Chicken madras.

24th February, 2016
Cooking together with your partner is, in my opinion, one of the most bonding things to do. Today on the menu 'Chicken madras with rice and chapattis' cooked by my fiancĂ© after nagging him for weeks. I've never liked these type of dishes before I met my other half. He introduced me to this kitchen and I surely fell in love with it. He was the chef and I was his little helper. ;-)
 
Chicken madras ingredients:
700g chicken breast / thighs
3 small green chillies
5 tablespoons cooking oil
3 cloves
2 cardamom pods
2 large onions, finely chopped
2.5cm piece root ginger, finely chopped
4 garlic cloves, crushed
1 teaspoon red chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon turmeric
salt to taste
1 teaspoon ground nutmeg
1/2 (400g) tin chopped tomatoes, pureed
handful coriander leaves
1 teaspoon garam masala

Remove any skin on the chicken and cut into bite size pieces. Finely chop the chilies, and do not remove the seeds. Heat the oil in a large non-stick pan, add the cloves and cardamom and wait till they sizzle. Add the onions and fry until dark brown, the onions must be dark for the perfect result. Now add the green chillies, ginger and garlic and cook for 30 seconds. Next add the red chili powder, cumin, coriander, turmeric, salt and stir frequently. Add the chicken and 50ml of water and mix well for 2-3 minutes. Finally add the nutmeg and tomatoes; cook covered for a further 20 minutes on a medium heat or until chicken is tender. When ready to serve, sprinkle with garam masala and fresh chopped coriander.
  
Chapati ingredients:
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
3/4 cup hot water or as needed
  
In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes. Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.
   
Rice ingredients:
1 1/2 cups basmati rice
2 tablespoons vegetable oil
1 (2 inch) piece cinnamon stick
2 pods green cardamom
2 whole cloves
1 tablespoon cumin seed
1 teaspoon salt, or to taste
2 1/2 cups water
1 small onion, thinly sliced
      
Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.