Chicken Madras

Method

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1. Heat the oil in a large deep pan over medium heat and add the mustard seeds. When they pop, add the onions and cook 12 minutes until deep golden.

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2. Add the garlic and ginger and cook 2 minutes.

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3. Stir in the curry powder, chilli powder and turmeric and cook 1 minute, stirring, so they toast without burning.

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4. Add the tomatoes, purée, tamarind, water, sugar and salt and simmer 10 minutes, until it darkens and thickens.

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5. Add the chicken and dried chillies and simmer, partly covered, 20 minutes, until the chicken is tender and 74°C / 165°F.

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6. Taste and adjust the salt, sugar and tamarind: it should be hot, sour and slightly sweet.

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7. Scatter with the coriander and serve.

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Chef’s Tips

• Toast the curry powder in the oil. Raw curry powder tastes dusty.
• Taste for sourness at the end. Add tamarind a little at a time.
• Use dried chillies for the depth of heat and fresh ones for freshness.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Plain basmati rice
• Cooling raita
• Poppadoms

Storage & Reheating

Refrigerate up to 4 days. The flavour improves overnight. Freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.