Slow Cooker Chicken Madras Recipe
Slow Cooker Chicken Madras and Madras Curry Paste
Submitted By: Taz
Slow Cooker Chicken Madras
Ingredients:
3 lbs Boneless/Skinless Chicken (Murgh)*
- cut into 1 ½ - 2 inch 'cubes'
2 Tbs Oil - can use olive, grapeseed, canola, vegetable, or safflower oil
2 Medium Red Onions (Pyaz) - small diced
5 cloves Fresh Garlic (Leh-sun) - minced
1 inch piece Fresh Ginger (Adrak) - minced
2 Large Fresh Red Chiles (Lal Mirch)** - seeded and small chopped
1 (29 oz) Can Tomato Purée (Tamatar)
¾ Cup Low Sodium Chicken Stock - can substitute vegetable stock or water if desired
¾ Cup Unsweetened Coconut Milk (Nariyal ka Doodh)
3 Tbs Madras Curry Paste - recipe follows
3 tsp
Garam Masala
2 tsp Red Chile Powder (Lal Mirchi)
1 tsp Cumin Powder (Jeera Podi)
1 tsp Coriander Powder (Dhania Podi)
1 tsp Turmeric Powder (Haldi)
1 ½ Kosher Salt (Namak) + to taste
Juice of 1 Lemon (Nimbu Ras)
Preparation:
- Turn large (5-7 quart) slow cooker (Crock-pot®) to high and allow to heat
- Heat oil in a large skillet over medium heat until shimmering - Once oil is hot, add onion and sauté until just browned (apx 5-6 minutes) - Reduce heat to medium-low and add the garlic, ginger, and red chiles - Continue to sauté for 2 minutes
- Add the madras curry paste, garam masala, red chile powder, cumin powder, coriander powder, and turmeric powder - Continue to sauté (stirring constantly) for another 2-3 minutes
- Add the tomato purée to the pan to deglaze - Bring to a simmer gently scraping the bottom with a wooden spoon or rubber/silicone spatula to release the 'fond' - Transfer to the preheated slow cooker
- Add chicken stock and coconut milk to the slow cooker and stir to combine
- Add the chicken making sure that it is fully submerged
- Cover and allow to cook on low 6-8 hours (High for 3-4) until chicken is cooked through and tender - Stir once or twice during cooking after first hour
- Add lemon juice - Adjust seasoning
- Serve hot with basmati rice, chapatti or naan, raita or plain yogurt, or part of any Indian meal
*
Can Use Either Breast or Thigh Meat
**
Can use Cayenne Peppers, Red Jalapeños, or Any Fresh RED Chiles You Choose
Madras Curry Paste
Ingredients:
10-12 Dried Curry Leaves (Kaddi Patta)
5 cloves Fresh Garlic (Leh-sun) - crushed
1 ½ inch piece Fresh Ginger (Adrak) - rough chopped
2 Large Fresh Red Chiles (Lal Mirch)* - stems removed and rough chopped
4 Tbs Coriander Seed (Dhania Saabut)
2 Tbs Cumin Seed (Jeera)
2 tsp Black Mustard Seed (Rai)
2 tsp Turmeric Powder (Haldi)
2 tsp Kashmiri Chile Powder -OR- Paprika (Kashmiri/Deghi Mirch)
1 tsp Black Peppercorns (Kali Mirch)
2 Tbs Oil - can use grape seed, canola. vegetable, or safflower oil
3 Tbs Cider Vinegar (Jamun Sirka)
*
I use cayenne peppers for this but you could use red jalapeños, piquillo chiles, fresno peppers, or any
combination of fresh red chiles that you choose (should equal apx 4 - 5 oz) - You can substitute 2-3 tsp of Red
Chile Powder (Lal Mirchi) mixed with little water to make a paste before adding and adjust finished consistency
as needed
Preparation:
- Place a medium dry skillet over medium-low heat
- Add coriander seed, cumin seed, mustard seed, and peppercorns to the skillet and dry roast (continuously stirring) until very fragrant (apx1-2 minutes)
- Remove from heat and allow to cool to room temperature
- Once cool, place the roasted spices in a mortar and pestle, spice mill, or clean coffee grinder and grind into a fine powder
- Transfer the spice powder to the work bowl of a small food processor or blender along with the remaining ingredients (minus vinegar) and pulse a few times until the wet ingredients are well blended - Continue to pulse adding vinegar 1 Tbs at a time until a thick paste is formed (think tomato paste) - Purée until smooth
- Use immediately or store in an airtight container in refrigerator for up to one month - frozen for up to 3 months
