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Indian Chicken Madras | Spicy Curry in 25 Mins
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25 min
Quick
Gurkerl Küche
Ein feurig-würziges indisches Hendl Madras in cremiger Tomaten-Kokos-Sauce mit aromatischen Gewürzen wie Garam Masala, Kreuzkümmel und frischem Ingwer. In nur 25 Minuten zubereitet und perfekt für ein unkompliziertes, wärmendes Abendessen mit duftendem Basmatireis.
Preparation method
Preparation & Rice
Cook the basmati rice in lightly salted water according to the package instructions for approx. 12 minutes until cooked through. Then drain, fluff up, and keep warm in a slightly preheated oven (at approx. 60 °C).
Pat the chicken breast dry and cut into approx. 2 to 3 cm bite-sized cubes. Finely chop the onion, garlic, and fresh ginger. Deseed the red chilli pepper and cut into thin rings. Roughly chop the fresh coriander.
Preparing the Curry
Heat the sunflower oil in a large pan or wok. Sauté the chopped onion over medium heat for approx. 3 minutes until translucent. Add the garlic, ginger, chilli rings, cumin, turmeric, ground coriander, and garam masala, and toast while stirring for approx. 1 minute until fragrant.
Chef's tip
If you prefer it milder, use only half a chilli pepper or remove all seeds carefully.
Warm Indian naan bread, briefly crisped up in a hot oven, goes wonderfully with this.
Ingredients
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