Chicken Madras

Ingredients for 4 servings:

• 2 onions
• 1 bell pepper(s), red
• 2 tomatoes
• 5 garlic cloves
• e.g. ghee or clarified butter
• 1 carrot(s)
• 1 piece(s) ginger root, approx. thumb-sized
• 2 tsp turmeric
• 2 tsp cumin, ground
• 1 ½ tbsp coriander, ground
• 1 tsp fennel seeds, ground
• n. B. water
• 1 tbsp chili powder
• 2 dried chili peppers (Kashmiri chili peppers)
• 2 chili peppers, green
• 200 ml tomato puree
• 1 tbsp Madras curry powder
• 750 g chicken
• n. B. Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Roughly chop the onions and bell peppers. Slice the carrot. Peel the tomatoes and also roughly chop them. Roughly chop one garlic clove and half of the ginger root. Heat ghee (clarified butter) in a pan and fry the onions until hot. Add the ginger and garlic and fry briefly. Now add the carrot, bell peppers, and tomatoes and stir everything well. Reduce the heat. Then add 1 teaspoon of turmeric, 1 teaspoon of ground cumin, 1 tablespoon of ground coriander, and 1 teaspoon of ground fennel seeds. Stir and fry for about 2-3 minutes. Deglaze everything with enough water to cover half the vegetables. Simmer gently on the lowest heat for about 15 minutes. Finally, puree everything in a blender or with a hand blender. Make a paste from the remaining garlic and ginger (preferably in a mortar and pestle). Melt ghee (clarified butter) in a pot and add the dried chilies. Add the ginger and garlic paste and fry briefly. Add the tomato puree and season with 1 teaspoon of turmeric, 1 teaspoon of ground coriander, 1 teaspoon of ground cumin, and 1 tablespoon of chili powder. Slice the 2 green chilies lengthwise and add them to the pan. Add the chicken to the pan and stir well. Finally, spread the pureed vegetables over the dish and simmer gently with the lid closed for about 10-15 minutes. Just before the end, sprinkle 1 tablespoon of Madras curry powder over the dish and stir. Season to taste. Tip: Remove the dried and green chilies from the dish if desired. However, they can also be left in the dish as an eye-catcher. Notes: Roast the fennel and cumin seeds yourself in a pan and then grind them in a mortar and pestle. A touch of India will permeate your kitchen. Kashmiri chilies are not as hot and more fruity. However, they are rather hard to come by. But the internet makes it possible.