Chicken Madras

Instructions

1. Prepare the chicken
   Pat the chicken pieces dry with paper towels and season lightly with salt and pepper. This helps the chicken brown better and adds depth of flavor to the final dish.
2. Sauté the aromatics
   Heat the vegetable oil in a large, heavy-bottomed pan over medium heat. Add the chopped onions and cook for 8-10 minutes until soft and golden. Add the minced garlic, grated ginger, and sliced green chilies. Cook for another 2 minutes until fragrant.
3. Add the spices
   Add the Madras curry powder, turmeric, and chili powder to the pan. Stir continuously for 1-2 minutes to toast the spices and release their flavors, being careful not to burn them. If the mixture seems too dry, add a splash of water.
4. Cook the chicken
   Add the chicken pieces to the pan and stir to coat them well with the spice mixture. Cook for 5 minutes until the chicken starts to brown on all sides, stirring occasionally.
5. Simmer the curry
   Pour in the canned tomatoes and bring to a simmer. Cover and cook for 15 minutes, stirring occasionally. The sauce should start to thicken and the chicken should be almost cooked through.
6. Finish the curry
   Stir in the coconut milk and tamarind paste. Simmer uncovered for another 10 minutes until the chicken is fully cooked and the sauce has reached your desired consistency. Adjust salt to taste.
7. Rest and serve
   Turn off the heat and let the curry rest for 5 minutes. This allows the flavors to meld together. Garnish with fresh chopped coriander leaves before serving with steamed basmati rice or naan bread.