Скачать с ютуб Chicken Madras Curry | Indian Restaurant Style In Less Than 45 Minutes в хорошем качестве

Chicken Madras Curry | Indian Restaurant Style In Less Than 45 Minutes

Join me on a culinary journey to Chennai with this Chicken Madras Curry. This is how to prepare this South Indian delicacy in the comfort of your home, just like in an Indian restaurant. Don't forget to subscribe for more mouthwatering recipes! ⭐ SEND ME YOUR VIDEO IDEAS - https://chefjackovens.com/contact/ ➖ Follow Me ➖ 📰 My Website: https://chefjackovens.com 📷 Instagram:   / chefjackovens   🖥️ Facebook:   / chefjackovens   🧑🏻‍🍳 Tiktok: https://www.tiktok.com/@chefjackovens... 📺 Patreon -   / chefjackovens   🎬 Meal Prep Channel:    / @prepitbycjo   🔑 Become A Member:    / @chefjackovens   ➖ My Equipment ➖ My Knives - Https://www.koiknives.com/discount/Ja... (Free Shipping) My Chopping Board (Mako Butchers Block) - https://bit.ly/3RIeupC Mako Wok - https://bit.ly/3RFAC3Z Mako Mortar & Pestle - https://bit.ly/46e7Fk2 Asoke Ceramics - https://bit.ly/3rCqXke Herbs & Spices - https://centuriesahead.com.au ➖ Special Thanks To All Patreon Members ➖ CJE David Taylor Trip Michael Bent Ed Featheredindian Will Stanton Ken Ontko Angelo D Alpha Leonis Lei Nagata Saul Pineda Ohmachi Mark McLane James W Pharo Al Philp Adrian Keevill Naz David Snuggs Teisininkas Modestas Barauskas Thorsten Zoke Miyama Andrew Durham Daniel Byrne Dimmy Ethan Nalvz Team Aelskling Sacobite Efrain Toledo Nani Maschnick Frank Hoeflich Brandon Mcpherson Richard Roche (aka Irish) Patrick Robles Sam Quinsey ➖ Special Thanks To All Youtube Members ➖ Patricia Treslove Steed Chedgey Late Blue Oak iamceph eric andrews Marc Docherty Greg Fisher Frank Cobinnah ➖ Recipe ➖ Chicken Madras Curry Ingredients -  3 Tbsp (42g) - Ghee or Sunflower Oil 1.2kg (2.6lb) - Chicken Thigh, Diced 1 tsp (3g) - Whole Cumin Seeds 3 - Bay Leaves (Dried or Fresh) 5g (0.2oz) - Coriander (Cilantro) Root & Stem, Chopped   1 - Brown Onion, Thinly Sliced 1 - Red Onion, Thinly Sliced  4 - Garlic Cloves, Grated 35g (1.2oz) - Ginger, Peeled & Grated 1 ½ tsp (4g) - Ground Cumin 1 tsp (3g) - Ground Coriander 2 ½ tsp (4.5g) - Ground Garam Masala ¾ tsp (2g) - Ground Turmeric ½ tsp (0.5g) - Kashmiri Chilli Powder 8-10 - Fresh Curry Leaves (Optional) 2 Cans (800g - 28oz) - Diced Tomatoes 1 Can (400g - 14oz) - Coconut Milk Salt & Pepper Coriander To Serve Naan To Serve  Basmati Rice -  1 Cup (200g) - Basmati Rice, Washed 2 Cups (500ml) - Cold Water 1 - Cinnamon Stick 3 - Cardamom Pods 1 - Star Anise  Salt To Taste Method -  1. Place a large, high-rimmed pan or pot over high heat. Add the ghee or oil and sear the chicken thigh for 3-4 minutes or until golden. Do this in batches to achieve the best colour and not steam the chicken. Remove and set aside. The chicken won't be cooked at this stage. Reduce heat to medium.  2. Add in the whole cumin seeds & bay leaves, and coriander root and cook for 1 ½ - 2 minutes or until fragrant & just starting to crackle. Add onion, garlic & ginger, and sauté for 12 minutes. Increase heat to medium-high.  3. Add the ground cumin, ground coriander, ground garam masala, ground turmeric, and Kashmiri chilli powder, mix well, and toast for 1 minute. Add the curry leaves (if using), diced tomatoes, and coconut milk, season to taste, and bring to a simmer. Once simmering, add the chicken thigh, mix through, reduce heat to low, cover, and cook for 30-35 minutes.   4. In the meantime, cook the rice. Place all of the rice ingredients into a saucepan. Bring to a boil, place on a lid, reduce heat to low, and cook for 12 minutes. Turn off the heat, leave the lid on, and let it sit for 4 minutes to finalise steaming; don't remove the lid. Once finished, remove the lid, discard the cinnamon stick, cardamom pods, and star anise, and fluff the rice with a fork or spatula. 5. Serve the curry alongside the rice and serve with naan. Garnish with coriander (cilantro). Dig in.  Video Uploaded By Jack Ovens #curry #quickcurry #curryrecipes