Chicken Thigh Madras Curry
There is nothing more comforting in dark winter months than a curry. Curries do not have to be associated with gluttony, especially not when we create the magic at home and use the healing powers of incorporating chicken bone broth with this chicken madras curry.
A slow cooker or instant pot which has the added value of a pressure cooker is a godsend in this modern day. I used the pressure cooker and it makes everything fall off the bone, tender and quick. A great investment.
There's not much to the recipe. It is straightforward, exactly how it should be. If you're not able to find the individual madras spices, use the best quality pre-made mixes available, ideally none with added sugar.
Time: Pressure cooker 30 minutes / Slow cooker 5 hours / Slow cooked in oven 5 hours
800g skinless and boneless chicken thighs (or 1kg if bone-in) cut into 1-inch pieces
1 large white onion
4 garlic cloves
3 tbsp ghee
½ inch knob of ginger
3 tbsp homemade madras powder - I used this recipe here (I would not worry about missing 1-2 ingredients on his extensive list) or use a high-quality pre-made version )
½ ground cinnamon
1 tsp tamarind paste
1 tsp salt
400ml Tomato passata
200ml full fat coconut milk
1 pouch of organic chicken bone broth
Fresh coriander leaves
Spring onion - finely sliced
1. Heat your pan or casserole dish on a medium heat and add the ghee.
2. Add the onion until softened approximately 3 minutes.
3. Next, add garlic and ginger and cook for 2 minutes.
4. Add the madras powder and cinnamon and cook for 1 minute until fragrant.
5. Add the chicken. Cook for 5 minutes until coated and slightly cooked on the outside with light golden colour.
6. Next, add the liquid: Tomato passata, coconut milk and chicken bone broth.
7. Add the lid and set the meat to function on the pressure cooker or transfer to oven or slow cooker for 5 hours.
8. Once cooked. remove from the pressure cooker (or dish) and allow to cool slightly.
9. If serving with rice, add to bowls and then ladle the curry evenly on top of the rice.
10. Garnish with coriander leaves, spring onion, and fresh lime. Season to taste with salt if necessary.
You can use bone-in or boneless chicken thighs or drumsticks.
I used skinless as I find the skin on chicken in a curry if not crispy is rubbery and unappealing.
You could swap the chicken for duck legs and use the duck broth as an alternative.