Mimi's Chicken Madras

Name: Mimi's Chicken Madras
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: ***For the chicken madras:***; 2 dried red chiles, preferably chiles de árbol; 1 (3-inch)cinnamon stick, broken into pieces; 4 whole cloves; 1 tablespoon coriander seeds; 2 teaspoons fennel seeds; 1 teaspoon black peppercorns; 1/2 teaspoon cumin seeds; 1 (28-ounce) can whole peeled tomatoes; 2 tablespoons ghee or vegetable oil; 2 medium yellow onions, chopped; 1 teaspoon kosher salt, divided, plus more, to taste; 2 green bird's eye chiles or 1 serrano chile, seeded if desired, very finely chopped; 4 cloves garlic, finely chopped; 2 tablespoons ginger, peeled and finely chopped; 4 (.5-pound) chicken breasts, boneless and skinless, cut into 1-inch-thick pieces; 1 (14.5-ounce) can coconut milk; ***For serving:***; rice, to taste, cooked and warm; red onions, to taste, sliced; cilantro, to taste, chopped

Chicken Stove-Top Gastro-Pub

Time: 55 minutes

Yield: 4 servings

About

Sundays wouldn't be Sundays without the smell of her cooking filing the air. We were all excited every time we walked in the door and the immediate aroma of Mimi's Chicken Madras was streaming through the house. A spicy, chili-infused sauce steals the show of this tenderly cooked chicken, which is ideal atop a plate of perfectly steamed rice (or however you choose to indulge). Gathering anytime with Mimi's Chicken Madras is a good time with good food and family. She really knows her chicken... no matter what day it is, she likes to spice things up!

Ingredients

For the chicken madras:
2 dried red chiles, preferably chiles de árbol
1 (3-inch)cinnamon stick, broken into pieces
4 whole cloves
1 tablespoon coriander seeds
2 teaspoons fennel seeds
1 teaspoon black peppercorns
1/2 teaspoon cumin seeds
1 (28-ounce) can whole peeled tomatoes
2 tablespoons ghee or vegetable oil
2 medium yellow onions, chopped
1 teaspoon kosher salt, divided, plus more, to taste
2 green bird's eye chiles or 1 serrano chile, seeded if desired, very finely chopped
4 cloves garlic, finely chopped
2 tablespoons ginger, peeled and finely chopped
4 (.5-pound) chicken breasts, boneless and skinless, cut into 1-inch-thick pieces
1 (14.5-ounce) can coconut milk
For serving:
rice, to taste, cooked and warm
red onions, to taste, sliced
cilantro, to taste, chopped

Directions

Step 1 -In a medium skillet over medium heat, add the red chiles, the cinnamon stick pieces, the cloves, the coriander, the fennel, the peppercorns, and the cumin and cook, tossing occasionally, until it is fragrant and a shade darker in color, about 3-4 minutes.

Step 2 -Pour the spice mixture into a small bowl and let it cool completely.

Step 3 -Use a spice mill or a mortar and pestle to grind the cooled spice mixture into a fine powder.

Step 4 -In a large, deep bowl, add the tomatoes and break them each into about 3-4 pieces.

Step 5 -In a large pot over medium heat, melt the ghee.

Step 6 -Add the yellow onions and 1/2 teaspoon of the salt to the melted ghee and cook, stirring occasionally, until the onions have softened and begin to brown around the edges, about 8-10 minutes.

Step 7 -Add the green chiles, the garlic, and the ginger to the onions and cook, stirring frequently, until they are fragrant, about 1 minute.

Step 8 -Add the chicken pieces and the remaining 1/2 teaspoon of the salt to the onion mixture and stir to combine.

Step 9 -Increase the heat to high. Add the spice mixture, the tomato pieces and their juices, and the coconut milk to the chicken mixture and stir to combine. Bring to a boil.

Step 10 -Reduce the heat to medium-low and simmer the chicken mixture until the meat reaches an internal temperature of 165 degrees F and the sauce has thickened, about 10-15 minutes.

Step 11 -Taste the chicken mixture and season with the extra salt, as needed.

Step 12 -Plate the chicken madras with the rice and the red onions.

Step 13 -Sprinkle with the cilantro and serve.

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