Chicken Madras with Toasted Spice Blend and Curry Leaves

What you need

• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp black peppercorns
• 1/2 tsp fenugreek seeds
• 3 green cardamom pods
• 2 cm cinnamon stick
• 600 g (1 1/4 lb) boneless chicken thighs, cut into 3 cm pieces
• 3 tbsp ghee, or neutral oil
• 1 tsp black mustard seeds
• 15 leaves curry leaves
• 2 medium onions, finely chopped
• 4 cloves garlic, crushed
• 3 cm fresh ginger, finely grated
• 2 tsp Kashmiri chili powder
• 1 tsp hot chili powder, use less for a milder curry
• 1 tsp ground turmeric
• 400 g (14 oz) chopped tomatoes, fresh or canned
• 120 ml (1/2 cup) coconut milk
• 1 tsp salt, or to taste
• 1 tbsp lemon juice
• 1 handful fresh coriander leaves, chopped

Method

Restated from the original video

1. 1

   Set a dry frying pan over medium heat. Toast the coriander seeds, cumin seeds, fennel seeds, peppercorns, fenugreek seeds, cardamom and cinnamon, shaking the pan, until they smell toasty and darken slightly, 2-3 min.

2. 2

   Let the toasted spices cool for a few minutes, then grind them to a fine powder in a spice grinder or mortar.

3. 3

   Season the chicken with a pinch of the salt and set it aside.

4. 4

   Melt the ghee in a heavy pan over medium heat. Add the mustard seeds and, once they start to pop, the curry leaves. Stir for 20 seconds.

5. 5

   Add the onions and fry, stirring often, until soft and deep golden, 10-12 min.

6. 6

   Stir in the garlic and ginger and cook for 1 min, until the raw smell is gone.

7. 7

   Lower the heat. Add the ground spice blend, Kashmiri chili, hot chili and turmeric, and stir for 1 min without letting them scorch. Splash in a little water if the pan looks dry.

8. 8

   Add the tomatoes and the rest of the salt. Cook, stirring now and then, until the tomatoes collapse and the fat starts to pool at the edges, 6-8 min.

9. 9

   Add the chicken and turn it in the masala for 2-3 min until coated and sealed on the outside.

10. 10

    Pour in the coconut milk and about 100 ml of water. Bring to a gentle simmer, cover and cook until the chicken reaches 74 °C (165 °F) inside, 15-18 min. Add a splash of water if the sauce gets too thick.

11. 11

    Take the lid off and simmer for a few more minutes if the sauce is thin. It should coat the chicken thickly.

12. 12

    Stir in the lemon juice, taste and adjust the salt.

13. 13

    Scatter over the coriander leaves and serve hot.

Imported from cookingtheglobe.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.