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Indian Madras Chicken | Fiery & Spicy 25-Minute Skillet
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25 min
Quick
Gurkerl Küche
Ein blitzschnelles indisches Kultgericht für alle, die es feurig und aromatisch lieben: Zarte Hendlbrust in einer intensiv gewürzten Sauce aus Tomaten, Kreuzkümmel, Kurkuma und feinem Chili. Mit frischem Zitronensaft und Koriander verfeinert steht dieser Klassiker in nur 25 Minuten dampfend auf dem Tisch – perfekt als proteinreiches, unkompliziertes Feierabendgericht mit duftendem Basmatireis.
Ingredients
Preparation method
Preparation
Pat the chicken breast dry and cut into bite-sized cubes of about 2–3 cm. Peel and finely chop the onion. Peel and finely grate the garlic cloves and fresh ginger.
Rinse the basmati rice thoroughly in a sieve under cold water until the water runs clear. Then bring to a boil in a pot with double the amount of lightly salted water, cover, and let simmer over low heat for about 12 minutes.
Preparing the Madras curry
Heat the vegetable oil in a large skillet or wok. Sauté the chopped onion over medium heat for about 3–4 minutes until translucent. Add the grated garlic and ginger and fry for about 1 minute until fragrant.
Chef's tip
Tip for a milder flavor: If you prefer it milder, reduce the chili powder to a pinch or stir in a spoonful of cool sour cream or Greek yogurt when serving.
Meal prep: Reheated the next day, the Madras curry tastes almost even better as the spices infuse wonderfully overnight.
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