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Chicken Madras """ ![]() Ingredients # 2 Tbsp. vegetable oil # 1 medium-sized white onion, diced # 1/2 tsp. ginger paste # 1/2 tsp. garlic paste # 1/2 C. tomatoes, diced # 1/2 C. water # 1/2 tsp. garam masala # 1/2 tsp. turmeric # 1/2 tsp. red chile powder # 1 lb. boneless chicken, cut into 1" cubes # 1 Tbsp. coconut milk # 1 pinch mustard seed # 1 pinch fenugreek seed # 1 pinch cumin seed # 1 pinch whole, pre-soaked white lentils # 5 whole dried Thai red chiles # 5 curry leaves ![]() Methods/steps 1.Heat 1 Tbsp. of oil in a pan. 2.Add diced onions and stir until they are golden in color. 3.Add ginger and garlic and fry for ½ minute. 4.Add tomatoes, water, garam masala, turmeric and chilli powder and cook for about 90 secs. 5.Pour mixture into a blender until pureed. 6.Add chicken to a pot along with coconut milk. 7.After it starts to boil, let it simmer for about 6 minutes or until the meat is tender. 8.Heat remaining 1 Tbsp. oil in a fry pan. 9.Add mustard seed, fenugreek seed, cumin seed, and lentils, then fry until the mustard seeds start popping. 10.Add whole red chillies and stir until mixture turns a darker color. 11.Add curry leaves. When the leaves become soft, take them out. 12.Add tomato puree and cooked chicken to pot and mix all of the ingredients together with a ladle. 13.Serve hot, garnished with coriander. ![]()
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