Spice Up Your Dinner with Chicken Madras

Ingredients:

- 2 dried red chiles (preferably chiles de árbol)
- 1 (3") cinnamon stick, broken into pieces
- 4 whole cloves
- 1 tbsp. coriander seeds
- 2 tsp. fennel seeds
- 1 tsp. black peppercorns
- 1/2 tsp. cumin seeds
- 1 (28-oz.) can whole peeled tomatoes
- 2 tbsp. ghee or vegetable oil
- 2 yellow onions, chopped
- 1 tsp. kosher salt, divided, plus more
- 2 green bird’s eye chiles or 1 serrano chile, seeded if desired, very finely chopped
- 4 cloves garlic, finely chopped
- 2 tbsp. finely chopped peeled ginger
- 2 lb. boneless, skinless chicken breasts, cut into 1" pieces
- 1 (14.5-oz.) can coconut milk
- Cooked rice and fresh cilantro, for serving

Preparation:

Step 1
In a medium skillet, combine red chiles, cinnamon, cloves, coriander, fennel, peppercorns, and cumin. Toast over medium heat, tossing occasionally, until fragrant and a shade darker in color, 3 to 4 minutes. Transfer to a small bowl and let cool completely, then grind to a powder in a spice mill or with a mortar and pestle.
Step 2
Pour tomatoes with their juices into a large deep bowl. Using clean hands, tear tomatoes into 3 to 4 pieces each.
Step 3
In a large pot over medium heat, heat ghee. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened and beginning to brown around the edges, 8 to 10 minutes. Add green chiles, garlic, and ginger and cook, stirring, until fragrant, about 1 minute more.
Step 4
Add chicken and 1/2 teaspoon salt and stir to combine, then stir in spice blend, torn tomatoes with their juices, and milk. Bring to a boil over high heat, then reduce heat to medium-low and simmer until chicken is cooked through and sauce has thickened, 10 to 15 minutes; season with salt, if needed.
Step 5
Divide rice among plates. Spoon chicken and sauce over. Top with cilantro.

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Nutrition Values:

Calories: 410
Fat: 24 g
Saturated fat: 14 g
Trans fat: 0 g
Cholesterol: 110 mg
Sodium: 549 mg
Carbohydrates: 9 g
Fiber: 5 g
Sugar: 5 g
Protein: 38 g
Vitamin D: 0 mcg
Calcium: 103 mg
Iron: 4 mg
Potassium: 1051 mg