Chicken Madras
| 1½ lbs | chicken breasts or thighs (cut into bite-sized pieces) |
| 1 large | onion (finely chopped) |
| 3 cloves | garlic (minced) |
| 2 tbsp | fresh ginger (grated) |
| 2 cans | diced tomatoes |
| ½ cup | coconut milk |
| 2 tbsp | curry powder |
| 1 tbsp | ground cumin |
| 1 tbsp | ground coriander |
| 2 tsp | chili powder |
| Salt, to taste | |
| 1 tsp | garam masala |
| 2 tbsp | olive oil |
| 1 tbsp | lemon juice |
| Fresh cilantro (chopped, for garnish) |
| Heat olive oil in a large skillet or pot over medium heat. Add the chopped onions and sauté for 5-6 minutes until softened and golden brown. |
| Stir in the garlic, ginger, and all the spices (curry powder, cumin, coriander, chili powder). Cook for 2-3 minutes until fragrant. |
| Add the chicken pieces and cook for 5-6 minutes, until lightly browned. |
| Pour in the diced tomatoes and coconut milk, stirring to combine. Bring to a simmer and cook for 15-20 minutes, allowing the sauce to thicken and the chicken to cook through. |
| Stir in the garam masala and lemon juice. Taste and adjust seasoning with salt as needed. |
| Garnish with fresh cilantro and serve hot with rice, naan, or a side salad. |
| Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes |