Poulet Madras

Ingrédients

• 3 lb chicken thighs (, deboned, defatted and cut into pieces)
• 1/2 cup ghee ((or vegetable oil))
• 5 dried red peppers
• 6 whole green cardamom pods
• 5 whole cloves
• 2 medium sized white onions (, diced)
• 6 teaspoons chopped fresh ginger
• 4 tablespoons minced garlic
• 6 teaspoons Madras curry powder
• 1 tablespoon deggi mirch (, Kashmir red sweet pepper)
• 2 tablespoons coriander powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• 1/2 teaspoon ground cinnamon
• 20 oz. fresh Roma tomato puree
• 2 teaspoons tomato paste
• 1/2 teaspoon tamarind paste
• 1 lime (, squeezed)
• 1 tablespoon sugar
• 1 teaspoon kasuri methi (, dried fenugreek leaves)
• 1 cup coconut milk
• 1/2 cup water
• 3 tablespoons chopped fresh cilantro leaves
• Dutch oven

Préparation

1. 1

   In a heavy-bottomed Dutch oven, place the ghee (or oil) and melt it over medium heat.

2. 2

   When hot, add the dried red chillies, cardamom pods and cloves. Fry them for a few seconds in the hot fat.

3. 3

   Add the onions and sauté, stirring, until they just start to brown.

4. 4

   Add all the ground spices and salt and stir quickly for a few seconds. Immediately add a few tablespoons of water if the spices stick to the pan.

5. 5

   Add chopped ginger and garlic and sauté for 2 minutes.

6. 6

   If the whole sticks to the pan, loosen it with a few splashes of water.

7. 7

   Add the tomato purée, tomato paste, tamarind paste, lime juice and sugar. Mix everything well.

8. 8

   Add the chicken pieces, coconut milk and water and mix. Lower the heat, cover and simmer for 10 minutes over medium heat.

9. 9

   Then, lower the heat and simmer for 35 minutes over low heat. Stir the contents well from time to time.

10. 10

    Sprinkle the kasuri methi (fenugreek leaves) and mix well. Sprinkle with fresh cilantro and serve hot with naan bread and/or rice.