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Authentic Chicken Madras

"There is nothing pretty like genuine Indian food organized using a conventional recipe. This true chook Madras dish is a ought to for those of you who enjoy a great antique curry. You can prepare dinner this curry inside the morning and leave it to infuse during the day to make it even extra delicious."

Ingredients :

five tablespoons cooking oil
3 entire cloves
2 cardamom pods
2 large onions, finely chopped
3 inexperienced chile peppers, with seeds, chopped
1 (1 inch) piece ginger, minced
4 cloves garlic, crushed
1 teaspoon floor crimson chili pepper, or to flavor
1 teaspoon floor turmeric
1/2 teaspoon ground cumin
half teaspoon floor coriander
salt to flavor
1 1/2 pounds skinless, boneless fowl breasts, cut into chunk-sized portions
1/4 cup water
1/2 (14 ounce) can tomato puree
1 teaspoon floor nutmeg
half cup chopped fresh cilantro, or extra to taste
1 teaspoon garam masala

Instructions :

Prep : 20M	Cook : 4M	Ready in : 55M

Heat oil in a massive nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle, approximately 1 minute. Add onions and fry until dark brown, 7 to ten mins. Add chile peppers, ginger, and garlic; cook dinner until fragrant, about 30 seconds. Add floor chile pepper, turmeric, cumin, coriander, and salt. Cook, stirring regularly, until blended in, about 1 minute extra.
Stir fowl and water into the pan with the spice combination. Cook, while stirring, till water is included, 2 to three mins. Add tomato puree and nutmeg and cowl the pan with a lid. Cook till chicken is soft over medium warmness, approximately 20 minutes. When equipped to serve, sprinkle with garam masala and cilantro.

Notes :

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