Spicy chicken madras from Half Baked Harvest Every Day: Recipes for Balanced, Flexible, Feel-Good Meals (page 194) by Tieghan Gerard

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Accompaniments: Turmeric rice

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Notes about this recipe

  • anya_sf on June 15, 2022

    I used 2 Tbsp not-too-hot Madras curry powder + 1 Tbsp mild, with 1 tsp mild Kashmiri pepper instead of cayenne. The sauce ended up heavily spiced, but not too spicy (which was good for us). The large amount of dried spices might have benefited from being simmered longer (without the chicken, to avoid overcooking) or being made a day ahead to let the flavors meld. I used 1.5 lbs chicken plus some cauliflower florets and chickpeas. My family enjoyed this over plain basmati rice, which I think is preferable here given the strong spices in the curry.

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