popularity in the UK. The dish was named after Madras due to its association with the region's flavors and spices. Over time, it became a staple in Indian restaurants and takeaway menus across the UK.

Today, Chicken Madras is enjoyed throughout the UK and is known for its rich and aromatic sauce with a medium to hot spice level. It typically features tender chicken pieces cooked in a flavorful blend of spices, including chili, cumin, coriander, turmeric, and garam masala. The sauce is made with a base of onions, tomatoes, garlic, and ginger, creating a robust and tangy flavor profile.

Here's a detailed recipe with metric measurements to make Chicken Madras at home for a UK reader:

Chicken Madras

Difficulty: Intermediate

Spice Level: Medium-Hot

Cooking Time: 1 hour

Serves: 4

Ingredients:

- 500g boneless chicken, cut into bite-sized pieces

- 2 tablespoons vegetable oil

- 2 medium onions, finely chopped

- 3 cloves garlic, minced

- 1-inch ginger, grated

- 2 green chilies, slit lengthwise (adjust to taste)

- 2 tomatoes, chopped

- 1 teaspoon cumin seeds

- 1 teaspoon ground coriander

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder (adjust to taste)

- 1/2 teaspoon garam masala

- Salt to taste

- Fresh coriander leaves, for garnish

- Steamed rice or naan bread, for serving

Instructions:

1. Heat vegetable oil in a large pan or skillet over medium heat. Add the cumin seeds and let them splutter.

2. Add the chopped onions to the pan and sauté until they turn golden brown.

3. Add the minced garlic, grated ginger, and slit green chilies to the pan. Sauté for a minute until the raw aroma disappears.

4. Add the chopped tomatoes to the pan and cook for 5 minutes until they soften.

5. Stir in the ground coriander, turmeric powder, red chili powder, and salt. Mix well to coat the onions and spices.

6. Add the chicken pieces to the pan and cook for 5-7 minutes, stirring occasionally, until they are lightly browned.

7. Reduce the heat to low and cover the pan. Simmer for 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally.

8. Sprinkle garam masala over the curry and mix well.

9. Garnish with fresh coriander leaves.

10. Serve Chicken Madras hot with steamed rice or naan bread.

Enjoy the aromatic and spicy flavors of Chicken Madras, a classic curry dish with its roots in Southern India. Adjust the spice level according to your preference and savor the vibrant taste of this beloved Indian curry.