Memories of Madras Curry
This is just from some scribbled notes from something I've done on-the-fly.
- 2 lbs. chicken breasts & thighs (boneless, skinless)
- 4 onions (diced)
- 4 tomatoes (diced)
- 3 green chillies (diced)
- 2 tbls ginger (freshly chopped/shaved)
- 4 garlic cloves (crushed)
- whole cloves
- cardamom seeds
- couple dashes coriander
- couple dashes cumin
- couple dashes tumeric
Grind cloves & cardamom in mortal & pestle. Heat some oil and cook clove & cardamom for a tiny bit. Add onions & cook till browned; meaning after golden and before burnt! :-P
Add in the green chillies, ginger, garlic & cook for very short time. Add in rest of coriander, cumin & turmeric, making sure that nothing clumps.
Add in chicken & cook 5 minutes or so. Then add in nutmeg & tomatoes, cooking until chicken is done.
Serve over basmati rice.