Chicken and black garlic madras with cauliflower and tamarind-coconut rice
This easy chicken madras uses pungent black garlic to add an extra savoury dimension. It's served with charred cauliflower wedges, tangy tamarind-coconut rice and pickled red onions. Any leftover pickled red onions will keep well in the fridge for about a week.
Ingredients
Metric
Imperial
Chicken marinade
- 8 bone-in chicken thighs, and 8 drumsticks, or 8 chicken legs, separated
- 150g of natural yoghurt
- 1 garlic clove, grated
- 1kg fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1/2 tsp salt
Madras spice paste
- 6 dried red Kashmiri chillies
- 1 tbsp of coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp fenugreek seeds
- 1/2 tsp black peppercorns
- 6 green cardamom pods
- 1 cinnamon stick
- 4 cloves
- 4 black garlic cloves
Curry base
- 2 tbsp of coconut oil
- 1 large red onion, finely chopped
- 1 tin of chopped tomatoes
- 1 pinch of fresh curry leaves
- 200ml of hot water, or chicken stock
- salt, to taste
Charred cauliflower wedges
- 1 handful of medium cauliflower, cut into wedges
- 2 tbsp of coconut oil, melted
- 1 tsp smoked paprika
- salt
Pink pickled onions
- 2 red onions
- 100g of caster sugar
- 250ml of white wine vinegar
- 250ml of water
- 1/2 tbsp of salt
Tamarind-coconut rice
- 300g of basmati rice, rinsed and then soaked for 20 minutes
- 2 tbsp of coconut oil
- 1 tsp black mustard seeds
- 1 dried red chilli, broken in half
- 1 pinch of fresh curry leaves
- 2 tbsp of freshly grated coconut
- 1 tsp tamarind paste
- 450ml of water
- 1/2 tsp salt
Garnish
- 1 handful of fresh coriander leaves
- 1 lemon, cut into wedges
Method
Mix all the marinade ingredients in a large bowl, stirring so the chicken is fully coated. Cover and refrigerate for at least 2 hours, ideally overnight
- 8 bone-in chicken thighs, and 8 drumsticks, or 8 chicken legs, separated
- 150g of natural yoghurt
- 1 garlic clove, grated
- 1kg fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1/2 tsp salt
Toast all the madras spice paste ingredients apart from the black garlic in a dry pan over a medium-low heat until fragrant. Allow to cool, then grind to a fine powder
- 6 dried red Kashmiri chillies
- 1 tbsp of coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp fenugreek seeds
- 1/2 tsp black peppercorns
- 6 green cardamom pods
- 1 cinnamon stick
- 4 cloves
Add the black garlic cloves to the ground spice mix. Blitz with a splash of water to form a smooth paste
Heat the coconut oil in a large pan. Sweat the onions until soft and golden, about 15–20 minutes
- 2 tbsp of coconut oil
- 1 large red onion, finely chopped
Add the chopped tomatoes and curry leaves, cooking until the oil begins to separate. Stir in the madras spice paste and hot water or stock
- 1 tin of chopped tomatoes
- 1 pinch of fresh curry leaves
- 200ml of hot water, or chicken stock
Add the chicken, ensuring it is mostly submerged. Cover with a lid and simmer gently for 25–30 minutes, or until the chicken is cooked through (74°C)
Mix together all the pickled onion ingredients and set aside to pickle for at least 30 minutes in the fridge
- 2 red onions
- 100g of caster sugar
- 250ml of white wine vinegar
- 250ml of water
- 1/2 tbsp of salt
Preheat the grill or oven to as high as it will go. Toss the cauliflower wedges with coconut oil, smoked paprika, and salt. Roast or grill until golden and slightly charred on the edges, about 15–20 minutes, turning halfway
- 1 handful of medium cauliflower, cut into wedges
- 2 tbsp of coconut oil, melted
- 1 tsp smoked paprika
- salt
Meanwhile, prepare the rice. First drain the soaked rice well, then heat the coconut oil in a saucepan. Add mustard seeds and toast until they pop, then add the dried red chilli and curry leaves and fry briefly until aromatic
- 2 tbsp of coconut oil
- 1 tsp black mustard seeds
- 1 dried red chilli, broken in half
- 1 pinch of fresh curry leaves
Stir through the grated coconut then add the rice and mix to coat in the ghee. Mix in the tamarind paste then add in the water and salt. Bring to a boil then turn the heat down to low and cover with a tea towel and lid. Cook over medium for around 12 minutes, then turn off the heat and leave the rice to steam for 10 minute. Once cooked, fluff up with a fork
- 2 tbsp of freshly grated coconut
- 1 tsp tamarind paste
- 450ml of water
- 1/2 tsp salt
Spoon the madras chicken into a serving dish along with some of the tamarind coconut rice. Arrange the charred cauliflower wedges alongside and scatter pickled red onions over the top. Garnish with fresh coriander and lime wedges
- 1 handful of fresh coriander leaves
- 1 lemon, cut into wedges
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