Madras Chicken

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Madras Chicken

Madras Chicken.  It has been quite busy around here these days, so the number of posts has gone by the wayside.  Well, we have also gotten quite lazy lately.  We have been eating, no doubt, but we have not been eating anything special.  Usually smoked salmon plus buttermilk biscuits rounded up a meal, paired with peanut butter crackers.  And actually A LOT of peanut butter crackers ... like half a box!!!  But of course you would not want to see pictures of peanut butter crackers, would you?
But one of the dishes that we have recently made and enjoyed was this Madras Chicken.  The ingredients are kind of complicated, but it had quite a nice flavor.

Recipe
Adapted from All Recipes
Madras Chicken
1 whole chicken (or about 8 chicken legs and thighs)
1 tsp chili powder
5 TBSPs olive oil
1 tsp cardamon
2 large onions, finely chopped
1 in piece of ginger, finely chopped
6 garlic cloves
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp turmeric
salt to taste
1 tsp ground nutmeg
1 tsp garam marsala

Preheat oven to 400 F.  In a dutch oven, heat the oil and add in the cloves and cardamon.  Brown the onions in the oil.  Add chili, garlic, and ginger.  Add cumin, coriander, turmeric, garam marsala, and salt and stir frequently.  Add chicken and brown the chicken.  Add nutmeg and a tiny amount of chicken stock.  Then place pot into the oven for about 30 minutes.  Then turn down to heat to 350 F for another 10 - 15 minutes.
Pair it with roasted cauliflower or something.
Enjoy!